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Protein content and amino acids profile of pseudocereals

2016-02-15Journal article Restricted access
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dc.contributor.authorMotta, Carla
dc.contributor.authorSantos, Mariana
dc.contributor.authorMauro, Raul
dc.contributor.authorMatos, Ana
dc.contributor.authorTorres, Duarte
dc.contributor.authorCastanheira, Isabel
dc.date.accessioned2017-03-03T19:42:47Z
dc.date.available2021-11-15T01:30:08Z
dc.date.issued2016-02-15
dc.description.abstractQuinoa (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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2016 Feb 15;193:55-61. doi: 10.1016/j.foodchem.2014.11.043. Epub 2014 Nov 15pt_PT
dc.identifier.doi10.1016/j.foodchem.2014.11.043pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.18/4482
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814614017725pt_PT
dc.subjectGluten Free Dietpt_PT
dc.subjectData Qualitypt_PT
dc.subjectEuroFIRpt_PT
dc.subjectGluten Freept_PT
dc.subjectFood Compositionpt_PT
dc.subjectUPLCpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleProtein content and amino acids profile of pseudocerealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage61pt_PT
oaire.citation.startPage55pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume193pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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