Nutritional composition of some selected wild mangrove fruits of Sundarbans

1059-1066Present study consists of the chemical composition and phenolic compound identification of some common wild fruits in Sundarbans mangrove. Five mangrove fruits exhibited high percentage of carbohydrates (27.25-62.9), protein (1.2-45.48), lipid (1.75-4.31) and ascorbic acid (0.013-0.032%). Occurrence of 1.70-12.35% phenolic compounds in fruits reflects their higher antioxidant capacity. ESI-MS were used to identify the occurrence of phenolic compounds in Heriteira fomes and Bruguiera parviflora and results revealed that catechin was the commonly occurring major flavonol. Hydroxycinnamic acid derivatives (p-coumarylhexose-4-hexoside) and quinic acid were also identified as minor components. Higher range of nutritive value (271.4- 330.16 kcal/100g) and comparative study with some commercial fruits together suggested that wild mangrove fruits are edible like conventional popular fruits