Variation in Total Sugar and Soluble Protein Contents during Ripening of Pancovia laurentii Fruit
Waltta ITOUA INGOBA
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo.
Grace Jokael ETOU OSSIBI *
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo and Biology Center, Faculty of Applied Sciences (FSA), Denis Sassou N'guesso University, Kintélé, Republic of Congo.
Dalcantara Liana ONGOUYA MOUEKOUBA
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo.
Chanelle MVOUMBI TETE
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo.
Joseph MPIKA
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo.
ATTIBAYEBA
Laboratory Biotechnology and Plant Production, Faculty of Science and Technology (FST), Marien Ngouabi University, Brazzaville, Republic of Congo.
*Author to whom correspondence should be addressed.
Abstract
The fruits of Pancovia laurentii are rich in biologically active substances. On the other hand, the results indicate in total sugars and soluble proteins, and is of significant interest in nutrition. spectrophotometer. The overall analysis of the results of the present study shows that the, gives great interest in terms of validation. In this study we targeted sugars total and soluble proteins in the mesocarp and kernel of the fruit of Pancovia laurentii in during its maturation, were selected for its nutritional quality and its appreciation across the Gulf of Guinea area, which is very popular due to its small size, its texture and particular taste. The evaluation of total sugars and soluble proteins in the mesocarp and almond of the fruit during maturation was made from the dosages at spectrophotometer. The overall analysis of the results of the present study shows that the sugars and proteins accumulate more in the mesocarp of the fruit at veraison with respectively of 11.337 mg/g MS and 2397.420 mg/g MS. On the other hand, the results indicate low levels of total sugars and soluble proteins in the ripe fruit kernel taste with respective values of 5.718 mg/g MS and 914.916 mg/g MS. This variation could be linked to the nature of the compartment, more particularly to the storage location. This comparative study could lead to valuing the fruit of Pancovia laurentii for its richness in total sugars and soluble proteins, and is of significant interest in nutrition.
Keywords: Pancovia laurentii, mesocarp, almond, primary metabolites