Southern African indigenous fruits and their byproducts : prospects as food antioxidants

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dc.contributor.authorPfukwa, Trust M.en_ZA
dc.contributor.authorChikwanha, Obert C.en_ZA
dc.contributor.authorKatiyatiya, Chenaimoyo L. F.en_ZA
dc.contributor.authorFawole, Olaniyi A.en_ZA
dc.contributor.authorManley, Marenaen_ZA
dc.contributor.authorMapiye, Cletosen_ZA
dc.date.accessioned2020-11-19T10:36:45Z
dc.date.available2020-11-19T10:36:45Z
dc.date.issued2020
dc.descriptionCITATION: Pfukwa, T. M., et al. 2020. Southern African indigenous fruits and their byproducts : prospects as food antioxidants. Journal of Functional Foods, 75:104220, doi:10.1016/j.jff.2020.104220.en_ZA
dc.descriptionThe original publication is available at https://www.sciencedirect.com
dc.descriptionPublication of this article was funded by the Stellenbosch University Open Access Fund
dc.description.abstractThe discourse regarding plant-based preservatives for food application has generally revolved around extracts from commercial fruits, vegetables, herbs and spices with indigenous fruits (IFs) on the periphery, with little investment into their valorisation. While being important food sources at community level, IFs and their byproducts are also incorporated into medicinal remedies, combating various diseases. Their ethnomedicinal usage indicates potent bioactive profile that alleviate effects of oxidative stress, which accompany disease in vivo. This is supported by in vitro antioxidant activity of the IFs and their byproducts. As such, the current review explores the potential of bioprospecting extracts from nine IFs and their byproducts as food antioxidants. Evidence presented shows that IFs have high content of bioactive compounds further translating to high antioxidant activity. Research gaps in information concerning in vitro bioactivity warrant further research to provide impetus for valorisation and food application of IFs.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S1756464620304448
dc.description.versionPublisher's version
dc.format.extent17 pages : illustrations
dc.identifier.citationPfukwa, T. M., et al. 2020. Southern African indigenous fruits and their byproducts : prospects as food antioxidants. Journal of Functional Foods, 75:104220, doi:10.1016/j.jff.2020.104220
dc.identifier.issn1756-4646 (print)
dc.identifier.otherdoi:10.1016/j.jff.2020.104220
dc.identifier.urihttp://hdl.handle.net/10019.1/108943
dc.language.isoen_ZAen_ZA
dc.publisherElsevier
dc.rights.holderAuthors retain copyright
dc.subjectIndigenous fruits (IF) -- South Africaen_ZA
dc.subjectIndigenous crops -- South Africa -- By-productsen_ZA
dc.subjectFunctional foods -- South Africaen_ZA
dc.subjectDesigner foods -- South Africaen_ZA
dc.subjectMedicinal foods -- South Africaen_ZA
dc.subjectFruit in human nutritionen_ZA
dc.subjectIndigenous crops -- Compositionen_ZA
dc.subjectIndigenous crops -- Physiologyen_ZA
dc.subjectVegetables -- Physiologyen_ZA
dc.subjectFruit -- Microbiologyen_ZA
dc.subjectIndigenous crops -- By-productsen_ZA
dc.subjectIndigenous fruit -- Processing -- By-productsen_ZA
dc.subjectAntioxidantsen_ZA
dc.subjectFood additivesen_ZA
dc.titleSouthern African indigenous fruits and their byproducts : prospects as food antioxidantsen_ZA
dc.typeArticleen_ZA
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