Chemical Composition, Antioxidant and Antimicrobial Properties of Vangueria madagascariensis J.F.Gmelin (Kirkir) Fruit

Background: Vangueria madagascariensis fruits (Kirkir) produces compounds own various nutritional and medicinal properties. Objectives: The study purpose was to investigate the chemical composition and antioxidant properties of kirkir fruits (Vangueria madagascariensis). Materials and Methods: Proximate chemical composition, minerals and antioxidant properties of kirkir fruits were consucted via determination of total flavonoids, Ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging Assay. The Antimicrobial activity of plant extracts was also investigated. Results: The results of chemical properties indicated that kirkir fruit contained: moisture 6.96%, protein 7.40%, carbohydrates 59.85%, fats 2.00%, dietary fibers 17.50% and ash 3.10%. It also contained micro nutritional elements such as ascorbic acid (145.00 mg/100 g) and beta-carotene (102 IU/100 g). The fruits were proved to be rich in phosphorus and potassium as 11.55 and 30.96 mg/g, respectively. The antioxidant activity of methanolic extract was determined by DPPH and FRAP. The radical scavenging effect was observed with IC₅₀= 36 μg/ml and 341 mM TE/g, respectively. The study showed that methanolic extract of kirkir fruit was proved to be effective as an antioxidant containing polyphenols 52.00 mg GAE/100 g and flavonoids 7.25 mg RE/100 g. Conclusion: Kirkir fruit has showed its high nutritive value (macro nutritional elements, important micro nutritional elements such as ascorbic acid and beta-carotene and minerals of tested fruits. The extract of kirkir fruit was demonstrated to be effective as a an antimicrobial and antioxidant containing polyphenols and flavonoids. The study recommends isolation of active ingredients and development of novel drugs from the Vangueria madagascariensis plant.