Vol. 25, No. 1 (2026), Alim26674 https://doi.org/10.24275/rmiq/Alim26674

Comparison of the physicochemical, morphostructural and thermogravimetric characteristics of starch extracted from cuajinicuil (Inga jinicuil) seeds from three regions of the State of Veracruz, Mexico

 

Authors

C.A. Roldán-Cruz, A. Martínez-Velasco, G. Blasco-López, D. Trujillo-Ramírez, E.I. Gasperín-Rodríguez, C. Palmeros-Exsome

Abstract

The cuajinicuil (Inga jinicuil) is a tree native to various regions of the State of Veracruz, Mexico. It produces pods that measure between 20 and 30 cm, with seeds that have the potential to serve as a novel source of starch for food applications. The study aimed to analyze the physicochemical, morphostructural, and thermogravimetric characteristics of starch extracted from the seeds of cuajinicuil pod collected from three different regions of Veracruz: the northern (CSN), central (CSC), and southern (CSS) regions. Each starch sample underwent detailed characterization in terms of its physicochemical properties, morphostructure, and thermogravimetric behavior. CSN had the lowest purity, as it presented the highest protein, crude fiber, and ash contents, compared to CSC and CSS. The amylose content showed an inverse behavior, with CSC and CSS (30.21% and 31.12%) having the highest values ​​compared to CSN (28.53%). The starch granules of CSC and CSS had a higher presence of crystalline structure and lower affinity for water, compared to CSN, which was more amorphous. It was related to the morphology of the starch granules and rate hydrolysis, since the smaller size of the starch granules of CSC and CSS could favor the formation of a more compact structure, which hindered acid hydrolysis, making it slower. The starch extracted from cuajinicuil seeds represents a novel, regional, and native alternative, with useful characteristics for potential use in the food and pharmaceutical industries.

Keywords

Revaluation, native species, cuajinicuil, starch, amylose.

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