Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire

DAN Chépo Ghislaine; KOUASSI Kouakou Nestor; BAN Koffi Louis; NEMLIN Gnopo Jean; KOUAME Patrice Lucien

doi:doi:10.11648/j.ijnfs.s.2014030501.11

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Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire

DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5-1)

Received: 2 April 2014 Accepted: 16 April 2014 Published: 14 June 2014

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Abstract

Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5-1) This article belongs to the Special Issue Food Safety
DOI	10.11648/j.ijnfs.s.2014030501.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Gnagnan, Maturity Stage, Chemical Composition, Thin Layer Chromatography, Phytochemical Sorting

References

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DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien. (2014). Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. International Journal of Nutrition and Food Sciences, 3(5-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2014030501.11

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ACS Style

DAN Chépo Ghislaine; KOUASSI Kouakou Nestor; BAN Koffi Louis; NEMLIN Gnopo Jean; KOUAME Patrice Lucien. Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. Int. J. Nutr. Food Sci. 2014, 3(5-1), 1-5. doi: 10.11648/j.ijnfs.s.2014030501.11

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AMA Style

DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien. Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. Int J Nutr Food Sci. 2014;3(5-1):1-5. doi: 10.11648/j.ijnfs.s.2014030501.11

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@article{10.11648/j.ijnfs.s.2014030501.11,
  author = {DAN Chépo Ghislaine and KOUASSI Kouakou Nestor and BAN Koffi Louis and NEMLIN Gnopo Jean and KOUAME Patrice Lucien},
  title = {Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2014030501.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030501.11},
  abstract = {Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.},
 year = {2014}
}

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TY  - JOUR
T1  - Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
AU  - DAN Chépo Ghislaine
AU  - KOUASSI Kouakou Nestor
AU  - BAN Koffi Louis
AU  - NEMLIN Gnopo Jean
AU  - KOUAME Patrice Lucien
Y1  - 2014/06/14
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030501.11
DO  - 10.11648/j.ijnfs.s.2014030501.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030501.11
AB  - Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.
VL  - 3
IS  - 5-1
ER  -

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Author Information

DAN Chépo Ghislaine

Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
KOUASSI Kouakou Nestor

Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire
BAN Koffi Louis

Centre National de Recherche Agronomique, Abidjan, C?te d’Ivoire, 01 BP 1740 Abidjan
NEMLIN Gnopo Jean

Centre National de Recherche Agronomique, Abidjan, C?te d’Ivoire, 01 BP 1740 Abidjan
KOUAME Patrice Lucien

Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire

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APA Style

DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien. (2014). Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. International Journal of Nutrition and Food Sciences, 3(5-1), 1-5. https://doi.org/10.11648/j.ijnfs.s.2014030501.11

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ACS Style

DAN Chépo Ghislaine; KOUASSI Kouakou Nestor; BAN Koffi Louis; NEMLIN Gnopo Jean; KOUAME Patrice Lucien. Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. Int. J. Nutr. Food Sci. 2014, 3(5-1), 1-5. doi: 10.11648/j.ijnfs.s.2014030501.11

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AMA Style

DAN Chépo Ghislaine, KOUASSI Kouakou Nestor, BAN Koffi Louis, NEMLIN Gnopo Jean, KOUAME Patrice Lucien. Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire. Int J Nutr Food Sci. 2014;3(5-1):1-5. doi: 10.11648/j.ijnfs.s.2014030501.11

Copy | Download

@article{10.11648/j.ijnfs.s.2014030501.11,
  author = {DAN Chépo Ghislaine and KOUASSI Kouakou Nestor and BAN Koffi Louis and NEMLIN Gnopo Jean and KOUAME Patrice Lucien},
  title = {Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5-1},
  pages = {1-5},
  doi = {10.11648/j.ijnfs.s.2014030501.11},
  url = {https://doi.org/10.11648/j.ijnfs.s.2014030501.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2014030501.11},
  abstract = {Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Influence of Maturity Stage on Nutritional and Therapeutic Potentialities of Solanum anguivi Lam Berries (Gnagnan) Cultivated in Côte D’Ivoire
AU  - DAN Chépo Ghislaine
AU  - KOUASSI Kouakou Nestor
AU  - BAN Koffi Louis
AU  - NEMLIN Gnopo Jean
AU  - KOUAME Patrice Lucien
Y1  - 2014/06/14
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.s.2014030501.11
DO  - 10.11648/j.ijnfs.s.2014030501.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.s.2014030501.11
AB  - Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 100 g DM), phenolic compounds (956.7 ± 71.1 mg / 100 g DM), iron (467.7 ± 1.8 mg / 100 g DM), magnesium (404.6 ± 16.3 mg / 100 g DM) and potassium (2059.7 ± 22.3 mg/100 g DM). However at the last stage of maturity, red berries are rich in proteins, cellulose, total sugars, fat and potassium with values of 22.53 ± 2 g/100 g DM, 19.12 ± 0.4 g/100 g DM, 3.7 ± 0.2 g/100 g DM, 2.7 ± 0.2 g/100 g DM and 2290.8 ± 22.2 mg / 100 g DM respectively. Thin layer chromatography revealed the presence of glucose, ribose, xylose, arabinose and fructose at all maturity stages. Excepted alkaloids and gallic tannins, the phytochemical sorting revealed that Gnagnan contain several pharmacological components. According to the maturity stages, orange and red berries showed a higher content in sterols and polyterpens, flavonoids and saponins. The green berries contain most of polyphenols, catechin tannins and quinons. As to yellow berries, they are rich in polyphenols and catechin tannins. Data of our study may enhance clinical research on the nutritional and pharmacological properties of S. anguivi Lam.
VL  - 3
IS  - 5-1
ER  -

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