Nutritional and Phytochemical Potential of Two Local Food Plants in Burkina Faso: Crateva adansonii and Capparis corymbosa

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Résumé

This study focused on the biochemical and nutritional characterization of two edible plant species in Burkina Faso: Capparis corymbosa and Crateva adansonii. The objective was to evaluate their proximate composition, their content of primary and secondary metabolites, minerals, and amino acids, as well as their antioxidant potential, with a view to enhancing their nutritional value. The leaves of Crateva adansonii were found to be rich in protein (26.09 g/100 g dry matter [DM]), lipids (7.09 g/100 g DM), minerals, and energy value (297.45 kcal/100 g). The fruits of Capparis corymbosa stood out for their high carbohydrate content (33.04 g/100 g DM) and vitamin A content (0.87 mg/100 g DM). The amino acid profile revealed the presence of 18 to 19 amino acids, including 8 to 9 essential amino acids, highlighting their protein value. For bioactive compounds, the butanolic fractions of the leaves of both species had the highest concentrations of total polyphenols and flavonoids. The evaluation of antioxidant activity using the DPPH, ABTS, and FRAP methods showed a high capacity for free radical scavenging, particularly for macerated extracts (DPPH: 20.58 ± 0.72 μg/mL). Crateva leaves also had the highest anthocyanin content (2.1 g/100 g DM). In conclusion, Crateva adansonii and Capparis corymbosa appear to be promising plant sources, combining nutritional richness and high antioxidant potential. Their integration into the diet could contribute to improving nutritional security and the health of populations.

Mots-clés

antioxidant activity , Capparis corymbosa , Crateva adansonii ,| local food plants , nutritional characterization