Background: Cachichín (Oecopetalum mexicanum Greenm. & C.H. Thomps: Metteniusaceae) is an arboreal species native to the Misantla mountain range, Veracruz, Mexico, whose fruit contains an edible seed with potential nutraceutical properties. Basic biochemical analyses have been performed, though the effects of thermal treatments on the concentration of vital molecules, the seed structure and the histochemistry have yet to be elicited. Herewith we determined the effect of different thermal treatments on the concentrations of total sugars; glucose and fructose; proteins; and amino acids; as well as the impact of such treatments on the anatomy and histochemistry of seeds. Methods: Biochemical, anatomical, and histochemical characterizations of the cachichín seed were carried out in raw form (T1) and under three thermal treatments: boiled (T2), commercial toasting (T3), and controlled toasting (T4). The biochemical variables evaluated were total and reducing sugars, total proteins, and total amino acids. Observations of the seed structure were performed by scanning electron microscopy (SEM), while histochemical staining was carried out to identify starch, lipids, tannins, polysaccharides and proteins under compound light microscopy. Results: Concentration of total sugars was reduced in boiled (T2) and commercial toasting (T3) seeds as compared to raw (T1) and controlled toasting (T4) seeds; boiled seeds (T3) displayed the lowest concentration of total sugars. An increase in the concentrations of glucose and fructose was observed in T4. As compared to T1, all other treatments did not change protein concentrations in the seed; the only significant difference observed was between T2 and T3, with commercial toasting displaying the highest mean for this variable. Amino acid concentrations decreased in T3 and T4 compared to T1, while in T2 the concentration of these molecules increased. The anatomic analysis of (T1) revealed a well-organized structure, compared to applied thermal treatments, where degradation of anatomical structures was observed. In general, the thermal treatments tested modified the concentrations and distribution of starch, lipids, tannins, polysaccharides and proteins as compared to raw seeds. The raw cachichín seed has a well-defined anatomical and cellular compartmental organization, while the application of the thermal treatments caused a loss of its structural organization and degradation of vital biomolecules. Conclusion: The cachichín seed can be considered a good source of proteins and lipids. Thermal treatments can improve its organoleptic properties, though they negatively impact its nutritional value and anatomical structure. Among thermal treatments tested, the controlled toasting can maintain or even improve some nutraceutical properties with a few structural and biochemical modifications.

El cachichín (Oecopetalum mexicanum Greenm. & C.H. Thomps.) es una especie arbórea que produce una semilla comestible a la que se han atribuido propiedades nutracéuticas importantes para mejorar la salud humana. El objetivo de este trabajo fue analizar los aspectos más relevantes de investigaciones científicas en torno al cultivo, las propiedades nutritivas y potencial farmacológico de esta semilla. Se identificaron diversa fuentes literarias y bases de datos que a la fecha se han integrado sobre el cachichín en México. Se encontró que el cachichín es una especie vegetal nativa de México perteneciente a la familia Metteniusaceae. En su mayoría, la producción del fruto comestible y de madera es realizada en el municipio de Misantla, en la región montañosa de la zona centro del estado de Veracruz, México. La composición del fruto o semilla está conformada por: proteínas 12.59%, carbohidratos 41.61%, lípidos 39.25 %, fibra cruda 4.25% y cenizas 2.30 %. Dentro de su perfil lipídico, contiene ácidos grasos insaturados benéficos para la salud en pacientes con enfermedades cardiovasculares como la diabetes. En futuras investigaciones es necesario indagar más aspectos relacionados con procesos de germinación de semillas, tipos de suelos más aptos para su cultivo, y necesidades nutrimentales, además de su empleo en nuevas formulaciones de botanas y sus aplicaciones en mayor número de enfoques farmacológicos. En el actual contexto del consumo de alimentos funcionales en la dieta diaria, el cachichín toma un rol importante debido a sus componentes nutritivos y bioactivos dentro del enfoque de productos o alimentos nutracéuticos.

Cachichín (Oecopetalum mexicanum) is a tropical fruit tree native to Mexico and Central America, whose fruit contains an edible seed with potential nutraceutical properties. Empirical toasting of the cachichín seed often compromises the quality of its bioactive compounds. In a first experiment, this study evaluated the effects of time (25, 35, and 45 min) and temperature (115, 134, and 148 °C) to establish a controlled toasting process. The colorimetric properties were evaluated using a HunterLab colorimeter. The stability and structural integrity of fatty acids were assessed through the iodine value and Fourier Transform Infrared Spectroscopy (FTIR) in oils extracted by two methods: extrusion and Soxhlet. The most intense thermal treatments caused progressive darkening and significant lipid degradation. Although chemical variability was observed among treatments, the main functional groups of both saturated and unsaturated fatty acids remained structurally stable. The treatment at 134 °C for 25 min mitigated excessive degradation, achieving a better balance among color preservation, physicochemical properties, and lipid stability. Furthermore, Soxhlet extraction resulted in better preservation of unsaturated fatty acids under these controlled toasting conditions. In a second experiment, this controlled method outperformed traditional treatments (boiling and commercial toasting), preserving a desirable color and low water activity (a_w). Fatty acid analysis confirmed that this treatment maintained lipid stability, notably preserving unsaturated fatty acids (oleic, linoleic and linolenic acids) regardless of the extraction method. These results demonstrate that optimizing thermal processing is fundamental for maximizing the nutritional value of the cachichín seed, enhancing its potential in the food industry.

Cachichín (Oecopetalum mexicanum) is a tree from Sierra de Misantla, Veracruz, Mexico, whose fruit produces a seed traditionally consumed raw, boiled, or toasted. This study evaluated the effects of three thermal treatments (boiling, commercial toasting, and controlled toasting) on the seed’s physicochemical properties, including color, water activity (αw), and fatty acid profile, using raw (unprocessed) seeds as a reference. Results showed that thermal treatments significantly altered αw, color, and lipid composition. Controlled toasting better preserved unsaturated fatty acids, while commercial toasting led to greater losses. These findings highlight the impact of processing methods on the seed’s nutritional quality and provide a basis for future research or applications.

The cachichín tree (Oecopetalum mexicanum Greenm. & C.H. Thomps.), present in the Sierra de Misantla, Veracruz, Mexico, produces fruits with bitter-tasting nuts, traditionally consumed as a healthy snack, boiled or toasted. These nuts have significant concentrations of lipids, proteins, fiber, and ash, although their antioxidant capacity and phenolic profile in response to different thermal treatments have not been explored. The objective of this study was to analyze the antioxidant activity and determine the concentrations of free and total phenolic compounds in the raw (T1) cachichín nuts and nuts subjected to different thermal treatments, including boiled (T2), commercial toast (T3), and controlled toast at laboratory level (T4). The nuts subjected to controlled toasting (T4) showed the highest mean in antioxidant activity (20.73 %), followed by commercial toasting (T3; 19.41 %) and raw nuts (T1; 15.38 %), while the boiled nuts (T2) showed the lowest values (9.68 %). Regarding free phenols, the highest concentration of catechin was found in raw nuts (T1), with 278.91 mg g-1 fresh biomass weight (FBW). Trans-ferulic acid was more abundant in the toasting treatments (7.09 ng g-1 FBW in T3 and 6.13 ng g-1 FBW in T4) compared to raw nuts (T1; 3.77 ng g-1 FBW). Trans-coumaric acid was higher with controlled toasting (T4; 2.67 ng g-1 FBW). In terms of total phenols, raw nuts (T1) showed the highest concentration of catechin (613.95 mg g-1 FBW), while chlorogenic acid was more abundant in commercial toasting (T3; 89.12 ng g-1 FBW). Total trans-ferulic acid was higher in boiled and toasted nuts (T2, T3, and T4), while trans-coumaric acid was highest in controlled toasting (T4) and lowest in boiled (T2). Cachichín nuts are concluded to contain phenolic compounds with beneficial functions, whose concentrations can be altered in response to the thermal treatments applied. The cachichín tree (Oecopetalum mexicanum Greenm. & C.H. Thomps.), present in the Sierra de Misantla, Veracruz, Mexico, produces fruits with bitter-tasting nuts, traditionally consumed as a healthy snack, boiled or toasted. These nuts have significant concentrations of lipids, proteins, fiber, and ash, although their antioxidant capacity and phenolic profile in response to different thermal treatments have not been explored. The objective of this study was to analyze the antioxidant activity and determine the concentrations of free and total phenolic compounds in the raw (T1) cachichín nuts and nuts subjected to different thermal treatments, including boiled (T2), commercial toast (T3), and controlled toast at laboratory level (T4). The nuts subjected to controlled toasting (T4) showed the highest mean in antioxidant activity (20.73 %), followed by commercial toasting (T3; 19.41 %) and raw nuts (T1; 15.38 %), while the boiled nuts (T2) showed the lowest values (9.68 %). Regarding free phenols, the highest concentration of catechin was found in raw nuts (T1), with 278.91 mg g-1 fresh biomass weight (FBW). Trans-ferulic acid was more abundant in the toasting treatments (7.09 ng g-1 FBW in T3 and 6.13 ng g-1 FBW in T4) compared to raw nuts (T1; 3.77 ng g-1 FBW). Trans-coumaric acid was higher with controlled toasting (T4; 2.67 ng g-1 FBW). In terms of total phenols, raw nuts (T1) showed the highest concentration of catechin (613.95 mg g-1 FBW), while chlorogenic acid was more abundant in commercial toasting (T3; 89.12 ng g-1 FBW). Total trans-ferulic acid was higher in boiled and toasted nuts (T2, T3, and T4), while trans-coumaric acid was highest in controlled toasting (T4) and lowest in boiled (T2). Cachichín nuts are concluded to contain phenolic compounds with beneficial functions, whose concentrations can be altered in response to the thermal treatments applied.

La semilla de cachichín (Oecopetalum mexicanum Greenm. & C. H. Thomps.) es un recurso nativo de México que forma parte de la alimentación tradicional y del comercio local en regiones de Veracruz, como el municipio de Misantla.