Chemical Properties and Nutritional Factors of Pressed-Cake from Tea and Sacha inchi Seeds

Publication date: Available online 21 May 2016 Source:Food Bioscience Author(s): Saroat Rawdkuen, Dena Murdayanti, Sunantha Ketnawa, Suphat Phongthai A comparative study of pressed-cake made from tea and sacha inchi seeds was performed. Sacha inchi seeds contained the largest amount of protein (62.07%) and tea seeds contained the largest amount of carbohydrates (82.68%). Lysine, leucine, histidine and phenylalanine were the main essential amino acids found. High amounts of unsaturated fats with a number of omega fatty acids (ω−3, ω−6, and ω−9) were found in the residue oil following extraction. Both seeds are also good sources of mineral content (potassium, phosphorus, calcium, and magnesium). SDS-PAGE profiles showed that the main proteins had MWs of 35-63 and 11-20kDa for sacha inchi and tea seed, respectively, and contained glycoprotein with a MW of 35kDa. Phytochemical analysis showed that both pressed-cakes are good sources for bioactive compounds with high antioxidant activities. However, anti-nutrients and toxic compounds were found in some content. Therefore, the chemical properties of the pressed-cakes indicate that this by-product of oil extraction is a good supplement to functional food ingredients.
Source: Food Bioscience - Category: Food Science Source Type: research