Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

Abstract

This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition. Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C). Nutritional properties, including moisture content, fat, protein, ash, fiber, and carbohydrate content, were analyzed using standard methods. Bioactive quality parameters, such as total phenolic content, vitamin C, and flavonoid content, were also determined. Higher drying temperatures led to reduced moisture content and a more rapid decrease in moisture, with the lowest moisture content achieved at 70°C. The study revealed significant variations in nutritional components during drying, including a decrease in ash content, an increase in protein content, and a notable rise in crude fibre content. The carbohydrate content increased with drying temperature, and metabolic energy was calculated to assess the energy potential. Bioactive quality parameters, such as flavonoids, total phenolic content, and vitamin C, increased with drying temperature, suggesting the potential of dried ackee aril apples as a nutraceutical. This study demonstrates the impact of drying temperatures on the nutritional and bioactive properties of ackee aril apples, highlighting their potential as a valuable dietary component with economic and health benefits. The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.

Keywords

• Ackee Aril Apples
• Drying Temperature
• Nutritional Quality
• Bioactive Properties
• Drying
• Perishable Fruit

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