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Valorization of Mexican Ricinus communis L. Leaves as a Source of Minerals and Antioxidant Compounds

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Abstract

Purpose

This research aimed to characterize the physicochemical and nutraceutical composition from two Mexican R. communis L. leaves accessions (R1 and R2) to valorize their use as a source of macromolecules, minerals, and bioactive compounds.

Methods

The physicochemical (proximal composition, X-ray fluorescence and diffraction, FT-IR, and SEM) and nutraceutical composition (phenolic compounds and mono/oligosaccharides, GC–MS, untargeted metabolomics, and in silico interactions) were conducted for the analysis of the leaves.

Results

Both accessions exhibited a high amount of protein (41.70–39.58%) and ash (11.81–12.51%). The untargeted metabolomic profiled a major impact on antioxidative pathways. Compared to R1, R2 showed a higher (p < 0.05) content of ellagic and p-coumaric acids and catechin. Correlations with the in vitro antioxidant capacity and in silico analysis suggested ellagic acid, (+)-catechin, and ricin as candidates for the antioxidant potential. The mineral characterization highlighted calcium and potassium as the most abundant minerals, both confirmed by the SEM analysis. The FTIR spectra of the leaves partially identified the presence of ricin and ricinine, major protein and alkaloid, respectively, of the leaves.

Conclusion

These results indicate that R. communis L. leaves are an attractive by-product that can serve as an alternative source for the obtention of protein, minerals, and antioxidant compounds.

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Data Availability

Additional data and material are available upon request of reviewers and editors.

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Acknowledgements

Authors José F. Vasco-Leal, M. Liceth Cuellar-Nuñez, and Ivan Luzardo-Ocampo were supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACyT-Mexico) [Grant Numbers 259801, 278375, and 384201]. The authors would like to thank Colegio de Ingenieros Agrónomos Queretanos (CIAQ) and Facultad de Contaduria y Administracion from Universidad Autonoma de Queretaro (UAQ) for their valuable logistic and technical support.

Funding

The authors would like to thank Consejo Nacional de Ciencia y Tecnología (CONACyT-Mexico) for the provided Ph.D. scholarships. The funding received by Fondos de Proyectos Especiales de Rectoria (FOPER) from Universidad Autónoma de Queretaro (UAQ) (2019-00841) is also well appreciated.

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Authors and Affiliations

  1. Posgrado de Gestión Tecnológica e Innovación, Cerro de las Campanas s/n, Universidad Autónoma de Querétaro, 76010, Querétaro, Qro., Mexico

    José F. Vasco-Leal

  2. Facultad de Medicina, Universidad Autonoma de Querétaro, Clavel 200, Prados de la Capilla, Santiago de Queretaro, 76176, Querétaro, Mexico

    M. Liceth Cuellar-Nuñez

  3. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010, Querétaro, Qro., Mexico

    M. Liceth Cuellar-Nuñez, Ivan Luzardo-Ocampo & G. Loarca-Piña

  4. Division of Graduate Studies, School of Engineering, Cerro de las Campanas s/n, Universidad Autónoma de Querétaro, 76010, Querétaro, Qro., Mexico

    Eusebio Ventura-Ramos Jr.

  5. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, 76230, Querétaro, Qro., Mexico

    M. E. Rodriguez-García

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Contributions

J. F. V. L., M. L. C. N., and I. L.O. proposed the project; J. F. V. L., M. L. C. N., and I. L.O. designed the experiments; J. F. V. L., M. L. C. N., I. L.O., and M. E. R. G. performed the experiments; J. F. V. L., M. L. C. N., I. L.O., and M. E. R. G. developed and wrote the manuscript; E. J. V. R., G. L. P., and M. E. R. G. provided scientific guidance throughout the research; J. F. V. L., M. E. R. G., G. L. P., and E. J. V. R. provided part of the funding for this project; I. L. O., M. L. C. N., and G. L. P. revised and edited the manuscript. All authors read and approved the final version of the manuscript.

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Correspondence to Ivan Luzardo-Ocampo.

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Vasco-Leal, J.F., Cuellar-Nuñez, M.L., Luzardo-Ocampo, I. et al. Valorization of Mexican Ricinus communis L. Leaves as a Source of Minerals and Antioxidant Compounds. Waste Biomass Valor 12, 2071–2088 (2021). https://doi.org/10.1007/s12649-020-01164-5

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