Morphological and Biochemical Variability of the Fruit and Seed Kernel of Balanites aegyptiaca from Burkina Faso

Abstract

Balanites aegyptiaca fruits come in various shapes, which can be beneficial for breeding and industrial production purposes. This study aimed to estimate the morphological and biochemical variability of the fruit and seed kernel of B. aegyptiaca based on their shape. Six shapes, namely BLS (big long sharp), BSR (big sharp round), SLR (small long round), BSH (big short hollow), BLR (big long round) and SSR (small short round), were collected. The length, width and thickness of fruits/seeds and the weight of 100 fruits were assessed using a caliper and a scale. Physicochemical properties were determined using official AOAC and AOCS methods. The fatty acids were determined according to the methods of the IUPAC standards. Amino acids were analyzed using the non-derivatization LC-MS/MS method. Mineral and trace element analyses were conducted using inductively coupled plasma emission spectrometry ICP-OES. The results showed significant differences (P<0.001) in the length, width, thickness and weight of 100 fruits across the shapes. The BSH shape had the highest crude fat content and energy value, while the BLS shape had the least favorable profile due to high moisture and acid index. Seventeen fatty acids, 18 amino acids, and 23 minerals were identified, with significant variations observed among the shapes. The predominant fatty acid was cis-9,12-linoleic acid, ranging from 295458.09±100 mg/kg (BLS) to 194138.63±39 mg/kg (BLR). The BLS shape was characterized by the presence of cis-9,12,15-linolenic acid and stearic acid. Cystine was the most abundant amino acid ranging from 615418.83±29 mg/kg (BSR) to 339480.67±81 mg/kg (SSR). Potassium was the most prevalent mineral, followed by phosphorus, calcium, and magnesium. The BLS shape was particularly rich in various minerals. These results highlight the significant morphological and biochemical variability of B. aegyptiaca in fruit, seed and kernel variants.