Predominant Essential Amino Acids Research Articles

Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh

The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.

In vivo toxicity study in Sprague-Dawley rats receiving different doses of Moringa oleifera extract

Background: Protein deficiency poses a significant challenge during the growth and development of children. Moringa oleifera Lam (MO) leaves, renowned for their high protein content, present a potential solution to address amino acid imbalances in protein-deficient conditions. Aim: This study aimed to evaluate the toxicity of MO leaves extract in Sprague-Dawley Rats. Methods: Protein extraction from Moringa oleifera (MO) leaves was performed using ultrasonic-assisted extraction (UAE) with ethanol. The ethanol leaf extract of MO (EEMO) was then characterized for protein content, amino acids, minerals, phytic acid, and phytochemicals. Antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) test, while cytotoxicity was evaluated using the MTT (3-(4,5-dimethylthiazolyl-2)-2,5 diphenyltetrazolium bromide) assay on HepG2 and MDCK cells. EEMO was tested for acute toxicity in 60 healthy male and female Sprague-Dawley rats. The rats were divided into five groups of six rats each, receiving single oral doses of 5, 50, 300, 2,000, and 5,000 mg/kg body weight (BW) of EEMO. Observations was conducted daily till day 14 before necropsy of rats. Liver and kidney tissues were harvested and preserved in 10% formalin for histopathological analysis. Results: The extraction process revealed a protein content of 45.5%, with phenylalanine being the predominant essential amino acid at 22.25 mg/g, and glutamic acid as the dominant non-essential amino acid at 60.03 mg/g. Potassium (1174.23 mg/100g) and selenium (149 mg/100g) were identified as the primary macro and micro minerals, respectively. The IC50 and CC50 values for antioxidant and cytotoxic activities in HepG2 and MDCK were found to be 41.04 ppm,182.66 ppm and 121.04 ppm respectively. Toxicity testing on experimental animals resulted in an LD50 value of 5,000 mg/kg BW for EEMO, indicating its relative safety upon oral administration. Conclusion: MO extract produced by the UAE extraction method, containing high-quality food-grade protein, showed no cytotoxic effects on HepG2 and MDCK cells and exhibited no acute toxicity in rats.

Analysis of Amino Acids and Fatty Acids in the Local Strain of Wild and Cultivated Food Mushrooms

The cultivation of shiitake mushroom Lentinula edodes is very important all over the world, due to its nutritional properties. The available studies on the chemical characterization of local shiitake strains that grow in the Iraqi environment and cultivated in the laboratory are not available so far, therefore, the aim of the current work is to quantitative and qualitative determination of amino acids and fatty acids in the strain L. edodes ( OM432157 ) grown in vitro and wild using amino acid analyzer and gas chromatography ( GC ). The results showed that the percentage of total EAA in the fungal strain L. edodes ( OM432157 ) amounted to 37.14% and in the wild strain ( 41.9% ). The predominant essential amino acid in the strain L. edodes was valine. While the proportion of TNEAA in the cultivated strain L. edodes (OM432157) was 56.27% and the wild strain 51.05%, cysteine acid was the predominant component in the cultivated strain, in contrast, glutamic acid was the dominant acid in the wild strain Regarding the fatty acid profile, the unsaturated fatty acids were dominant over the saturated fatty acids in both types of mushrooms. It was observed that PUFA was higher than MUFA in the cultivated strain, and Linolenic acid ( C18:3 ) was the dominant acid and the form 47.6 % of the total fatty acids in contrast to the wild strain which recorded a high percentage of MUFA 83% compared to PUFA12.6%, and palmitoleic acid ( C16: 1) is dominant and constituted 81.9% of the total fatty acids. Our findings contributes to the determination of amino acids and fatty acids in the local strain L. edodes ( OM432157).

Proximate composition and amino acid profile of European eel skin: influence of body weight

Fish processing industries worldwide are discarding million kilograms of fish waste per year. The disposal of these wastes is an important handicap in fish processing industry. The thick eel skin is considered a waste product in the fish processing industry and in the home and is usually converted into low market-value products. The aims of this study were to evaluate the variations in the general chemical composition and amino acid content of eel skin in relation to body weight. The moisture content decreased and the lipid content increased with the weight of the eels. Eel skin had a high protein content, which did not vary significantly with eel weight. Glycine was the most abundant amino acid. The predominant essential amino acid was leucine. The smaller eels contained higher levels of threonine, valine, isoleucine, leucine, lysine, glutamic acid and tyrosine than the other groups. The larger eels contained higher levels of methionine, hydroxyproline, glycine, arginine, alanine and proline than the other groups. The protein indices showed that the skin from smaller eels was of higher nutritional quality.Graphical abstract

Analysis of amino acids content in the plant components of the antidiabetic herbal mixture by GC-MS

Medicinal plants and their combinations due to the wide range of biologically active substances can influence on various links of the pathogenetic mechanism of development of DM type 2 and its complications. One of such combinations is an antidiabetic herbal mixture (Urticae folia, Rosae fructus, Myrtilli folia, Menthae folia and Taraxaci radices) with established hypoglycaemic, hypolipidemic, antioxidant, hepatoprotective, pancreatoprotective activity in previous pharmacological studies in vivo and in vitro and defined phytochemical composition. Thus, the aim of this study was to identify and establish the content of amino acids in the plant components of antidiabetic herbal mixture. The amino acids were separated by GC-MS method with pre-column derivatization. The calibration curves of twenty CRS of amino acids were linear (R2 &amp;gt; 0.98) over the range of 1–100 µg/mL, the LODs and the LOQs were in the range of 0.01–0.07 µg/mL and 0.02–0.20 µg/mL, respectively. The results of analysis showed that the predominant essential amino acid was L-proline in Taraxaci radices, Urticae folia, Rosae fructus and Menthae folia, its total content was 101.46 mg/g, 25.31 mg/g, 23.04 mg/g and 19.30 mg/g, respectively. In addition, it was established total content of essential amino acid – L-leucine that can stimulate insulin secretion in β-cells of the pancreas. Its total content was 58.51 mg/g in Taraxaci radices, 9.58 mg/g in Myrtilli folia, 4.68 mg/g in Rosae fructus, 2.99 mg/g in Urticae folia and 0.79 mg/g in Menthae folia. Chromatographic examination also revealed L-phenylalanine, an essential amino acid important for antidiabetic therapy that can increase insulin secretion, stimulate proliferation and neogenesis of β-cells of the pancreas and reduce insulin resistance. Its total content was 13.42 mg/g in Myrtilli folia, 2.23 mg/g in Rosae fructus, 1.478 mg/g in Urticae folia, 1.46 mg/g in Taraxaci radices and 0.52 mg/g in Menthae folia. This phytochemical study shows, which plant material forms the amino acid composition and content in the finished herbal mixture and due to which biologically active substances the antidiabetic activity of this phytocomposition is manifested.

Sweet lupin and whey protein concentrate as supplementants to utilize in semi–hard biscuit and its chemical properties

This study aimed to supplement soft wheat flour with different levels of sweet lupin powder and/or whey protein concentrate for producing a semi hard sweet biscuit as a functional product and their effects on the chemical and physical properties of produced biscuit were carried out. The results indicate that lupin and whey protein had 3.94 and 7.5 times higher than those of wheat flour. Fat content was higher in lupin with 2 and 4 folds compared with wheat flour, respectively. Lupin had higher ash content with 1.3 and 8.30 folds than its corresponding value in whey protein and wheat flour. Regarding to fibers content, lupin represented 4.44 and 1.33 times higher than that of wheat flour and whey protein, respectively. Generally, the higher the supplementation level of lupin flour and whey protein, the higher the protein, lipid, fiber and ash contents, while the lower the carbohydrate one. The water activity (aw) values have been decreased with increasing supplementation levels of lupin flour and whey protein, which prove the ability of lupin flour and whey protein to capture water which limit the available water for reactions and will affect the shelf life of the products, The farinogram parameters showed an increase in development time by increasing the ratios of lupin and whey protein, The degree of softening increases in samples supplemented with lupin and whey protein. Gelatinization temperature was increased ranged between 58.5˚C in wheat flour to 66˚C in higher supplemented samples. While, the maximum gelatinization decreases by increase supplementation levels of lupin flour and whey protein. Hardness of biscuit increased by increasing supplementing wheat with levels of lupin powder and whey protein. The same trend was found in Fracturability which increased by increasing the supplementation. Resilience values ranged between 0.01 and 0.10, while adhesiveness values ranged between 0.01 and 0.80. Biscuit samples supplemented with 15% lupin powder and 7% whey protein had high score of color, crust appearance, texture, aroma, taste and overall acceptability. The lowest score of crust appearance, texture, aroma, taste and overall acceptability were in supplemented samples with 45% wheat flour, 40% lupin flour and 15% whey protein. The amino acids profile of biscuit sample supplemented with (15%) lupin flour and (7%) whey protein which demonstrates rising in all of amino acids compared to control one. Leucine came as a predominant essential amino acid (0.65%) in control sample raised with 1.75 fold to be 1.14% in supplemented one. Similar finding was also detected when total EAA was compared (raised with 1.8fold). Only cysteine and methionine were less than 0.5% in treated sample rather than those of control. Regarding to the NEAA, glutamic acid is the major NEAA in both of treated or untreated samples (3.3%). The total NEAA was raised by 1.37 fold owing to supplementation process with 15% lupin and 7% whey protein. Similar increasing fold was recorded when total EAA/ NEAA ratio was considered.

Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p&lt;0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glutamic acid was the most abundant non–essential amino acids while leucine was the predominant essential amino acid in the enriched “kokoro”. There was an increase in the amino acid content (except for aspartic acid, arginine and histidine) of the kokoro samples as the proportions of MSF and DSF increased. The result also showed that the essential amino acid index, predicted biological value, protein efficiency ratio and nutritional index of the enriched kokoro were higher than the control sample with values ranging from 0.6108-0.8944, 54.88-85.79%, 1.63-3.49g/100g and 5.65-21.67%, respectively. The result also showed that there was a significant (p&lt;0.05) increase in the flavonoid, phenolic content and DPPH of the kokoro as supplementation with MSF and DSF increased. The control sample compared favourably with kokoro supplemented with 6.25% and 17.5% MSF and DSF, respectively, in terms of sensory evaluation. Hence, acceptable and nutritious kokoro snacks from this blend can be formulated which could enhance the nutritional wellness of consumers.

Nutritional, phytoconstituents, and free radical scavenging potentials of Cola lepidota K. Schum. and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. leaves

This study was carried out to determine the essential oil components, protein qualities, fatty acid composition, and free radical scavenging potentials of leaves of Cola lepidota K. Schum. (Malvaceae) and Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill. (Irvingiaceae) using chromatographic and spectrophotometric methods. Thirty five bioactive components were isolated from C. lepidota leaves with myrcene, phytol, ephedrine, hexadecanoic acid, and 1,14-tetradecanediol as the main compounds while phytol, 2-furancarboxaldehyde, 5-(hydroxymethyl)-, 1-hexadecyne, carotene, and humulene were the predominant components of the I. gabonensis leaves. Leucine and arginine were the predominant essential amino acids, whereas glutamic acid and serine were the main non-essential amino acids in both leaves. The total amino acid (TAA) (70.92 g/100g), total non-essential amino acid (TNEAA) (45.87 g/100 g), and total acidic amino acid (TAAA) (23.01 g/100 g) of C. lepidota were high whereas I. gabonensis recorded higher Total essential amino acid (TEAA) (28.98 g/100 g), total aromatic amino acid (TArAA) (7.21 g/100 g), total branched chain amino acid (TBCAA) (14.28 g/100g), predicted protein efficiency ratios (P-PERs), and essential amino acid index (EAAI). C. lepidota contained 55.72% of unsaturated fatty acids, with predominance of linolenic and linoleic acids, while I. gabonensis produced 74.46% of saturated fatty acids, having myristic, lauric, and palmitic acid as the main compounds. All the radical scavenging potentials of both leaves were concentration dependent and produced higher DPPH, hydrogen peroxide, and ABTS radical scavenging potentials than the standards. This study has thus provided the scientific backing for the inclusion of both leaves for dietary and therapeutic purposes.

GROWTH PERFORMANCE, NUTRIENTS DIGESTIBILITY AND CARCASS MEASUREMENTS OF GROWING RABBITS FED DIETS INCORPORATED WITH LENTIL OR CHICKPEA SCREENING BY-PRODUCTS.

This work aimed to study the influence of replacement 15 or 30% of soybean meal protein by either lentil screening by-products protein (LSBP) or chickpea screening by-products protein (CSBP) on performance, nutrients digestibility, plasma parameters, carcass measurements and economic profitability of growing rabbits. Sixty New Zealand White (NZW) growing rabbits, six weeks of age, were divided to five experimental groups. Each group included four replicates (three rabbits each) as follow: control group fed basal diet without LSBP or CSBP; the 2nd, 3th, 4th and 5th groups of rabbits fed 15% LSBP, 30% LSBP, 15% CSBP and 30% CSBP diets, respectively. Results showed that LSBP has lower DM, OM and EE contents than CSBP. Meanwhile, LSBP has higher CP, CF, ash% and GE (kcal/kg) contents compared to CSBP. LSBP was higher in arginine, threonine, isoleucine, and lysine. Meantime, CSBP had higher contents in leucine, methionine and phenylalanine as predominant essential amino acids. Inclusion of LSBP and CSBP insignificantly improved FBW, BWG and FCR. However, average daily feed intake of rabbits fed 15% CSBP was higher (P<0.05) than those fed 30% CSBP. No significant differences were observed in all nutrients digestibility (DM, OM, CP, EE and NFE) and nutritive values expressed as DCP%, TDN% and DE Kcal/kg between groups of rabbits fed LSBP and CSBP diets and those fed the control diet. Meanwhile, group of rabbits fed 30% LSBP had higher (P<0.05) CP digestibility. Conversely, group of rabbits fed 30% CSBP recorded the lowest (P<0.05) CP digestibility. Significant higher (P<0.05) values of plasma total protein and albumin concentrations were recorded for rabbits fed diets contained 30% LSBP, 15 or 30% CSBP than the control group. Moreover, there were insignificant differences in globulin and uric acid among all the experimental groups. Regarding liver functions (AST and ALT), there was a significant decrease (P<0.05) in AST levels with rabbits fed 30% LSBP and 15 or 30% CSBP compared to the control group. No significant differences in most carcass measurements were found between rabbits fed different levels of LSBP and CSBP diets and those fed the control diet except heart, kidneys weights and total edible parts %. The inclusion of LSBP at a level of 15% significantly decreased (P<0.05) total edible parts % compared with the inclusion of 30% CSBP and the control group. The net revenue improved by 4.16, 7.75, 3.43 and 9.52% for 15% LSBP, 30% LSBP, 15% CSBP and 30% CSBP, respectively. The best net revenue and economical efficiency were recorded by 30% CSBP diet followed by 30%LSBP, 15%LSBP, 15% CSBP diets and the lowest one was the control group. In conclusion, lentil or chickpea screening by-products protein could be used up to 30% substitution level for soybean meal protein without any detrimental effects on performance, nutrient digestibility, plasma parameters and carcass measurements of growing rabbits.

Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish

This study was carried out to utilize adding spinach, basil and radish to chicken burger formula and evaluation some chemical, sensory and bacteriological parameters.Radish (RB) and collected burger treatments had higher total lipids content (11.1%). Crude protein content ranged between 49.1 % and 64.2% in all chicken burger treatments. Ash, fiber and total carbohydrates content ranged between7.6% and 10.5%, 1.86% and 3.25 %, 17.04% and 31.65%, respectively. The total saturated fatty acids for oils extracted from CB (Control burger), SB (spinach burger) and RB (radish burger) treatments were 29.65, 29.78and 33.96%, while the total unsaturated fatty acids amounted to 68.04, 69.97 and 65.77%, respectively and the palmtic acid was the major saturated fatty acids, while oleic acid was the predominant unsaturated fatty acid. Lycine was the predominant essential amino acid (4.66 % to 5.36 %) in all treatments. Glutamic acid showed higher ratio of non-essential amino acid (10.12% and 12.19%). The results showed that addition of spinach, radish and basil to chicken burger samples retarded the growth of total molds and yeasts, total bacterial count, psychrophilic bacteria and spore-forming bacteria of chicken burger samples during freeze storage period (-20 ± 2°C), hence the shelf life of radish and spinach burger samples increased to 8 months compared to other samples (6 months). Sensory properties such as appearance, color, texture, taste and odor of the chicken burgers samples were improved due to the applied additive from radish and spinach. It could be utilize radish and spinach as natural antimicrobial additive in preparation of chicken burger and to enhance the sensory properties.

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were significantly different among the batches. Protein content was significantly higher in the sausages with protein from soy (35.62%), Chlorella (34.66%), Spirulina (34.89%), and broad beans (34.66%) compared to the samples enriched with protein from bean and lentil, being lysine (≈19%), arginine (≈17.5%), and leucine (17.5%) the predominant essential amino acids, while glutamic acid (≈32%) and aspartic acid (≈19%) were the most abundant nonessential amino acids. It can be concluded that protein extracted from beans, lentils, broad beans, Chlorella, and Spirulina can be used to enrich “chorizo” as an alternative to soy protein. Practical applications Consumer´s growing awareness regarding the use of new healthy ingredients that could give an added value to meat products has led food industry to investigate alternative protein sources from vegetal and algae origin. “Chorizo” sausages are one of the traditional fermented meat products typical from Spain. During “chorizo” fermentation several changes on protein can occur, thus being of a paramount importance to evaluate its nutritional and quality changes. Enrichment of “chorizo” with protein from vegetal and algae origin can constitute a useful alternative to improve “chorizo” nutritional profile, and consequently increasing its market opportunity.

Utilization of mushroom fungi in processing of meat sausage

This study throws the light on the utilization of mushroom with 0, 15, 30 and 45% of meat content in beef sausage recipe. Proximate composition, physical, chemical properties TBARS, amino acids profile and sensory evaluation were carried out. Substitution with 30% mushroom gave the best treatment. During subsequent frozen storage, a continuous reduction in moisture content was recorded. Protein content was around 15%, a slight increase was noticed by increasing substitution ratio. The higher the substitution level, the lower the fat content was recorded. Substitution treatment led to increase the pH value correspondingly with the level of substitution. The higher WHC was found in case of sample that substituted with 15% mushroom. The plasticity of various investigated samples did not affect at the beginning of storage. The cooking loss per cent did not affect before storage, it was around 15%. It increased with about 1.12, 1.14, 1.14 and 1.19 fold in 0, 15, 30 and 45% substitution level, respectively, after 45 days storage. Regarding to cooking yield per cent, a contradicted trend was recorded. The predominant essential amino acid was lysine (9.80%), while leucine came in the second order. Generally, substitution with 30% mushroom increased the total essential amino acids with 1.11 fold. Total of non-essential amino acid did not affect owing to substitution treatment. The total essential amino acids/total non-essential amino acids per cent was increased in treated sample. The TBARS of various sausage treatments showed substitution with 30% mushroom had lowest one till the end of frozen storage period indicating the antioxidant effect of mushroom. Sausage sample substituted with 30% mushroom had higher scores for all sensory parameters scores.

Nutritional profiling of garden egg stalk Solanum macrocarpum L. (Solanales: Solanaceae)

This study was carried out to evaluate the nutritional properties of Solanum macrocarpum L. (Solanales: Solanaceae) (garden egg) stalk using standard methods. Sulphates and chloride were the most abundant anions while calcium and magnesium were the predominant mineral cations. Results for the proximate composition showed high carbohydrates (27.70%), fibre contents (22.94%), and ash (18.83%) while the phytochemical composition showed higher ribalinidine, catechin, and phenol contents. Vitamin B6, C, A, and B12 were found in higher concentrations, while lysine (9.48 g/100 g), phenylalanine (6.86 g/100 g), leucine (6.59 g/100 g), and arginine (5.66 g/100 g) were the predominant essential amino acids. Results for the free radical scavenging potentials showed higher DPPH, nitric oxide, hydrogen peroxide, and ABTS radical scavenging potentials for the garden egg stalk, while their ferric reducing antioxidant power, superoxide and lipid peroxide scavenging were comparable to the standards used. This study has shown the high nutrient density of the garden egg stalk, thus encouraging its inclusion for dietary uses.

Potential use of goat viscera to obtain protein hydrolysates

In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods and improving their nutritional and technological quality. The results obtained showed that goat viscera exhibited remarkable nutritional value, with a high protein content (∼18 g/100 g of sample) and excellent total amino acid profile. The predominant essential amino acids were lysine, phenylalanine + tyrosine, leucine and methionine, with chemical score >3.3, being considered a protein source of high biological value. Fat content showed greater variation from 2.26 (liver) to 6.63 (heart) g/100 g, lipid contents. Twenty-two fatty acids were identified, where the predominant ones were the saturated fatty acids (SFA -0.88 to 3.29), followed in proportion by monounsaturated (MUFA - 0.60 to 1.78) and polyunsaturated (PUFA - 0.07–0.33 g fatty acid/100 g of sample), including C18:2n6t. It was concluded that goat viscera are ingredients of potential use in the production of new foods, such as protein hydrolysates, which have broad technological applicability in addition to increasing the economic value of slaughtering by-products.

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China.

Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffea robusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.

Analysis of Amino and Fatty Acids Composition of Senna alata Seed

Aim: To investigate the amino acids and fatty acids contents of Senna alata seed. Study Design: To Collect and analyze the seed sample of Senna alata from Osun State in South Western Nigeria. Place and Duration of Study: Seed samples of Senna alata were collected from Irepodun Local Government, Osun state, Nigeria at the start of the raining season in March, 2013. Methodology: The collected samples were identified at Taxonomy unit, Department of Biological Sciences, Usmanu Danfodiyo University, Sokoto, as Senna alata. The determination of the amino acid profile in the sample was determined using methods described in literature while the determination of the protein content was done using micro Kjeldahl method. The amino acid was analyzed using a Technicon Sequential Multi-Sample Amino Acid Analyzer (TSM). The fatty acids content was determined by converting the fatty acids to fatty acid methyl esters (FAMEs), after which it was loaded to a gas chromatography coupled with mass spectrometer for analysis. Results: The protein content of the seed was 12.75±0.05% while the amino acids content revealed glutamic acid and aspartic acid as predominant non essential amino acids while leucine as the Original Research Article Adigun et al.; ACSj, 7(1): 1-6, 2015; Article no.ACSj.2015.056 2 most predominant essential amino acid. The sample also contains appreciable amounts of other essential amino acids. The fatty acid content of Senna alata seed oil revealed unsaturated fatty acid; linoleic acid as the major fatty acid (34.26%), followed by saturated fatty acid; palmitic acid (13.73%). The oil was having more unsaturated fatty acid (51.90%) than the saturated fatty acid (43.34%). Conclusion: Senna alata seed is a good source of valine, isoleucine, leucine, phenylalanine, tyrosine and threonine. The high amount of linoleic acid and palmitic acid also suggest the edibility of Senna alata seed oil.

Promising new applications of Castanea sativa shell: nutritional composition, antioxidant activity, amino acids and vitamin E profile.

The present study was aimed to assess the macronutrient composition and the amino acid and vitamin E profiles of Castanea sativa shell from different production regions of Portugal (Minho, Trás-os-Montes and Beira-Alta). The nutritional composition was similar for all samples, with a high moisture content and low fat amounts. Arginine and leucine were the predominant essential amino acids (EAA) accounting for 3.55-7.21% and 1.59-2.08%, respectively, for samples of the different production zones. All the shells presented high contents of vitamin E (481.5 mg per 100 g sample, 962.8 mg per 100 g sample and 567.5 mg per 100 g sample, respectively, for Minho, Trás-os-Montes and Beira-Alta). The predominant vitamer was γ-tocopherol (670 mg per 100 g sample for Trás-os-Montes). The antimicrobial and antioxidant activities of C. sativa shell were also determined. Trás-os-Montes extracts displayed the highest antioxidant activity (EC50 = 31.8 ± 1.3 μg mL(-1) for DPPH; 8083.5 ± 164.8 μmol per mg db for FRAP). The total phenolic content (TPC) varied from 241.9 mg to 796.8 mg gallic acid equivalents (GAE) per g db sample, the highest TPC being obtained for Trás-os-Montes. The total flavonoid content (TFC) varied from 31.4 to 43.3 mg of catechin equivalents (CEQ) per g db sample. No antimicrobial activity was observed. The results showed the potentialities of C. sativa shell extracts.

Suggested treatments for processing high nutritive value chicken burger

The aim of the investigation is to utilize some plant wastes such as (pea hulls, tomato peels, and wheat germ) and other plant materials such as carrot and rusk as untraditional alternatives for making chicken burger in cheaper form (i.e. for minimizing production costs) which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile and cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11% and 19%. Ash content ranged between 2% and 6% owing to different used raw. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67% (CA.B: collected burger) and 10.34% (T.B: tomato burger), while glutamic acid is the highest non-essential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50–13.84%. Various suggested additives minimized cooking loss% with about two folds.

Biochemical evaluation of some faba bean cultivars under rainfed conditions at El-Sheikh Zuwayid

Two field experiments were carried out during 2009/2010 and 2010/2011 seasons at Agricultural Experimental Station of Desert Research Center (DRC) located in El-Sheikh Zuwayid region (North Sinai), Egypt, to study the biochemical evaluation of some faba bean cultivars (Giza 843, Giza 3, Sakha 4, Nubaria 1, Missr1, Sakha 2, and Sakha 3) under rainfed conditions at El-Sheikh Zuwayid. The main results could be summarized as follows:•Sakha 3 and Sakha 4 exceeded the other cultivars in plant height, fresh weight, seed yield/plant, 100-seed weight, seed yield, protein yield, and total vicine yield. On the other hand, the lowest values of such parameters were achieved by Giza 843 except protein yield under the same conditions. These results associated with increase in photosynthetic pigments under rainfed conditions at El-Sheikh Zuwayid, which related to the counteraction of faba bean cultivars to stress conditions. Concerning the yield of antinutritional factors, Sakha 4 recorded the highest value of vicine yield followed by Nubaria 1 and Sakha 3 in a descending order.•Total vicine was found in high amount in seeds of Nubaraia 1. Also, the greatest protein content was produced from Sakha 3 followed by Sakha 2, Sakha 4, and Missr1 as compared with the other cultivars. Potassium and calcium contents were found in high amounts in seeds of Sakha 4, Sakha 3, and Sakha 2. On the other hand, the lowest value of sodium content was produced from Sakha 3. In addition, Sakha 3 surpassed other faba bean cultivars in K/Na ratio and Ca/Na ratio.•Faba bean cultivars greatly varied in total vicine. The hulled seeds of all faba bean contain higher values of total vicine more than the whole seeds without any treatments (control). Approximately all treatments (processing conditions) significantly decreased total vicine in whole and milled seeds for all faba bean cultivars as compared with the control (whole seeds without any treatments). In this respect, the minimum values of such content were produced from milled seeds of all cultivars after treatment (soaking) with water, citric acid, sodium bicarbonate, and acetic acid as compared with the control.•Amino acids composition indicated the presence of 16 amino acid including essential and non-essential amino acids. In this regard, the predominant essential amino acid is arginine followed by leucine. Sakha 3 followed by Missr 1 and Sakha 2 exceeded the other cultivars in arginine content. In addition, methionine is present in low quantities comparing with other amino acids for all faba bean cultivars. In this respect, glutamic acid is the most abundant amino acid followed by aspartic and proline. Comparison between faba bean cultivars, Sakha 2 followed by Sakha 4 and Giza 3 had higher concentration of glutamic acid than other cultivars. Data also showed that non-essential amino acids are more than essential amino acids in seeds of all faba bean cultivars under investigation.•Analysis of gel (SDS–PAGE) revealed that Sakha2 and Sakha3 were resolved into 30 bands, while Giza 843, Giza 3, Nubaria 1, and Missr 1 were resolved into 31 bands. Also, Sakha 4 was resolved into 32 bands. The molecular weight of protein sub units ranged between 14 and 95kDa. The more intensive bands are presented at molecular mass 20, 41, and 43kDa. The increase in band intensities in addition to the other obtained results may be a part of response these cultivars to rainfed conditions at El-Sheikh Zuwayid.•According to the previous observed data, it could be recommended that the use of tolerance cultivars such as Sakha3 and Sakha4, which are associated with yield and biochemical constituents under rainfed conditions at El-Sheikh Zuwayid. Also, to reduce total vicine (antinutritional factors) in seeds, the study recommended soaking seeds of faba bean before human consumption in some safe chemicals such as citric acid, sodium bicarbonate, and acetic acid.

Changes in Biochemical Composition and Digestive Enzyme Activity During the Embryonic Development of the Marine Crab,Charybdis japonica(Crustadea: Decapoda)

In this study, we investigated the biochemical composition and digestive enzyme activity during embryonic development in the marine crab, Charybdis japonica. Water, protein, and ash content increased, while levels of lipids and carbohydrates decreased significantly during embryonic development, and a marked correlation between water content and egg volume (r = 0.97; P < 0.01) was recorded. The utilization percentages of lipids and carbohydrates were 32.72% and 91.56%, respectively. The predominant essential amino acids (EAA) were lysine, leucine, arginine and valine, and the major nonessential amino acids (NEAA) were glutamic acid and aspartic acid. From the fertilized egg stage to the protozoea stage, total amino acid (TAA) concentration increased from 52.18% to 55.11% on a dry weight basis, but the ratio of EAA/TAA decreased from 52.57% to 48.90%. The quantitatively more important fatty acids were C16:0, C18:1n-9c, C16:1, C22:6n-3 (docosahexaenoic acid, DHA), and C22:2. Polyunsaturates (PUFA) and monounsaturated (MUFA) were consumed at similar rates (34.20% and 36.70%, respectively); both were consumed at higher rates than saturates (SFA) (26.56%). In particuler, n-3 fatty acids decreased significantly, with a high consumption rate of 43.74%. Activities of trypsin and pepsin increased during both the early and later embryonic stages, but decreased during the middle stages. Lipase activity increased gradually during embryonic development, except in the protozoea stage with a significant decrease, while activities of amylase and cellulase showed an ascending trend after an initial decline. The activity of all digestive enzymes increased, except for that of lipase, from the heartbeat stage to the protozoea stage.