Abstract
Prunus serotina (black cherry), commonly known in Mexico as capulín, is used in Mexican traditional medicine for the treatment of cardiovascular, respiratory, and gastrointestinal diseases. Particularly, P. serotina seeds, consumed in Mexico as snacks, are used for treating cough. In the present study, nutritional and volatile analyses of black cherry seeds were carried out to determine their nutraceutical potential. Proximate analysis indicated that P. serotina raw and toasted seeds contain mostly fat, followed by protein, fiber, carbohydrates, and ash. The potassium content in black cherry raw and toasted seeds is high, and their protein digestibility-corrected amino acid scores suggest that they might represent a complementary source of proteins. Solid phase microextraction and gas chromatography/flame ionization detection/mass spectrometry analysis allowed identification of 59 and 99 volatile compounds in the raw and toasted seeds, respectively. The major volatile compounds identified in raw and toasted seeds were 2,3-butanediol and benzaldehyde, which contribute to the flavor and odor of the toasted seeds. Moreover, it has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and α-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system.
Highlights
IntroductionPrunus serotina Ehrh (American black cherry), commonly called “capulín” in Mexico, is a native
Prunus serotina Ehrh (American black cherry), commonly called “capulín” in Mexico, is a nativeNorth American tree that belongs to the family Rosaceae [1]
There were no significant differences between protein, ash, crude fiber or carbohydrate contents of the raw and roasted seeds, suggesting that the toasting process does not affect the proximate composition
Summary
Prunus serotina Ehrh (American black cherry), commonly called “capulín” in Mexico, is a native. North American tree that belongs to the family Rosaceae [1] It grows wildly or under cultivated conditions in Mexican highlands and in some regions of Guatemala, Colombia, and Venezuela [2]. Physicochemical and chemical characterization of black cherry seed oil demonstrated that it is mainly composed of polyunsaturated fatty acids, including oleic, linoleic, and α-eleostearic acids [10]. These results support the potential therapeutic significance of. Heat treatment provokes emission of volatile compounds contained in the seeds, which undoubtedly contribute to their pleasant and characteristic flavor These volatile components might possess pharmacological activity [16]. The volatile compounds present in the seeds were analyzed by gas chromatography coupled to mass spectrometry
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