Ackee (Blighia Sapida KD Koenig) - A Review of Its Economic Importance, Bioactive Components, Associated Health Benefits and Commercial Applications

Literature Cited

• Abiodun, O.A., A.B. Adepeju, A.O. Dauda, and T.T. Adebisi. 2015. Potentials of underutilized Blighia sapida seed as a source of starch for industrial utilization. Am. J. Food Sci. Nutr. 2(6):108–112.
   Google Scholar
• Aloko, S., C.P. Azubuike, and H.A. Coker. 2017. Physicochemical properties and lubricant potentials of Blighia sapida Sapindaceaeae seed oil in solid dosage formulations. Trop. J. Pharm. Res. 16(2):305–311. doi: 10.4314/tjpr.v16i2.7.
   Web of Science ®Google Scholar
• Asiamah, S.G. 2017. Antinutrient contents of ackee (Blighia sapida) arils as influenced by some processing methods in Department of Food Science and Technology. Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti, MSc, Dissertation.
   Google Scholar
• Bennett, K. 2017. Ackee exports at highest level in history: JAMPRO focused on getting product in international restaurants. Jamaica Observer, 4 Jun.
   Google Scholar
• Bowen-Forbes, C.S., and D.A. Minott. 2009. Structural characterization of hypoglycin B, a diastereomeric dipeptide from the ackee fruit (Blighia sapida Koenig) by NMR experiments. Magn. Reson. Chem. 47(11):1004–1006. doi: 10.1002/mrc.2497.
   PubMed Web of Science ®Google Scholar
• Bowen-Forbes, C.S., and D.A. Minott. 2011. Tracking hypoglycins A and B over different maturity stages: Implications for detoxification of ackee (Blighia sapida K.D. Koenig) fruits. J. Agr. Food Chem. 59:3869–3875. doi: 10.1021/jf104623c.
   PubMed Web of Science ®Google Scholar
• Brown, M., R.P. Bates, C. McGowan, and J.A. Cornel. 1992. J. Food Saf. 12:167–177. doi: 10.1111/j.1745-4565.1991.tb00075.x.
   Web of Science ®Google Scholar
• BSJ, Bureau of Standards Jamaica. 2016. Jamaican standard specification for processed ackee (Blighia sapida). Kingston, Jamaica.
   Google Scholar
• Carbon, J.A., W.B. Martin, and L.R. Swett. 1958. Synthesis of α-amino- methylenecyclo-propanepropionic acid (hypoglycin A). J. Am. Chem. Soc. 80:1002. doi: 10.1021/ja01537a066.
   Web of Science ®Google Scholar
• Caribbean Food and Nutrition Institute (CFNI). 2000. Food composition tables for use in the English-speaking Caribbean. Supplement, p. 5. CFNI Press, Mona, Jamaica. <https://iris.paho.org/bitstream/handle/10665.2/4326/FOOD%20COMPOSITION%20SUPPLEMENT%202000.pdf?sequence=1&isAllowed=y>.
   Google Scholar
• Dossou, V.M. 2014. Physicochemical and functional properties of different ackee (Blighia sapida) aril flours. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ashanti, MSc Dissertation.
   Google Scholar
• Dossou, V.M., J.K. Agbenorhevi, S. Combey, and S. Afi-Koryoe. 2014. Ackee (Blighia sapida) fruit arils: Nutritional, phytochemicals and antioxidant properties. Int. J. Food Sci. Nutr. 3(6):534–537. doi: 10.11648/j.ijnfs.20140306.17.
   Google Scholar
• Dundee, S., and D.A. Minott. 2012. Impact of seed size on residual hypoglycin levels in ackee. Food Res. Int. 47:306–309. doi: 10.1016/j.foodres.2011.07.045.
   Web of Science ®Google Scholar
• Dutta, A.C. 1999. Botany for degree students. 6 ed. Oxford University Press, United Kingdom.
   Google Scholar
• Emanuel, M.A., F. Gutierrez-Orozco, E.M. Yahia, and N. Benkeblia. 2013. Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages. J. Sci. Food Agric. 93(4):722–726. doi: 10.1002/jsfa.5946.
   PubMed Web of Science ®Google Scholar
• Essuman, E., J. Anima Osei, and V. Gyimah. 2016. Proximate composition and sensory qualities of chips produced from ackee aril flour. Am. J. Food Sci. Technol. 4:38–42. doi: 10.12691/ajfst-4-2-2.
   Google Scholar
• Famuwagun, A.A., and S.O. Gbadamosi. 2016. Studies on the proximate composition, functioning properties and effect of pH and salt concentrations on some functional properties of ackee apple aril flours. Ife J. Sci. 18(3):711–720.
   Google Scholar
• Gaillard, Y., J. Carlier, M. Berscht, C. Mazoyer, F. Bevalot, J. Guitton, and L. Fanton. 2011. Fatal intoxication due to ackee (Blighia sapida) in Suriname and French Guyana. GC-MS detection and quantification of hypoglycin-A. Forensic Sci. Int. 206(1–3):e103–107. doi: 10.1016/j.forsciint.2011.01.018.
   PubMed Web of Science ®Google Scholar
• Golden, K.D., O.J. Williams, and Y. Bailey-Shaw. 2002. High-performance liquid chromatographic analysis of amino acids in ackee fruit with emphasis on the toxic amino acid hypoglycin A. J. Chromatogr. Sci. 40:441–446. doi: 10.1093/chromsci/40.8.441.
   PubMed Web of Science ®Google Scholar
• Goldson, A. 2005. The ackee fruit (Blighia sapida) and its associated toxic effects. The science creative quarterly. University of British Columbia, Vancouver, Canada. 17 Dec. 2018. https://www.scq.ubc.ca/the-ackee-fruit-blighia-sapida-and-its-associated-toxic-effects/.
   Google Scholar
• Goldson, A., D. Bremmer, K. Nelson, and D.A. Minott. 2014. Fat profile of Jamaican ackees, oleic acid content and possible health implications. West Indian Med. J. 63:9–12. doi: 10.7727/wimj.2013.052.
   PubMed Web of Science ®Google Scholar
• Goldson-Barnaby, A., J. Clarke, D. Warren, and K. Duffus. 2018. Free radical scavenging capacity, carotenoid content and NMR characterization of Blighia sapida aril oil. J. Lipids 2018:1762342. doi: 10.1155/2018/1762342.
   PubMed Web of Science ®Google Scholar
• Goldson-Barnaby, A., and R. Williams. 2016. Saponin, antioxidant & free radical scavenging properties of Blighia sapida pods. West Indian Med. J. doi: 10.7727/wimj.2016.045.
   Google Scholar
• Goldson-Barnaby, A., and R. Williams. 2017. Antioxidant properties, fatty acids, mineral content and FTIR characterization of Blighia sapida arilli and seeds. Seed Technol. 38(1):71–79.
   Google Scholar
• Grande-Tovar, C.D., D.O. Johannes, L.F. Puerta, G.C. Rodríguez, G. Sacchetti, A. Paparella, and C. Chaves-López. 2019. Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig). An. Acad. Bras. Ciênc. 91(3):e20180140. doi: 10.1590/0001-3765201920180140.
   PubMed Web of Science ®Google Scholar
• Hassall, C.H., and K. Reyle. 1955. The toxicity of the ackee (Blighia sapida) and its relationship to the vomiting sickness of Jamaica: A review. West Indian Med. J. 4:83–90.
   PubMedGoogle Scholar
• JIS, J.I.S. 2018. Jamaican national symbols: Ackee. https://jis.gov.jm/information/symbols/jamaican-national-fruit-ackee/.
   Google Scholar
• Katibi, O.S., R. Olaosebikan, M.B. Abdulkadir, T.O. Ogunkunle, R.M. Ibraheem, and R. Murtala. 2015. Ackee fruit poisoning in eight siblings: Implications for public health awareness. Am. J. Trop. Med. Hyg. 93(5):1122–1123. doi: 10.4269/ajtmh.15-0348.
   PubMed Web of Science ®Google Scholar
• Lambie, M.E. 2000. Ackee potential needs integrated planning. The Jamaica Gleaner. http://old.jamaica-gleaner.com/gleaner/20000730/Business/Business6.html
   Google Scholar
• Lancashire, R.J. 2013. Jamaican Ackee. Jamaica. <http://wwwchem.uwimona.edu.jm/lectures/ackee.html>.
   Google Scholar
• Lopez, M.G., and N. Benkeblia. 2017. Profiling of short chain fructooligosaccharides (scFOS) of two ackee (Blighia sapida Köenig) varieties through different maturation and ripening stages. Curr. Nutr. Food Sci. 13(1):37–42. doi: 10.2174/1573401312666161028162626.
   Web of Science ®Google Scholar
• Mazzola, E.P., A. Parkinson, E.J. Kennelly, B. Coxon, L.S. Einbond, and D.I. Freedberg. 2011. Utility of coupled-HSQC experiments in the intact structural elucidation of three complex saponins from Blighia sapida. Carbohydr. Res. 346(6):759–768. doi: 10.1016/j.carres.2011.02.019.
   PubMed Web of Science ®Google Scholar
• Mitchell, S., S. Webster, and M. Ahmad. 2008. Ackee (Blighia sapida) - Jamaica’s top fruit. Jam. J. Sci. Tech. 31:84–89.
   Google Scholar
• Odutuga, A.A., H.N. Asemoto, I. Musac, K.D. Golden, and E.A. Kean. 1992. Fatty acid composition of arilli from ackee fruit (Blighia sapida L). Jam. J. Sci. Tech. 3:30–32.
   Google Scholar
• Onuekwusi, E.C., H.O. Akanya, and E.C. Evans. 2014. Nutritional and antinutritional composition of seeds of ripe and unripe Blighia sapida (K. Koenig). Elixir Int. J. 77:24869–24875.
   Google Scholar
• Osei, J.A., E.K. Essuman, D.O. Kyeremateng, and J. Agbenorhev. 2014. A survey of ackee fruit utilization in Ghana. Jam. J. Sci. Tech. 25:11–17.
   Google Scholar
• Pan-American Health Organization, PAHO. 1998. Food composition tables for use in the English- speaking Caribbean. 2 ed. Caribbean Food and Nutrition Institute. <http://www.who.int/iris/handle/10665/168610>.
   Google Scholar
• Rashford, J. 2001. Those that do not smile will kill me: The Ethnobotany of the ackee in Jamaica. Econ. Bot. 55(2):190–211. doi: 10.1007/BF02864558.
   Web of Science ®Google Scholar
• Sarwar, G., and H.G. Botting. 1994. Reversed-phase liquid chromatographic determination of hypoglycin A (HG-A) in canned ackee fruit samples. J. AOAC Int. 77(5):1175–1179. doi: 10.1093/jaoac/77.5.1175.
   Web of Science ®Google Scholar
• STATIN. 2018. Traditional and non-traditional exports annual. Jamaica. <http://statinja.gov.jm/Trade-Econ%20Statistics/InternationalMerchandiseTrade/Newtrademore.aspx>.
   Google Scholar
• USDA, United States Department of Agriculture, Agricultural Research Service, FoodData Central, Branded Food Products Database. 2019. <https://fdc.nal.usda.gov/fdc-app.html#/food-details/466475/nutrients>.
   Google Scholar
• Ware, G.M. 2002. Method validation study of hypoglycin A determination in ackee fruit. J. AOAC Int. 85(4):933–937. doi: 10.1093/jaoac/85.4.933.
   PubMed Web of Science ®Google Scholar