## 1 Introduction  
Baobab (_Adansonia digitata_ L.) is native to Sub-Saharan Africa. It is widely recognized for its socioeconomic significance for the local populations due to the plant's many useful organs, which can be used for food, or for traditional medicine [1]. The Adansonia genus, a member of the Malvacae family, encompasses eight identified species spread across numerous African countries [2]. Besides their nutritional importance, the protection of these wild fruits not only contributes to health but also yields economic advantages, as certain wild edible fruits are actively traded in various markets. Native plants, including fruits, are now used in several food recipes, feeds, medicinal applications, household products, and ritual applications, by the local population [3]. Thus, they play an important role in global food security, particularly in agricultural societies. Focusing on human health applications, several ethnobotanical studies have recorded the worldwide use of _A. digitata_ for medicinal purposes [4, 5]. Due to the existence of numerous compounds with biological action [6, 7], this species, especially the fruit, has been reported to possess both nutritional and therapeutic value and it is therefore considered a food-medicine. The pulp of baobab fruit is acknowledged to be a valued source of minerals (calcium, potassium, iron, and magnesium), vitamins (ascorbic acid, niacin, and pyridoxine), and phenolic compounds like rutin, quercetin, catechin, gallic acid, and proanthocyanins [8; 9; 10]. According to [PERSON] et al. [10], more polyphenols and vitamin C are found in baobab pulp than in similar commonly eaten fruits (kiwis, strawberries, oranges, and apples). However, taking into consideration the biological roles indicated in various research efforts, the fruit pulp lacks categorization regarding its other vitamin contents. Also, fruit pulp possesses a high content of fibers and is low in proteins and fats [10]. Thus, baobab pulp appears to be ideal for adding fiber to foods, while also improving their nutritional profile [11; 12; 13]. Because of its higher content of soluble fiber, as compared to other foods, its nutritional profile indicates that baobab may be able to be categorized as a low-glycemic-index food [4; 14]. In 2008, the European Commission added the pulp of baobab fruit to the list of novel food components in the EU, and, 1 year later, the Food and Drug Administration recognized it as a food ingredient [15]. Consequently, the nutritional benefit of baobab fruit has been recognized, and it has been accepted as a food additive in Europe and the United States of America [16]. Since then, an extensive amount of research has been conducted on its biochemical, agronomical, and botanical attributes. A significant variance in nutritional value has been reported, probably due to several factors, such as the origin, quality, production, storage, and so on of the analyzed samples, suggesting a need for more research to promote scientific knowledge on this species. Baobab edible fruits are high in phytochemical compounds from an assortment of chemical families, including flavonoids, triterpenoids, steroids, and phenolic acids. Because of their antioxidant properties, bioactive compounds change and reduce the risk of chronic pathologies associated with oxidative stress. These compounds are associated with some of the reported biological activities, such as anti-hyperglycemic [15; 17; 18], analgesic and antipyretic [15; 19], antibacterial, antiviral [15; 20], antioxidant [18], and anti-inflammatory [4; 10] properties. Moreover, polyphenols are well-known for reducing the worsening and/or development of oxidative stress. Reactive pro-oxidant species, particularly reactive oxygen species (ROS) and reactive nitrogen species (RNS), are overproduced during oxidative stress, leading to an inequity between pro-oxidants and antioxidants.