New value chain Pentadesma nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties.

Autor: Chabi IB; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Aïssi MV; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Zannou O; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Kpoclou YE; Laboratoire de Science et Technologie des Aliments et Bioressources et de Nutrition Humaine, Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles Université Nationale d'Agriculture Sakété Benin., Ayegnon BP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin., Badoussi ME; Ecole Nationale Supérieure des Biosciences et Biotechnologies Appliquées Université Nationale des Sciences Technologies Ingénierie et Mathématiques Abomey Benin., Ballogou VY; Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey-Calavi Université d'Abomey-Calavi Cotonou Benin., Goksen G; Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone Tarsus University Mersin Turkey., Mousavi Khaneghah A; Department of Fruit and Vegetable Product Technology Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute Warsaw Poland., Kayodé APP; Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences University of Abomey-Calavi Cotonou Benin.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 Nov 20; Vol. 12 (2), pp. 907-920. Date of Electronic Publication: 2023 Nov 20 (Print Publication: 2024).
DOI: 10.1002/fsn3.3806
Abstrakt: The tallow or butter tree ( Pentadesma butyracea Sabine) is a ligneous forest species of multipurpose use largely distributed in Sub-Sahara Africa. Owing to the biological properties of different parts of the tree and physicochemical properties, as well as the numerous benefits of its fruits, research on P. butyracea products, especially kernels and butter, has now gained more interest. Thus, the scientific literature revealed that Pentadesma butter is a more promising product with good physical and technological characteristics. It is traditionally preferred in households for food, medicine, and cosmetic use. Apart from the fruits, all other parts of the butter tree are used by local communities in folk medicine. The existing studies indicated that P. butyracea contains valuable health-promoting compounds such as phenolic compounds, vitamins, minerals, and essential fatty acids. P. butyracea and derived products have antioxidant, antimicrobial, anti-inflammatory, antiplasmodial, antitumor, estrogenic, anti-androgenic, and cholesterol-regulative effects. Since studies on the biological properties of the tree parts, nutritional composition, and physicochemical properties of food products from the tree have been very limited, this review attempts to summarize some results from recent investigations. Our intention in the present review was to give an overview of the biological activities of plants and an account of the potential properties of Pentadesma products (pulp, kernels, and butter) and outline the way for future relevant research to improve their state of knowledge.
Competing Interests: The authors declare no conflict of interest.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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