| Autor: |
Olloqui, Enrique J., Castañeda-Ovando, Araceli, Evangelista-Lozano, Silvia, Alanís-García, Ernesto, Ramírez-Moreno, Esther, Valadez-Vega, Carmen, Añorve-Morga, Javier |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Apr2022, Vol. 16 Issue 2, p1029-1037, 9p |
| Abstrakt: |
The seeds and cake of a new variety of jatropha (J. curcas L. var. Sevangel) were characterized through the quantification of their nutrients and minority components (phorbol esters and secondary compounds) to evaluate their possible use in diets. The dietary fiber was the main nutritional component in both samples (29.4–33.4%). The Jatropha curcas L. var. Sevangel is a source of protein (18% in the seeds, and 32.2% in the cake) with high values of glutamine, histidine, and tyrosine (13.09, 20.74, and 10.17 g/100 g of protein). The most abundant minerals in both samples were Ca, K and Mg. The main fatty acids detected were palmitic and linoleic, and the total content of unsaturated fatty acids was 304.94 mg/100 g and 61.46 mg/100 g in the seed and cake, respectively. Phorbol esters were not detected, so the analyzed plant can be considered as harmless, compared to other toxic varieties. The content of phytic acid was higher in the seeds than in the cake (8.1 vs. 5.0 mg mL−1); which may favor the potential as a functional ingredient. The tannins content, trypsin inhibitors and saponins with hemolytic activity do not represent a risk for the consumption of this plant. Jatropha curcas L. var. Sevangel is a rich source in dietary fiber, high-quality protein, some essential amino acids, and calcium, which makes it suitable for use in diets. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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