Abstract

Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam.
Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking.
Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking.
Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.

Keywords

Composite jam, fruits, vegetables, quality characteristics, sensory properties, proximate analysis

REFERENCES

1. Babajide JM, Olaluwoye AA, Taofik Shittu TA, Adebisi MA. Physicochemical properties and phytochemical components of spiced cucumber-pineapple fruit drink. Nigerian Food Journal. 2013;31(1):40–52. https://doi.org/10.1016/S0189-7241(15)30055-2.
2. Hoejskov PS. Importance of fruit and vegetables for public health and food safety. Nadi, Fiji: PROFAV; 2014.
3. Timothy BO, Olalekan ASA, Rasheedat AF, Fatmata FJ. Physicochemical, rheological and sensory attributes of honey sweetened jam produced from blends of carrot and cucumber. Journal of Food Stability. 2019;2(2):1–14.
4. Silva OO, Ayankogbe OO, Odugbemi TO. Knowledge and consumption of fruits and vegetables among secondary school students of Obele Community Junior High School, Surulere, Lagos State, Nigeria. Journal of Clinical Sciences. 2017;14(2):68–73. https://doi.org/10.4103/jcls.jcls_60_16.
5. Shen C-L, von Bergen V, Chyu M-C, Jenkins MR, Mo H, Chen C-H, et al. Fruits and dietary phytochemicals in bone protection. Nutrition Research. 2012;32(13):897–910. https://doi.org/10.1016/j.nutres.2012.09.018.
6. Making jams, marmalades, preserves, and conserves [Internet]. [cited 2021 Jan 21]. Available from: https://conservancy.umn.edu/bitstream/handle/11299/206972/MN2000_FSFN_024_revised1978.pdf?sequence=1.
7. Afoakwa E, Oguseye O, Annor G, Ashong J. Optimization of the processing conditions and quality characteristics of watermelon jams using response surface methodology. Paper presented at the 13^th World Food Congress; 2016; Nantes. Nantes: Food is life; 2016. p. 221–222.
8. Nema NK, Maity N, Sarkar B, Mukherjee PK. Cucumis sativus fruit-potential antioxidant, anti-hyaluronidase, and anti-elastase agent. Archives of Dermatological Research. 2011;303(4):247–252. https://doi.org/10.1007/s00403-010-1103-y.
9. Mukherjee PK, Nema NK, Maity N, Sarkar BK. Phytochemical and therapeutic potential of cucumber. Fitoterapia. 2013;84(1):227–236. https://doi.org/10.1016/j.fitote.2012.10.003.
10. Sahu T, Sahu J. Cucumis sativus (cucumber): A review on its pharmacological activity. Journal of Applied Pharmaceutical Research. 2015;3(1):04–09.
11. Mateljan G. The world’s healthiest foods: Essential guide for the healthiest way of eating. Washington: George Mateljan FoundatioN; 2007. pp. 288–289.
12. Abbey BW, Nwachoko N, Ikiroma GN. Nutritional value of cucumber cultivated in three selected states of Nigeria. Biochemistry and Analytical Biochemistry. 2017;6(3). https://doi.org/10.4172/2161-1009.1000328.
13. Ogunka-Nnoka C, Nwabueze A. An assessment of nutrients and phytoconstituents in Jatropha tanjorensis leaf-stalk. Polish Journal of Applied Sciences. 2019;5(1):37–43. https://doi.org/10.19260/PJAS.2019.5.1.06.
14. Oboh FOJ, Masodje HI. Nutritional and antimicrobial properties of Jatropha tanjorensis leaves. American-Eurasian Journal of Scientific Research. 2009;4(1):7–10.
15. Olayiwol G. Iwalewa EO, Omobuwajo OR, Adebajo AC, Adeniyi AA, Verspohl EJ. The antidiabetic potential of Jatropha tanjorensis leaves. Nigerian Journal of Natural Products and Medicine. 2004;8:55–58. https://doi.org/10.4314/njnpm.v8i1.11817.
16. Omoregie ES, Osagie AU. Effect of Jatropha tanjorensis leaves supplement on the activities of some antioxidant enzymes, vitamins and lipid peroxidation in rats. Journal of Biochemistry. 2011;35(2):409–424. https://doi.org/10.1111/j.1745-4514.2010.00392.x.
17. Omoregie ES, Osagie AU. Phytochemical screening and anti-anaemic effect of Jatropha tanjorensis leaf in protein malnourished rats. Plant Archives. 2017;7(2):509–516.
18. Anigboro AA, Avwioroko OJ, Ohwokevwo OA, Pessu B. Bioactive components of Ficus exasperata, Moringa oleifera and Jatropha tanjorensis leaf extracts and evaluation of theirantioxidant properties. EurAsian Journal of Biosciences. 2019;13:1763–1769.
19. Oyewole OI, Akingbala PF. Phytochemical analysis and hypolipidemic properties of Jatropha tanjorensis leaf extract. European Journal of Medical Plants. 2011;1(4):180–185. https://doi.org/10.9734/EJMP/2011/497.
20. Chigozie OO, Uzoma NO, Ikechukwu UR, Ikechukwu ES. Nutritional composition of Jatropha tanjorensis leaves and effects of its aqueous extract on carbon tetrachloride induced oxidative stress in male Wistar albino rats. Biomedical Research. 2018;29(19):3569–3576. https://doi.org/10.4066/biomedicalresearch.29-18-665.
21. Hossain MF, Akhtar S, Anwar M. Nutritional value and medicinal benefits of pineapple. International Journal of Nutrition and Food Sciences. 2015;4(1):84–88. https://doi.org/10.11648/j.ijnfs.2015040.
22. Silva VM, Sato ACK, Barbosa G, Decanaal G, Ciro-Velásquez HJ, Cunha RL. The effect of homogenisation on the stability of pineapple pulp. International Journal of Food Science and Technology. 2010;45(10):2127–2133. https://doi.org/10.1111/j.1365-2621.2010.02386.x.
23. Bhaskar JJ, Mahadevamma S, Chilkunda ND, Salimath PV. Banana (Musa sp. var elakki bale) flower and pseudostem: Dietary fiber and associated antioxidant capacity. Journal of Agricultural and Food Chemistry. 2012;60(1):427–432. https://doi.org/10.1021/jf204539v.
24. Benitez EI, Genovese DB, Lozano JE. Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory. Food Hydrocolloids. 2007;21(1):100–109. https://doi.org/10.1016/j.foodhyd.2006.02.007.
25. Nafisah S, Konadu L, Kafui SE. Production and acceptability of jam produced from pineapple, watermelon and apple blend. EAS Journal of Nutrition and Food Sciences. 2020;2(6):321–325.
26. Sulieman AME, Khodari KMY, Salih ZA. Extraction of pectin from lemon and orange fruit peels and its utilization in jam making. International Journal of Food Science and Nutrition Engineering. 2013;3(5):81–84.
27. Official methods of analytical chemists, 18th ed. Washington: Association of Official Analytical Chemists; 2005.
28. Official methods of analysis of Association of Official Analytical Chemistry International, 15th edition. Arlington: Association of Official Analytical Chemists; 1990.
29. Iwe MO. Handbook of sensory methods and analysis. Enugu, Nigeria: Rojoint Communication Services; 2002.
30. Rahman LMKA. Comparative studies of pineapple, papaya and ash gourd preserves and candies. MS thesis. Mymensingh: Bangladesh Agricultural University; 2003.
31. Mohd Naeem MN, Mohd Fairulniza MN, Norhayati MK, Zaiton A, Norliz AH, Wan Syuriahti WZ, et al. The nutritional composition of fruit jams in the Malaysian market. Journal of the Saudi Society of Agricultural Sciences. 2017;16(1):89–96. https://doi.org/10.1016/j.jssas.2015.03.002.
32. Franco R, Alejandra C, Blanca O, Murillo OS, Sergio LB, Paula V, et al. Evaluation of chemical composition and antibacterial activity of essential oils of turmeric. Chemical and Process Engineering. 2007;4:208–220.
33. Iwalewa EO, Adewunmi CO, Omisore NOA, Adebanji OA, Azike CK, Adigun AO, et al. Pro-antioxidant effects and cytoprotective potentials of nine edible vegetables in Southwest Nigeria. Journal of Medicinal Food. 2005;8(4):539–544. https://doi.org/10.1089/jmf.2005.8.539.
34. Pirian K, Jeliani ZZ, Arman M, Sohrabipour J, Yousefzadi M. Proximate analysis of selected macroalgal species from the persian gulf as a nutritional resource. Tropical Life Science Research. 2020;31(1):1–17. https://doi.org/10.21315/tlsr2020.31.1.1.
35. Hui YH. Handbook of food science, technology and engineering. Boca Raton: CRC Press; 2006. 3632 p.
36. Hatcher H, Planalp R, Cho J, Torti FM, Torti SV. Curcumin: From ancient medicine to current clinical trials. Cellular and Molecular Life Sciences. 2008;65(11):1631–1652. https://doi.org/10.1007/s00018-008-7452-4.
37. Hussein SA, El Sense YAF, Hassanien MRR, Hammad M-MF. Ameliorative effect of curcumin on hepatic oxidative stress, antioxidant status, cardiac markers enzymes and inflammation in high cholesterol diet-induced hypercholesterolemia in rats. International Journal of Pharma Sciences. 2016;6(3):1496–1505.
38. Akinyemi AJ, Okonkwo PK, Faboya OA, Onikanni SA, Fadaka A, Olayide I, et al. Curcumin improves episodic memory in cadmium induced memory impairment through inhibition of acetylcholinesterase and adenosine deaminase activities in a rat model. Metabolic Brain Diseases. 2017;32(1):87–95. https://doi.org/10.1007/s11011-016-9887-x.
39. Cole GM, Teter B, Frautschy SA. Neuroprotective effects of curcumin. In: Aggarwal BB, Surh Y-J, Shishodia S, editors. The molecular targets and therapeutic uses of curcumin in health and disease. Boston: Springer; 2007. pp. 197–212. https://doi.org/10.1007/978-0-387-46401-5_8.
40. Ali W, Latif A, Mazahir M, Mehdi A, Bashir S, Asim M. Quality evaluation of peach jam prepared by incorporation of Aloe vera gel. Pure and Applied Biology. 2021;10(4):935–944. https://doi.org/10.19045/bspab.2021.100097.