Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon

Abdou Bouba Armand, Ponka Roger, Augustin Goudoum, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Montet Didier, Scher Joel, Mbofung Carl Moses. 2016. Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon. American Journal of Food Science and Technology, 4 (2) : pp. 29-37.

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Abstract : The amino acids and fatty acids of twenty wild plants used as spices which were collected in Cameroon were investigated. The most important of total non-essential amino acids (TNEAA) contents have been found in A. daniellii (52.04%), C. frutescens (50.53%), D. psilurus (56.22%), H. gabonii (fruit) (58.81%), P. brazzeana (59.11%), S. melongena (59.78 %) and X. aethiopica (56.78%), respectively. Concerning the levels of the essential amino acids (EAA), all had EAA contents of at least 30% except E. giganteus (17.85 %), S. melongena (27.05 %), and T. tetraptera (15.85 %). For WHO protein standard, Lysine was considered as the first limiting amino acid (LAA) for A. daniellii (1.54%), P. brazzeana (16.35%) and S. striatinux (40.19 %). In addition, Meth+Cys were the second LAA for D. psilurus, E. giganteus, S. melongena, S. zenkeri (fruit), T. tetraptera, X. aethiopica (non detected); H. gabonii (fruit) (29.2%), M. myristica (6%), M. whitei (8.8 %) and P. guineense (39.2%), respectively. Spices which contained a large amounts of the essential fatty acids (ω – 3) were found in C. frutescens (31.98%), F. leprieuri (40.07 %), H. gabonii (fruit) (34.84 %), M. whitei (54.77%), P. umbellatum (39.25%), S. melongena (34.23%), S. zenkeri (fruit) (35.68%), and T. tetraptera (33.64%), respectively. Furthermore, (ω – 6) were found in D. psilurus (49.29%), H gabonii (bark) (47.91%) and F. xanthoxyloides (43.79%). In addition, (C22: 6n3) were S. zenkeri (bark) (20.45%) and X. aethiopica (30.10 %). These results show that tropical edible plants could contribute significantly to the diets of indigenous population in sub-Saharan Africa and should provide their public health. (Résumé d'auteur)

Mots-clés Agrovoc : Plante à épices, Plante sauvage, Acide aminé, Acide gras, Épice, Composition chimique

Mots-clés géographiques Agrovoc : Cameroun

Mots-clés libres : Spices, Amino acid, Fatty acid, Wild plant, WHO

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Abdou Bouba Armand, Université de Nancy (FRA)
  • Ponka Roger, Université de Maroua (CMR)
  • Augustin Goudoum, Université de Maroua (CMR)
  • Njintang Yanou Nicolas, Université de Ngaoundéré (CMR)
  • Abul-Hamd El-Sayed Mehanni, University of Sohag (EGY)
  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Scher Joel, Université de Nancy (FRA)
  • Mbofung Carl Moses, University of Bamenda (CMR)

Source : Cirad-Agritrop (

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