Biochemical and nutritional characterisation of carambola (Averrhoa carambola)

Abstract

Carambola is an exotic fruit found in Côte d’Ivoire; whose promotion requires a better understanding of its characteristics. With this in mind, a sampling was carried out at a secondary school in Daloa, followed by physico-chemical and nutritional analyses in the university laboratory. The results show that carambola has an acidic pH (3.29) and a high moisture content (88.5%), while being low in sugar (Brix degree: 8.80). It is particularly rich in energy-providing elements, with carbohydrate and protein contents estimated at 83.817% and
14.375% respectively. The fruit also contains noteworthy amounts of vitamins, especially vitamin A (0.04 mg/100 g) and vitamin C (17.5 mg/100 g). Mineral analysis reveals a diverse composition, with high levels of potassium (135.835 mg/kg), phosphorus (119.815 mg/kg), calcium (14.89 mg/kg), magnesium (23.21 mg/kg), and sodium (38.1 mg/kg). However, the fruit exhibits relatively low levels of phenolic compounds, with 0.091 mg EQ/g for tannins, 0.049 mg EQ/g for total polyphenols, and just 0.00381 mg EQ/g for total flavonoids. Overall, these findings highlight the nutritional potential and beneficial properties of carambola, making it a promising fruit for consumption and the well-being of Ivorian populations.