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Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds

Paper ID Volume ID Publish Year Pages File Format Full-Text
19651 43115 2016 8 PDF Available
Title
Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds
Abstract

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.

Keywords
Antioxidant; Nutrient; Oilseed; Pressed cake; Sacha inchi; Tea seed
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Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 64–71
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
You save - $31
Price after discount Only $4.95
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Any Questions? feel free to contact us