scholarly journals COMPARISON OF AMINO ACIDS IN 8 DIFFERENT BOILED TROPICAL FRUITS

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.

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

Animals ◽  
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.

scholarly journals Available lysine and digestible amino acid contents of proteinaceous foods of India

2012 ◽  
Vol 108 (S2) ◽  
pp. S59-S68 ◽  
Author(s):  
Shane M. Rutherfurd ◽  
Kiran Bains ◽  
Paul J. Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Food Ingredients ◽  
Available Lysine ◽  
Amino Acid Contents ◽  
Sulphur Amino Acids ◽  
Prepared Food

Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg− 1protein (75 g kg− 1for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9–15·4 g kg− 1and 1·8–12·7 g kg− 1across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60–92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31–96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.

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

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.

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

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

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.

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

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.

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

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.

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

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.

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

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 />

scholarly journals AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

2021 ◽  
Vol 9 (4) ◽  
pp. 208-215
Author(s):  
Raskita Saragih ◽  
◽  
Ermiziar Tamizi ◽  
Shinta Leonita ◽  
◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Profile Analysis ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Herbal Tea ◽  
Polyphenol Compounds ◽  
Thin Slices

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.

scholarly journals Comparative Analysis of Minerals, Heavy Metals and Amino Acids Compositions of the Seeds and Juice of Cucumis metuliferus

2020 ◽  
pp. 31-42
Author(s):  
Onuabuchi Nnenna Ani ◽  
Cosmas Ezekaibeya Achikanu ◽  
Chukwuebuka Kenechukwu Onyishi
Keyword(s):  
Heavy Metals ◽  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Food Supplement

The aim of this study was to compare the minerals, heavy metals and amino acids compositions of the seeds and juice of Cucumis metuliferus. The minerals and heavy metals content were evaluated using FS240AA agilent atomic absorption spectrometer according to the method of American Public Health Association while the amino acids content was evaluated using High Performance Liquid Chromatography (HPLC). From the mineral analysis, concentrations of calcium (23.416 ppm), aluminum (0.094 ppm), manganese (0.242 ppm) and iron (1.243 ppm) were higher in the juice than in the seeds with respective values of 20.084 ppm, 0.079 ppm, 0.221 ppm and 0.934 ppm while the concentrations of magnesium (29.749 ppm), zinc (4.184 ppm), copper (0.125 ppm), sodium (8.927 ppm) and potassium (7.594 ppm) were higher in the seeds than in the juice with respective values of 20.592 ppm, 1.271 ppm, 0.030 ppm, 8.594 ppm and 6.833 ppm. The juice had higher concentrations of heavy metals such as arsenic (20.082 ppm), lead (4.135 ppm), cobalt (0.178 ppm), silver (0.074 ppm), selenium (7.246 ppm) and mercury (4.609 ppm) as against the seed with respective values of 0.578 ppm, 1.455 ppm while cobalt, silver, selenium and mercury were not detected. However, the concentrations of cadmium (0.389 ppm), chromium (0.545 ppm) and nickel (0.288 ppm) were higher in the seeds than in the juice with respective values of 0.082 ppm, 0.252 ppm and 0.016 ppm. From the result of amino acid analysis, 18 amino acids were found in both the seeds and juice which include 9 essential and 9 non-essential amino acids respectively. The qualitative composition of amino acids in both the seeds and the juice was same, but the quantitative contents differed although non-significantly from each other with prevalence of amino acids in the seeds. Aspartate was the most abundant of the amino acids found while cysteine was the least.  These results suggest that the seeds and juice of Cucumis metuliferus contain adequate essential minerals which are beneficial to human health. The contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use and handling. The amino acids analysis showed that both the seeds and juice of Cucumis metuliferus are good sources of amino acid and could be used as food supplement. The amino acid content may also provide useful information for determination of the protein quality of Cucumis metuliferus.

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