000079744 001__ 79744 000079744 005__ 20230926093528.0 000079744 0247_ $$2doi$$a10.9734/ejmp/2019/v28i330133 000079744 0248_ $$2sideral$$a112609 000079744 037__ $$aART-2019-112609 000079744 041__ $$aeng 000079744 100__ $$aKumar Sahu, Pravin 000079744 245__ $$aNutritional, spectral and thermal characteristics of Lamiaceae seeds 000079744 260__ $$c2019 000079744 5060_ $$aAccess copy available to the general public$$fUnrestricted 000079744 5203_ $$aAims: Species of the family Lamiaceae possess a rich tradition of use for flavoring and medicinal purposes. This paper focusses on the nutritional and thermal characteristics of the seeds from eight species belonging to this family: Gmelina arborea Roxb. ex Sm., Hyptis suaveolens (L.) Poit., Leonotis nepetifolia (L.) R.Br., Ocimum americanum L., Ocimum sanctum L. (Rama Tulsi), Ocimum tenuiflorum L. (Krishna Tulsi), Origanum vulgare L. and Tectona grandis L.f. Methodology: The oil, starch, total polyphenol, flavonoid and mineral contents for aforementioned seeds were determined. Fourier-transform infrared (FTIR) spectroscopy was used to assess the phytoconstituents. Thermogravimetric/derivative thermogravimetric analyses (TG/DTG) and differential scanning calorimetry (DSC) analyses were performed to analyze the decomposition patterns. Results: The concentrations of oil, starch, total polyphenol, flavonoids and minerals for the seeds from the eight plants under study ranged from 11.8 to 50.4%, from 0.22 to 1.84%, from 295 to 5842 mg/kg, from 1660 to 12680 mg/kg and from 11756 to 33927 mg/kg, respectively. Unsaturated oils, polyphenols and lignin were recognized by vibrational spectroscopy. The sequence of thermal effects in the seed pyrolysis process above 100°C have been put in relation to seed protein crystallization (endotherm at 200°C), oxidation reactions and degradation of hemicellulose and other fiber components (at around 300°C), and decomposition of polyunsaturated (at 357°C) and mono-unsaturated (at 391°C) triglycerides. Conclusion: Lamiaceae seeds are potential food alternatives to cereals. 000079744 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000079744 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000079744 700__ $$aChakradhari, Suryakant 000079744 700__ $$aPatel, Khageshwar S. 000079744 700__ $$aMartín Gil, Jesús 000079744 700__ $$aTowett, Erick K. 000079744 700__ $$0(orcid)0000-0003-2713-2786$$aMartín Ramos, Pablo$$uUniversidad de Zaragoza 000079744 7102_ $$15011$$2500$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cArea Ingeniería Agroforestal 000079744 773__ $$g28, 3 (2019), 1-13$$pEuropean j. med. plants$$tEuropean journal of medicinal plants$$x2231-0894 000079744 8564_ $$s4139575$$uhttps://zaguan.unizar.es/record/79744/files/texto_completo.pdf$$yVersión publicada 000079744 8564_ $$s76835$$uhttps://zaguan.unizar.es/record/79744/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000079744 909CO $$ooai:zaguan.unizar.es:79744$$particulos$$pdriver 000079744 951__ $$a2023-09-26-09:29:41 000079744 980__ $$aARTICLE