scholarly journals X-ray fluorescence technique for studying mineral nutrients of Quinoa seed cultivated in Iraq

Bionatura ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 966-971
Author(s):  
Mohsin Raghdan H. ◽  
Risala H. Allami ◽  
Raghad S. Mouhamad
Keyword(s):  
Amino Acid ◽  
Chenopodium Quinoa ◽  
Acid Value ◽  
Essential Amino Acids ◽  
Fluorescence Technique ◽  
X Ray ◽  
Metal Composition ◽  
Amino Acid Profiles ◽  
Carbohydrate Contents

Quinoa (Chenopodium quinoa Wild) is a plant that recently has been successfully grown in Iraq, providing seeds rich in nutrients and bioactive compounds. The distribution of metal composition and amino acid value in the quinoa seed was determined using the X-Ray Fluorescence technique. The present study aimed at the characterization of chemical composition, nutritional value, and amino acid profiles of quinoa seed cultivated in Iraq. Moisture, ash, gross fat, gross protein, gross fiber and carbohydrate contents concerning quinoa seeds were ranged from 9.45 ± 0.22 %, 2.13 ± 0.045 %, 6.4 ± 0.043%, 6.4 ± 0.873 %،3.8 ± 0.044 % to1.67+68.1 % respectively. The current study was undertaken to Detection of active compounds in quinoa seed extract including, alkaline, flavonoids, phenols, glycosides, resins, and tannins, where all the findings were positive. It could be concluded that quinoa seed, cultivated in Iraq are a good source of essential nutrients such as minerals, essential amino acids.

Characterization of White Particulates in Brine of Indigenous Fermented Foods

1993 ◽  
Vol 56 (3) ◽  
pp. 243-245 ◽  
Author(s):  
SOPHIA FERNG ◽  
ROBIN Y.-Y. CHIOU
Keyword(s):  
Amino Acid ◽  
Dry Weight ◽  
Fermented Foods ◽  
Alcohol Content ◽  
Hollow Particles ◽  
X Ray ◽  
Pork Products ◽  
Ph Values ◽  
Amino Acid Profiles

White particulates were occasionally observed in the brine of indigenous fermented foods, including sufu, salt-preserved shell fish, oyster, finfish, and pork. Products with and without visible particulates were collected and brines were analyzed. The pH values, salinity, and alcohol content in brines containing particulates were slightly higher than those not containing particulates. Differences of amino acid profiles were not significant. When particulates were isolated and subjected to amino acid analysis, only tyrosine and phenylalanine were present and accounted for 34.82 ± 24.30% and 3.13 ± 2.93% on a dry weight basis, respectively. The particulates consisted largely of hollow particles as observed under scanning electron microscopy. When the particulates were dissolved in 0.4 N HCl, evaporated for crystallization, and examined using stereo microscopy and an X-ray diffractometer, L-tyrosine crystals were observed.

scholarly journals Characterization of Trypsin Inhibitor in Florunner Peanut Seeds (Arachis hypogaea L.)1

1988 ◽  
Vol 15 (2) ◽  
pp. 81-84 ◽  
Author(s):  
E. M. Ahmed ◽  
J. A. Applewhite
Keyword(s):  
Molecular Weight ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Arachis Hypogaea ◽  
Trypsin Inhibitor ◽  
Low Molecular Weight ◽  
Arachis Hypogaea L ◽  
Amino Acid Profiles ◽  
Low Levels

Abstract Florunner peanut seeds contained five trypsin isoinhibitors. Amino acid profiles of the trypsin inhibitors fraction showed high levels of aspartic acid, half-cystine and serine and low levels of histidine and tyrosine. The molecular weight of the inhibitor was 8.3 KDa. The presence of multiforms of this inhibitor, its low molecular weight and the high amount of half-cystine indicate that peanut trypsin inhibitor is of the Bowman-Birk type.

Characterization of amino acid adlayers on InAs surfaces using X-ray photoelectron spectroscopy

2009 ◽  
Vol 172 (1-3) ◽  
pp. 47-53 ◽  
Author(s):  
John W.J. Slavin ◽  
Upasana Jarori ◽  
Dmitry Zemlyanov ◽  
Albena Ivanisevic
Keyword(s):  
Amino Acid ◽  
Photoelectron Spectroscopy ◽  
X Ray

scholarly journals The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water

2018 ◽  
Vol 10 (1) ◽  
pp. 8-15
Author(s):  
Izuddin Abdul Rahman ◽  
Mohd Izwan Mohd Lazim ◽  
Suhaiza Mohamad ◽  
Koh Soo Peng ◽  
Muhammad Anas Othaman ◽  
...  
Keyword(s):  
Amino Acid ◽  
Waste Product ◽  
Past Research ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Coconut Water ◽  
Viable Bacteria ◽  
Research Findings ◽  
Amino Acid Profiles ◽  
Gaba Content

Objective: Mature coconut water (MCW) is a waste product from the coconut milk industry. It is sour and unpalatable, yet it contains sufficient nutrients for microbial growth. Methods: Four Lactic Acid Bacteria (LAB), namely L. acidophilus B0258, L. brevis VM1, L. casei B0189, and L. plantarum B0103 were used to ferment MCW over 120 h. Among these LAB strains, only L. casei was capable to grow well with the highest viable bacteria count of 1 x 1011 colony forming unit (cfu)/ml. Although all LAB produced α-aminobutyric acid (GABA) after fermentation, L. acidophilus and L. plantarum produced the highest amount of GABA with the increment of 35.4%±7.9 and 38.9%±1.7, respectively. Other amino acid profiles of fermented MCW were also investigated, but most of them were consumed by the LAB. Both L. acidophilus and L. plantarum utilized the most essential amino acids. Within the first 24 h, GABA content was enhanced in all LAB strains when they were actively growing. Result and Conclusion: This study showed that both L. acidophilus and L. plantarum have great potentials to increase GABA content in MCW. Fermented coconut water can be formulated as a healthy functional drink as GABA is known to have therapeutic value in alleviating stress as reported by past research findings.

scholarly journals Synthesis and Characterization of Various Amino Acid Derived Thiohydantoins

Proceedings ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 37
Author(s):  
Petar Stanić ◽  
Marija Živković ◽  
Biljana Šmit
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Allyl Isothiocyanate ◽  
Structural Diversity ◽  
Biologically Active ◽  
Reaction Conditions ◽  
X Ray ◽  
X Ray Crystallography ◽  
Sulfur Containing

Hydantoins and their sulfur containing analogues, thiohydantoins, are cyclic ureides that have attracted huge attention ever since their discovery. Most of them are biologically active compounds and several points of structural diversity have made them very synthetically attractive. Although substituents can be introduced to the hydantoin nucleus, most substituted hydantoins are synthesized from substrates already containing these groups, while forming the hydantoin nucleus. This is a common route to the synthesis of hydantoins and one of them is employed in this study. A series of 3-allyl-2-thiohydantoins is synthesized from various α-amino acids in a reaction with allyl isothiocyanate. The substitution of the acquired thiohydantoin depends on the structure of the starting α-amino acid. The residual group of the α-amino acid becomes the substituent at the C5-position, while N-monosubstituted amino acids give rise to a substituent in the N1-position. The reaction is carried out in a two-step process and the reaction conditions generally depend on the nature of the amino acid itself. All thiohydantoins are obtained in a good yield and fully characterized by NMR and IR spectroscopy, as well as X-ray crystallography.

Characterization of honey amino acid profiles using high-pressure liquid chromatography to control authenticity

2004 ◽  
Vol 378 (5) ◽  
pp. 1342-1350 ◽  
Author(s):  
J. F. Cotte ◽  
H. Casabianca ◽  
B. Giroud ◽  
M. Albert ◽  
J. Lheritier ◽  
...  
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
High Pressure Liquid Chromatography ◽  
Amino Acid Profiles

scholarly journals A New L-Proline Amide Hydrolase with Potential Application within the Amidase Process

Crystals ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 18
Author(s):  
Sergio Martinez-Rodríguez ◽  
Rafael Contreras-Montoya ◽  
Jesús M. Torres ◽  
Luis Álvarez de Cienfuegos ◽  
Jose Antonio Gavira
Keyword(s):  
Amino Acid ◽  
Pseudomonas Syringae ◽  
Hydrolytic Activity ◽  
Optimal Conditions ◽  
X Ray ◽  
Canonical Amino Acid ◽  
Amide Hydrolase ◽  
Key Residues ◽  
Thermal Melting

L-proline amide hydrolase (PAH, EC 3.5.1.101) is a barely described enzyme belonging to the peptidase S33 family, and is highly similar to prolyl aminopeptidases (PAP, EC. 3.4.11.5). Besides being an S-stereoselective character towards piperidine-based carboxamides, this enzyme also hydrolyses different L-amino acid amides, turning it into a potential biocatalyst within the Amidase Process. In this work, we report the characterization of L-proline amide hydrolase from Pseudomonas syringae (PsyPAH) together with the first X-ray structure for this class of L-amino acid amidases. Recombinant PsyPAH showed optimal conditions at pH 7.0 and 35 °C, with an apparent thermal melting temperature of 46 °C. The enzyme behaved as a monomer at the optimal pH. The L-enantioselective hydrolytic activity towards different canonical and non-canonical amino-acid amides was confirmed. Structural analysis suggests key residues in the enzymatic activity.

scholarly journals Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

2020 ◽  
pp. 1-17
Author(s):  
E. C. Nwokenkwo ◽  
J. N. Nwosu ◽  
N. C. Onuegbu ◽  
I. A. Olawuni ◽  
A. F. Ofoedum
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Physicochemical Properties ◽  
Research Work ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Seed Flour ◽  
University Of Technology ◽  
Amino Acid Profiles

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed. Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis. Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019. Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus. The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples. Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P>0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%. Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

Sign in / Sign up

Export Citation Format

Share Document