Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds

作者：Garcia Aguilar Leticia; Rojas Molina Alejandra; Ibarra Alvarado Cesar; Rojas Molina Juana I; Vazquez Landaverde Pedro A; Luna Vazquez Francisco J; Zavala Sanchez Miguel A

来源：Molecules, 2015, 20(2): 3479-3495.

DOI：10.3390/molecules20023479

Prunus serotina (black cherry), commonly known in Mexico as capulin, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate analysis indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatography/flame ionization detection/mass spectrometry analysis allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, respectively. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and alpha-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system.

• 出版日期2015-2