Chemical Composition and Anti-Nutritional Profiling of Wattle (Acacia cyclops, Acacia microbotrya and Acacia victoriae) Seed Originating from Western Australia.

Abstract

The chemical and anti-nutritional, antioxidative and anti-microbial properties of seeds from Acacia cyclops, Acacia microbotrya and Acacia victoriae(which are legumes) traditionally consumed by indigenous Western Australians were studied for the first time for their potential as commercial food components. A. microbotrya (2.7 CIU/g) (α < 0.05) had the highest α-chymotrypsin inhibitor activity, while A. victoriae (0.3 ± 0.03) had the highest trypsin inhibitor activity. Both A. microbotrya (0.2 ± 0.02) and A. victoriae (0.2 ± 0.08) had significantly higher oxalate content than A. cyclops. The anti-microbial properties of wattle seed extracts against the foodborne pathogens Bacillus cereus, Escherichia coli, Salmonella Typhimurium and Staphylococcus aureus were determined. A. cyclops demonstrated the greatest anti-microbial activity against all the microorganisms studied. A. microbotrya had significantly higher amounts of protein (27.2%), fat (3.4%), fibre (49.2mg/100g), iron (5.2mg/100g), potassium (1275.5mg/100g) and zinc (3.8mg/100g) than the other two Acacia species. A. victoriae had the highest DPPH equivalent antioxidant activity (37.1%). The wattle seeds studied are higher in protein, dietary fiber, zinc and potassium compared to some commonly consumed legumes such as lentils and chickpeas. Incorporation of wattle seed in to food may provide additional health benefits to consumers. Their ability to inhibit foodborne bacteria means they may have potential as a natural food additive.