ABSTRACT

Azanza garckeana (snot apple) is an underutilized indigenous fruit of southern Africa. The study was aimed at determining the functional characteristics and potential use of extracted pectin from A. garckeana (snot apple) fruits from Zimbabwe. A. garckeana (snot apple) fruits were collected from a semi-arid communal area of Nhema, Zimbabwe. Pectin properties were determined using standard methods. Fruit jam was formulated with 53% (w/v) U. kirkiana fruit pulp, 45% (w/v) sugar, 1.5% (w/v) A. garckeana pectin, 0.5% (w/v) citric acid. The optimum extraction conditions were 90°C for 90 minutes at pH 3. Pectin yield was 9.21 ± 0.1% to 18.1 ± 0.1% and 10.1 ± 0.1 to 20.2 ± 0.2% for dried and fresh A. garckeana fruits respectively. Physicochemical properties of the pectin were (% w/w) degree of esterification (DE) 72.1–80.3, methoxyl content 6.1–6.8, anhydrouronic acid (AUA) content 60.3–67.6, moisture content 3.1–2.2, ash content 0.9–0.7 for dried and fresh fruits. Equivalent weight range was 816.7–848.2 mg/mol. Jam had total soluble solids (68.2 ± 0.1%), total titratable acid (2.1 ± 0.2 g/L), moisture content (32.6 ± 1.3%) and pH (3.4 ± 0.1). Jam’s overall acceptance score was 6. There was no significant difference in aroma, spreadability, taste, and texture of both jams at P < 0 .05. Pectin extracted from A. garckeana (snot apple) fruits has good functionality properties with potential for applications in food processing, especially in jam production.

摘要

Azanza garckeana（鼻涕苹果）是南部非洲未充分利用的本土水果。该研究旨在确定从津巴布韦A.garckeana（鼻涕苹果）果实中提取的果胶的功能特性和潜在用途。A. garckeana（鼻涕苹果）果实是从津巴布韦 Nhema 的半干旱公共区域收集的。使用标准方法测定果胶特性。果酱由 53% (w/v) U. kirkiana果肉、45% (w/v) 糖、1.5% (w/v) A. garckeana果胶、0.5% (w/v) 柠檬酸配制而成。最佳提取条件为 90°C，pH 3，提取时间为 90 分钟。干燥和新鲜A. garckeana 的果胶产率为 9.21 ± 0.1% 至 18.1 ± 0.1% 和 10.1 ± 0.1 至 20.2 ± 0.2%分别是水果。果胶的理化性质为（% w/w）酯化度（DE）72.1-80.3，甲氧基含量6.1-6.8，脱水糖醛酸（AUA）含量60.3-67.6，水分含量3.1-2.2，灰分含量0.9-0.7干果和新鲜水果。当量重量范围为 816.7–848.2 mg/mol。果酱具有总可溶性固体 (68.2 ± 0.1%)、总可滴定酸 (2.1 ± 0.2 g/L)、水分含量 (32.6 ± 1.3%) 和 pH (3.4 ± 0.1)。果酱的整体接受度得分为 6。在P < 0 .05 时，两种果酱的香气、涂抹性​​、味道和质地没有显着差异。从A. garckeana（鼻涕苹果）果实中提取的果胶具有良好的功能特性，具有用于食品加工，尤其是果酱生产的潜力。