Fatty acids, minerals, phenolics and vitamins in the seeds of <i>Inocarpus fagifer</i>, a Pacific Island underutilized legume

Authors

  • Lukas Huml
  • Petra Miksatkova
  • Pavel Novy
  • Ondrej Drabek
  • Monika Sabolova
  • Mohammed Umar
  • Vaclav Tejnecky
  • Barbora Pohorela
  • Lenka Kourimska
  • Eva Maskova
  • Anabella Tulin
  • Oldrich Lapcik
  • Ladislav Kokoska

DOI:

https://doi.org/10.5073/JABFQ.2016.089.034

Keywords:

Inocarpus fagifer, underutilized crop, B vitamins, fatty acids, minerals, phenolic compounds

Abstract

Recently, Pacific nations have faced to alarming increase in prevalence of noncommunicable diseases connected with consumption of non-traditional processed food. It is believed that re-introduction of native diet may mitigate these negative trends. One of the traditional staple food of Pacific region are seeds of underutilized leguminous tree Inocarpus fagifer. Nevertheless, information on their chemical composition and nutritional properties are missing. Therefore we decided to analyze this crop for the presence of fatty acids, minerals, phenolics and vitamins. Performed analyses revealed a slightly predominating portion of unsaturated (e.g. 18:2 n-6; 18:1 n-9 and 18:3α n-3) over saturated (e.g. C18 and C16) fatty acids. Considering minerals, the substantial concentrations of copper, magnesium, manganese, potassium and zinc (19.32; 1823.21; 8.44; 23308.41 and 77.99 mg kg-1 of dry matter respectively) were recorded. Ferulic and coumaric acids were the most abundant phenolics (3.23 and 1.48 mg kg-1 of dry matter respectively), whereas flavonoids, isoflavonoids and coumestrol were also present. Regarding vitamins, niacin and riboflavin were found in respective concentrations 131.80 and 4.47 mg kg-1 of dry matter. Our findings suggest I. fagifer seeds as a prospective food source of several health-beneficial constituents which might contribute to the well-being of Pacific islanders.

 

The online version of this article (doi: 10.5073/JABFQ.2016.089.034) contains a supplementary file.

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Published

2016-10-19

Issue

Vol. 89 (2016): Journal of Applied Botany and Food Quality

Section

Article

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