Abstract:
The differences in harvest time among clones of red fruit (Pandanus conoideus Lam.) could affect their nutritional content and oil quality. The present work was therefore aimed to characterise the chemical properties and fatty acid composition of oil from three red fruit clones (Monsor, Memeri, Edewewits) during four ripening stages (unripe, half-ripe, ripe, over- ripe). The free fatty acid (FFA) in oil of Monsor clone increased along the ripening stage, but there were reductions in iodine, total carotenoids and total tocopherols, and unsaturated fatty acid values. Conversely, the FFA and saponification value in oil of Memeri and Edewewits clones decreased along the ripening stage, with the amounts of iodine, total carotenoids and total tocopherols, and unsaturated fatty acid increased. Maximum total carotenoids (4,090 ± 180 ppm) and total tocopherols (1,468 ± 474 ppm) in oil of Monsor clone were found at the ripe stage. Maximum total carotenoids (6,790 ± 130 ppm) and total tocopherols (1,402 ± 755 ppm) in oil of Memeri clone were found at the over-ripe stage. Maximum total carotenoids (7,723 ± 1,305 ppm) and total tocopherols (1,814 ± 357 ppm) contents in oil of Edewewits clone were also found at the over-ripe stage. Therefore, it could be concluded that the best harvest time for Monsor clone would be at the ripe stage, while for the Memeri and Edewewits clones at the over-ripe stage in order to obtain the maximum quality of oil.
