Hamilton Pounde Djeumeni, Charles Kotue Taptue, Bih Loh Achu Mercy, Aristide Loïc Nantchouang Nankam, Germain Kansci, Elie Fokou
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaounde1, Cameroon.
Heliyon. 2024 Nov 26;10(23):e40712. doi: 10.1016/j.heliyon.2024.e40712. eCollection 2024 Dec 15.
The nutritional value of a food is linked to the quality and quantity of the nutrients it contains. It offers a major advantage in establishing a food table composition (FTC) which is a tool that provides information on the quantity of nutrients contained in a food. Furthermore, certain natural beverage are not taken into account in the FTC. This is the case of the water of nuts, although widely consumed around the world. The aim of this study was to valorise the water of nuts (mature and mid-mature) to contribute to the enrichment for the cameroonian FTC. Physicochemical, nutritional and antioxidant parameters were assessed by standard methods. Physicochemical analyses showed that mid-mature nuts from Edea and Bafia, have respectively an average of 0.2 ± 0.04 and 0.19 ± 0.05 mL of water/g of nut, with soluble dry extract of 4.3 ± 0.28 and 5 ± 0.0°B for a pH of 5.01 ± 0.01 and 5.11 ± 0.0. The total titratable acidity was of 0.113 ± 0.0 and 0.117 ± 0.0 mg citric acid per 100 mL water. The mean contents of total and reducing sugars, proteins, free amino acids and lipids in the same samples were 5.49 ± 0.05 and 5.56 ± 0.04; 5.09 ± 0.6 and 4.99 ± 0.7; 0.12 ± 0.0 and 0.15 ± 0.0; 0.06 ± 0.0 and 0.09 ± 0.0; 0.07 ± 0.0 and 0.10 ± 0.0g/100 mL of water, respectively. These data showed that from mid-maturity to full maturity, there was a significant increase (p < 0.05) in pH, lipid, protein, free amino acid, and phenolic contents and decrease in water volume, total titratable acidity, total and reducing sugars contents. In general, mineral contents increased significantly (p < 0.05), while total antioxidant power decreased with maturity. As for stability, degradation processes are more intense at room temperature than in the refrigerator.
一种食物的营养价值与其所含营养素的质量和数量相关。它在制定食物成分表（FTC）方面具有重要优势，食物成分表是一种提供食物中营养素含量信息的工具。此外，某些天然饮品未被纳入食物成分表中。坚果水就是这种情况，尽管它在世界各地被广泛饮用。本研究的目的是评估坚果（成熟和半成熟）水的价值，以促进喀麦隆食物成分表的丰富。通过标准方法评估了其物理化学、营养和抗氧化参数。物理化学分析表明，来自埃代阿和巴菲亚的半成熟坚果，每克坚果分别平均含有0.2±0.04和0.19±0.05毫升水，可溶性干提取物分别为4.3±0.28和5±0.0°B，pH值分别为5.01±0.01和5.11±0.0。每100毫升水中可滴定酸度总量分别为0.113±0.0和0.117±0.0毫克柠檬酸。相同样品中总糖、还原糖、蛋白质、游离氨基酸和脂质的平均含量分别为5.49±0.05和5.56±0.04；5.09±0.6和4.99±0.7；0.12±0.0和0.15±0.0；0.06±0.0和0.09±0.0；0.07±0.0和0.10±0.0克/100毫升水。这些数据表明，从半成熟到完全成熟，pH值、脂质、蛋白质、游离氨基酸和酚类含量显著增加（p<0.05），而水量、可滴定酸度总量、总糖和还原糖含量减少。总体而言，矿物质含量显著增加（p<0.05），而总抗氧化能力随成熟度降低。至于稳定性，降解过程在室温下比在冰箱中更强烈。
