Chemicals profiling and antioxidants activities of Acacia seeds
2011
Hannachi , Hedia(auteur de correspondance) (Institut des Régions Arides, Medenine(Tunisie). Laboratoire d’Aridoculture et cultures oasiennes) | Elfalleh , Walid(auteur de correspondance) (Institut des Régions Arides, Medenine(Tunisie). Laboratoire d’Aridoculture et cultures oasiennes) | Ennajeh , Imen (Institut des Régions Arides, Medenine(Tunisie). Laboratoire d’Aridoculture et cultures oasiennes) | Laajel , Mejda (Institut des Régions Arides, Medenine(Tunisie). Laboratoire d’Aridoculture et cultures oasiennes) | Khouja , Mohamed-Larbi (Institut National de Recherche en Génie Rural, Eaux et Forêts, Ariana(Tunisie).) | Ferchichi , Ali (Institut des Régions Arides, Medenine(Tunisie). Laboratoire d’Aridoculture et cultures oasiennes) | Nasri , Nizar (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation )
This study reported investigations on phytochemical screening and antioxidants activities of seeds from seven Acacia species. Storage proteins and mineral contents were determined. The seed extracts of Acacia species were evaluated for their total phenols, flavonoids, carotenoids contents and total antioxidant capacity assessed by 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Total protein content ranged from 99.49 (Acacia cyclops) to 142.77 (Acacia cyanaphylla) mg/g dry weight basis (DW) according to the Acacia species, having an average of 120.41 mg/g DW. The albumin constitutes the major fraction presenting 31.11%, followed by globulin (27.36%), prolamin (22.27%) and glutelin (19.27%). The Acacia seeds were rich in minerals. The total phenolic compounds (TPC) determinate ranged from 154.47 (A. cyclops) to 1217.99 (Acacia horrida) with an average of 632.40 mg gallic acid equivalents/100 g DW. The total flavonoid contents have an average of 11.21 mg rutin equivalents/100 g DW, and the carotenoids mean is 4.23 mg/kg. The Acacia seed extracts have an antioxidant activity reflected by the ABTS and DPPH tests. The Duncan's test showed significant difference of proteinic, phenolics, flavonoid and carotenoid contents according to the Acacia species. Therefore, natural components from Acacia seeds could be incorporated as food ingredient, without causing detrimental effects to the food's palatability and the functional ingredient's efficacy.
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