A review of the nutritional composition and current applications of monguba (Pachira aquatica Aubl.) plant

Rodrigues, Antônio Flavio Aires; Pastore, Gláucia Maria

doi:10.1016/j.jfca.2021.103878

Cited by 19 publications

(15 citation statements)

References 67 publications

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“…The values obtained for the full-fat samples ranged from 32.27 to 41.62 g/100g, and they compare well with the 39.35 g/100g reported for P. glabra seeds by Yoca 17 and 38.39−53.90 g/100g reported for P. aquatica seed. 2,3 When compared to the 1.56−2.57 g/100g reported for Cucumeropsis mannii seed flour, 11 the defatted flour had higher values.…”

Section: ■ Results and Discussionmentioning

confidence: 81%

“…The protein content of RFF in this study (10.28 g/100 g) was similar to those of the earlier report of 10.38 g/100 g and 11.74−16.90 g/100 g reported for P. glabra and Prismatolaimus aquaticus seeds, respectively. 2,4 Therefore, defatted raw P. glabra flours could be used an alternative source of protein in diet.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…is a flowering plant belonging to the family Malvaceae and subfamily Bombacaceae with 28 genera and two hundred species, having Pachira acquatica as the closest related species. 2 It is commonly known by its nonscientific names such as French peanut, Malabar chestnut, Guinea peanut, Money tree, and Lucky tree. 3 The tree grows to 18 m, with a smooth, green capsule, 8−20 cm in length, which splits open naturally when ripe.…”

Section: ■ Introductionmentioning

confidence: 99%

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Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Ayodele

Badejo

2022

ACS Food Sci. Technol.

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Highly underutilized Pachira glabra Pasq. seeds were germinated or roasted, followed by defatting using n-hexane, for enhanced value addition. The resulting flours were analyzed for their physicochemical and functional properties, while the oil was analyzed for its fatty acid profile. The germinated seeds had higher crude protein and crude fiber contents compared with the raw seed. Roasting was able to reduce the phytate and oxalate content by up to 45 and 18%, respectively. Germination significantly increased the functional properties of defatted flour. Roasting enhanced the chemical properties of the extracted oil. The profiling showed oleic and linoleic acids as the predominant unsaturated fatty acids with health benefits. The preprocessing techniques used in this study revealed an increase in nutritional qualities and decrease in antinutrient properties of the flour, as well as better fatty acid profile. The flour and oil from the seeds may find use in the food industry.

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Section: ■ Results and Discussionmentioning

confidence: 81%

Section: ■ Results and Discussionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Ayodele

Badejo

2022

ACS Food Sci. Technol.

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“…Segundo (Cheng et al., 2017), a planta possui propriedades funcionais, a casca, semente, raiz e hastes possuem aplicação em tratamentos inflamatórios, de pele e de doenças renais funcionais. Utilizada por curandeiros, indígenas e parteiras para o tratamento de algumas doenças, já são relatadas as aplicações da Munguba contra microrganismos patogênicos e seu uso está sendo adotado pela comunidade (Rodrigues et al, 2021).…”

Section: 56238/cipcaebv1-010unclassified

Auxina: ação do hormônio indutor de crescimento em soja

Cassel¹,

Rother²,

Pimenta³

et al. 2022

Coletânea Internacional De Pesquisa Em Ciências Agrárias E Biológicas Vol.01

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“…Generally, the seeds are oblate and spherical with brown and white streaks on the surface, and the average values of length and width are 1.5 and 1 cm, respectively (Figure 1a–c). It has been reported that the seeds of monguba belonging to Malvaceae family are considered as valuable sources of vegetable oils (Oliveira et al., 2019; Rodrigues & Pastore, 2021). However, to our best knowledge, there was no report about the information of P. macrocarpa seed oil (PSO).…”

Section: Introductionmentioning

confidence: 99%

Characterization of a novel squalene‐rich oil: Pachira macrocarpa seed oil

Zhang

Chen

Liu

et al. 2022

Journal of Food Science

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Pachira macrocarpa is a woody oil crop with high economic and ornamental value. Although P. macrocarpa seeds are rich in oil, little information has been reported about its characterization. In this study, the fatty acids, minor components (tocopherols, squalene, phytosterols, and total phenols), antioxidant activity, cytotoxicity, thermal, and rheological behavior of the P. macrocarpa seed oil (PSO) were investigated for the first time. The results showed that the seeds contained 43.34% lipid, which was mainly composed of palmitic acid (49.96%), linoleic acid (31.22%), and oleic acid (13.48%). The contents of tocopherols, squalene, phytosterols, and total phenols in PSO were 42.01 mg/100 g, 96.78 mg/100 g, 119.67 mg/100 g, and 3.79 mg GAE/100 g, respectively. PSO showed relatively strong DPPH radical scavenging capacity (93.47 µmol TE/100 g) and high melting point (20.8°C). In addition, the oil exhibited Newtonian flow behavior and was not toxic to normal L929 cells at concentrations of 500–8000 µg/ml. As a whole, PSO may be considered as a valuable source for new multipurpose products for industrial utilization. Practical Application Pachira macrocarpa is a woody oil crop and its seeds are rich in oil. Our study has investigated the physicochemical properties and chemical composition of the P. macrocarpa seed oil (PSO). The present study revealed PSO had potential as an edible oil, and it may be considered as a valuable source for new multipurpose products for food industrial utilization.

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A review of the nutritional composition and current applications of monguba (Pachira aquatica Aubl.) plant

Cited by 19 publications

References 67 publications

Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Auxina: ação do hormônio indutor de crescimento em soja

Characterization of a novel squalene‐rich oil: Pachira macrocarpa seed oil

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