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| Code: PEA |
BaobabSeed Endocarp
MICRONISED
Nutraceutical
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| Description |
Micronised Endocarp of Baobab Seed |
| Principal constituent |
FATTY ACIDS (OMEGA 3 - 6)
PROTEIN (AMINOACIDS) |
| Extraction |
The product is obtained from a micronisation process with a
Patented machine that divides Endocarp - Endosperm (nucleo) from pericarp - tegument (exterior) of Baobab Seed. |
| Country Origin |
Senegal - Tambacounda Region |
| Stocked in |
EU, Italian Branch in Poggio Rusco (MN). |
| Packaging |
Packed in Alimentary PPL Bags
Standard packaging sizes: 10 kg |
| Availability |
35.000 Kg/year current production (Extra nutraceutical Quality)
300.000 Kg/year maximal production |
| Dosage |
1-100 %
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| Price |
Ask |
Indication of use
Claims |
• Ready to be used in formulation with
high presence of Fatty Acids (OMEGA 3 & 6 ) and Aminoacids
• As is in tablets for human nutrition |
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Aminoacid / Fatty acid Analysis Results - EPTA NORD |
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Chemical and Nutrient Analysis of Baobab (Adansonia digitata) Fruit and Seed Protein Solubility
Abstract. The baobab seed and pulp were analyzed for proximate composition, mineral content, and amino acid composition. The seed oil and protein were evaluated for their fatty acid profile and protein solubility. The seed was found to be a good source of energy, protein, and fat. Both the kernel and the pulp contain substantial quantities of calcium, potassium, and magnesium. Amino acid analyses revealed high glutamic and aspartic acid contents and the sulfur-containing amino acids as being the most limited amino acid. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. Of the several solvents tested to solubilize the seed protein, 0.1 M NaOH was found to be the most effective. The protein was more soluble at alkaline than acidic pH, with the lowest solubility at pH 4.0 |
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Chemical and nutrient analysis of Baobab fruit and seed protein solubility |
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| Properties |
| Humidity % |
5,22 % |
| Fat (g/100g) |
17 |
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Fatty acids
(g/100g) |
| C 14:0 Miristic |
0,30 |
| C 16:0 Palmitic |
23,28 |
| C16:1 Palmitoleic |
0,30 |
| C17:0 Eptadecanoic |
0,30 |
| C17:1 Eptadecenoic |
0,20 |
| C18:0 Stearic |
5,9 |
| C18:1n-9 c Oleic |
34,50 |
| C18:2n-6 t Linoleic |
0,10 |
| C18:2n-6 c Linoleic |
30,50 |
| C18:3n-3 Alpha Linoleic |
1,60 |
| C20:0 Arachic |
1,60 |
| C20:1 Eicosaenoic |
0,50 |
Method of Analysis: R. ISTITISAN 1996/34 |
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Minerals
μg/g
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| Iron |
18,3 |
| Calcium |
3950 |
| Magnesium |
3520 |
| Manganese |
10,6 |
| Zinco |
25,7 |
| Sodio |
19,4 |
| Fosforo |
6.140 |
| Copper |
5,36 x 10-3 |
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Vitamin |
| B1 (Thiamin) |
1,4 |
mg/100g |
| B2 (Riboflavin) |
0,13 |
mg/100g |
| PP (Niacin) |
1,40 |
mg/100g |
| Carotens |
350 |
U I |
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Others |
| Crude Fibre |
28,03 |
g/100g |
| Ash |
4,19 |
g/100g |
| Not-Azotated Extract |
33,3 |
g/100g |
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Oleic Composition |
| Cholesterol |
2 |
g/100g |
| Campesterol |
6 |
g/100g |
| Stigmasterol |
01 |
g/100g |
| β-Sitosterol |
75 |
g/100g |
| ∆5-Avanestorol |
0,5 |
g/100g |
| Iodine value |
55-96 |
g/100g |
| Saponification value |
133-195 |
g/100g |
| % Unsaponifiable |
2,8-3,8 |
g/100g |
| ∆7-Stigmasterol |
0,6 |
g/100g |
| ∆7-Avanestorol |
12 |
g/100g |
| Peroxid Value |
5,14±0,12 |
g/100g |
| Free fatty Acid |
6,48±0,18 |
g/100g |
| Acidity |
0,26 |
g/100g |
| Rancimat Time |
3,23 h |
g/100g |
| Delta tocoferolo |
35,2 |
g/100g |
| Beta+Gamma Tocopherol |
635,8 |
mg/100g |
| Alpha Tocopherol |
15,2 |
mg/100g |
| Free Triterpenic Alcool |
251,1 |
mg/100g |
| Diterpenic Esters |
475 |
mg/100g |
| Esterificated Sterols |
1333,7 |
mg/100g |
| Esterificated Triterpen Alcool |
253,2 |
mg/100g |
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Antioxidant Capacity |
Orac |
TOTAL
Phenols
mg/g |
TOTAL Flavonoids
mg/g |
ORAC
µmol T
E/g |
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1,10 |
1,01 |
25,17 |
PCL
(ACL) |
µmol
Trolox / g |
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6,5 |
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PCL (ACW) |
µmol Ascorbic /g |
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16 |
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DPPH test |
IC 50
µg/ml |
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1412,67 |
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β carotene
bleaching test |
100
µg/ml |
500
µg/ml |
1.000 µg/ml |
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35,41 |
43,75 |
55,20 |
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| Protein (g/100g) |
26,66 |
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| Aminoacids (g/100g) |
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in % on
TOTAL AMIN. |
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| Aspartic Acid (ASP) |
1,82 |
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258,7 |
| Threonin (THR) |
0,64 |
3,6 % |
4 % |
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| Serin ( SER) |
1,01 |
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| Glutammic Acid (GLU) |
4,85 |
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313 |
| Prolin (PRO) |
0,77 |
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119 |
| Glycin (GLY) |
0,94 |
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14,7 |
| Alanin (ALA) |
0,86 |
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| Valin (VAL) |
0,90 |
5,9 % |
5 % |
142,6 |
| Methionin (MET) |
0,12 |
3 %
MET +CYS |
3,5 %
MET +CYS |
108,3 |
| Isoleucin (ILE) |
0,69 |
4,2 % |
4 % |
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| Leucin (LEU) |
1,27 |
7,1 % |
7 % |
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| Tyrosin (TYR) |
0,5 |
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78,9 |
| Phenilalanin (PHE) |
0,96 |
8,1 %
PHE +TYR |
6,8 %
PHE +TYR |
32,6 |
| Histidin (HIS) |
0,4 |
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| Lysin (LYS) |
1,1 |
5,7 |
5,5 |
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| Arginin (ARG) |
2,08 |
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Method of Analysis: UNI 22615 1992
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Aminoacid / Fatty acid Analysis Results - EPTA NORD |
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Chemical composition of Baobab Fruit |
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Nutritional composition of some wild plant foods |
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Aminoacid and mineral content |
| Analysis Furnished at delivery |
Analytical & Microbiological analysis. |
| Web Link |
Here |
| Note |
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