Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Article


Nadolny, Jaqueline Moura, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Phan, Anh Dao Thi, Smyth, Heather E. and Stokes,Jason R.. 2023. "Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species." Food Research International. 163. https://doi.org/10.1016/j.foodres.2022.112269
Article Title

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

ERA Journal ID9647
Article CategoryArticle
AuthorsNadolny, Jaqueline Moura, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Phan, Anh Dao Thi, Smyth, Heather E. and Stokes,Jason R.
Journal TitleFood Research International
Journal Citation163
Article Number112269
Number of Pages9
Year2023
PublisherElsevier
Place of PublicationUnited Kingdom
ISSN0963-9969
1873-7145
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodres.2022.112269
Web Address (URL)https://www.sciencedirect.com/science/article/pii/S0963996922013278?via%3Dihub
AbstractThree of nineteen Araucaria tree species from around the world produce large edible seeds. While composition is established for edible pinhão and piñones nuts from Brazil and Chile, respectively, the first detailed characterisation for the composition of edible Araucaria bidwillii (bunya nut) from Australia is provided. Almost half of the kernel weight is moisture and the main component in the dried kernel is starch. Whilst low in protein and fat, it contains all essential amino acids and half the fatty acids are polyunsaturated (Omega-3 and 6). Bunya nuts are a source of dietary fibre, folate and minerals (Cu, Mn, Fe, Mg), while the nut husks and inner coating are high in phenolics, mainly catechin. The composition supports the Traditional Knowledge of Aboriginal Australians that the bunya nut is an energy dense and nutrient rich food. Similarities in the composition among the three different edible varieties were found, which should assist in developing sustainable value chain propositions via shared knowledge on processing and utilisation.
KeywordsAmino acids
ANZSRC Field of Research 2020430303. Biography
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Byline AffiliationsUniversity of Queensland
School of Nursing and Midwifery
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