Non-toxic cake of Jatropha curcas L. var. Sevangel: alternative of interest in the food industry

Abstract

The processing of Jatropha curcas L. to obtain oil generates a protein-rich cake as a by-product. However, the common toxicity in these varieties caused by phorbol esters restricts its usefulness in the food industry. To solve this problem, CEPROBI-IPN developed a non-toxic variety called Jatropha curcas L. var Sevangel. The objective of this review was to promote the paste obtained from this variety as a high value input, highlighting its nutritional profile and the beneficial compounds that contribute to human health, in order to promote its incorporation in food products. The composition of this cake was highlighted, characterized by its high content of proteins, dietary fiber, unsaturated fatty acids and minerals, showing significant amounts of essential amino acids. In addition, its remarkable antioxidant capacity was highlighted thanks to its phytic acid content, which could prevent kidney stones and reduce the risk of colon cancer. Compounds such as trypsin inhibitors and saponins were also mentioned, which have been associated with beneficial effects in disease prevention. Finally, a comparative table of the levels of innovation, its indicators and the possible actors and impacts implied by its integration in a circular economy is presented. Jatropha curcas L. var Sevangel cake is highly promising in the food industry and in health improvement, as it could effectively address malnutrition with a focus on sustainability and circular economy.