Compositions phytochimique et nutritive des farines résiduelles issues des tubercules dégraissés de Cyperus esculentus L. (Cyperaceae)
Abstract
Phytochemical and nutritional compositions of residual flours from defatted tubers of Cyperus esculentus L. (Cyperaceae)
Cyperus esculentus, commonly known as tiger nut or yellow nut sedge, is an edible plant. This study focused on the tubers of Cyperus esculentus, which exhibit brown or yellow coloration. After extracting the tuber oil, the resulting flours have been characterized. The primary objective of this investigation was to analyze the mineral, phenolic, and nutritional compositions of the flour obtained from tubers harvested in three localities in the northern region of Côte d’Ivoire. The mineral composition was determined using the ICP-ES method. Quantitative analysis of phytoconstituents (total phenols, total flavonoids, hydrolysable and condensed tannins) and the assessment of antioxidant activity were performed using spectrophotometric techniques. Subsequently, the nutritional composition was then determined by colorimetric titration, UV-visible spectrophotometry and HPLC. The results showed that the flours contain essential minerals, with high levels of potassium (670.07-820.51 mg/100 g), phosphorus (155.52-357.11 mg/100 g) and magnesium (119.07-122.95 mg/100 g). Furthermore, the flour's vitamin C content (167.0-356.9 mg/100 g), total carbohydrate content and energy values are also good. Total phenols, total flavonoids, hydrolysable tannins and condensed tannins contents varied from 3740.52 to 4570.00 μg EAG/g SM; from 6.00 to 8.10 μg EAG/g SM and from 0.233 to 0.358 μg EAG/g SM and from 110.98 to 242.50 μg EC/g MS, respectively. The flours showed a good antioxidant profile. In addition, they contain proteins and sugars, therefore they can be used in human food.
Keywords: Cyperus esculentus ; Residual powders ; Phytocompounds ; Essential nutrients ; Antioxidant activity.
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