Organic and conventional tiger nut (Cyperus esculentus): Differences in nutritional, antioxidant and microbiological properties
DOI:
https://doi.org/10.9755/ejfa.2020.v32.i10.2184Abstract
Tiger nut (Cyperus esculentus L.), also known as chufa (European sedge), is a member of the Cyperaceae family, which is used in organic and conventional agriculture for its small edible tubers and grown in temperate and tropical zones of the world being consumed raw, roasted or pressed for its juice as beverage. The aim of this study is analyzing the proximate composition (AOAC methods), total phenolic content (Folin-Ciocalteu method), total antioxidant capacity (Trolox equivalent antioxidant capacity, TEAC) and microbiological profile (International Standard Organization norms, ISO) of samples of Spanish organic and conventional, Nigerian conventional and unknown origin tiger nuts obtained from supermarkets and local markets in Spain. No significant differences in proximate composition and antioxidant properties were found between Spanish organic and conventional tiger-nuts, except in total phenolic level (p<0.005). No significant differences were found in all samples about ash, lipid, total sugar and carbohydrate values, but significant differences (p<0.005) were found for moisture, protein, fiber and antioxidant capacity between Spanish samples and Nigerian or unknown origin samples. No coagulase-positive staphylococci, nor Salmonella spp. were detected in any of the studied samples. Significant differences (p<0.005) were found for moulds and yeasts between analysed samples, but no significant differences were detected in other microorganisms.
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References
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Adel, A.A., A.M. Awad, , H.H. Mohamed, and S. Iryna. 2015. Chemical composition, physicochemical properties and fatty acid profile of Tiger Nut (Cyperus esculentus L) seed oil as affected by different preparation methods. Int. Food Res. J. 22: 1931-1938.
Adjei-Duodu, T. 2014. Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain) PhD Thesis, University of Plymouth, UK. Retrieved on April 11, 2020 from: https://pearl.plymouth.ac.uk/bitstream/handle/10026.1/3313/2014Adjei-Duodu10013856PhD.pdf?sequence=1&isAllowed=y
Alegría-Torán, A. and R. Farré-Rovira. 2003. Horchata y salud: Aspectos nutricionales y dietéticos. In: Fundación Valenciana de Estudios Avanzados (ed) Jornada Chufa y Horchata: Tradición y Salud. Valencia, Spain: Conselleria de Agricultura, Pesca y Alimentación, pp. 55-70.
AOAC. 1997. Official methods of analysis of AOAC International (16th ed.). Washington, DC. USA: Association of Official Analytical Chemists.
Bado, S., P. Bazongo, G. Son, M.T. Kyaw, B.P. Forster, S. Nielen, A.M. Lykke, A. Ouédraogo, and I.H. Bassolé. 2015. Physicochemical characteristics and composition of three morphotypes of Cyperus esculentus tubers and tuber oils. J. Anal. Methods Chem. 2015: 673547.
Bajgai, Y., P. Kristiansen, N.Hulugalle and M. McHenry. 2015. Comparison of organic and conventional managements on yields, nutrients and weeds in a corn–cabbage rotation. Renew. Agr. Food Syst. 30: 132-142.
Bosch, L., Alegría, A. and R. Farré. 2005. RP-HPLC Determination of tiger nut and orgeat amino acids contents. Food Sci. Technol. Int.11: 33-40.
Cardoso, P.C., A.P.B. Tomazini, P.C. Stringheta, S.M.R. Ribeiro and H.M. Pinheiro-Sant’Ana 2011. Vitamin C and carotenoids in organic and conventional fruits grown in Brazil. Food Chem. 126: 411-416.
Coşkuner, Y., R. Ercan, , E. Karababa and A.N. Nazlican. 2002. Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey. J. Sci. Food Agr. 82: 625-631.
Ezeh, O., M.H. Gordon and K. Niranjan. 2014. Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico-chemical properties. Eur. J. Lipid Sci. Tech. 116: 783-794.
Frega, N., L.S.Conte, , G. Lercker and A. Carnacini. 1984. Composizione dei tubercoli di Cyperus esculentus. Riv. Sci. Aliment 13: 211-214.
Gambo, A. and A. Da’u. 2014. Tiger nut (Cyperus esculentus): composition, products, uses and health benefits-a review. BAJOPAS. 7: 56-61.
Hallmann, E., J.Lipowski, , K. Marszałek and E. Rembiałkowska. 2013. The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes. Plant Foods Hum. Nutr. 68: 171-176.
ISO 10273:2017. 2017. Microbiology of food chain-horizontal methods for the detection of pathogenic Yersinia enterocolitica.
ISO 11290-1:1996. 1996. Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes- Part 1: Detection method.
ISO 15213:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions.
ISO 16649-2:2002. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide.
ISO 21527-2:2008. 2008. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds- Part 2: Colony count technique in products with water activity less than or equal to 0,95.
ISO 21528-2:2004. 2004. Microbiology of food and animal feeding stuffs-Horizontal methods for the detection and enumeration of Enterobacteriaceae- Part 2: Colony-count method.
ISO 21567:2004. 2004. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Shigella spp.
ISO 4833:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms-Colony-count technique at 30 degrees C.
ISO 6579:2002. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp. Methods for microbiological examination of food and animal feeding stuffs. Detection of Salmonella.
ISO 6888-1:1999/Amd 1:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)- Part 1: Technique using Baird-Parker agar medium.
ISO 9308-1:2000. 2000. Detection and enumeration of Escherichia coli and coliform bacteria- Part 1: Membrane filtration method.
Kizzie-Hayford, N., D. Jaros and H. Rohm. 2017. Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. LWT-Food Sci. Technol. 81: 226-232.
Kizzie-Hayford, N., D. Jaros, Y. Schneider and H. Rohm. 2015. Physico-chemical properties of globular tiger nut proteins. Eur. Food Res. Technol. 241: 835-841.
Kizzie-Hayford, N., D. Jaros, S. Zahn and H. Rohm. 2016 Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT-Food Sci. Technol. 74: 319-324.
Lasekan, O. and S.M. Abdulkarim. 2012. Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2). LWT-Food Sci. Technol. 47: 287-292.
Linssen, J.P.H., G.M. Kielman, J.L. Cozijnsen and W. Pilnik. 1988. Comparison of chufa and olive oils. Food Chem. 28: 279-285.
Morell, S. and J. Barber. 1983. Chufa y horchata: características físicas, químicas y nutritivas. Technical report. Valencia, Spain: Institute of Agrochemistry and Food Technology.
Ogunlade, I., A. Adeyemi Bilikis and G. Aluko Olanrewaju. 2015. Chemical compositions, antioxidant capacity of tigernut (Cyperus esculentus) and potential health benefits. Retrieved on April 11, 2020 from: http://www.eujournal.org/index.php/esj/article/view/6532/6257
Parker, M.L., A. Ng, , A.C. Smith and K.W. Waldron. 2000. Esterified phenolics of the cell walls of chufa (Cyperus esculentus L.) tubers and their role in texture. J. Agric. Food Chem. 48: 6284-6291.
Rubert, J., C. Soler and J. Mañes. 2012. Occurrence of fourteen mycotoxins in tiger nuts. Food Control 25: 374-379.
Sánchez-Zapata, E., J. Fernández-López and J.A. Pérez-Álvarez. 2012. Tiger nut (Cyperus esculentus) commercialization: Health aspects, composition, properties, and food applications. Compr. Rev. Food Sci. Food Saf. 11: 366-377.
Sebastià, N., G. Meca, J.M. Soriano and J. Mañes. 2012a. Presence of Fusarium emerging mycotoxins in tiger nuts commercialized in Spain. Food Control 25: 631-635.
Sebastià, N., M. El-Shenawy J. Mañes and J.M. Soriano. 2012b. Assessment of microbial quality of commercial and home-made tiger nut beverages. Lett. Appl. Microbiol. 54: 299-305.
Temple, V.J. 1988. Lesser known plant foods. In: Nutritional Quality of Plant Food. Postharvest Res. Unit, Dept. of Biochem. University of Benin: Benin City. pp. 245–274.
Temple, V.J., T.O. Ojobe and M.M. Kapu. 1990. Chemical analysis of tiger nut (Cyperus esculentus). J. Sci. Food Agric. 50: 261-263.
Umerie, S.C., N.A.N. Obi and E.O. Okafor, 1997. Isolation and characterization of starch obtained from Cyperus esculentus tubers. Bioresource Technol. 62: 63-65.
Zielinski, H. and H. Kozlowska. 2000 Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem 48: 2008-2016.
Adel, A.A., A.M. Awad, , H.H. Mohamed, and S. Iryna. 2015. Chemical composition, physicochemical properties and fatty acid profile of Tiger Nut (Cyperus esculentus L) seed oil as affected by different preparation methods. Int. Food Res. J. 22: 1931-1938.
Adjei-Duodu, T. 2014. Physical, chemical and functional properties of tiger nuts (Cyperus esculentus) selected from Ghana, Cameroon and UK market (Spain) PhD Thesis, University of Plymouth, UK. Retrieved on April 11, 2020 from: https://pearl.plymouth.ac.uk/bitstream/handle/10026.1/3313/2014Adjei-Duodu10013856PhD.pdf?sequence=1&isAllowed=y
Alegría-Torán, A. and R. Farré-Rovira. 2003. Horchata y salud: Aspectos nutricionales y dietéticos. In: Fundación Valenciana de Estudios Avanzados (ed) Jornada Chufa y Horchata: Tradición y Salud. Valencia, Spain: Conselleria de Agricultura, Pesca y Alimentación, pp. 55-70.
AOAC. 1997. Official methods of analysis of AOAC International (16th ed.). Washington, DC. USA: Association of Official Analytical Chemists.
Bado, S., P. Bazongo, G. Son, M.T. Kyaw, B.P. Forster, S. Nielen, A.M. Lykke, A. Ouédraogo, and I.H. Bassolé. 2015. Physicochemical characteristics and composition of three morphotypes of Cyperus esculentus tubers and tuber oils. J. Anal. Methods Chem. 2015: 673547.
Bajgai, Y., P. Kristiansen, N.Hulugalle and M. McHenry. 2015. Comparison of organic and conventional managements on yields, nutrients and weeds in a corn–cabbage rotation. Renew. Agr. Food Syst. 30: 132-142.
Bosch, L., Alegría, A. and R. Farré. 2005. RP-HPLC Determination of tiger nut and orgeat amino acids contents. Food Sci. Technol. Int.11: 33-40.
Cardoso, P.C., A.P.B. Tomazini, P.C. Stringheta, S.M.R. Ribeiro and H.M. Pinheiro-Sant’Ana 2011. Vitamin C and carotenoids in organic and conventional fruits grown in Brazil. Food Chem. 126: 411-416.
Coşkuner, Y., R. Ercan, , E. Karababa and A.N. Nazlican. 2002. Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey. J. Sci. Food Agr. 82: 625-631.
Ezeh, O., M.H. Gordon and K. Niranjan. 2014. Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico-chemical properties. Eur. J. Lipid Sci. Tech. 116: 783-794.
Frega, N., L.S.Conte, , G. Lercker and A. Carnacini. 1984. Composizione dei tubercoli di Cyperus esculentus. Riv. Sci. Aliment 13: 211-214.
Gambo, A. and A. Da’u. 2014. Tiger nut (Cyperus esculentus): composition, products, uses and health benefits-a review. BAJOPAS. 7: 56-61.
Hallmann, E., J.Lipowski, , K. Marszałek and E. Rembiałkowska. 2013. The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes. Plant Foods Hum. Nutr. 68: 171-176.
ISO 10273:2017. 2017. Microbiology of food chain-horizontal methods for the detection of pathogenic Yersinia enterocolitica.
ISO 11290-1:1996. 1996. Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of Listeria monocytogenes- Part 1: Detection method.
ISO 15213:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of sulfite-reducing bacteria growing under anaerobic conditions.
ISO 16649-2:2002. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli. Part 2: Colony-count technique at 44 degrees C using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide.
ISO 21527-2:2008. 2008. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds- Part 2: Colony count technique in products with water activity less than or equal to 0,95.
ISO 21528-2:2004. 2004. Microbiology of food and animal feeding stuffs-Horizontal methods for the detection and enumeration of Enterobacteriaceae- Part 2: Colony-count method.
ISO 21567:2004. 2004. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Shigella spp.
ISO 4833:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms-Colony-count technique at 30 degrees C.
ISO 6579:2002. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp. Methods for microbiological examination of food and animal feeding stuffs. Detection of Salmonella.
ISO 6888-1:1999/Amd 1:2003. 2003. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species)- Part 1: Technique using Baird-Parker agar medium.
ISO 9308-1:2000. 2000. Detection and enumeration of Escherichia coli and coliform bacteria- Part 1: Membrane filtration method.
Kizzie-Hayford, N., D. Jaros and H. Rohm. 2017. Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. LWT-Food Sci. Technol. 81: 226-232.
Kizzie-Hayford, N., D. Jaros, Y. Schneider and H. Rohm. 2015. Physico-chemical properties of globular tiger nut proteins. Eur. Food Res. Technol. 241: 835-841.
Kizzie-Hayford, N., D. Jaros, S. Zahn and H. Rohm. 2016 Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT-Food Sci. Technol. 74: 319-324.
Lasekan, O. and S.M. Abdulkarim. 2012. Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2). LWT-Food Sci. Technol. 47: 287-292.
Linssen, J.P.H., G.M. Kielman, J.L. Cozijnsen and W. Pilnik. 1988. Comparison of chufa and olive oils. Food Chem. 28: 279-285.
Morell, S. and J. Barber. 1983. Chufa y horchata: características físicas, químicas y nutritivas. Technical report. Valencia, Spain: Institute of Agrochemistry and Food Technology.
Ogunlade, I., A. Adeyemi Bilikis and G. Aluko Olanrewaju. 2015. Chemical compositions, antioxidant capacity of tigernut (Cyperus esculentus) and potential health benefits. Retrieved on April 11, 2020 from: http://www.eujournal.org/index.php/esj/article/view/6532/6257
Parker, M.L., A. Ng, , A.C. Smith and K.W. Waldron. 2000. Esterified phenolics of the cell walls of chufa (Cyperus esculentus L.) tubers and their role in texture. J. Agric. Food Chem. 48: 6284-6291.
Rubert, J., C. Soler and J. Mañes. 2012. Occurrence of fourteen mycotoxins in tiger nuts. Food Control 25: 374-379.
Sánchez-Zapata, E., J. Fernández-López and J.A. Pérez-Álvarez. 2012. Tiger nut (Cyperus esculentus) commercialization: Health aspects, composition, properties, and food applications. Compr. Rev. Food Sci. Food Saf. 11: 366-377.
Sebastià, N., G. Meca, J.M. Soriano and J. Mañes. 2012a. Presence of Fusarium emerging mycotoxins in tiger nuts commercialized in Spain. Food Control 25: 631-635.
Sebastià, N., M. El-Shenawy J. Mañes and J.M. Soriano. 2012b. Assessment of microbial quality of commercial and home-made tiger nut beverages. Lett. Appl. Microbiol. 54: 299-305.
Temple, V.J. 1988. Lesser known plant foods. In: Nutritional Quality of Plant Food. Postharvest Res. Unit, Dept. of Biochem. University of Benin: Benin City. pp. 245–274.
Temple, V.J., T.O. Ojobe and M.M. Kapu. 1990. Chemical analysis of tiger nut (Cyperus esculentus). J. Sci. Food Agric. 50: 261-263.
Umerie, S.C., N.A.N. Obi and E.O. Okafor, 1997. Isolation and characterization of starch obtained from Cyperus esculentus tubers. Bioresource Technol. 62: 63-65.
Zielinski, H. and H. Kozlowska. 2000 Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem 48: 2008-2016.
Published
2020-11-08
How to Cite
Bosch, L., M. A. D. Ayuela, H. Rico, and J. M. Soriano. “Organic and Conventional Tiger Nut (Cyperus esculentus): Differences in Nutritional, Antioxidant and Microbiological Properties”. Emirates Journal of Food and Agriculture, vol. 32, no. 10, Nov. 2020, pp. 756-61, doi:10.9755/ejfa.2020.v32.i10.2184.
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Research Article
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