PHYTOCHEMICAL SCREENING OF VARIETIES OF GRAPE FRUIT (VITIS VINIFERA L.)

ABSTRACT

Five different varieties of grape fruits identified based on their colour namely oxblood, light green, green, red and purple were analyzed for their proximate composition, vitamin and mineral contents. This work was aimed at evaluating the importance of these grape fruits in human nutrition and to identify the variety with the highest nutritional content. The proximate composition results showed that moisture content ranged from (12.0±0.82g/100g -19.0± 0.82 g/100g) with the highest seen in the green variety and the least in the red variety. Ash content ranged from (6.00±0.81-11.00±0.82g/100g) with green variety having the highest value .Crude fat was seen highest (6.00±0.82g/100g) in the light green and red varieties. Crude protein was generally high in the five varieties, with the green variety having the highest value (26.00±1.00) while the purple variety had the least value (18.00± 1.00g/100g). Carbohydrate content was also in appreciable quantity in the five varieties and was between (36.20±0.01g/100g) and (51.60±0.01g/100g) in the green and purple variety, respectively. The vitamin contents B1, B2, B3 and E were less than (1 mg/100g) in all the varieties studied, while vitamin A and C were highest in the oxblood variety with values of (32.0±1.00mg/100g) and (74.0±1.00mg/100g), respectively. For the mineral content, magnesium, zinc, potassium, manganese, cobalt, sodium and phosphorus were less than (1 mg/100g) in the varieties studied. Calcium ranged from (1.90±0.56mg/100g-3.00±1.00mg/100g), with the pale green variety having the highest . Iron ranged from (2.00±1.00mg/100g -2.70±0.10mg/100g) in the varieties and was highest in the green variety . From this study, it can be concluded that consumption of grape fruit varieties could provide a reasonable daily recommended amount of essential nutrients for the maintenance of healthy life and normal body functioning.