{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T16:20:23Z","timestamp":1791390023668,"version":"4.3.3"},"reference-count":22,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T00:00:00Z","timestamp":1747958400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T00:00:00Z","timestamp":1747958400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    The fruits of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Solanum torvum<\/jats:italic>\n                    <\/jats:styled-content>\n                    are widely consumed for their nutritional and medicinal properties, particularly by lactating mothers, pregnant women, and anemic patients. However, ineffective preservation methods have led to significant postharvest losses. This study investigated the effects of different oven drying temperatures (50\u00b0C, 60\u00b0C, and 70\u00b0C) and pretreatments (boiling and ascorbic acid treatment) on the nutritional, anti\u2010nutritional, and color properties of\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S.\u2009torvum<\/jats:italic>\n                    <\/jats:styled-content>\n                    fruits. Proximate composition, mineral content (iron, magnesium, calcium), antinutrients (alkaloids, oxalates, tannins), and color properties were analyzed. Results indicated that drying increased the concentration of most nutrients, with a concentration effect at 70\u00b0C that led to higher nutrient density despite reductions in heat\u2010sensitive compounds like vitamin C (which decreased from 31.54\u2009mg\/100\u2009g in fresh samples to 4.47\u2009mg\/100\u2009g at 70\u00b0C). The boiling pretreatment led to cellular structure modifications that enhanced mineral extractability during analysis, with iron content increasing from 13.05\u2009mg\/kg in fresh samples to 76.08\u2009mg\/kg in boiled samples dried at 70\u00b0C. Additionally, boiling effectively inactivated browning enzymes, resulting in the lowest browning index (5.04) at 70\u00b0C compared to ascorbic acid treatments (30.36), despite the higher temperature. The study concludes that oven drying at 70\u00b0C with boiling pretreatment is an effective method for preserving\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>S.\u2009torvum<\/jats:italic>\n                    <\/jats:styled-content>\n                    fruits while retaining their nutritional value and desirable color properties.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70339","type":"journal-article","created":{"date-parts":[[2025,5,23]],"date-time":"2025-05-23T07:53:22Z","timestamp":1747986802000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["The Effect of Pretreatments (Boiling and Ascorbic Acid) and Different Oven Drying Temperatures on the Nutritional, Anti\u2010Nutritional Values and Color Properties of\n                    <i>Solanum torvum<\/i>\n                    Fruits"],"prefix":"10.1002","volume":"13","author":[{"given":"Agyei\u2010Poku","family":"Belinda","sequence":"first","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amponsah Sakyiwaa","family":"Afia","sequence":"additional","affiliation":[{"name":"Department of Hospitality and Tourism Sunyani Technical University  Sunyani Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amankwaa Adu","family":"Emmanuel","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Kwame Nkrumah University of Science and Technology  Kumasi Ghana"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,5,23]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/7539151"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1177\/11786302241285737"},{"issue":"4","key":"e_1_2_8_4_1","first-page":"222","article-title":"Nutritional and Mineral Composition of the Fruits of Solanum torvum From Ghana","volume":"1","author":"Akoto O.","year":"2015","journal-title":"International Journal of Chemical and Biomolecular Science"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1155\/2023\/1388782"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1155\/2024\/2680085"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.matpr.2021.02.217"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu16234228"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1081\/DRT\u2010120014053"},{"key":"e_1_2_8_10_1","volume-title":"Topics in Mass Transfer","author":"Derossi A.","year":"2011"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2021.713701"},{"key":"e_1_2_8_12_1","first-page":"1","article-title":"Heavy Metal Bioaccumulation in Solanum torvum (Sw.) (Turkey Berry) From the Bono and Ahafo Regions: Nutritional Potential and Toxicological Risks","author":"Golly M. K.","year":"2025","journal-title":"Food Safety and Health"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.5455\/jib.20160422015354"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.26656\/fr.2017"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.22437\/ifstj.v6i1.19229"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116641"},{"key":"e_1_2_8_17_1","unstructured":"Official Methods of Analysis 22nd Edition (2023). n.d.\u201cAOAC International.\u201d Accessed February 10 2025.https:\/\/www.aoac.org\/official\u2010methods\u2010of\u2010analysis\/."},{"key":"e_1_2_8_18_1","first-page":"9","article-title":"Characterization of Turkey Berry (Solanum torvum)\u2010Fresh, Dry & Powder","volume":"1","author":"Otu P.","year":"2017","journal-title":"African Journal of Food and Integrated Agriculture"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2023.100877"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(02)00244\u20103"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.06.030"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2017.1351454"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1515\/aucft\u20102017\u20100005"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70339","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.70339","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70339","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T10:40:06Z","timestamp":1778928006000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70339"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,23]]},"references-count":22,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2025,6]]}},"alternative-id":["10.1002\/fsn3.70339"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70339","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,5,23]]},"assertion":[{"value":"2025-02-13","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-05-12","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-05-23","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70339"}}