Sugar and alkaloid profiles of serendipity berry (Dioscoreophyllum cumminsii)

Abstract

The study evaluates the chemical and physico-chemical composition of serendipity berry (Dioscoreophyllum cumminsii). The berries were separated into seed coat, gel and seed. The sugar and alkaloid profiles of the three components of these berries were analyzed. The predominant sugars were fructose and glucose. Fructose and glucose ranged from 0.61 to 3.47 mg/100g and 0.35 to 3.15 mg/100g respectively. The gel had higher sugar contents than the seed and the peel. Soladulcine was the predominant alkaloid in the seed and peel. Total alkaloids were 1.09 mg/100g in seed, 0.18 mg/100g in peel and traces of emetine in the gel. The alkaloid contents of the seeds were higher than the peels and the gel. Generally, the alkaloid contents in the three components of the berry were very low and could not cause any health problem when consumed. Serendipity berry is a promising fruit which could find its use in the production of juice and wine in the food industry.

Keywords: Alkaloid, Fructose, Glucose, Serendipity berry, Sugar