Bioactive Compounds, Nutritional Traits, and Antioxidant Properties of Artocarpus altilis (Parkinson) Fruits: Exploiting a Potential Functional Food for Food Security on the Comoros Islands

Table 4

Organic acid composition of breadfruit samples.

Materials	Extracts	Citric acid (mg/100 gDW)	Malic acid (mg/100 gDW)	Oxalic acid (mg/100 gDW)	Quinic acid (mg/100 gDW)	Succinic acid (mg/100 gDW)	Tartaric acid (mg/100 gDW)
Small pieces	S	3.41 ± 0.87	n.d.	n.d.	45.66 ± 6.09	n.d.	2.61 ± 1.75
	T	2.49 ± 1.31	n.d.	n.q.	32.55 ± 0.35	n.d.	1.77 ± 0.28
Flour	S1	6.53 ± 0.90	n.d.	n.d.	77.25 ± 6.04	n.d.	n.d.
	T1	5.07 ± 0.77	n.d.	n.q.	48.86 ± 4.56	n.d.	n.q.

Samples T and T1 are from site P1, and samples S and S1 are from site P2. Values represent the mean of three measurements ± SD. SD = standard deviation. DW = dry weight of the plant material. n.d. = not detected. n.q. = not quantified.