NUTRITIONAL COMPOSITION, PHYTOCHEMISTRY AND ANTIOXIDANT POTENTIAL IN MUNGUBA SEED FLOUR

The munguba is an oilseed that is usually consumed roasted, ground or for oil, with traditional uses in folk medicine and cosmetics. However, the nutritional, phytochemical and functional composition of this seed enables new technological applications. This study aimed to evaluate the proximate composition, phytochemistry and antioxidant activity of munguba seed flour (FSM).  The fruits were harvested ripe, the seeds were manually separated, dried,  crushed and sieved to obtain FSM. The contents of moisture, ash, lipids, proteins and carbohydrates were determined in the FSM. For the analysis of total phenolic compounds (CFT), total flavonoids (TF), total carotenoids (TC) and the antioxidant activity for the FRAP, DPPH and ABTS radicals, the aqueous extract of the seed was obtained by the assisted ultrasound technique at 40°C for 50 min.  FSM showed low moisture content (6.60 ± 0.15 g.100g-1), and high levels of proteins (11.12 ± 0.35 g.100g-1), carbohydrates (49.84 ± 0.36 g.100g-1) and lipids (27.89 ± 0.09 g.100g-1) and significant mineral content (4.56 ± 0.09 g.100g-1).  In the aqueous extract, TC contents of 1.64 ± 0.02 mg were obtained. ^100g-1, CFT of 944.05 ± 12.97 mg of Ac. gallic.100g-1 and FT of 52.78± 2.85 mg Quercetin.100g-1  The highest antioxidant potential for FSM extract was obtained by the ABTS method  (71.66 ± 4.53 μmol of TROLOX. ^g-1), followed by FRAP (62.80 ± 1.92 μmol of TROLOX ^g-1) and DPPH (26.16 ± 0.09 μmol of TROLOX ^g-1)