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 |
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ERA Journal ID | 9647 |
Article Category | Article |
Authors | Nadolny, Jaqueline Moura, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Phan, Anh Dao Thi, Smyth, Heather E. and Stokes,Jason R. |
Journal Title | Food Research International |
Journal Citation | 163 |
Article Number | 112269 |
Number of Pages | 9 |
Year | 2023 |
Publisher | Elsevier |
Place of Publication | United Kingdom |
ISSN | 0963-9969 |
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 |
Abstract | Three 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. |
Keywords | Amino acids |
ANZSRC Field of Research 2020 | 430303. Biography |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Byline Affiliations | University of Queensland |
School of Nursing and Midwifery |
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