Influence of extraction techniques on phenolic profiles and antioxidant activity in seeds and pulp of the African breadfruit (Treculia africana): insights into an underutilized resource.

Wild plants, such as African breadfruit (Treculia africana), represent a valuable yet underutilised resource for nutrition, health, and sustainable food systems. Too often displaced by imported, carbohydrate-rich products, these resources deserve renewed attention. Combining traditional knowledge and scientific research may help better characterise these resources and support their local valorisation. This study examines the phytochemical composition and in vitro antioxidant activity of T. africana, with a focus on phenolic compounds. Unlike previous research that emphasised seeds, we analysed both seeds and pulp using extraction methods compatible with traditional practice (aqueous, hydroethanolic, and heat-assisted techniques). Heat improved phenolic recovery from the pulp, while ethanol addition was more effective for the seeds. A positive correlation was found between phytochemical content and antioxidant activity, highlighting the importance of considering both plant parts. Multivariate analysis showed how plant part and extraction method influence the phytochemical profiles and in vitro antioxidant responses of T. africana.