Fatty acid and proteomic analysis of Sterculia striata nut

Detalhes bibliográficos
Autor(a) principal: SANTOS,Míriam Andrade
Data de Publicação: 2020
Outros Autores: GUILHERME,Ederson Paulo Xavier, CARVALHO,Lorendane Millena, BRANDI,Igor Viana, CARVALHO,Gleidson Giordano Pinto, COTA,Junio, CARVALHO,Bruna Mara Aparecida de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600489
Resumo: Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.
id SBCTA-1_82757736210a9e196c0df89843cf4fc1
oai_identifier_str oai:scielo:S0101-20612020000600489
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Fatty acid and proteomic analysis of Sterculia striata nutchichaproteinsmaldi-tofcerradomass spectrometryAbstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600489Food Science and Technology v.40 suppl.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31819info:eu-repo/semantics/openAccessSANTOS,Míriam AndradeGUILHERME,Ederson Paulo XavierCARVALHO,Lorendane MillenaBRANDI,Igor VianaCARVALHO,Gleidson Giordano PintoCOTA,JunioCARVALHO,Bruna Mara Aparecida deeng2020-11-23T00:00:00Zoai:scielo:S0101-20612020000600489Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-11-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Fatty acid and proteomic analysis of Sterculia striata nut
title Fatty acid and proteomic analysis of Sterculia striata nut
spellingShingle Fatty acid and proteomic analysis of Sterculia striata nut
SANTOS,Míriam Andrade
chicha
proteins
maldi-tof
cerrado
mass spectrometry
title_short Fatty acid and proteomic analysis of Sterculia striata nut
title_full Fatty acid and proteomic analysis of Sterculia striata nut
title_fullStr Fatty acid and proteomic analysis of Sterculia striata nut
title_full_unstemmed Fatty acid and proteomic analysis of Sterculia striata nut
title_sort Fatty acid and proteomic analysis of Sterculia striata nut
author SANTOS,Míriam Andrade
author_facet SANTOS,Míriam Andrade
GUILHERME,Ederson Paulo Xavier
CARVALHO,Lorendane Millena
BRANDI,Igor Viana
CARVALHO,Gleidson Giordano Pinto
COTA,Junio
CARVALHO,Bruna Mara Aparecida de
author_role author
author2 GUILHERME,Ederson Paulo Xavier
CARVALHO,Lorendane Millena
BRANDI,Igor Viana
CARVALHO,Gleidson Giordano Pinto
COTA,Junio
CARVALHO,Bruna Mara Aparecida de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv SANTOS,Míriam Andrade
GUILHERME,Ederson Paulo Xavier
CARVALHO,Lorendane Millena
BRANDI,Igor Viana
CARVALHO,Gleidson Giordano Pinto
COTA,Junio
CARVALHO,Bruna Mara Aparecida de
dc.subject.por.fl_str_mv chicha
proteins
maldi-tof
cerrado
mass spectrometry
topic chicha
proteins
maldi-tof
cerrado
mass spectrometry
description Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600489
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600489
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.31819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126326843637760

Registros relacionados