García-Aguilar Leticia, Rojas-Molina Alejandra, Ibarra-Alvarado César, Rojas-Molina Juana I, Vázquez-Landaverde Pedro A, Luna-Vázquez Francisco J, Zavala-Sánchez Miguel A
Doctorado en Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Xochimilco, Mexico, D.F. 04960, Mexico.
Laboratorio de Investigación Química y Farmacológica de Productos Naturales, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, Mexico.
Molecules. 2015 Feb 17;20(2):3479-95. doi: 10.3390/molecules20023479.
Prunus serotina (black cherry), commonly known in Mexico as capulín, 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 α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system.
黑樱桃（Prunus serotina）在墨西哥通常被称为卡普林（capulín），在墨西哥传统医学中用于治疗心血管、呼吸和胃肠道疾病。特别是，黑樱桃种子在墨西哥被当作零食食用，用于治疗咳嗽。在本研究中，对黑樱桃种子进行了营养成分和挥发性成分分析，以确定其营养保健潜力。近似分析表明，黑樱桃生种子和烘焙种子主要成分是脂肪，其次是蛋白质、纤维、碳水化合物和灰分。黑樱桃生种子和烘焙种子中的钾含量很高，其蛋白质消化率校正氨基酸评分表明它们可能是蛋白质的补充来源。固相微萃取和气相色谱/火焰离子化检测/质谱分析分别在生种子和烘焙种子中鉴定出59种和99种挥发性化合物。在生种子和烘焙种子中鉴定出的主要挥发性化合物是2,3 - 丁二醇和苯甲醛，它们赋予了烘焙种子的风味和气味。此外，先前已经证明苯甲醛具有显著的血管舒张作用，因此，这种化合物与油酸、亚油酸和α - 桐酸的存在表明食用黑樱桃种子可能对心血管系统有有益影响。
