Chemical and nutritional composition of Terminalia ferdinandiana (kakadu plum) kernels: a novel nutrition source

Akter, Saleha, Netzel, Michael E., Fletcher, Mary T., Tinggi, Ujang and Sultanbawa, Yasmina (2018) Chemical and nutritional composition of Terminalia ferdinandiana (kakadu plum) kernels: a novel nutrition source. Foods, 7 4: . doi:10.3390/foods7040060


Author Akter, Saleha
Netzel, Michael E.
Fletcher, Mary T.
Tinggi, Ujang
Sultanbawa, Yasmina
Title Chemical and nutritional composition of Terminalia ferdinandiana (kakadu plum) kernels: a novel nutrition source
Formatted title
Chemical and nutritional composition of Terminalia ferdinandiana (kakadu plum) kernels: a novel nutrition source
Journal name Foods   Check publisher's open access policy
ISSN 2304-8158
Publication date 2018-04-14
Year available 2018
Sub-type Article (original research)
DOI 10.3390/foods7040060
Open Access Status DOI
Volume 7
Issue 4
Total pages 11
Place of publication Basel, Switzerland
Publisher MDPI AG
Abstract (Kakadu plum) is a native Australian fruit. Industrial processing of fruits into puree generates seeds as a by-product, which are generally discarded. The aim of our present study was to process the seed to separate the kernel and determine its nutritional composition. The proximate, mineral and fatty acid compositions were analysed in this study. Kernels are composed of 35% fat, while proteins account for 32% dry weight (DW). The energy content and fiber were 2065 KJ/100 g and 21.2% DW, respectively. Furthermore, the study showed that kernels were a very rich source of minerals and trace elements, such as potassium (6693 mg/kg), calcium (5385 mg/kg), iron (61 mg/kg) and zinc (60 mg/kg) DW, and had low levels of heavy metals. The fatty acid composition of the kernels consisted of omega-6 fatty acid, linoleic acid (50.2%), monounsaturated oleic acid (29.3%) and two saturated fatty acids namely palmitic acid (12.0%) and stearic acid (7.2%). The results indicate that kernels have the potential to be utilized as a novel protein source for dietary purposes and non-conventional supply of linoleic, palmitic and oleic acids.
Formatted abstract
Terminalia ferdinandiana (Kakadu plum) is a native Australian fruit. Industrial processing of T. ferdinandiana fruits into puree generates seeds as a by-product, which are generally discarded. The aim of our present study was to process the seed to separate the kernel and determine its nutritional composition. The proximate, mineral and fatty acid compositions were analysed in this study. Kernels are composed of 35% fat, while proteins account for 32% dry weight (DW). The energy content and fiber were 2065 KJ/100 g and 21.2% DW, respectively. Furthermore, the study showed that kernels were a very rich source of minerals and trace elements, such as potassium (6693 mg/kg), calcium (5385 mg/kg), iron (61 mg/kg) and zinc (60 mg/kg) DW, and had low levels of heavy metals. The fatty acid composition of the kernels consisted of omega-6 fatty acid, linoleic acid (50.2%), monounsaturated oleic acid (29.3%) and two saturated fatty acids namely palmitic acid (12.0%) and stearic acid (7.2%). The results indicate that T. ferdinandiana kernels have the potential to be utilized as a novel protein source for dietary purposes and non-conventional supply of linoleic, palmitic and oleic acids.
Keyword Terminalia ferdinandiana
Kakadu plum
Nutrition
Fatty acids
Proximate
Minerals
Kernels
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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Created: Mon, 16 Apr 2018, 18:14:01 EST by Michael Netzel on behalf of Centre for Nutrition and Food Sciences