Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp

Shrinivas, Lamani and Anu Appaiah, Konerira Aiyappa and Niranjana Murthy, Hosakatte and Dewir, Yaser Hassan and Jesamine, J. Rikisahedew (2022) Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp. Horticulturae, 8 (67). pp. 1-13.

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Abstract

Wood apple (Limonia acidissima L.) is an underutilized, fruit-yielding tree that is native to India and Sri Lanka. Wood apple trees are also cultivated in India, Sri Lanka, Bangladesh, Myanmar, Thailand, Malaysia, Vietnam, Kampuchea, Laos, and Indonesia for delicious fruits and medicinal purposes. The major objective of the present work was the analysis of the nutritional status of wood apple fruit pulp.The fruits are rich in total carbohydrates (24.74 ± 0.19%), total proteins (9.30 ± 0.16%), oil (0.99 ± 0.01%), fiber (3.32 ± 0.02%), and ash (2.73 ± 0.12%). Further analysis and quantification of free sugars, organic acids, and fatty acid methyl esters were carried out by using high-performance liquid chromatography (HPLC) and gas chromatographic (GC) methods. In total, five sugars and nine organic acids were detected and quantified. The predominant sugars were fructose (16.40 ± 0.23% ) and glucose (14.23 ± 0.10%), whereas the predominant organic acids were D- tartaric (4.01 ± 0.03%), ascorbic (4.51 ± 0.05%), and citric acid (4.27 ± 0.04%). The oil content of fruit pulp was 0.99 ± 0.01% and GC-MS analysis revealed that, it comprise of 16 fatty acid methyl esters. The percentage of saturated fatty acids were 32.17 ± 0.35%, that includes palmitic (18.52 ± 0.12% ) and stearic acids (9.02 ± 0.08%), whereas, the unsaturated fatty acids were 51.98 ± 0.94%, including oleic acid ( 23.89 ± 0.06% ), α-linolenic acid (16.55 ± 0.26%), linoleic acid (10.02 ± 0.43%), and vaccenic acid (1.78 ± 0.23%).

Item Type:	Article
Uncontrolled Keywords:	fatty acids; free sugars; GC-MS; HPLC; organic acids; UPLC; wood apple
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fermentation Technology and Bioengineering Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 09:40
Last Modified:	18 Dec 2025 09:40
URI:	http://ir.cftri.res.in/id/eprint/20230

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