Utilization of Defatted Jatropha curcas (Physic Nut) Seed Cake

Name: Donlaporn Saetae

keyword: Jatropha curcas

Abstract: Jatropha curcas is an economic important plant because of its several potential industrial and medicinal uses. Its seed cake, a by-product generated from oil extraction process of J. curcas seed, is rich in protein which could be used as an altemative protein source for the food or feed industries. However, the seed cake contains toxic agents, phorbol esters, and also anti-nutritional factors which are phytic acid, trypsin inhibitors, lectin and saponin. These toxin and anti-nutritional factors might not have only adverse effects, but could also provide some benefits for agricultural and food systems. The objectives of this study were to study an antifungal activity of phorbol esters extracted from the J. curcas seed cake, the functional properties of proteins isolated from the J. curcas seed cake and its detoxified seed cake, and formulate the starter broiler diets containing the seed cakes and protein isolates. Phorbol esters were extracted from J. curcas seed cake to test their antifungal activity. The ethanolic extract containing phorbol esters showed antifungal activities against Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici, and Colletotrichum gloeosporioides. The extract could therefore be used as an antifungal agent for agricultural applications. Functional properties of proteins isolated from J. curcas seed cake and the seed cake detoxified by ethanol extraction were studied. The solubilities of both protein isolates were maximum and minimum at pHs of 12.0 and 4.0, respectively. The water binding capacity of protein isolated from the seed cake was 2-fold higher than that of protein isolated from the detoxified seed cake. The proteins from the seed cake and the detoxified seed cake provided the oil binding capacities of 1.86 and 1.07 ml oil/g protein, respectively. The foam capacities and stabilities including emulsion activities and stabilities of both protein isolates were high in a range of basic pHs. Their foam and emulsion stabilities decreased with increasing time. The results suggest that J. curcas seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications. The J. curcas seed cake, its detoxified seed cake and proteins isolated from both seed cakes were applied as protein sources in starter broiler diets prepared by extrusion at various temperatures. After the extrusion, the toxin and anti-nutritional factors in all diets decreased with increased extrusion temperatures. The phorbol ester contents were significantly reduced at 160 ํC, while the trypsin inhibitors were completely inactivated at 120 ํC. The saponins and phytic acids were completely removed in temperature ranges of 120-140 ํC and 140-160 ํC, respectively. Extrusion, therefore, was an effective method to detoxify toxin and anti-nutritional factors found in the diets containing J. curcas seed cake and its proteins. In conclusion, J. curcas seed cake would be applied for a source of antifungal agent and a protein source offood and feed ingredients

King Mongkut's University of Technology Thonburi. KMUTT Library

Address: BANGKOK

Email: info.lib@mail.kmutt.ac.th

Name: Worapot Suntomsuk

Role: Advisor

Created: 2010

Modified: 2011-08-07

Issued: 2011-07-20

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: MIC1001

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Microbiology

Grantor: King Mongkut's University of Technology Thonburi

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1	MIC1001.pdf	1.49 MB	35	2026-05-26 18:16:01
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