Nutritional and Antimicrobial Properties of the African Walnut (Tetracarpidium conophorum)
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Odutuga, A. A.
Minari, J. B.
Adeola, A. O.
JABU Journal of Science & Technology
Proxlrnate analysis of the walnut seed was cani.ed out. Lipids. and proteins constituted 40.25 and 22.09% of the wet weight respectively. The nut contains phytosterols and a high quality fibre. Thin layer analysis of the lipids showed the presence of phosphatidycholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine and phosphatidic acid. Analysis of the methylesters of the fatty acids by HPLC showed that the essential fatty acids, clinoleic and linolenic acids constituted 62.2 and 15.0 percent respectively of the total fatty acids in walnut oil. Phytochemicals such as alkaloids and tannins were present in the walnut seed. The methanolic and ethanolic extracts of the mixture of nuts and leaves exhibited high antibacterial and antifungal activities. A high level of inhibition was observed at MIC10 on Klebsiella pneumoniae and Fusarium nivale respectively. It is considered that the high content of the essential fatty adds would recommend the walnut seed for consumption. The extracts from both the nuts and leaves similarly contain active ingredients which are of medicinal values.
African walnut, antimicrobial properties, lipids, fatty acid composition, phytochemical properties.
JABU Journal of Science & Technology Vol I No I, 37 - 43, 2010.