Nutritional value and bioactive compounds profiling of selected Vietnamese fruits

Nutritional Profiling of Vietnamese Fruits

Abstract

This study aimed to evaluate the chemical composition of eight fruit species commonly grown in Vietnam, including guava, persimmon, banana, custard apple, longan, lemon, litchi, and mango. The results revealed substantial interspecific variation in nutritional components, amino acids, and minerals. Guava showed exceptionally high vitamin C (280.13 mg 100 g-¹) and protein (6.36%), while longan was remarkable for its vitamin B6 (24.42 mg 100 g-¹) and potassium (2.66%). Banana contained the highest starch (12.72%) and phosphorus (2.65%), confirming its role as an energy-rich fruit. Custard apple and mango exhibited higher lipid contents (6.32% and 7.98%), whereas litchi and custard apple were notable for cellulose (2.25% and 2.35%). Persimmon was rich in riboflavin (2.01 mg 100 g-¹), and lemon, despite its high-water content (92.98%), provided moderate vitamin C (67.32 mg 100 g-¹). Mineral analysis further identified guava and mango as valuable sources of calcium and iron, while longan contained the highest zinc (0.161%). These findings highlight the nutritional diversity of tropical fruits in Vietnam, emphasizing their complementary roles in human diets and their potential applications in community nutrition and functional food development.