Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening

Abstract

The Himalayan region supports a rich diversity of edible fruit species that can cope with global food and nutritional security by providing dietary diversity, genetic backup for commercial species and economic sustainability. Among these, Mahonia nepalensis DC. (Family Berberidaceae) is a medicinally important plant species of Himalaya with delicious edible berry fruits. Fruits of the species remain unexplored, however, their content of nutrients and phytochemicals and antioxidant potential changed with the ripening process. The current study assessed variations in nutritional, physicochemical, and phytochemical composition and antioxidant potential during the four ripening stages. A significant (p caffeic acid > syringic acid > ferulic acid > p-coumaric acid, and among these, chlorogenic acid decreased significantly (p