Valorization of Black Plum Seed (Vitex doniana) from Côte d'Ivoire as a Coffee Substitute : Evaluation of Phenolic, Antioxidant and Organoleptic Properties
Anien Marcelle Ghislaine *
Laboratoire de Nutrition et de Technologies Alimentaires (LANTA), Institut National Polytechnique Félix-HOUPHOUËT BOIGNY de Yamoussoukro, BP 1093 Yamoussoukro, Côte d’Ivoire.
Koné Kisselmina Youssouf
Laboratoire de Nutrition et de Technologies Alimentaires (LANTA), Institut National Polytechnique Félix-HOUPHOUËT BOIGNY de Yamoussoukro, BP 1093 Yamoussoukro, Côte d’Ivoire.
Traoré Fatou Koba
Département de Biochimie-Microbiologie, Laboratoire d’Agrovalorisation, Université Jean Lorougnon Guédé de Daloa, BP 150 Daloa, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
The objective of this study was to investigate the phenolic composition, antioxidant activity and organoleptic characteristics of black plum seeds (Vitex doniana) as a coffee substitute. Black plums were harvested in the locality of Yamoussoukro (Côte d’Ivoire), pulped and dried to obtain the seeds. The phenolic characteristics, antioxidant activity and organoleptic properties of fermented (FBPSP) and unfermented (BPSP) coffee substitute black plum seed powders were determined. The results indicate that black plum seed-based coffee substitutes (FBPSP and BPSP) have a high antioxidant capacity. They are an important source of phenolic compounds, particularly total polyphenols (FBPSP : 897.42 ± 13.19 mg GAE/100g of dry weight (DW) and BPSP : 297.90 ± 10.85 mg GAE/100g of DW) and flavonoids (FBPSP : 209.18 ± 13.08 mg QE/100g of DW and BPSP : 87.14 ± 5.17 mg QE/100g of DW). The results of the organoleptic analysis showed that BPSP coffee substitute was the most appreciated by tasters, with an average score of 5.54 ± 1.44. However, the consumption of both FBPSP and BPSP coffee substitutes BPSPF and BPSP is recommended, as they have nutritional characteristics that are beneficial to health.
Keywords: Black plum, Vitex doniana, coffee substitute, fermentation, phenolic compounds, antioxidant activity, organoleptic properties