Characterization of piñon seed (Araucaria araucana (Mol) K. Koch) and the isolated starch from the seed

First wild boar density data from Araucaria forest in Patagonian Andes

As Sus scrofa is an invasive species in South America, it may have a significant impact on biodiversity. Evaluating this threat requires reliable data, and population density can serve as a critical measure. However, such data is currently lacking for the southern Andes region. To address this gap, we monitored wild boar density in the Villarrica National Park, located in the Andes of south-central Chile. This study area is notable not only for its challenging climatic conditions but also for its endangered Araucaria araucana forest, which provides abundant food resources during autumn seed fall. The density calculated for the entire study period was 1.4 individuals/km2, with no significant variation between cold and warm seasons. The encounter rate showed strongly monthly variations. Given that this represents the first density estimate for wild boar in this region, our findings emphasize the need for continued monitoring, particularly due to the potential threat to the ecosystem and the already endangered Araucaria forest.

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

Bunya nuts are a starch-rich food that has been consumed by Indigenous communities for thousands of years. In addition to consuming fresh nuts, they were commonly processed into flour. However, their properties as a gluten-free flour are still unknown. In this study, we investigated the nutritional, functional and rheological properties of bunya flour prepared using different methods, as well as the isolated starch, and compared to wheat, rice and chestnut flours. Overall, raw bunya nut flour showed higher fibre (8.4%d.b.), lower protein (4.7%d.b.) and higher fat content (4.4%d.b.) when compared to rice and wheat flours. Its proximate composition was similar to chestnut flour. By altering the preparation method for bunya nut flour we showed that its functional properties can be altered, for example, raw and whole bunya flours showed good foam and emulsion capacity and stability, whereas roasted bunya flour had poor emulsion activity and stability but a high water absorption capacity. Raw and fermented flours showed high peak viscosity when heated in water. Bunya flours, except for the roasted one, showed a slow rate of starch hydrolysis and high resistant starch content compared to wheat and rice flours, especially considering the role of the inner coating when not removed from the nut. Bunya nut flour is a versatile option and can overcome issues found for gluten-free flours such as poor nutritional quality and sensory properties of the resultant products.

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Three of nineteen Araucaria tree species from around the world produce large edible seeds. While composition is established for edible pinhão and piñones nuts from Brazil and Chile, respectively, the first detailed characterisation for the composition of edible Araucaria bidwillii (bunya nut) from Australia is provided. Almost half of the kernel weight is moisture and the main component in the dried kernel is starch. Whilst low in protein and fat, it contains all essential amino acids and half the fatty acids are polyunsaturated (Omega-3 and 6). Bunya nuts are a source of dietary fibre, folate and minerals (Cu, Mn, Fe, Mg), while the nut husks and inner coating are high in phenolics, mainly catechin. The composition supports the Traditional Knowledge of Aboriginal Australians that the bunya nut is an energy dense and nutrient rich food. Similarities in the composition among the three different edible varieties were found, which should assist in developing sustainable value chain propositions via shared knowledge on processing and utilisation.

Novel food resources and conservation of ecological interactions between the Andean Araucaria and the Austral parakeet

In fragile ecosystems, the introduction of exotic species could alter some ecological processes. The Austral parakeet (Enicognathus ferrugineous) shows close ecological and evolutionary relationships with the Andean Araucaria (Araucaria araucana), so any alteration in these interactions may have negative consequences for both partners and for ecosystem functioning and structure. We conducted extensive roadside surveys to estimate the abundance of parakeets in the northern Patagonian Andes over 4 years and recorded the food plants consumed by foraging flocks. The use of native habitats and humanized areas like villages and farms was influenced by the Araucaria seed crop. In masting years, the large seed crop allowed a massive use of this resource during the non-breeding season, and even during the breeding season. The exploitation of exotic plants was minor in the masting year, but became predominant in non-masting years, especially during the non-breeding season. This feeding switch towards exotic plants primarily arose because the low Araucaria seed crop in non-masting years is entirely consumed just after production by domestic and wild exotic mammals living in Araucaria forests year-round, thus forcing the displacement of parakeets towards anthropic habitats to exploit exotic plants. Given the degradation of the remaining Andean Araucaria forests due to the impact of exotic mammals on the ecological interaction between Araucaria and Austral parakeets, ambitious programs to exclude or reduce the density of these alien mammals, including livestock, are warranted.

Sensory properties of Australian bunya nuts

Abstract

Bunya nuts are the seeds of Araucaria bidwillii, a conifer native to South‐East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted. This study aims to profile the sensory properties of bunya nuts with chestnut as a comparator. Since chestnuts do not come from a conifer tree, it is expected that there will be differences. Different methods of preparation are also expected to change the sensory attributes. Representative samples were collected from a variety of locations in South‐East Queensland, prepared and presented to a panel of 14 experienced tasters applying conventional sensory descriptive profiling.

Practical Application

There is an increase demand for local, sustainable, and natural foods. Bunya nuts are native to Australia and are part of the Araucaria family, which includes 19 species that can be found around the world. To the best of our knowledge there is no study characterizing Araucaria nuts in terms of sensory attributes. This study builds a lexicon for bunya nuts and compares to chestnuts. It also shows how different preparation methods affect its sensory attributes, as well as possible future uses in product development. The outcomes might provide information to support studies on Araucaria nuts in other countries.

Characterization of the chemical composition (mineral, lead and centesimal) in pine nut (Araucaria angustifolia (Bertol.) Kuntze) using exploratory data analysis

In this study, mineral composition, centesimal composition and lead were evaluated in pine nut seeds (raw and cooked) from five Brazilian states. Mineral composition was determined by ICP OES and lead by GF AAS. The results for minerals were evaluated by Boxplot, PCA and HCA, using the R software. Average minerals in raw and cooked samples (mg 100 g^-1) were: 15.2 and 10.8 (Ca), 0.168 and 0.113 (Cu), 0.506 and 0.330 (Fe), 536 and 420 (K), 51.3 and 40.6 (Mg), 0.373 and 0.208 (Mn), 132 and 102 (P) and 0.746 and 0.520 (Zn). The average centesimal composition (raw and cooked) was: 53.5 and 47.2% (moisture), 1.76 and 1.26% (ash), 3.90 and 3.53% (protein), 40.8 and 48.0% (carbohydrate) and 179 and 206 kcal/100 g (total caloric value) and Pb was not detected. The chemometric analysis showed a distinction of raw and cooked samples due to significant nutrient losses after thermal processing.

Phenolic composition, antioxidant capacity and α-glucosidase inhibitory activity of raw and boiled Chilean Araucaria araucana kernels

The Araucaria araucana kernels are a traditional food in southern Chile and Argentina. The aim of this work was to determine the composition of the phenolic-enriched extracts (PEEs) of the boiled kernels as well as their antioxidant capacity, inhibitory activity on metabolic syndrome-associated enzymes and effect on postprandial oxidative stress in a simulated gastric digestion model. The PEEs composition was assessed by HPLC-DAD-MS/MS. The main PEEs constituents were catechin and epicatechin in the unbound form, while hydroxybenzoic acids occurred mainly in the bound form. The unbound phenolics from boiled kernels showed significant correlations with DPPH, FRAP, TEAC (Pearson's r of 0.481, 0.331 and 0.417, respectively) and lipid peroxidation (r = 0.381) and were more active than the bound phenolics. The extracts were highly active against α-glucosidase (IC₅₀: 0.33-3.15 µg/mL) and reduced lipoperoxidation. Traditional processing increases the flavan-3-ol content. Our results suggest that this traditional food has potential health promoting properties.