Protein content and amino acids profile of pseudocereals

Detalhes bibliográficos
Autor(a) principal: Motta, Carla
Data de Publicação: 2016
Outros Autores: Santos, Mariana, Mauro, Raul, Matos, Ana, Torres, Duarte, Castanheira, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/4482
Resumo: Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum esculentum) represent the main protein source in several diets, although these pseudocereals are not currently present in the FCDB nutrient profile information. The aim of this work is to characterise the AA profile of these pseudocereals and compare them with rice. Total protein content revealed to vary from 16.3 g/100 g (quinoa Salta) to 13.1 g/100 g (buckwheat) and lower values were found in rice samples (6.7 g/100 g). For pseudocereals the most abundant essential AA was leucine. Quinoa-Salta evidences the highest leucine content (1013 mg/100 g) and the minor methionine content (199 mg/100 g). Buckwheat was the cereal with the highest phenylalanine content (862 mg/100 g). Rice (Oryza sativa) presents the lowest content for all AA. Results showed pseudocereals as the best source of AA. EuroFIR guidelines where strictly followed and proved to be a crucial tool to guarantee data interchangeability and comparability.
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spelling Protein content and amino acids profile of pseudocerealsGluten Free DietData QualityEuroFIRGluten FreeFood CompositionUPLCComposição dos AlimentosQuinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum esculentum) represent the main protein source in several diets, although these pseudocereals are not currently present in the FCDB nutrient profile information. The aim of this work is to characterise the AA profile of these pseudocereals and compare them with rice. Total protein content revealed to vary from 16.3 g/100 g (quinoa Salta) to 13.1 g/100 g (buckwheat) and lower values were found in rice samples (6.7 g/100 g). For pseudocereals the most abundant essential AA was leucine. Quinoa-Salta evidences the highest leucine content (1013 mg/100 g) and the minor methionine content (199 mg/100 g). Buckwheat was the cereal with the highest phenylalanine content (862 mg/100 g). Rice (Oryza sativa) presents the lowest content for all AA. Results showed pseudocereals as the best source of AA. EuroFIR guidelines where strictly followed and proved to be a crucial tool to guarantee data interchangeability and comparability.ElsevierRepositório Científico do Instituto Nacional de SaúdeMotta, CarlaSantos, MarianaMauro, RaulMatos, AnaTorres, DuarteCastanheira, Isabel2021-11-15T01:30:08Z2016-02-152016-02-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/4482engFood Chem. 2016 Feb 15;193:55-61. doi: 10.1016/j.foodchem.2014.11.043. Epub 2014 Nov 150308-814610.1016/j.foodchem.2014.11.043info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:40:19Zoai:repositorio.insa.pt:10400.18/4482Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:39:10.323667Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Protein content and amino acids profile of pseudocereals
title Protein content and amino acids profile of pseudocereals
spellingShingle Protein content and amino acids profile of pseudocereals
Motta, Carla
Gluten Free Diet
Data Quality
EuroFIR
Gluten Free
Food Composition
UPLC
Composição dos Alimentos
title_short Protein content and amino acids profile of pseudocereals
title_full Protein content and amino acids profile of pseudocereals
title_fullStr Protein content and amino acids profile of pseudocereals
title_full_unstemmed Protein content and amino acids profile of pseudocereals
title_sort Protein content and amino acids profile of pseudocereals
author Motta, Carla
author_facet Motta, Carla
Santos, Mariana
Mauro, Raul
Matos, Ana
Torres, Duarte
Castanheira, Isabel
author_role author
author2 Santos, Mariana
Mauro, Raul
Matos, Ana
Torres, Duarte
Castanheira, Isabel
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Motta, Carla
Santos, Mariana
Mauro, Raul
Matos, Ana
Torres, Duarte
Castanheira, Isabel
dc.subject.por.fl_str_mv Gluten Free Diet
Data Quality
EuroFIR
Gluten Free
Food Composition
UPLC
Composição dos Alimentos
topic Gluten Free Diet
Data Quality
EuroFIR
Gluten Free
Food Composition
UPLC
Composição dos Alimentos
description Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum esculentum) represent the main protein source in several diets, although these pseudocereals are not currently present in the FCDB nutrient profile information. The aim of this work is to characterise the AA profile of these pseudocereals and compare them with rice. Total protein content revealed to vary from 16.3 g/100 g (quinoa Salta) to 13.1 g/100 g (buckwheat) and lower values were found in rice samples (6.7 g/100 g). For pseudocereals the most abundant essential AA was leucine. Quinoa-Salta evidences the highest leucine content (1013 mg/100 g) and the minor methionine content (199 mg/100 g). Buckwheat was the cereal with the highest phenylalanine content (862 mg/100 g). Rice (Oryza sativa) presents the lowest content for all AA. Results showed pseudocereals as the best source of AA. EuroFIR guidelines where strictly followed and proved to be a crucial tool to guarantee data interchangeability and comparability.
publishDate 2016
dc.date.none.fl_str_mv 2016-02-15
2016-02-15T00:00:00Z
2021-11-15T01:30:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/4482
url http://hdl.handle.net/10400.18/4482
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chem. 2016 Feb 15;193:55-61. doi: 10.1016/j.foodchem.2014.11.043. Epub 2014 Nov 15
0308-8146
10.1016/j.foodchem.2014.11.043
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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