Introduction. Different cultivars of lychee are produced all around theworld and to date no information has been published on the nutritional value ofcv. Tailandes, which is a new lychee cultivar introduced into Brazil and other tropicalcountries. Our study performed a pioneering evaluation of the physical and chemicalcharacteristics, carotenoids, vitamins, and minerals in pulp of fruit of this cultivar.Materials and methods. Titratable acidity was determined by volumetricneutralization, pH by potentiometry, soluble solids by refractometry, moisture bygravimetry after oven drying, ash by calcination in a muffle furnace, proteins by themicro-Kjeldahl method, dietary fibers by the gravimetric non-enzymatic method and lipidsby gravimetry after extraction in ethyl ether. Vitamin C (ascorbic and dehydroascorbicacids) and carotenoids (a-carotene, b-carotene, b-cryptoxanthin and lycopene) wereanalyzed by high-performance liquid chromatography (HPLC) with diode array detection,vitamin E (a-, b-, g- and d-tocopherols and tocotrienols) was analyzed by HPLC withfluorescence detection, and fourteen minerals were analyzed by atomic absorptionspectrometry in inductively coupled plasma. Results and discussion. Thelychee cv. Tailandes showed high pulp yield (59.0%), moisture (80.7 mg×100 g–1) anddietary fiber (2.2 g×100 g–1), and a low total energy value (70.2 kcal×100 g–1). Itpresented no carotenoids, but was an excellent source of vitamin C (34.7 mg×100 g–1). Thetotal vitamin E content was 117.0 g×100 g–1. Pulp of lychee cv. Tailandes was shown to bea source of iron (0.86 mg×100 g–1) and magnesium (12.90 mg×100 g–1), a good source ofcopper (0.12 mg×100 g–1) and an excellent source of potassium (1067.33 mg×100 g–1).Conclusion. The lychee cv. Tailandes showed high pulp yield and low totalenergy. The pulp is a source of dietary fiber, vitamin C, iron, magnesium, copper andpotassium.

Introduction. Edible wild plantsare nature’s gift to mankind. Considering the growing need to identifyalternative bio-nutritional sources, some underutilized speciesof figs (Ficus carica L., F. palmata Forssk., F. racemosa L.) and mulberries (Morus alba L., M. nigra L, M. laevigata Wall.)of the family Moraceae were evaluated as wild edible fruits to studytheir nutritive and mineral composition in order to prioritize theiredibility for indigenous people. Materials and methods.The major proximal components (moisture, ash, lipids, proteins,fibers and carbohydrates) were determined by standard AOAC methods.The concentration of various minerals (K, Ca, Mg and Na) and traceelements (Fe, Mn, Zn, Cu and Ni) were recorded by using an atomicabsorption spectrophotometer. Results. Our resultsindicated a range of moisture contents from 17.82–80.37 g·100 g–1(fresh weight basis) in F. carica-M. laviegata; protein, 6.31–13.50 g·100g–1 (dry weight basis) in F. glomerata-M. alba;crude fats, 1.02–2.71 g·100 g–1 in F. palmate-F. glomerata;carbohydrates 69.47–75.58 g·100 g–1 in M. alba-M. nigra;and fiber 7.63–17.81 g×100 g–1 in M. laviegata-F. palmate,respectively. The significantly highest energy value was computedin M. laviegata (367.7 kcal·100 g–1). Moreover,sufficient quantities of essential elements were found in all thestudied materials. The highest levels of N [(0.24 ± 0.07) mg·g–1]and Fe [(1.43 ± 0.42 mg·g–1] were found in M. laviegata;Na [(1.92 ± 0.11 mg·g–1] and Mg [(6.92 ± 0.37 mg·g–1] in F.palmate; and K [(17.21 ± 0.03 mg·g–1] in F. glomerata.Significant variation existed among the selected species in allthe nutritional parameters. Conclusion. According toour results, fig and mulberry fruits are recommended for commercial-scaleproduction for the green industry to overcome food crises as theyare potential food sources, particularly Morus laviegata andFicus palmata, with rich nutritional attributes and mineral profiles.

Introduction. Chestnut represents one of the most important cropsfor the Portuguese economy. The most common consumption mode ofthese fruits is roasted or boiled. In this context, the major aimof our study was to evaluate the amino acid contents and the mineralcomposition of raw and cooked chestnuts. Materials and methods.Amino acids were determined by HPLC and minerals were determinedby molecular absorption spectrophotometry, by atomic absorptionspectrophotometry or by flame emission photometry. The most importantPortuguese cultivars were evaluated: Aveleira, Boaventura, Côta,Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negraand Martaínha. Results and discussion. The cooking method significantlyaffected the total amino acid composition with contents in roastedsamples 13% and 12 % higher than in boiled and raw chestnuts, respectively.Roasted chestnuts presented higher alanine, arginine, isoleucine,leucine, phenylalanine, threonine, tyrosine and valine contentsthan either raw or boiled chestnuts. Moreover, serine presentedthe highest content in raw or roasted chestnut kernels. Regarding themineral composition, potassium (K) was the predominant macronutrient inthe chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg)were found in low contents. Cooking significantly affected the mineral composition,except for iron (Fe), copper (Cu), and manganese (Mn) contents.In general, calcium decreased upon cooking. K, Ca, Mg and B decreased withboiling. The present data confirm that cooked chestnuts are a good sourceof amino acids and minerals, both affected by boiling and roasting, whichhave been associated with positive health benefits.

Introduction. Red and black currants are a valuable component of a healthydiet because they are an excellent source of ascorbic acid, anthocyanins and minerals.Materials and methods. Three red currant cultivars and eight black currantcultivars were evaluated in terms of fruit quality. Some selected physicochemicalcharacteristics such as berry weight, dry matter, soluble solids, total sugars, titratableacidity and total anthocyanins were investigated. Total anthocyanin content was measuredwith the pH differential absorbance method while citric, malic, tartaric and ascorbic acidwere quantified by a reversed-phase HPLC method. Sodium, calcium, magnesium, iron,manganese, chromium and zinc were determined by ICP-MS following a microwave digestion,while potassium content was determined by FAAS. Results. Significantdifferences in the physicochemical and mineral content were detected among the cultivars.The range of total anthocyanins of the tested samples was 12.14–22.06 mg·100g-1 (red currants) and 116.17–287.78 mg·100 g-1 (black currants).Ascorbic acid content varied between 23.23–44.62 mg·100 g-1 (red currants) and161.58–284.46 mg·100 g-1 (black currants). Citric acid was predominant in allstudied black and red currant cultivars, followed by malic and tartaric acids. Black andred currants have rich mineral composition, especially potassium, calcium and magnesium.Black currant fruits were superior to red currants with regard to calcium and magnesiumcontent.

Introduction. Physalis has been known for a long time in Egypt. Amongunexploited tropical fruits, Physalis is a very promising fruit. Recently, the economicimportance of Physalis has risen, due to its high acceptance for local consumption,achieving great success in the African, Latin American and European markets. One of thechallenges of recent years has been to participate in the development of Physalis as acommercial crop of economic utility. In order to understand the nutraceutical andmedicinal characteristics of Physalis fruits cultivated in Egypt, the biochemicalcomposition of the raw Physalis pubescens juice was determined.Materials and methods. Whole fresh fruits of Physalis pubescensfrom Egypt were preserved at –20 °C for the duration of the experiment. Thejuice was extracted from Physalis fruits by using a fruit pulper then filtered oncheesecloth to separate seeds and skins. Contents of oil, fatty acids, proteins, aminoacids, sugars and minerals of the juice were analyzed, and were compared and discussed inrelation to the biochemical composition of other fruits and vegetable oils.Results. Yield of the juice was high (64%) and it is a rich source ofminerals such as potassium (11.32 g·100 g–1 dm), phosphorus(5.55 g·100 g–1 dm), zinc (0.02 g·100 g–1 dm) and boron(0.01 g·100 g–1 dm), polyphenols (76.6 mg·100 mL–1) andcarotenoids (70 µg·mL–1). It contained good amounts of vitamin C(38.77 mg·100 mL–1) and it could be a good potential source of essentialamino acids such as isoleucine, valine and tryptophan [(4.2, 3.9 and3.9) g·100 g–1 protein], whose amounts were higher than those recommended bythe FAO / WHO / UNU. Additionally, it contains a low amount of oil(1.1 g·100 g–1 dm). Conclusion. Physalis juice should attractgreat interest because of its composition. Its potential nutraceutical quality couldparticipate in the development of Physalis as a commercial crop. Certain molecules such asantimicrobial molecules and bioactive withanolides, which have the famous ethnomedical andmedical effects of Physalis juice, still have to be studied.

Introduction. Celtis australis L., Crataegusazarolus L., Crataegus monogyna Jacq., Elaeagnusangustifolia L. et Zizyphus lotus L. sont des arbres etarbustes fruitiers non conventionnels, très communs en Afrique et surtout en Algérie.Leurs fruits traditionnellement exploités sont sources de minéraux et vitamines quipourraient constituer une matière première non négligeable pour l’alimentation. Ils sontconsommés frais ou secs. L'objectif de notre travail a été de déterminer la compositionminérale et vitaminique de ces fruits. Matériel et méthodes. Notre étude aporté sur une comparaison de ces fruits quant à leurs caractéristiques biométriques et àla teneur de leur portion comestible en composés vitaminiques et éléments minéraux.Résultats et discussion. La pulpe des cinq fruits étudiés s’est révéléeplus riche en vitamines (tocophérol, carotène, vitamine C, thiamine B1) et enminéraux (calcium, magnésium, potassium, fer, manganèse ) que certains fruits pluslargement consommés. La teneur de quelques oligo-éléments (zinc, cuivre) n’a pas dépasséle seuil de toxicité, indiquant que la consommation de ces fruits n’était paspréjudiciable à la santé publique. Conclusion. Les fruits analysés pourraientêtre source d’un apport nutritionnel important et être utilisés dans différents domaines :agroalimentaire, cosmétique, pharmaceutique et autres.