The potential of Strychnos spp L. Utilization in Food Insecurity Alleviation: A review

Morphological Variation of Strychnos spinosa Lam. Morphotypes: A Case Study at Bonamanzi Game Reserve, KwaZulu-Natal, South Africa

Strychnos spinosa Lam. of the Loganiaceae family is associated with versatility, poverty eradication, and rural economic development. However, the morphological diversity of S. spinosa is not well documented. This limits efforts toward its improvement and commercial exploitation. This study aimed to characterize the variability, vegetative and reproductive traits, and heritability of S. spinosa morphotypes at Bonamanzi Game Reserve. The majority of the morphotypes had green, rough, round immature fruits with dark green, elongated, open fully developed leaves. Fruits varied between roundish and pyriform shape as well as green and purple colour. Positive correlation was mainly seen between fruit and seed traits. Principal component analysis indicated fruit and seed traits as major discriminating factors for morphotypes, followed by leaf size and seed thickness. A dendrogram primarily grouped morphotypes according to fruit texture. Genotypic variance and genotypic coefficient of variation were higher than environmental variance and environmental coefficient variation in reproductive traits of S. spinosa. A rough pericarp texture and purple tinge on the immature leaves of some morphotypes was recorded for the first time. Differences in morphological features across S. spinosa morphotypes indicate a high level of diversity that could be utilized by breeders to generate new cultivars. This first report on variability and heritability among S. spinosa morphotypes forms the basis of available germplasm essential for future breeding programs.

Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour

In Mozambique, rural communities produce flours from the dried pulp of Strychnos madagascariensis fruits. Owing to its high lipid content, the oil from this flour is frequently separated by pressing to be used as seasoning and medicine. Aiming to characterize this oil, flour samples (n = 24), dried at two different temperatures (55 °C and 65 °C), were collected from four local communities, together with a control sample prepared in the lab (50 °C). The resulting oil was fluid at room temperature, deep orange, and characterized by a high content of oleic acid (62–63%), followed by palmitic (20%) and linoleic (7%). It contained considerable amounts of tocols (25–34 mg/100 g) and carotenoids (8–10 mg/100 g), as well as sterols (431 ± 10 mg/100 g) and triterpenic alcohols (823 ± 4 mg/100 g mg/100 g). The overall composition was highly consistent between origins and temperatures, with only small statistically significant differences (p < 0.05), mostly between the community dried flours and control group. However, its high free fatty acid content (22–25%) reveals intensive enzymatic hydrolysis during the drying/fermentation steps, whose extension can be reduced by optimizing its technological process. Its chemical profile supports some of its folklore uses, revealing that it can be a promising source of edible oil, with health and technological potential that is worth optimizing and exploring.