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Molecules 2015, 20(2), 3479-3495; doi:10.3390/molecules20023479

Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds

1
Doctorado en Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Xochimilco, Mexico, D.F. 04960, Mexico
2
Laboratorio de Investigación Química y Farmacológica de Productos Naturales, Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, Qro. 76010, Mexico
3
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Unidad Querétaro. Cerro Blanco No. 141. Col. Colinas del Cimatario, Querétaro, Qro. 76090, Mexico
4
Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Unidad Xochimilco, México, D.F. A.P. 23-181, Mexico
*
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 4 January 2015 / Revised: 10 February 2015 / Accepted: 11 February 2015 / Published: 17 February 2015
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
View Full-Text   |   Download PDF [733 KB, uploaded 17 February 2015]

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. View Full-Text
Keywords: Prunus serotina seeds; black cherry seeds; volatile compounds; proximal analysis; amino acid profile Prunus serotina seeds; black cherry seeds; volatile compounds; proximal analysis; amino acid profile
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

García-Aguilar, L.; Rojas-Molina, A.; Ibarra-Alvarado, C.; Rojas-Molina, J.I.; Vázquez-Landaverde, P.A.; Luna-Vázquez, F.J.; Zavala-Sánchez, M.A. Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds. Molecules 2015, 20, 3479-3495.

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