کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
19651 43115 2016 8 صفحه PDF ندارد دانلود رایگان
عنوان انگلیسی مقاله
Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds
ترجمه فارسی عنوان
خواص شیمیایی و عوامل تغذیه ای کیک فشرده از دانه های چای و sacha inchi
کلمات کلیدی
آنتی اکسیدان؛ غذایی؛ روغن زیتون؛ کیک فشرده؛ Sacha inchi؛ دانه چای
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی

A comparative study of pressed-cake made from tea and sacha inchi seeds was performed. Sacha inchi seeds contained the largest amount of protein (62.07%) and tea seeds contained the largest amount of carbohydrates (82.68%). Lysine, leucine, histidine, and phenylalanine were the main essential amino acids. High amounts of unsaturated fats with a number of omega fatty acids (ω-3, ω-6, and ω-9) were found in the residue oil following extraction. Both seeds are also good sources of mineral content (potassium, phosphorus, calcium, and magnesium). SDS-PAGE profiles showed that the main proteins had MWs of 35–63 and 11–20 kDa for sacha inchi and tea seeds, respectively, and contained glycoprotein with a MW of 35 kDa. Phytochemical analysis showed that both pressed-cakes are good sources for bioactive compounds with high antioxidant activities. However, anti-nutrients and toxic compounds were found in some content. Therefore, the chemical properties of the pressed-cakes indicate that this by-product of oil extraction is a good supplement to functional food ingredients.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 64–71
نویسندگان
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