Estimation of the Major Constituents of Arecanut in Its Different Forms

Special Article - Proteins

Austin J Nutri Food Sci. 2019; 7(1): 1113.

Estimation of the Major Constituents of Arecanut in Its Different Forms

Shwetha HR1*, Kotrashetti VS1, Reddy N2 and Chaitanya Babu N3

¹Department of Oral Pathology, Maratha Mandal’s N G Halgekar Institute of Dental Sciences & Research Centre, India

²Centre for Incubation, Innovation, Research and Consultancy, Jyothy Institute of Technology Campus, India

³Chaitanya Dental Clinic, Basaveshwanagar, India

*Corresponding author: Shwetha HR, Department of Oral Pathology, Maratha Mandal’s N G Halgekar Institute of Dental Sciences & Research Centre, Postal Address: #156/10, 24th cross, Kempamma Devi Layout Hulimavu, Bannerghatta Road, Bangalore-560076, Karnataka, India

Received: March 14, 2019; Accepted: April 26, 2019; Published: May 03, 2019

Abstract

Background: Arecanut (AN) is a seed of the plant named Areca catechu L and considered as a significant agricultural crop in many parts of the world. The composition of arecanut varies during its stages of maturity which changes the flavor and astringency.

Objectives: The aim of our study was to analyze the major constituents like alkaloids, carbohydrates, proteins, tannins and mineral matter present in Arecanut during its various stages of maturity.

Materials and Methods: Arecanut was purchased from the local market and extract was obtained by reflux method. Estimation of major constituents were done in its different forms.

Results: Our report showed the chemical composition varied accordingly as the nut attained the stages of maturity. Areca seeds contain considerably high concentration of flavonoids and phenolic, which contribute to strong antioxidant property. Ripe arecanut showed high amount of tannins, proteins and carbohydrate contents whereas the unripe form of AN contained least protein and tannin content. Roasted nut possessed the least carbohydrate content, tannin and protein content was lesser than ripe and higher than unripe form. Dried form contained highest amount of carbohydrates and copper and least concentration of alkaloids, proteins and tannins.

Conclusion: Further studies in depth regarding the analysis are required to infer the role and exact mechanism of these individual constituents on human system might be beneficial to help us in utilization of this nut to treat diseases.

Keywords: Arecanut; Alkaloids; Carbohydrates; Minerals; Proteins; Tannins

Introduction

The tradition of chewing plant and their products as a part of their habit are of great antiquity. Among these plant products, chewing of Arecanut (AN) has been mentioned in ancient literature of Sanskrit, Greek and Chinese manuscripts as early as 1st century BC.

It was used along with food and for medicinal, social and religious purposes [1]. AN is usually consumed alone or as betel quid along with a large variety of ingredients, such as catechu, betel leaf, lime, tobacco, various coloring and flavoring agents, perfumes and stimulants as a part of their culture in many Asian countries including India [2]. It is also the fourth most frequently used psychoactive substance after nicotine, ethanol and caffeine respectively [3]. The ingredients used for the preparation of arecanut might vary according to the culture group and individuals.

The world’s largest producers of AN, is Sri Lanka, Melanesia and West Malaysia which was estimated by Food and Agriculture Organization [4,5]. The AN palm, known as Areca catechu is grown mostly in India, Malaysia, Micronesia, Polynesia and other South Pacific Islands [2]. The plant bearing the fruit are round to ovoid with pointed apex measuring about 3-5cm and 2-4 cm in length and diameter respectively. AN, which is the seed of the endosperm of the fruit where the outer covering (endosperm) of the surface appears green considered to be unripe and yellow to orange when ripe.

The seed or the nut is separated from fibrous pericarp which appears opaque and colored with wavy dark lines. The nut has slightly bitter taste and characteristic astringency and is consumed by the individual during its different stages according to their preference. The different stages of AN involves husking fresh raw fruit, removing the nut, drying nuts in the sun or with artificial heat, baking or roasting, boiling and fermentation.

These treatments change the flavor of AN and its astringent properties [6]. Around 90% of AN harvest are available for commercial preparations of products which are manufacture of large scale [7]. One such type is called ‘red supari’ obtained from boiling and drying the unripe dehusked AN (mature or tender nut). Another type is known as ‘white supari’, which is obtained from ripe nut being sun dried and later DE husking it [8].

The important composition of AN are carbohydrates (20%), fats (15%), proteins, crude fiber, polyphenols (20%), alkaloids (05%) and mineral matter [9].

a) Polyphenolic compounds: The polyphenol are mostly flavonoids and tannins, include about 10% of (+) catechin, 2.5% epicatechin, 12% of (+) leucocyanidin, the remaining contents being flavonoids of varying degrees of polymerization [10].

b) Alkaloid: Major alkaloids isolated from AN are four which includes arecoline (7.5 mg/g), arecaidine (1.5 mg/g), guvacine (2.9 mg/g) and guvacoline (7.5 mg/g) [11].

c) Fat: It constitutes 15-17% of dry weight of the nut. Fatty acids present in AN are 46.2% of myristic acid, 19.5% of lauric acid, 12.7% of palmitic acid, 7.2% of hexadecenoic acid, 6.2% oleic acid, 1.6% of stearic acid, 5.4% of dodecenoic acid, 0.6% of tetradecenoic acid [12].

d) Mineral content: The mineral content includes copper, calcium (0.05%), iron (1.5mg/100g), phosphorus (0.13%) and many more. Apart from these, the nut also contain Vitamins like B6 and C [13].

The difference in each concentrations of the various constituents in nuts are noticed due to different geographical locations and stages of the degree of maturity of the nut [14]. Although available studies have already demonstrated that areca fruit contains many compounds, but we did not come across many studies which highlighted the composition of different forms of AN. The main intention of this study was to estimate and compare the chemical constituents of AN available in different forms.

Materials and Methods

Collection and extraction of AN

Arecanut available in its different forms like unripe, ripe and roasted forms (Figures 1-3) were purchased from a local market at Shivamoga, Karnataka, India, since it is known to be the highest producers of AN in Karnataka. A part of ripen form of AN was kept for sun drying (Figure 4) for 4 months and later sent for analysis.