A preliminary study on the chemical characteristics of Kei apple (Dovyalis caffra), an undervalued South African fruit

Although a profusion of indigenous fruits occur in South Africa, knowledge of their uses lies mainly with the local people. This study was aimed at filling the void in scientific literature by investigating the nutritional value and characteristics of a lesser known wild fruit, the Kei apple (Dovyalis caffra). The colour was assessed, in addition to the chemical characteristics (total soluble phenolics, protein, volatiles, antioxidants) of the fruits. The results indicate that the fruit is a rich source of amino acids with good antioxidant properties. Although, the protein content was found to be lower than those of commercial fruits, it was similar to values reported for the wild plum. Chemometric analysis of chromatographic data on secondary metabolites produced by the fruit was used to determine if the collection of Kei apple trees established at the Agricultural Research Council's experimental farm in Mbombela is representative of the wild population of South Africa.