Comparative Analysis of the Bioactive Components in the Ripe and Unripe Forms of White Monkey Kola Using Gas Chromatography-Mass Spectrometry (GC-MS)

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Research Paper (postgraduate) from the year 2026 in the subject Biology - Genetics / Gene Technology, grade: 95.00, University of Calabar (Biological science), course: Genetics and Biotechnology, language: English, abstract: This research explores the phytochemical composition of ripe and unripe White Monkey Kola (WAK) fruits through methanolic extraction and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. A total of 73 compounds were identified in the unripe extract and 69 in the ripe extract, indicating rich chemical diversity across both maturity stages. Quantitative analysis showed that oleic acid was the most abundant compound in both extracts, with concentrations of 13,66% in the unripe and 16,86% in the ripe sample. Other notable compounds in the unripe extract included 1-nonadecene (10.40%), luteol (8.99%), catechin (6.54%), and heptane, 2,6-dimethyl- (8.84%), while the ripe extract was dominated by heptane, 2,6-dimethyl- (12.18%), undecane, 5-methyl- (10.43%), and phenolic antioxidants like lunamarin and 2,4-di-tert-butylphenol (9.67% each). Comparative phytochemical classification revealed 11 major classes, with hydrocarbons and fatty acids & esters being the most prevalent in both samples 20 and 17 compounds respectively in the ripe extract, and 20 and 11 in the unripe. The unripe extract showed higher concentrations of flavonoids and phenolic compounds, indicating stronger antioxidant potential, while the ripe extract contained more fatty acid derivatives and aldehydes, reflecting ripening-associated metabolic shifts. These results suggest that White Monkey Kola possesses significant nutritional and therapeutic value, with potential applications in both functional food and phytomedicine, depending on the stage of maturity.

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