Elsevier

Food Hydrocolloids

Volume 28, Issue 2, August 2012, Pages 320-324
Food Hydrocolloids

Chemical, amino acid and fatty acid composition of Sterculia urens L. seed

https://doi.org/10.1016/j.foodhyd.2012.01.003Get rights and content

Abstract

The chemical, amino acid and fatty acid compositions of Sterculia urens seeds are reported. The cotyledons were found to be rich in protein (30.88%) and lipids (39.2%). The major amino acids in defatted Sterculia urens cotyledon flour (DSCF) were determined as glutamic acid, arginine and aspartic acid. Cysteine, methionine, tyrosine and histidine were observed in minor quantities. The ratio of essential to non-essential amino acids was observed to be 0.45. Among the essential amino acids, isoleucine was found to be higher than the reported FAO/WHO requirements. The GC-FID and GC–MS analysis revealed that the major fatty acids of the total lipid were stearic acid (31.72%), linoleic acid (28.83%) and palmitic acid (26.79%). Eicosadienoic acid (4.98%) and eicosatrienoic acid (2.96%) were also found in the total lipid.

Graphical abstract

Sterculia urens cotyledons were found to be rich source of total lipid (39.20%) and protein (30.88%). The major amino acids in defatted Sterculia urens cotyledon flour (DSCF) were glutamic acid, arginine and aspartic acid. The lipids from cotyledons were rich in stearic acid (31.72%), linoleic acid (28.83%) and palmitic acid (26.79%). Eicosadienoic acid (4.98%) and eicosatrienoic acid (2.96%) were also found in the seed lipids.

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Highlights

Sterculia urens cotyledons were rich in protein (30.88%) and lipid (39.20%). ► Glutamic, arginine and aspartic acids were major amino acids. ► Cysteine, methionine, tyrosine and histidine were observed in minor quantities. ► Stearic (31.72%), linoleic (28.83%) and palmitic (26.79%) acids were major. ► Eicosadienoic (4.98%) and eicosatrienoic acid (2.96%) were also found in lipid.

Introduction

Amino acid and fatty acid compositions of any food material are essential parameters to evaluate the quality of raw materials apart from their carbohydrate and mineral constituents. Nutritional value or quality of proteins is governed by their amino acid composition, ratio of essential amino acids to non-essential amino acids, susceptibility to hydrolysis during digestion, source, and the effect of processing (Radha et al., 2007, Schuster-Gajzago et al., 2006). Similarly, the lipid quality depends on nature of fatty acids present, their quantity, and interaction with other food components particularly proteins (James & Leonard, 2002). Studies on chemical, amino acid and fatty acid composition of common and uncommon sources such as soy, groundnut, jatropha have been reported (Atasie et al., 2009, Ebun-Oluwa and Aladesanmi, 2007, Harinder et al., 2008, Shaileja et al., 2008, Supradip et al., 2008).

A ‘complete protein’ may be defined as a balanced combination of essential amino acids required for healthy living and consuming wide variety of plant foods help deliver all the required essential amino acids (Vijaya, 2001). Determination of amino acid profile is essential to ascertain the nutritional value with respect to the ratio of essential amino acids to non-essential amino acids. Phenylalanine content was reported in defatted groundnut flour and defatted sesame flour to be 960 mg/100 g and 770 mg/100 g respectively (Prabhavat et al., 1999). High glycine (400 mg/100 g) and leucine (1.2 g/100 g) contents were reported in millet by Kalinova and Moudry (2006). Amino acid composition of defatted pumpkin seeds was analyzed by Glew et al. (2006) who found that the seed flour possessed lower lysine and threonine contents as compared to the recommended standards for children (FAO/WHO, 1985). Blending of complementary protein sources to various foods to enhance their nutritive quality was reported to be a practical approach (Friedman, 1996). A weaning food formulation was developed by mixing cowpea, maize, peanut and soya bean to meet the dietary requirement of protein and minerals (Mensa, Phillips, & Eitenmiller, 2003).

Abundant literature is available on the fatty acid composition of plant seeds. Fatty acid composition of sesame seed was reported to contain 41–45% linoleic acid as the major unsaturated fatty acid (Tokusogulu, Unal, & Alakir, 2004). Quamachil (Pithecellobium dulce L.) seed was reported to possess 27.3% total lipid which contained major amounts of 18:1 (40.9%), 18:2 (26.5%) and 16:0 (19.4%) and palmitic acid was found to be higher in phospholipids than neutral and glycolipids (Prabhakara Rao, Narsing Rao, Jyothirmayi, Karuna, & Prasad, 2009). Lipid classes and fatty acid composition of Adavi chinta (Entada pursaetha) seed oil was reported by Prabhakara Rao, Narsing Rao, Jyothirmayi, Karuna, and Prasad (2010). They found that the palmitic acid (8.8%), oleic acid (37.2%), linoleic acid (43.9%) and eicosanoic acid (1%) were observed in the total lipid.

Sterculia urens is a medium sized tree belonging to the family of Sterculiaceae, which grows wildly and has several industrial applications. It is reported that the processed seeds (roasted/cooked) are eaten. The de-hulled seeds consist of 35% protein and 26% oil. The seed oil is reported to be edible and also used in soap manufacture (The Wealth of India – Raw Materials, 1952, Yesodharan and Sujana, 2007). Chemical composition of Sterculia urens seed from different regions with varying protein content (11.5–30.8%) and oil (24–29%) has been reported by Vishakha and Bhargava (1999). Chemical, mineral composition and protein solubility of defatted Sterculia urens seed flour was studied by Narsing Rao and Rao (2010) who found that the seed was a rich source of protein (20%) and crude fat (29%). Satyanarayana, Subhashini Devi, and Arundhati (2011) reported that Sterculia urens seed is a rich source of protein, lipid and carbohydrates.

Interestingly, even though the seed was rich in protein and oil, very little information is available on these aspects. Hence, the present investigation reports the amino acid and fatty acid composition of Sterculia urens seed.

Section snippets

Material

Sterculia urens seeds were procured from M/s. Kovela Foundation, (Visakhapatnam, Andhra Pradesh, India). All chemicals and solvents used in the study were of analytical grade from Sd Fine-Chem Ltd (Mumbai, India). Standard fatty acid methyl esters (C 4–C 24) were procured from Sigma-Aldrich (St. Louis, USA).

Preparation of defatted Sterculia urens cotyledon flour

Sterculia urens seed cotyledons were separated manually and the ground material was defatted according to a reported method by Narsing Rao and Rao (2010) with minor modifications at 26 ± 2 °C

Yield of the DSCF

Flow chart depicting the preparation of defatted Sterculia urens cotyledon flour (DSCF) is presented in Fig. 1. Sterculia urens seed 100 g on de-hulling and defatting yielded 38 g of DSCF. The photograph of the raw material at various processing stages such as de-skinning, de-hulling, inner cotyledons and defatted seed flour during the preparation of DSCF is presented as Fig. 2.

Chemical composition

The chemical composition of Sterculia urens cotyledons is presented in Table 1. The cotyledons were found to be rich in

Conclusion

The Sterculia urens cotyledons are rich source of protein and total lipid. The seeds possessed considerable quantities of essential amino acids and were comparable with the values recommended by FAO/WHO standards. Hence, DSCF can be blended with other seed meals in appropriate proportions to get an optimum amino acid balance. The knowledge derived would be helpful in the preparation of protein isolates/ concentrates and hydrolysates with tailor-made amino acid composition. Higher lipid yields

Acknowledgements

The authors thank Director, Central Food Technological Research Institute, Mysore, for his keen interest in the work and permission to publish.

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