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

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• 作者：Saroat Rawdkuen ; ^{saroat@mfu.ac.th" class="auth_mail" title="E-mail the corresponding author} ; Dena Murdayanti ; Sunantha Ketnawa ; Suphat Phongthai
• 关键词：Antioxidant ; Nutrient ; Oilseed ; Pressed cake ; Sacha inchi ; Tea seed
• 刊名：Food Bioscience
• 出版年：2016
• 出版时间：1 September 2016
• 年：2016
• 卷：15
• 期：Complete
• 页码：64-71
• 全文大小：650 K

文摘

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.