Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

• Autorzy: Lisiewska Z. , Slupski J. , Kmiecik W. , Gebczynski P.
• Języki publikacji: EN

Abstrakty

EN

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and –30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.

Słowa kluczowe

EN

dill; freezing; frozen dill; protein quality; raw material; fresh dill; pretreatment; frozen product; amino acid; storage temperature

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-03.html

Twórcy

autor

Lisiewska Z.

• Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland

autor

Slupski J.

autor

Kmiecik W.

autor

Gebczynski P.

Bibliografia

• Akpanyung E. O., Udoh A. P., Akpan E. J., 1995. Chemical composition of the edible leaves of Pterocarpus mildbraedii. Plant Foods Hum. Nutr. 48, 209-215.
• Carlsson R., 1983. Nitrate and oxalate contents in leaf and stem of wild and cultivated leafy vegetables. Leaf nutrient concentrate production as a means for de-toxification. Proc. 6th Int. Con. Food. Sci. Technol. 1, 37-38, Lundt, Sweden.
• Choi K. S., Lee H. Y., 1999. Characteristics of useful components in the leaves of baechohyang (Agastache rugosa, O. Kuntze). J. Korean Soc. Food Sci. Nutr. 28, 326-332.
• Dewanji A., Matai S., 1996. Nutritional evaluation of leaf protein extracted from three aquatic plants. J. Agric. Food Chem. 44, 2162-2166.
• Dhan P., Pashupati N., Pal M., 1995. Composition and variation in vitamin C, carotenoids, protein, nitrate and oxalate contents in Celosia Leaves. Plant Foods Hum. Nutr. 47, 221-226.
• Ishida H., Suzuno H., Sugiyama N., Innami S., Tadokoro T., Maekawa A., 2000. Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir). Food Chem. 68, 359-367.
• Jin Q., Park J. R., Kim J. B., Cha M. H., 1999. Changes in chemical composition of jujuba leaf during growth. J. Korean Soc. Food Sci. Nutr. 28, 505-510.
• Khalil A. H., Mansour E. H., 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54, 177-182.
• Kmiecik W., Lisiewska Z., Gębczyński P., 1999. Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity. J. Sci. Food Agric. 79, 555-560.
• Kmiecik W., Lisiewska Z., Jaworska G., 2002. Effect of biological and agrotechnical factors on the chemical compositions of dill (Anethum graveolens L). Electr. J. Pol. Agric. Univ. Food Sci. Technol., www.ejpau.media.pl/series/volume5/issue1/ food/art.-06.html.
• Kunachowicz H., Nadolna I., Iwanow K., Przygoda B., 2002. Wartość odżywcza wybranych produktów spożywczych i typowych potraw. PZWL, Warszawa [in Polish].
• Ladeji O., Okoye Z. S. C., 1993. Chemical analysis of sorrel leaf (Rumex acetosa). Food Chem. 48, 205-206.
• Lisiewska Z., Kmiecik W., Korus A., 2001. Content of nitrogen compounds in raw and preserved seeds of grass pea (Lathyrus sativus L.). Eur. Food Res. Technol. 213, 343-348.
• Lisiewska Z., Kmiecik W., Słupski J., 2004. Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pretreatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage. Food Chem. 84, 511-518.
• Lisiewska Z., Słupski J., Zuchowicz E., 2003. Effect of temperature and storage period on the preservation of vitamin c, thiamine and riboflavin in frozen dill (Anethum graveolens L.) Electr. J. Pol. Agric. Univ. Food. Sci. Technol. www.ejpau.media.pl/series/volume6/issue2/food/art-07.html.
• Mitchell H.H., Block R.J., 1946. Some relationship between the amino acid content of protein and their nutritive values for the rat. J. Biol. Chem. 163, 599-604.
• Moore S., Spackman D.H., Stein W.H. 1958. Chromatography of amino acid on sulfonated polystyrene resins. Anal. Chem. 30, 1185-1190.
• Murcia M. A., Vera A., Garcia-Carmona F., 1992. Effect of processing methods on spinach: proximate composition in fatty acids and soluble protein. J. Sci. Food Agric. 59, 473-476.
• Mutia R., Uchida S., 1993. Effect of heat treatment on nutritional value of winged bean (psophocarpus tetragonolobus) as compared to soybean. I. Chemical characteristics of treated winged bean. Asian-Austr. J. Anim. Sci. 6, 19-26.
• Ngudi D. D., Kuo Y. H., Lambein F., 2003. Amino acid profiles and protein quality of cooked cassava leaves or ‘saka-saka’. J. Sci. Food. Agric. 83, 529-534.
• Norziah M.H., Ching C.Y., 2000. Nutritional composition of edible seaweed Glacilaria changgi. Food Chem. 68, 69-76.
• Official methods of analysis. 1984. 14th Assoc Offic. Anal. Chem. AOAC Arlington, Virginia, USA.
• Oser B. L., 1951. Method for integrating essential amino acid content in the nutritional evaluation of protein. J. Am. Diet. Asoc. 27, 396-399.
• Protein quality evaluation. 1991, (Report of a join FAO/WHO expert consultation). FAO/WHO, Rome, Italy.
• Rao K. S., Dominic R., Singh K., Kaluwin C., Rivett D.E., Jones G.P. 1990. Lipid, fatty acid, and mineral composition of five edible plant leaves. J. Agric. Food Chem. 38, 2137-2139.
• Snedecor G.W., Cochran W.G. 1967. Statistical Methods. Iowa State University Press: Ames, IA.
• Souci S.W., Fachmann W., Kraut H., 2000. Food composition and nutrition tables, Medpharm Scientific Publishers, Stuttgart.
• Spackman D.H., 1963. Accelerated system the automatic analysis of amino acids. Fed. Proc. Fed. Am. Soc. Exp. Biol. 22, 244-245.
• Varo P., Lähelmä O., Nuurtamo M., Saari E., Koivistoinen P., 1980. Mineral element composition of Finnish foods. VII. Potato, vegetables, fruits, berries, nuts and mushrooms. Acta Agric. Scand., Suppl. 22, 89-113.
• Wallace P. A., Marfo E. K., Plahar W. A., 1998. Nutritional quality and antinutritional composition of four non-conventional leafy vegetables. Food Chem. 61, 287-291.
• Wallace P. A., Marfo E. K., Plahar W. A., 1998. Nutritional quality and antinutritional composition of four non-conventional leafy vegetables. Food Chem. 61, 287-291.
• Youssef M. M., Hamza M. A., Abd El-Aal M. H., Shekib L. A., El-Banna A. A., 1986. Amino acid composition and in vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L). Food Chem. 22, 225-233.
• Ziena H. M., Youssef M. M., El-Mahdy A. R., 1991. Amino acid composition and Some Antinutritional factors of cooked faba beans (Medammis): effect of cooking temperature and time. J. Food. Sci. 56, 1347-1352.