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Physiochemical, antimicrobial, antioxidant, nutritional and quality properties of dried Physalis pruinose L fruits and its husk using different solvents and extraction methods

Year: 2025

Type: article

Abstract: A comparative study was conducted on the chemical composition and properties of dried husk cherry and its husk. The dried fruit has been found to contain a high concentration of protein, fat, and carbohydrates compared to the husk. On the other hand, the husk had higher levels of ash and fiber contents. The dried fruit also exhibited significantly higher scores for sweetness index (SI) and total sweetness index (TSI) (65.46 and 47.63, respectively) compared to the husk (2.04 and 1.45, respectively). Both the dried fruit and husk contained substantial amounts of potassium (24990 and 27480 ppm respectively). Both the dried fruit and husk contained significant amounts of saturated and polyunsaturated fatty acids, total amino acids as well as minerals, meeting the dietary reference intake established by the WHO/ FAO/UNU’s in 2007. Different solvent strategies have been used (acetone, hexane and methanol) to extract both the dried fruits and husk, using classical maceration or sonication. Methanol-extracted husk using both maceration (MHM) and ultrasonic (MHU) showed the highest ratios of phenols (2221.33 and 2041.27 mg gallic/kg) and flavonoids (1148.77 and 1218.57 mg quercetin/kg), respectively. The use of classical maceration with methanol exhibited the highest antioxidant activity (AA) (EC50) ratios 19.27 and 5.1 µl/ml for both the dried fruit and husk, as well as indicated a powerful bactericidal and fungicidal effect.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101284