Physicochemical characterization of Jicaro seeds (Crescentia alata H.B.K.): a novel protein-rich and oleaginous seed
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Authors
Corrales Hernández, Carla Vanessa
Fliedel, Genevieve
Pérez Carvajal, Ana Mercedes
Servent, Adrien
Prades, Alexia
Dornier, Manuel
Lomonte, Bruno
Vaillant Barka, Fabrice
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Abstract
Jicaro (Crescentia alata) is a tropical tree native to Mesoamerica well adapted to severe drought
conditions. The seeds of the fruits were analyzed for protein, fatty acid, dietary
fiber, phytate, polyphenol,
tannin, tocopherol, sugar, mineral, amino acid and trypsin inhibitor contents. The jicaro cotyledons
contained 43.6 1.15 g protein/100 g and 38.0 0.20 g fat/100 g (d.w.), which is comparable to most
protein-rich and oleaginous seeds. Among the lipids, 77.6% were unsaturated fatty acids, particularly
oleic acid, and essential amino acids represented 16.0 0.9% (d.w.) of the protein fraction, which is
similar to soybean amino acid contents. A proteomic analysis and SDS-PAGE electrophoresis revealed
that the proteins are mostly of low molecular weight ( 10 kDa), and the storage protein 2S albumin
dominated. Jicaro seed trypsin inhibitory activity was low (0.1 trypsin inhibitor units TIU/mg), which
enhances the digestibility of its proteins. The jicaro seed cotyledon represents an autochthonous and
high-quality food source.
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Keywords
Food analysis, Food composition, Crescentia alata, Nutritional quality, Jicaro seeds, Biodiverse food, Oleaginous seed, Oil profile, Proteomic, 571.95 Toxicología
Citation
https://www.sciencedirect.com/science/article/pii/S088915751630206X?via%3Dihub#!