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Physico-chemical properties and biochemical composition of physalis (Physalis pubescens L.) fruits

El Sheikha A., Zaki M., Bakr A., El Habashy M., Montet D.. 2008. Food, 2 (2) : p. 124-130.

Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits, which can be used for developing interesting functional products. This paper reports the biochemical composition of physalis fruit and juice. The pulp was yellowish or orange with a yield of 64%. The pulp and fresh juice had a light sweet and acidic taste (pH 3.7). The titratable acidity was 1.23, polyphenols, 82 mg and vitamin C, 32.7 mg per 100 g of fruit. Physalis fruits and its juice were rich in carotenoids (69.6 µg/g and 70 µg/mL, respectively). Juice had high levels (in mg/100 mL) of minerals such as phosphorus (578), potassium (1196), zinc (2.4) and boron (1). Essential amino acids as Leucine, Lysine, Isoleucine, Valine and Tryptophan were either higher than those recommended by FAO/WHO/UNU (1985). Phenolics and other polar compounds were analyzed and indentified in juice. The antimicrobial activity of methanolic extracts of juice was significant against E. coli O157:H7 and Bacillus subtilis, complete against Fusarium solani and had no effect against Candida albicans. (Résumé d'auteur)

Mots-clés : fruit; jus de fruits; utilisation; valeur nutritive; propriété antimicrobienne; composition chimique; propriété physicochimique; physalis; physalis pubescens

Thématique : Composition des produits alimentaires

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