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Some Phytochemical Properties and Effect of Fermentation on the Seed of Jatropha curcas L.

Author(s): O.A. Oseni | A.A. Akindahunsi

Journal: American Journal of Food Technology
ISSN 1557-4571

Volume: 6;
Issue: 2;
Start page: 158;
Date: 2011;
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Keywords: antinutrients | antioxidant | underutilized | fermentation | Proximate

The present study was undertaken to investigate the effects of microbial fermentation of Jatropha curcas L. seed (Barbados nut or Physic nut) or (Lapalapa) in Yoruba Language which are nutritionally underutilized. The study also sought to screen for some phytochemicals, determine the proximate, anti nutrient and some antioxidant properties of the fermented and non-fermented seed powder of Jatropha curcas L. to establish the multi-purpose usefulness of the seed, as well as determine the physicochemical properties of the extracted oil. The results showed that fermentation caused slight decrease in the carbohydrate, fat and crude fiber contents but enhanced the protein and ash contents of the seed while the antinutrient contents (tannins, phytate, oxalate and trypsin inhibitor) was observed to decrease as a result of fermentation. The antioxidant properties also witnessed a decrease in percentage 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibition, amount of total phenolic compounds and super oxide anion radical inhibition as a result of fermentation. The phytochemical screening of methanolic and ethyl acetate extracts showed positive results for some secondary metabolites like tannins, glycosides, steroids, saponins and alkaloids in the unfermented seeds but slightly positive for the fermented seeds. The physicochemical analyses of the oil such as acid value, iodine value, saponification value, peroxide value and free fatty acid of unfermented seed appear to be higher than the fermented seed. The results of the analyses showed that the seed of Jatropha curcas possessed good antioxidant potentials and if fermented could enhance its nutritional qualities and reduce its anti-nutrients properties.
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