Macronutrient and Mineral Composition of Australian Indigenous Spices: Nutritional Opportunities and Considerations for Food Product Development

Simple item page
dc.contributor.authorNastasi, J.R.
dc.contributor.authorBekker, M.
dc.contributor.authorFredericks, B.
dc.contributor.authorFitzgerald, M.A.
dc.contributor.authorChapman, D.
dc.date.issued2025
dc.description.abstractThis study examines the nutritional composition of five Australian Indigenous spices: cinnamon myrtle (Backhousia myrtifolia), curry myrtle (Backhousia angustifolia), native ginger (Alpinia caerulea), native turmeric (Curcuma australasica), and mountain pepper berry (Tasmannia lanceolata). Compositional analysis revealed high protein levels in native turmeric (11.47% wt/wt) and curry myrtle (10.28% wt/wt), positioning them as promising ingredients for protein-rich or plant-based foods, offering novel options for flavour and colour enhancement. Macronutrient and mineral profiles were analysed using HPLC, Inductively Coupled Plasma Optical Emission Spectrometry, and enzymatic assays. Native turmeric had the highest energy at 1451 kJ/100 g due to its 54.33% wt/wt starch content, while mountain pepper berry was highest in fibre (54.78% wt/wt) and lipid (12.30% wt/wt) levels. Mineral analysis highlighted native ginger’s high iron (114 mg/kg) and molybdenum (1,058 mg/kg) content, with native turmeric rich in zinc (105.9 mg/kg). These findings underscore the potential of these spices as functional ingredients in food, providing health benefits like enhanced digestion from high fibre or natural thickening from starch-rich spices. Furthermore, this data support the creation of Nutrition Information Panels and global market integration, advancing the use of sustainable native resources and opportunities for food industry innovation.
dc.description.statementofresponsibilityJoseph Robert Nastasi, Marlize Bekker, Bronwyn Fredericks, Melissa A. Fitzgerald, and Dale Chapman
dc.identifier.citationInternational Journal of Food Science and Technology, 2025; 60(1):vvaf104-1-vvaf104-11
dc.identifier.doi10.1093/ijfood/vvaf104
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.orcidBekker, M. [0000-0002-9378-438X]
dc.identifier.urihttps://hdl.handle.net/2440/147799
dc.language.isoen
dc.publisherOxford University Press
dc.relation.granthttp://purl.org/au-research/grants/arc/GA141113
dc.rights© The Author(s) 2025. Published by Oxford University Press on behalf of Institute of Food Science and Technology. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.source.urihttps://doi.org/10.1093/ijfood/vvaf104
dc.subjectbushfoods; traditional foods; native foods; flavour; spices; composition
dc.titleMacronutrient and Mineral Composition of Australian Indigenous Spices: Nutritional Opportunities and Considerations for Food Product Development
dc.typeJournal article
pubs.publication-statusPublished online

Files

Collections

Research Outputs