Nutritional composition of Eragrostis teff and its association with the observed antimutagenic effects

• Autor(a) principal: Goersch, Maria Clara
• Data de Publicação: 2019
• Outros Autores: Schäfer, Laura, Tonial, Marina, Oliveira, Viviani Ruffo de, Ferraz, Alexandre de Barros Falcão, Fachini, Jean, Silva, Juliana Bondan da, Niekraszewicz, Liana Appel Boufleur, Rodrigues, Carlos Eduardo, Pasquali, Giancarlo, Dias, Johnny Ferraz, Kist, Tarso Benigno Ledur, Picada, Jaqueline Nascimento
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFRGS
• Texto Completo: http://hdl.handle.net/10183/198444
• topic: Gramineae; Semente; Emissão de raios-x induzida por partículas; Eragrostis tef

Eragrostis teff is an Ethiopian native grass plant ( Poaceae or Gramineae family) whose importance as a crop grain has increased in recent years. The aim of this study is to analyze the nutritional composition of its seeds and the mutagenic/antimutagenic activity of the hydroalcoholic extract of the seed fl our. Chemical elements (colloquially known as minerals) were determined using Particle-Induced X-ray Emission (PIXE) and Flame Atomic Absorption Spectroscopy (FAAS), while the content of amino acids (aminogram) and fatty acids (profile of fatty acids) were quanti fi ed by HPLC. Mutagenic activities were tested using Salmonella /microsome assay. Mutagens doxorubicin, 4-nitroquinolin N-oxide, methylmethanosulphonate, and a flatoxin B-1 were used in Salmonella typhimurium TA98 and TA100 strains to assess antimutagenic activities. The major elements observed were K, P, S, Mg, and Ca. Almost all essential amino acids were observed and the predominance of unsaturated fatty acids in the total oil content of 2.72% (w/w) is also noted, including the two essential fatty acids alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). Hydroalcoholic extract of E. te ff seed fl our showed antimutagenic activity, protecting against frameshift and base pair substitution mutations. These findings provide valuable information for further development of healthier foods that can be produced with increasing yields and minimal environmental impact.