Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems

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.

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Evaluation of Bioactive Component, Free Radical Scavenging Potentials and Protein Qualities of Gomphrena celosoides and Zea mays Leaves

Current Bioactive Compounds ◽

10.2174/1573407215666191125105900 ◽

2020 ◽

Vol 16 (7) ◽

pp. 1108-1115

Author(s):

Bob-Chile A. Adaeze ◽

Peter U. Amadi

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Ascorbic Acid ◽

Free Radical ◽

Amino Acid ◽

Unsaturated Fatty Acids ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Bioactive Components

Background: The assessment of underexploited leaves has become crucial to supplement the rapidly depleting sources of bioactive components as well as provide available nutrient sources for local inhabitants. Methods: This study thus investigated the bioactive components of the oil, and fatty acid composition, free radical scavenging potentials, and protein qualities of leaves of Z. mays and G. celosioides using standard methods. The bioactive components of the oils and fatty acids were determined by Gas Chromatograpy, while the amino acid and in-vitro antioxidant potentials were determined using a Technicon Sequential Multi-Sample (TSM) Amino Acid Analyzer, and spectrophotometer, respectively. Results: The Z. Mays leaves showed the abundance of farnesene, hexadecanoic acids, and caryophellene while G. celosioides produced high level of octadecadienoic acid, hexadecanoic acid, and phytol. Z. mays and G. celosioides contained 72.48% and 60.55% unsaturated fatty acids respectively, with the abundance of linolenic acid for Z. mays and oleic acid for G. celosioides. The result for the in vitro antioxidant % inhibition showed a concentration dependent free radical scavenging potentials of the leaves. Both G. celosioides and Z. mays produced greater 1,1-diphenyl-2- picrylhydrazyl (DPPH), and hydrogen peroxide radical scavenging potentials than ascorbic acid, while at 40ppm the nitric oxide and 2,2- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical % inhibition of Z. mays leaves were lower than those for ascorbic acid. Discussion: The number of essential amino acids in both plants were 48.20 and 39.25 g/100g, total branched chain amino acids (TBCAA) were 21.15 and 16.92 g/100g, predicted protein efficiency ratios (P-PERs) were in the range of 3.02-3.23 and 2.68-2.77, and the essential amino acid index (EAAI) were 1.52 and 1.48, for Z. mays and G. celosioides leaves respectively. Conclusion: From these results, the utilization of Z. mays and G. celosioides for high quality protein, unsaturated fatty acids and potent antioxidant sources, should be massively encouraged.

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