Please use this identifier to cite or link to this item: http://dora.health.qld.gov.au/qldresearchjspui/handle/1/929
Title: Chemical and Nutritional Composition of Terminalia ferdinandiana (Kakadu Plum) Kernels: A Novel Nutrition Source
Authors: Akter, Saleha
Netzel, Michael E
Fletcher, Mary T
Tinggi, Ujang
Sultanbawa, Yasmina
Issue Date: 12-Apr-2018
Publisher: MDPI Foods
Source: Foods. 2018 Apr 12;7(4). pii: E60. doi: 10.3390/foods7040060.
Journal: Foods (Basel, Switzerland)
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.
DOI: 10.3390/foods7040060
Keywords: nutritional assessment
Type: Article
Appears in Sites:Forensic and Scientific Services

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