Guangxi Zhiwu (Mar 2023)
Analysis of nutritional components in different parts of Malania oleifera
Abstract
In order to clarify the nutritional value characteristics and development and utilization direction of different parts of the rare karst plant Malania oleifera,, the mature fruits, leaf, branch bark and bark of M. oleifera collected from Jiaole Tiankeng, Bama County, Hechi City, Guangxi were used as materials in this study. The types and contents of essential nutrients, amino acids and minerals in different parts of M. oleifera were determined by the national standard analysis method of food nutrients in China, and the nutritional values of amino acids in different parts were evaluated. The results were as follows: (1) In terms of essential nutrients, except for naphtha, there were extremely significant differences in the contents of the remaining six essential nutrients among five parts (P<0.01). The ash content of peel was higher than those in other parts, which was 5.7 g·（100 g）-1. The contents of crude fat and protein in kernel were higher than those in other parts, which were 36.0 and 14.0 g·（100 g）-1 respectively. The content of vitamin C in leaf was higher than those in other parts, which was 33.9 mg·（100 g）-1. The content of crude fiber in branch bark was higher than those in other parts, which was 40.5 g·（100 g）-1. The content of carbohydrate in bark was higher than those in other parts, which was 78.6 g·（100 g）-1. Naphtha was detected only in kernel and leaf, with the contents of 0.26 and 0.15 mL·（100 g）-1 respectively. (2) A total of 16 amino acids were detected in the five parts of M. oleifera, including seven essential amino acids. The total numbers of amino acids and essential amino acids of kernel were much higher than those of other parts. In terms of amino acid nutritional value, the nutritional value of kernel and peel were higher than other parts, followed by leaf, branch bark and bark, and the essential amino acid ratio coefficient score (SRC) was 62.98, 59.40, 57.31, 52.25, 48.17, respectively. (3) In terms of macroelements, the highest content of major elements in kernel, peel and leaf was K, the highest contents of major elements in branch bark and bark were Ca, and the contents of Na in five parts of M. oleifera were the lowest. In terms of microelements, the contents of Mn and Fe in five parts of M. oleifera were higher than others. The content of Mn in kernel was the highest, and the content of Fe in branch bark was the highest. In conclusion, the kernel has the highest nutritional value, and other parts also have unique development and utilization potential, which can be effectively and accurately developed and utilized according to the different value characteristics of different parts. The results of this study provide scientific basis and theoretical support for the development and utilization of M. oleifera products in the future.
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