Biochemical and beverage potential of five wild fruits consumed by Mapulana people in Mpumalanga Province of South Africa

Wild fruits are vital for diets and livelihoods of indigenous communities, offering significant nutritional, medicinal, and economic value amid global food insecurity.
This study investigated the biochemical attributes of five fruits with the potential to be processed into beverages.
The five plants included Sclerocarya birrea (A. Rich.) Hochst., Annona senegalensis Pers., Carissa edulis Vahl, Ximenia afra var. afra, and Syzygium cumini (L.) Skeels.
The total soluble solids (TSS), titratable acidity (TA), pH, and total phenolic contents of the five fruits were analysed using spectrophotometric methods.
Notably, Sclerocarya birrea exhibited a total phenolic content of 44.16 mg GAE g^‑1 DW, underscoring its high antioxidant potential and relevance for functional food development.
The total soluble solids (TSS) of the five wild fruits ranged from 1.1 to 3.4 °Brix.
These values were lower than typical ranges reported for ripe edible fruits (8-25 °Brix) because the measurements were conducted on diluted samples (6 g juice diluted with 50 mL distilled water). The reported values reflect relative differences among fruits under standardized dilution conditions, while undiluted fruits would exhibit substantially higher °Brix values. Ximenia afra (pH 2.1) was the most acidic, while A. senegalensis (pH 5.2) was the least acidic.
The highest total phenolic content was found in S. birrea (44.16 mg GAE g^‑1 DW), while C. edulis had the lowest (1.40 mg GAE g^‑1 DW). These phytochemicals highlight their potential for beverage development.
Natural sweetness, balanced acidity, and antioxidant capacity make them ideal for nutritious drinks.

IV International Symposium on Beverage Crops

K.N. Shai, J.L. Mwinga, S.O. Amoo, J.A. Asong, K. Ncama, A.O. Aremu

biodiversity, functional foods, indigenous fruit, nutritional composition, underutilised species

https://doi.org/10.17660/ActaHortic.2026.1466.41