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Food Chem. 2016 Feb 15;193:55-61. doi: 10.1016/j.foodchem.2014.11.043. Epub 2014 Nov 15.

Protein content and amino acids profile of pseudocereals.

Author information

1
Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal.
2
Research Center for Food Technology, Faculty of Engineering University of Jujuy, Argentina.
3
UNIDEMI, Departamento de Engenharia Mecânica e Industrial, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
4
Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal Departamento de Bioquímica, Faculdade de Medicina da Universidade do Porto (U-38, FCT), Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal.
5
Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal. Electronic address: Isabel.castanheira@insa.min-saude.pt.

Abstract

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 16.3g/100g (quinoa Salta) to 13.1g/100g (buckwheat) and lower values were found in rice samples (6.7g/100g). For pseudocereals the most abundant essential AA was leucine. Quinoa-Salta evidences the highest leucine content (1013mg/100g) and the minor methionine content (199mg/100g). Buckwheat was the cereal with the highest phenylalanine content (862mg/100g). 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.

KEYWORDS:

Data quality; EuroFIR; Food composition; Gluten free; UPLC

PMID:
26433287
DOI:
10.1016/j.foodchem.2014.11.043
[Indexed for MEDLINE]

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