Utilization of Egyptian golden berry fruit for producing sugar -preserved functional products. | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 68, Issue 3, March 2025, Page 79-89 PDF (999.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.300706.9927 | ||||
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| Authors | ||||
Faten E. Amaar  1; Mohamed, F. Khallaf2; Manar, T. Ibrahim2; Nessrien, M. N. Yasin2
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| 1Department of Basic Science, Faculty of Physical Therapy, Ahram Canadian University, Cairo, Egypt | ||||
| 2Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| Golden berry, commonly known as "Harankash" in Egypt, is a non-traditional horticultural crop with a pleasing taste and significant nutritional value. This underutilized fruit is an excellent source of vitamins C, B complex, provitamin A (3000 IU of carotene per 100g), and minerals. Additionally, golden berry possesses medicinal properties and a relatively high energy value. Despite its potential, little attention has been paid to utilizing golden berry in the food industry in Egypt. This study aimed to develop and evaluate new, non-traditional golden berry products, such as compote and jam, which have not been processed before in Egypt. These novel products could extend the marketing season of golden berry throughout the year, catering to domestic consumers and providing opportunities for export to other countries. The study investigated various golden berry products, including fresh berry fruit (FBF), golden berry compote (GBC), traditional berry jam (TBJ), suggested golden berry jam (SBJ), and mixed berry jam (MBJ). These products were evaluated for antioxidant activity, phytochemical composition, microbial quality, and sensory attributes. The results showed that suggested golden berry jam (SBJ) had a 1.08-fold higher total phenolic content compared to fresh berry fruit, while traditional berry jam (TBJ) had the lowest content, with a 2.14-fold decrease. A similar trend was observed for total flavonoids content. However, the inverse pattern was noted for IC50, indicating that Egyptian golden berry products can be ranked in descending order of functionality as: SBJ, GBC, TBJ, MBJ, and FBF. Overall, SBJ emerged as the best new functional golden berry product. This study highlights the potential of golden berry as a functional food ingredient and the need for further research to optimize processing methods and expand its utilization in the Egyptian food industry. By developing novel products like compote and jam, the marketing potential and consumer appeal of this underexplored crop can be enhanced, both domestically and internationally. | ||||
| Keywords | ||||
| Golden berry; Antioxidant Properties; Compote; Jam; Functional food | ||||
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