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Seeds of the species Acacia retinodes, A. provincialis, and A. tenuissima) from different growing locations were analysed for their mineral composition, free and bound polyphenols, and flavonoids. Previous research has studied these compounds in only a limited number of Acacia species, and only one study reports significant differences between three species. All species were rich in potassium (353 - 427 mg/100 g), sodium (14 - 240 mg/100 g) and iron (7 - 8 mg/100 g). The free polyphenol extracts of all species had higher total phenolic content, total flavonoid content and antioxidant activities than their bound counterparts, indicating the possibility of higher bioavailability than the bound polyphenol extracts. The predominant phenolic compounds found in the Acacia polyphenol seed extracts were 6-Hydroxy-2-methylindole and 2,2'-Methylenebis(6-tert-butyl-methylphenol), though no phenolic compounds were identified in the bound extracts of A. retinodes Grampians and A. provincialis Tarrington. Other compounds identified in the seed extracts include sucrose, d-fructofuranose and d-pinitol., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Crown Copyright © 2023. Published by Elsevier Ltd. All rights reserved.)

The chemical, functional, anti-nutritional, and antioxidant composition of raw and roasted Acacia tenuissima seeds were determined to evaluate the impact of heat processing. The raw seeds were relatively high in protein (25.2 %), fat (10.3 %) and crude fiber (13.2 %), potassium (760 mg/100 g), magnesium (111 mg/100 g) and calcium (66.5 mg/100 g). Linolenic (34 %), margaric acid (24 %) and oleic acid (16 %) were the notable fatty acids present in the raw seeds. The proximate and fatty acid composition of A. tenuissima were not significantly impacted by roasting. Acacia tenuissima flour had excellent foaming capacity, foaming stability and water solubility making it a potential functional ingredient in the baking industry. Anti-nutrients were present in the raw seeds but at low quantities (trypsin inhibitor activity: 0.22 TIU/g, saponin: 2.29 %) while the antioxidant activity was high at 94 % compared to other Acacia species. Only the water solubility and trypsin inhibitor activity of A. tenuissima decreased significantly after roasting. Roasting had no significant impact on the seed constituents and their properties except for water solubility, and trypsin inhibitor activity which decreased, making it an ideal ingredient to be used in baked products., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Crown Copyright © 2022. Published by Elsevier Ltd. All rights reserved.)

Summary: Three different Acacia seeds (A. retinodes, A. provincialis and A. tenuissima) harvested from different locations and in different years were analysed for their variations in proximate and mineral composition. Results showed no one species had the highest content across all proximate and mineral analyses, for example, A. retinodes Harmans 2020 had the highest ash (3.7%), A. retinodes Harmans 2022 had the highest protein content (31.3%), A. tenuissima Hindmarsh 2020 had the highest fat content (18.5%) and A. provincialis Tarrington 2022 had the highest magnesium content (469 mg/100 g). Principle component analysis was carried out to determine the effect of species, harvest locations and years on the chemical composition. A biplot of the first two principal components with a total of 60.5% variation showed clustering based on harvest years. The compositions of the Acacia seeds were determined to be affected by species, harvest location and year differences. However, a complete gene–environment interaction study is needed to validate this. [ABSTRACT FROM AUTHOR]