Due to a production error, an incorrect version of the manuscript was published. Several corrections have been made throughout the text.
A correction has been made to the Abstract.
A correction has been made to the section Materials and methods, Determination of crude fiber, lipids and total protein.
A correction has been made to the section Discussion, Proximate composition of Anisophyllea boehmii fruits, paragraph 1.
A correction has been made to the section Discussion, Total polyphenols and antioxidant activity.
There was a mistake in Table 2 as published. The title and legend have been updated. The corrected Table 2 appears below.
TABLE 2
| Peel (epicarp) | Pulp (mesocarp) | Seeds (endocarp) | |
|---|---|---|---|
| Weight (%)* | 29.5 ± 0.3b | 43.3 ± 0.7a | 9.2 ± 0.1c |
| Moisture (%) | 64.3 ± 2.6b | 74.3 ± 1.5a | 39.1 ± 3.6c |
| Ash (%) | 5.2 ± 1.6a | 4.8 ± 0.3a | 3.4 ± 0.3b |
| Lipids (%) | 2.0 ± 0.4b | 0.12 ± 0.03b | 23.6 ± 1.2a |
| Crude fiber (%) | 11.7 ± 0.9a | 6.1 ± 0.8b | 7.2 ± 0.8b |
| Total protein (%) | 8.0 ± 0.1b | 7.4 ± 0.1c | 16.9 ± 0.2a |
Proximate composition of peel, pulp, and seed for loengo fruits.
The values represent the mean ± SD, obtained from different parts of the loengo fruit (peel, pulp, and seed) from three repetitions. *Percentage of the weight of the edible parts of the fruit. Moisture and ash parameters are expressed as a percentage of the total weight. Lipids, crude fiber, and total protein are expressed as a percentage of dry samples. Different letters on the same line mean statistically significant differences analyzed by Tukey’s test (P < 0.05).
There was a mistake in Table 4 as published. The heading “sugar content” has been updated to “Carbohydrate content”. “Carbohydrates” has been updated to “Total carbohydrates”. The corrected Table 4 appears below.
TABLE 4
| Carbohydrate content | Peel | Pulp | Seed |
|---|---|---|---|
| Total carbohydrates | 34.9 ± 0.2b | 70.3 ± 1.5a | 6.5 ± 1.4c |
| Glucose | 13.6 ± 0.9aA | 19.9 ± 1.1aA | 1.1 ± 0.3bA |
| Fructose | 12.6 ± 0.5aA | 18.1 ± 0.3aA | 0.7 ± 0.1bB |
Carbohydrate content of loengo fruit.
Carbohydrates, glucose, and fructose contents in the different tissues of the loengo fruit (g.100 g-1 DW). Each value is expressed as the mean ± SD. Values with different superscript letters in the same line significantly differ (P < 0.05). Capital letters compare differences between sugars in the same column, lowercase letters compare differences between fruit components in the same row.
The publisher apologizes for this mistake. The original version of this article has been updated.
Summary
Keywords
Anisophyllea boehmii, nutritional composition, phenolic compounds, antioxidant activity (AA), organic acids
Citation
Frontiers Production Office (2025) Erratum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health. Front. Food Sci. Technol. 5:1621073. doi: 10.3389/frfst.2025.1621073
Received
30 April 2025
Accepted
30 April 2025
Published
26 May 2025
Approved by
Frontiers Editorial Office, Frontiers Media SA, Switzerland
Volume
5 - 2025
Updates
Copyright
© 2025 Frontiers Production Office.
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Frontiers Production Office, production.office@frontiersin.org
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