AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste. The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.

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The Proximate Composition, Amino Acid Profile and Chemical Indices in Five Freshwater Fishes from Tiga Dam Reservoir, Nigeria

Croatian Journal of Fisheries ◽

10.2478/cjf-2019-0009 ◽

2019 ◽

Vol 77 (2) ◽

pp. 87-92

Author(s):

Audu Michael Elaigwu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Proximate Composition ◽

Crude Protein ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

High Energy ◽

Dam Reservoir

Abstract The study assesses the proximate composition, amino acid profile and its content and chemical indices of the sun-dried Schilbe mystus, Bagrus bayad, Oreochromis niloticus, Clarias anguillaris and Petrocephalus bane bane from Tiga Dam Reservoir, Nigeria. The proximate composition varied significantly (p<0.05) in all five species of fish and these ranged as follows: Moisture (4.79 - 9.52 g/100 g), Crude Protein (42.20 - 57.71 g/100 g), Ash Content (0.90 - 12.51 g/100 g), Ether Extract (3.41 - 9.93 g/100 g), Crude Fibre (0.62 - 5.08 g/100 g), Nitrogen Free Extract (12.28 - 42.70 g/100 g) and Dry Matter (90.48 - 95.21 g/100 g). The amino acid also differed significantly (p<0.05). The nine essential amino acids found in the five species of fish were Lysine (4.21 - 6.34 g/100 g), Histidine (1.96 - 4.30 g/100 g), Arginine (5.80 - 8.21 g/100 g), Threonine (1.93 - 5.05 g/100 g), Valine (2.91 - 5.53 g/100 g), Methionine (1.74 - 3.80 g/100 g), Isoleucine (2.04 - 3.37 g/100 g), Leucine (3.64 - 7.18 g/100 g) and Phynylalanine (1.90 - 4.23 g/100 g). Whereas, the eight non-essential amino acids included: Serine (2.12 - 5.22 g/100 g), Glutamic acid (13.24 - 16.30 g/100 g), Proline (3.12 - 6.29 g/100 g), Glycine (4.20 - 9.08 g/100 g), Alanine (5.00 - 6.36 g/100 g), Cysteine (0.94 - 1.24 g/100 g), Tyrosine (2.33 - 3.33 g/100 g) and Aspartic acid (6.34 - 11.01 g/100 g). P. bane bane was first in terms of crude protein; S. mystus had the highest lipid and essential amino acid content. Also, C. anguillaris recorded the highest calorific value and best amino acid content. Thus, P. bane bane can serve as a source of animal protein to balance deficiencies in humans. Both S. mystus and C. anguillaris can be used as a nutrient base for high energy food and oil in the food industry.

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Variation in protein and amino acids content among landraces of common bean (Phaseolus vulgaris L.)

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i10.2175 ◽

2020 ◽

pp. 750

Author(s):

Ángel Ramón Flores-Sosa ◽

Elia Nora Aquino-Bolaños ◽

Anaberta Cardador-Martínez ◽

José Luis Chávez-Servia ◽

Araceli Minerva Vera-Guzmán ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Phaseolus Vulgaris ◽

Acid Content ◽

High Performance ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Phaseolus Vulgaris L ◽

Genetic Characteristics

Native bean populations (Phaseolus vulgaris L.) provide bioactive and nutrient compounds; however, their amino acid profiles are unknown. Therefore, the aim of this study is to evaluate the protein content and amino acid profile of 46 native bean populations cultivated by small farmers in Oaxaca, Mexico, and compare them with that of commercial beans. Through high-performance liquid chromatography (HPLC), 16 amino acids were identified and quantified in all samples. The region of origin influenced the concentrations of amino acids. The Santa Lucia Miahuatlan populations stood out for their high content of isoleucine, threonine, methionine, arginine, serine, alanine, tyrosine, and cysteine. Amino acid content showed high variability among the populations; accessions labeled as FSLM22, FSLM27, FSLM28, and FSLM32 were enriched in aliphatic, hydroxylated, aromatic, acidic, and basic amino acids, while the FSLM14, FSLM17, and FSLM18 populations had the highest concentrations of sulfur amino acids. The FSLM01, FSLM22, FSLM27, FSLM28, FSLM30, and FSLM32 populations frequently displayed the highest concentrations of essential amino acids. The findings show that samples of native populations are highly variable in amino acid content due to the genetic characteristics of cultivated beans, environmental and agroecological influences, and crop management by farmers. The beans populations stood out can be used for direct use or a basis for the initiation of a breeding program.

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COMPARISON OF AMINO ACIDS IN 8 DIFFERENT BOILED TROPICAL FRUITS

International Journal of Current Pharmaceutical Research ◽

10.22159/ijcpr.2019v11i1.31995 ◽

2019 ◽

pp. 21-23

Author(s):

Radha Palaniswamy ◽

Dhanyasri Selvaraj ◽

Sandhiya Renganathan

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Protein Quality ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Tropical Fruits ◽

Good Balance

Objective: To determine the protein quality, especially the amino acid content of 8 tropical fruits both raw and boiled samples. Eight different tropical fruits were used in the study (Apricot, Jamun, Dragonfruit, Pomegranate, Mangustan, Litchi, Jackfruit, and Kiwi.Methods: Ninhydrin method was used for the estimation of the concentration of amino acids present in the above fruits. Raw and boiled fruits were used for the study.Results: Both raw and boiled forms which showed thats Jamun and Mangustan contained highest concentration amino acids whereas apricot shows the lowest concentration of amino acids except in Jamun which showed higher values in the raw fruit whereas in others the boiled samples showed higher values.Conclusion: It was evident that tropical fruits have a good balance of the essential amino acids (both raw and boiled fomr) which provide significant sources of protein in our diet.

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Connection of protein and amino acid content of forage and medium quality winter wheat varieties

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/36/2799 ◽

2009 ◽

pp. 101-107

Author(s):

Zoltán Mezei ◽

Ágnes Pongrácznl Barancsi ◽

Péter Sipos ◽

Zoltán Győri ◽

János Csapó

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Acid Content ◽

Crude Protein ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Crude Protein Content ◽

Wheat Varieties ◽

Winter Wheat Varieties

We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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Connection of crude protein content and amino acid content of forage and medium quality winter wheat varieties in the relation of quantity and quality

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/32/3020 ◽

2008 ◽

pp. 73-79

Author(s):

Zoltán Mezei ◽

Zoltán Győri ◽

János Csapó

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Acid Content ◽

Crude Protein ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Crude Protein Content ◽

Wheat Varieties ◽

Winter Wheat Varieties

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Fatty and amino acid profile of mealworm larvae (Tenebrio molitor L.)

Biotechnology in Animal Husbandry ◽

10.2298/bah2002167j ◽

2020 ◽

Vol 36 (2) ◽

pp. 167-180

Author(s):

Igor Jajic ◽

Aleksandra Popovic ◽

Miroslav Urosevic ◽

Sasa Krstovic ◽

Milos Petrovic ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acid ◽

Amino Acid ◽

Animal Feed ◽

Amino Acid Content ◽

Dry Weight ◽

Essential Amino Acids ◽

Tenebrio Molitor ◽

Amino Acid Profile ◽

Scale Production

The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect, distributed worldwide and a convenient candidate for industrial-scale production. Mealworms could be commercially used for the substitution of conventional protein sources. In our previous study, it was found that T. molitor larvae predominantly contained crude protein (55.83%) and crude fat (25.19%), as well as low content of nitrogen-free extract (based on dry weight). Mealworm specimens were maintained in an incubator under controlled conditions in plastic containers. Insects were sieved and put into the container with boiling water and cooked for 180 seconds. Moisture content was determined as weight loss after drying of larvae. Amino acids were determined on an Agilent Technologies 1260 series HPLC system. Fatty acid composition was determined on a Thermo Scientific TRACE 1300 gas chromatograph equipped with a flame ionization detector using TR-FAME column. The results showed that the content of unsaturated fatty acid is very high, i.e. oleic acid (C18:1) formed the major lipid component in 40.83%, which was followed by linoleic acid (C18:2, omega-6 fatty acid) with 29.80% and linolenic acid (C18:3) with 1.08%. The essential amino acids are highly represented in the samples (in % dry matter). This primarily refers to isoleucine (4.12), tyrosine (3.86), phenylalanine (3.06), leucine (2.96), lysine (2.67) and methionine (1.76). The differences in essential fatty and amino acid content between our results and discussed literature data, could be the consequence of different substrates used for rearing of insects. After everything stated above, the biological value of T. molitor larvae proves that it could be suitable as animal feed.

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Amino Acid Composition of Five Wild Edible Fruits of Assam, North-East India

Asian Journal of Chemistry ◽

10.14233/ajchem.2019.21749 ◽

2019 ◽

Vol 31 (4) ◽

pp. 825-828

Author(s):

Anuck Islary ◽

Jatin Sarmah ◽

Sanjay Basumatary

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Essential Amino Acid ◽

Amino Acid Content ◽

Essential Amino Acids ◽

North East India ◽

North East ◽

Wild Edible Fruits ◽

Essential Amino Acid Content

In this study, amino acids profiles of 5 wild edible fruits viz. Grewia sapida, Ottelia alismoides, Aporosa dioica, Antidesma bunius and Eugenia operculata found in Assam of North-East India were investigated by RP-HPLC equipped with C18 column. A total of 17 amino acids in varying compositions were identified and 8 of these are essential amino acids and 9 of these are non-essential amino acids. In all of the 5 wild fruits, 6 different amino acids were identified and these were aspartic acid (1.151-3.837 %), glutamic acid (2.283-9.667 %), arginine (0.904-7.187 %), valine (0.142-1.029 %), leucine (1.849-19.665 %), and histidine (0.467-12.986 %). A. bunius fruit showed the highest non-essential amino acid content whereas O. alismoides fruit displayed the highest essential amino acid content. Leucine was found to be the most abundant essential amino acid whereas glutamic acid was detected to be the most abundant non-essential amino acid.

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Amino Acid Profile and Mineral Content of Balanites aegyptiaca Kernel

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2018/v1i49683 ◽

2018 ◽

pp. 1-7

Author(s):

I. U. Muhammad ◽

A. J. Alhassan ◽

Y. Ramatu ◽

A. Mohammad ◽

A. Nasir ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

G Protein ◽

Mineral Content ◽

Profile Analysis ◽

Research Work ◽

Aromatic Amino Acids ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Balanites Aegyptiaca

Study on the evaluation of the nutritional quality of poorly utilized plant products is of immense importance. This research work, therefore, evaluates the amino acid profile and mineral content of Balanites aegyptiaca kernel using standard analytical methods. The amino acid profile analysis revealed the presence of essential and the non-essential amino acids of which Total sulphur and Total aromatic amino acids content were 2.86 g/100 g protein and 7.21 g/100 g protein respectively. Analysis of the mineral content showed the presence of the following minerals in the order; Magnesium ˃ Sodium ˃ Calcium ˃ Potassium ˃ Iron ˃ Zinc ˃ Manganese ˃ Lead ˃ Copper ˃ Nickel ˃ Chromium ˃ Cadmium. The kernel could, therefore, be used as a good source of protein and minerals in supplementing other sources in order to reduce food insecurity and hence malnutrition from lack of protein diets.

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PROFIL PROTEIN DAN ASAM AMINO KEONG IPONG-IPONG (Fasciolaria salmo) PADA PENGOLAHAN YANG BERBEDA

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2013.8.1.77-82 ◽

2013 ◽

Vol 8 (1) ◽

pp. 77

Author(s):

Sri Purwaningsih ◽

Ella Salamah ◽

Gian P Apriyana

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Amino Acid Content ◽

Treatment Method ◽

Essential Amino Acids ◽

Before And After ◽

Weight Calculation ◽

Improve Health

Ipong-Ipong (Fasciolaria salmo) snail is a mollusk from marine gastropod class in Cirebon, West Java which is consumed by public and believed to improve health, but no research on the protein and amino acid content. This study aimed to determine the proximate content, acid insoluble ash, amino acids (before and after treatment), and content of taurine on the best methods. The research was conducted in two parts. The first part covers sampling, identification, preparation, determination of size and weight, calculation of body recovery, processing, and organoleptic tests. The second part consists of processing treatments boiling (100ºC for 15 minutes), steaming (100ºC for 20 minutes), and boiling with the addition of 3% salt for 15 minutes. The results showed that the treatment gives a significant effect in fat, protein, water, ash and acid insoluble ash content (α=0.05). The highest content of essential amino acids in Ipong-ipong snail was arginine and non-essential amino acid was glutamic. The treatment method causes decreased in amino acid content. Steaming resulted in a decrease of taurine content of 164.17 mg/100 g to 149.62 mg/100 g.<br /> <br /><br />

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Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements

Animals ◽

10.3390/ani10030406 ◽

2020 ◽

Vol 10 (3) ◽

pp. 406

Author(s):

Youssef A. Attia ◽

Mohammed A. Al-Harthi ◽

Mohamed A. Korish ◽

Mohamed H. Shiboob

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Acid Content ◽

Crude Protein ◽

Protein Quality ◽

Amino Acid Content ◽

Experimental Period ◽

Essential Amino Acids ◽

Retail Market ◽

Edible Part

Considering the common believe that all eggs in the retail market are nutritionally similar, four different commercial sources of eggs (A, B, C, and D) available in a retail market were collected to investigate the crude protein and amino acid content, as well as the protein quality in the whole edible part of eggs (albumen + yolk), egg albumen, and egg yolk, separately. Five egg samples per source were collected four times during the experimental period, which resulted in a total number of 20 samples that were pooled to finally present five samples per source of eggs. The results show that crude protein in albumen was significantly higher in A and B than that of C and D, but the difference was found among edible parts of eggs such as yolk > whole edible part > albumen. Essential amino acids (arginine, histidine, isoleucine, lysine, methionine, methionine + cysteine, phenylalanine, phenylalanine + tyrosine, threonine, and valine) of eggs significantly differed according to the source of eggs, but eggs from different sources could provide from 17.4–26.7% of recommended daily allowance (RDA) of amino acids for adults. Essential amino acids (EAAs) were higher (p ≤ 0.05) in eggs from sources A and B than in source D, while source C exhibited intermediate values. Source B had greater (p ≤ 0.05) non-essential amino acids (NEAAs) than did sources C and D in whole edible egg, while source A displayed intermediate values. The phenylalanine + tyrosine, histidine, and lysine were the 1st, 2nd, and 3rd limiting amino acids in all sources of eggs. In conclusion, the investigated eggs showed different EAAs/NEAAs ratio and antioxidant amino acids, indicating a potential for enhancing nutritional values and extending the shelf life of eggs by different nutritional additions.

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