Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil
Identifieur interne : 003348 ( Main/Merge ); précédent : 003347; suivant : 003349Properties 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.
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 :
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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<author><name sortKey="Rahma, E H" sort="Rahma, E H" uniqKey="Rahma E" first="E. H." last="Rahma">E. H. Rahma</name>
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<term>Citrus aurantium</term>
<term>Citrus seed oil</term>
<term>Citrus sinensis</term>
<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>
<term>Pip</term>
<term>Plant protein</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Fruit sous produit</term>
<term>Huile alimentaire</term>
<term>Etude expérimentale</term>
<term>Etude comparative</term>
<term>Elément minéral</term>
<term>Citrus sinensis</term>
<term>Citrus aurantium</term>
<term>Valeur nutritive</term>
<term>Facteur antinutritionnel</term>
<term>Orange</term>
<term>Citron</term>
<term>Mandarine</term>
<term>Huile pépin agrume</term>
<term>Pépin</term>
<term>Farine</term>
<term>Protéine végétale</term>
<term>Propriété physicochimique</term>
<term>Digestibilité</term>
<term>Citrus mitis</term>
<term>Valeur biologique</term>
<term>COMPOSITION GLOBALE</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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<name sortKey="El Bedawy, A A" sort="El Bedawy, A A" uniqKey="El Bedawy A" first="A. A." last="El-Bedawy">A. A. El-Bedawy</name>
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