Table 1 Nutritional and fatty acid composition of different parts of bitter apple
Name of Constituents | Parts of plant | Amount | References |
|---|---|---|---|
Proximate composition | |||
 Ash (%) | Seed | 2.00 | Banjo et al. 2021 |
Seed | 2.23 | Riaz et al. 2015 | |
Fruit | 3.08 | Ogundele et al. 2012 | |
Fruit | 4.00 | National Research Council 2006 | |
 Moisture (%) | Seed | 4.91 | Banjo et al. 2021 |
Seed | 6.43 | Riaz et al. 2015 | |
Fruit (Mature) | 90.00 | National Research Council 2006 | |
 Oil content (%) | Seed | 28.50 | Riaz et al. 2015 |
Seed | 26.60 | Banjo et al. 2021 | |
 Fat (%) | Seed | 18.59 | Banjo et al. 2021 |
Fruit | 3.15 | Ogundele et al. 2012 | |
 Protein (%) | Seed | 13.19 | Banjo et al. 2021 |
Seed | 13.99 | Riaz et al. 2015 | |
Fruit | 24.37 | Ogundele et al. 2012 | |
Fruit (Mature) | 30.00 | National Research Council 2006 | |
 Crude fibers (%) | Seed | 46.73 | Riaz et al. 2015 |
 Starch (%) | Seed | 1.33 | Riaz et al. 2015 |
 Carbohydrate (%) | Fruit | 10.88 | Ogundele et al. 2012 |
Fruit | 10.00 | National Research Council 2006 | |
Fatty acid and Amino acid profile | |||
 Oleic acid (by wt.% of seed) | Seed oil | 18.02 | Berwal et al. 2022 |
Seed oil | 33.66 | Riaz et al. 2015 | |
 Linoleic acid (by wt.% of seed) | Seed oil | 50.31 | Berwal et al. 2022 |
Seed oil | 50.60-60.10 | Bhasin et al. 2020 | |
Seed oil | 54.70 | Riaz et al. 2015 | |
 Glutamic acid (% of protein) | Seed oil | 19.80 | Bhasin et al. 2020 |
 Arginin (% of protein) | Seed oil | 15.90 | Bhasin et al. 2020 |
 Palmitic acid (by wt.% of seed) | Seed oil | 8.1-17.30 | Bhasin et al. 2020 |
Seed oil | 4.30 | Riaz et al. 2015 | |
Seed oil | 12.41 | Berwal et al. 2022 | |
 Stearic acid (by wt.% of seed) | Seed oil | 6.10-10.50 | Bhasin et al. 2020 |
Seed oil | 15.15 | Berwal et al. 2022 | |
Seed oil | 1.83 | Riaz et al. 2015 | |
 Lignans (%) | Seed oil | 0.012 | Berwal et al. 2022 |
 Linolenic acid (%) | Seed oil | 2.15 | Riaz et al. 2015 |
Minerals | |||
 Calcium (%) | Seed | 0.057 | |
Seed residue | 0.013 | Riaz et al. 2015 | |
 Potassium (%) | Seed | 0.047 | Bhasin et al. 2020 |
Banjo et al. 2021 | |||
Seed residue | 0.012 | Riaz et al. 2015 | |
 Magnesium (%) | Seed | 0.210 | Sadou et al. 2007 |
 Copper (%) | Seed | 0.005 | Sadou et al. 2007 |
 Sodium (%) | Seed | 0.012 | Sadou et al. 2007 |
 Zinc (%) | Seed | 0.001 | Sadou et al. 2007 |
 Iron (%) | Seed | 0.012 | Banjo et al. 2021 |
Seed residue | 0.004 | Riaz et al. 2015 | |
 Oryzanol (%) | Seed oil | 0.066 | Berwal et al. 2022 |
Bioactive compounds and Antioxidant activity | |||
 Total Phenolic Content (mg/100 g of oil gallic acid Eq.) | Seed oil | 5.39- 6.12 | Berwal et al. 2022 |
 Total Flavonoids Content (mg/100 g of oil catechin Eq.) | Seed oil | 938.0- 956.0 | Berwal et al. 2022 |
 Oryzanol (%) | Seed oil | 0.066 -0.069 | Berwal et al. 2022 |
 Lignans (%) | Seed oil | 0.012-0.014 | Berwal et al. 2022 |
 Carotenoids (%) | Seed oil | 0.008-0.01 | Berwal et al. 2022 |