MINERALS IN SEEDS OF CACHICHIN (Oecopetalum mexicanum) SUBJECTED TO DIFFERENT HEAT TREATMENTS

Abstract

Cachichin (Oecopetalum mexicanum Greenm. & C.H. Thomps.) is a wild tree native to the Sierra de Misantla, Veracruz, Mexico, that produces an edible seed-bearing fruit to which important nutritional and nutraceutical properties are attributed due to its content of protein, antioxidant and hypoglycemic components. For consumption, the seed is traditionally subjected to different heat treatments that can affect its nutritional composition. To date, there is no detailed study on the concentration of minerals in the cachichin seed, nor of how this concentration is affected by the heat treatments to which the seed is subjected. The aim of this study was to determine the concentrations of the mineral elements N, P, K, Ca, Mg and S (macronutrients), as well as those of Fe, Zn, Cu, Mn, B and Ni (micronutrients) in cachichin fruits with raw seeds (T1), cooked at 100 °C for 15 min (T2, boiled), with traditional toasting (T3, 180 °C for 20 min) and with controlled toasting (T4, 134°C for 25 min). The concentrations of Ca, Zn, B and Ni were not affected by the tested treatments. For N, significant differences were observed between the traditional toasting treatment (2497 mg 100 g-1 dry weight) and the boiled treatment (2030 mg 100 g^-1 d.w.). Traditional toasting (T3) significantly increased the concentrations of P (181 mg 100 g^-1 d.w.), Mg (139 mg 100 g^-1 d.w.), Cu (1.015 mg 100 g^-1 d.w.) and Mn (0.796 mg 100 g^-1 d.w.) compared to the other treatments, and also increased the concentrations of K (429 mg 100 g^-1 d.w.) and S (116 mg 100 g^-1 d.w.) compared to the other treatments, except when compared to raw seeds (T1). The lowest concentration of N was observed in cooked seeds (T2). It is concluded that traditional toasting (T3) can improve the concentration of some mineral elements that contribute to a better nutritional value of cachichin seeds.