RT Journal Article
T1 Plant seeds as source of nutrients and phytochemicals for the Indian population
A1 Cervera-Mata, Ana
A1 Sahu, Pravin Kumar
A1 Chakradhari, Suryakant
A1 Sahu, Yaman Kumar
A1 Patel, Khageshwar Singh
A1 Singh, Samarendra
A1 Towett, Erick K.
A1 Martin-Ramos, Pablo
A1 Quesada-Granados, Jose Javier
A1 Rufian-Henares, Jose A.
K1 composition
K1 fat
K1 minerals
K1 polyphenols
K1 protein
K1 seeds
K1 starch
K1 Dietary
K1 Polyphenols
K1 Metabolism
K1 Minerals
K1 Vitamins
AB Plant seeds are major sources of nutrients and bioactive compounds for human beings and vary across different locations. In addition, they are under used foods that could be a good complement for the daily nutrition of people. Therefore, the aim of this study was the analysis of different physical parameters, nutrients and bioactive compounds of 60 plant seeds belonging to 48 species and 9 families. The seeds were collected in 2016-2017 in the Raipur area, India (21.25 degrees N 81.63 degrees E), from three different locations. Fat, protein, starch, total polyphenols and mineral contents ranged from 0.7 to 44.2, 1.6 to 68.5, 11.3 to 84.0, 0.01 to 3.85 and 0.67 to 4.91 g/100 g (dry weight) respectively. Regarding physical properties, the heavier seeds were covered with thick testa over the range of 3.0 to 40% of the seed mass. Higher moisture and ash fractions for the starchy (cereal and pulses) and weed seeds were also found. The most abundant mineral elements in the seeds were P, S, K, Mg, Ca, Fe and Zn. Finally, it was calculated the contribution of the consumption of seeds to the daily macronutrients and micronutrients intake for Indian population, reaching up to 38, 13 and 25% for proteins, fat and carbohydrates respectively.
PB Wiley-Blackwell Publishing Ltd.
SN 0950-5423
YR 2021
FD 2021-10-19
LK http://hdl.handle.net/10668/19968
UL http://hdl.handle.net/10668/19968
LA en
NO Cervera-Mata, A., Sahu, P.K., Chakradhari, S., Sahu, Y.K., Patel, K.S., Singh, S., et al, Plant seeds as source of nutrients and phytochemicals for the Indian population. Int. J. Food Sci. Technol., 2021-10-04; 57: 525-532
NO This work was funded by UGC, New Delhi, through BSR grant no. F.18-1/2011(BSR)2016. Funding for open access charge: Universidad de Granada/CBUA.
DS RISalud
RD Apr 11, 2025