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Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Identifieur interne : 003348 ( Main/Merge ); précédent : 003347; suivant : 003349

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Auteurs : T. A. El-Adawy [Égypte] ; E. H. Rahma [Égypte] ; A. A. El-Bedawy [Égypte] ; A. M. Gafar [Égypte]

Source :

Nahrung [ 0027-769X ] ; 1999.

RBID : Pascal:00-0065057

Descripteurs français

Pascal (Inist)
- Fruit sous produit, Huile alimentaire, Etude expérimentale, Etude comparative, Elément minéral, Citrus sinensis, Citrus aurantium, Valeur nutritive, Facteur antinutritionnel, Orange, Citron, Mandarine, Huile pépin agrume, Pépin, Farine, Protéine végétale, Propriété physicochimique, Digestibilité, Citrus mitis, Valeur biologique, COMPOSITION GLOBALE.
Wicri :
- topic : Protéine végétale.

English descriptors

KwdEn :
- Antinutrient factor, Citrus aurantium, Citrus seed oil, Citrus sinensis, Comparative study, Digestibility, Edible oil, Experimental study, Flour, Fruit by product, Inorganic element, Lemon, Mandarin, Nutritive value, Orange, PROXIMATE COMPOSITION, Physicochemical properties, Pip, Plant protein.

Abstract

The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.

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Le document en format XML

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<term>Comparative study</term>
<term>Digestibility</term>
<term>Edible oil</term>
<term>Experimental study</term>
<term>Flour</term>
<term>Fruit by product</term>
<term>Inorganic element</term>
<term>Lemon</term>
<term>Mandarin</term>
<term>Nutritive value</term>
<term>Orange</term>
<term>PROXIMATE COMPOSITION</term>
<term>Physicochemical properties</term>
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<term>Etude comparative</term>
<term>Elément minéral</term>
<term>Citrus sinensis</term>
<term>Citrus aurantium</term>
<term>Valeur nutritive</term>
<term>Facteur antinutritionnel</term>
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<front><div type="abstract" xml:lang="en">The chemical composition and minerals content of citrus seeds and its flours, the characteristics and structure of citrus seed oils as well as nutritional properties were studied. The citrus seeds and its flours were rich in oil and protein, respectively. Both citrus seeds and flours proved to be a good source for minerals K, Ca, P, Na, Fe and Mg. The flours of citrus seeds were rich in leucine, valine, total aromatic and total sulfur amino acids compared to FAO/WHO reference. Refractive index, specific gravity, melting point, colour and viscosity of citrus seeds oils differed slightly. Citrus seed oils had eight classes, according to the results of thin-layer chromatogram. Triglycerides were the major oil class in all samples. The citrus seeds oil samples contained eight fatty acids while linoleic, oleic and palmitic acids were major acids. Some antinutritional compounds were detected in the flours. The results revealed that, glucosides, stachyose, raffinose, trypsin inhibitor, phytic acid and tannins were present in all citrus seeds flours. The data established that all flours were completely free from any agglutination activity. The biological values, true and apparent digestibility of mandarin seed protein were the lowest among all citrus seeds proteins by all measurements except the PER equations.</div>
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Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri