Articles
The effect of harvest maturity on yield and physicochemical properties of Mimusops zeyheri seed oil
Article number
1460_39
Pages
329 – 336
Language
English
Abstract
Mimusops zeyheri, an underutilized fruit tree, native to sub-Saharan Africa, is a potential source of seed oil.
However, fruit harvest maturity is known to affect the yield and bioactive compounds in oil-rich seeds.
The present study, therefore, investigated whether harvest maturity affects the quantity and quality of seed oil from M. zeyheri fruit.
Fruits were harvested at three maturity stages, viz., mature green, pale yellow and dark yellow.
After extraction, the oil yield, colour, acidity, total phenolics and tannin contents were determined.
Analysis of variance showed a significant difference (P≤0.05) in oil yield, oil acidity and phenolic content, while oil colour and tannin content showed no significant variation (P>0.05). The least significant difference indicated that the pale-yellow stage had the highest oil yield (4.9%), and phenolic content (0.04 mg GAE g‑1) compared with the green and dark yellow maturity stages.
In conclusion, seed oil from fruit harvested at the pale-yellow stage had higher oil yield and phenolic content.
Oil colour and tannin content were the same across the maturity stages.
Therefore, these results highlight the importance of harvesting maturity on oil yield and functional properties in M. zeyheri seed oil.
Although some quality attributes were not affected by maturity stage, the findings suggest that fruit maturity is an important factor that needs to be considered for seed oil quantity and quality of M. zeyheri.
However, fruit harvest maturity is known to affect the yield and bioactive compounds in oil-rich seeds.
The present study, therefore, investigated whether harvest maturity affects the quantity and quality of seed oil from M. zeyheri fruit.
Fruits were harvested at three maturity stages, viz., mature green, pale yellow and dark yellow.
After extraction, the oil yield, colour, acidity, total phenolics and tannin contents were determined.
Analysis of variance showed a significant difference (P≤0.05) in oil yield, oil acidity and phenolic content, while oil colour and tannin content showed no significant variation (P>0.05). The least significant difference indicated that the pale-yellow stage had the highest oil yield (4.9%), and phenolic content (0.04 mg GAE g‑1) compared with the green and dark yellow maturity stages.
In conclusion, seed oil from fruit harvested at the pale-yellow stage had higher oil yield and phenolic content.
Oil colour and tannin content were the same across the maturity stages.
Therefore, these results highlight the importance of harvesting maturity on oil yield and functional properties in M. zeyheri seed oil.
Although some quality attributes were not affected by maturity stage, the findings suggest that fruit maturity is an important factor that needs to be considered for seed oil quantity and quality of M. zeyheri.
Authors
L.S. Bopape, R. Mothapo, Z. Mbita, T.P. Mafeo, T.K. Satekge
Keywords
fruit maturity, oil yield, oil quality, phenolic content, underutilized fruit
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