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Foods 2018, 7(4), 60; https://doi.org/10.3390/foods7040060

Chemical and Nutritional Composition of Terminalia ferdinandiana (Kakadu Plum) Kernels: A Novel Nutrition Source

1
Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct, 39 Kessels Rd Coopers Plains, P.O. Box 156, Archerfield BC, QLD 4108, Australia
2
Queensland Health Forensic and Scientific Services, Health and Food Sciences Precinct, 39 Kessels Rd, Coopers Plains, P.O. Box 594, Archerfield BC, QLD 4108, Australia
*
Author to whom correspondence should be addressed.
Received: 22 March 2018 / Revised: 9 April 2018 / Accepted: 9 April 2018 / Published: 12 April 2018
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Abstract

Terminalia ferdinandiana (Kakadu plum) is a native Australian fruit. Industrial processing of T. ferdinandiana fruits into puree generates seeds as a by-product, which are generally discarded. The aim of our present study was to process the seed to separate the kernel and determine its nutritional composition. The proximate, mineral and fatty acid compositions were analysed in this study. Kernels are composed of 35% fat, while proteins account for 32% dry weight (DW). The energy content and fiber were 2065 KJ/100 g and 21.2% DW, respectively. Furthermore, the study showed that kernels were a very rich source of minerals and trace elements, such as potassium (6693 mg/kg), calcium (5385 mg/kg), iron (61 mg/kg) and zinc (60 mg/kg) DW, and had low levels of heavy metals. The fatty acid composition of the kernels consisted of omega-6 fatty acid, linoleic acid (50.2%), monounsaturated oleic acid (29.3%) and two saturated fatty acids namely palmitic acid (12.0%) and stearic acid (7.2%). The results indicate that T. ferdinandiana kernels have the potential to be utilized as a novel protein source for dietary purposes and non-conventional supply of linoleic, palmitic and oleic acids. View Full-Text
Keywords: Terminalia ferdinandiana; Kakadu plum; nutrition; fatty acids; proximate; minerals; kernels Terminalia ferdinandiana; Kakadu plum; nutrition; fatty acids; proximate; minerals; kernels
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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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Akter, S.; Netzel, M.E.; Fletcher, M.T.; Tinggi, U.; Sultanbawa, Y. Chemical and Nutritional Composition of Terminalia ferdinandiana (Kakadu Plum) Kernels: A Novel Nutrition Source. Foods 2018, 7, 60.

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