Author(s)

Etou Ossibi Grace Jokael^1,2*, Mbon Nguékou Chrichina^1,2, Ongouya Mouekouba Dalcantara Liana², Mpika Joseph², Attibayeba  ²

¹Biology Center, Faculty of Applied Sciences (FSA), Dénis Sassou N’guesso University, Kintélé, Congo.
²Laboratory Biotechnology and Plant Production, Faculty of Science and Technology, Marien Ngouabi University, Brazzaville, Congo.

The fruits of Dacryodes edulis are rich in biologically active substances, which makes them of great interest in terms of validation. In this study, we targeted the primary metabolites in the epicarp, the mesocarp and the seed of the fruit of Dacryodes edulis at taste maturity, which were selected for their nutritional quality and its appreciation throughout the Gulf of Guinea area, which is very popular because of its large size, texture and special taste. The evaluation of total carbohydrates, total lipids and soluble proteins in the epicarp, mesocarp and seed of the fruit at taste maturity was made from spectrophotometer measurements. The overall analysis of the results of the present study shows that total carbohydrates, total lipids and proteins accumulate more in the seed with respectively 251.33 ± 1.15 mg/g DM; 9.92 ± 0.201 mg/g DM and 55.075 ± 0.024 mg/g DM. Likewise, the results indicate low concentrations of total carbohydrates and total lipids in the epicarp with respectively 245 ± 1 mg/g DM and 4.77 ± 0.047 mg/g DM, on the other hand, it is the mesocarp which presents the lowest content of soluble proteins: 28.075 ± 3.231 mg/g DM. This variation could be linked to the nature of the compartment, more particularly to the storage location. This comparative study could lead to the valorization of the seed of the fruit of Dacryodes edulis for its richness in metabolites and arouse significant interest in nutrition.

Dacryodes edulis, Fruit, Taste Maturity, Epicarp, Mesocarp, Seed

Jokael, E. , Chrichina, M. , Liana, O. , Joseph, M. and  , A. (2024) Studies of the Variability of Primary Metabolites in the Epicarp, Mesocarp and Seed of Dacryodes edulis Fruit at Taste Maturity. Advances in Biological Chemistry, 14, 64-72. doi: 10.4236/abc.2024.142006.