PROXIMATE CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF TWO RED SEAWEEDS (Hypnea pannosa and Hypnea musciformis) COLLECTED FROM ST. MARTIN’S ISLAND, BANGLADESH

2013 ◽  
Author(s):  
Mohammad Abdul Momin Siddique
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Hypnea Musciformis ◽  
Red Seaweeds ◽  
Proximate Chemical Composition

scholarly journals Chemical composition and antioxidant potential of Acacia leucophloea Roxb

2013 ◽  
Vol 72 (1) ◽  
pp. 133-144 ◽  
Author(s):  
Muhammad Zia-Ul-Haq ◽  
Sanja Ćavar ◽  
Mughal Qayum ◽  
Inamullah Khan ◽  
Shakeel Ahmad
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Major Fatty Acid ◽  
Biologically Active ◽  
Antioxidant Potential ◽  
Limited Information ◽  
Methanolic Extracts ◽  
Antioxidant Agent ◽  
Acacia Leucophloea

Abstract The aim of this study was to evaluate the compositional and nutritional potential of methanolic extracts of various parts of Acacia leucophloea Roxb. concerning the chemical composition and antioxidant potential of which limited information is available. Compositional studies indicated carbohydrates as major components in both seed and pods. Despite differences in mineral content among the leaves, pods and seeds, calcium was found in the highest amount and zinc in the lowest. The amino acid profile indicated aspartic acid as the major amino acid and proline as the minor. Among protein fractions, globulin was present in higher amounts than other fractions. Linoleic acid was the major fatty acid detected in the oil from both pods and seeds, while g-tocopherol was the major component of the tocopherol observed from same oil. Moreover, significant antioxidant potential was observed from the extracts of all three parts investigated. The results obtained in this study clearly indicate that A. leucophloea has a sufficient potential for use as a natural antioxidant agent. Further phytochemical studies will be performed for specification of the biologically active principles.

scholarly journals CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

2020 ◽  
Vol 2 (1) ◽  
pp. 12
Author(s):  
Nurjanah Nurjanah ◽  
Ruddy Suwandi ◽  
Taufik Hidayat ◽  
Vini Oktorina
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile ◽  
Rachycentron Canadum

scholarly journals Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

2020 ◽  
pp. 50-57
Author(s):  
Max Robinson Wenno ◽  
Johanna Louretha Thenu ◽  
Martha Loana Wattimena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Angiotensin Converting Enzyme ◽  
Protein Profile ◽  
Amino Acid Profile ◽  
Converting Enzyme ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Ace Inhibitory

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively,  and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.

Chemical composition and amino acid profile ofPleurotus djamorandPleurotus ostreatuscultivated in Mexico

2010 ◽  
Vol 39 (3) ◽  
pp. 249-255 ◽  
Author(s):  
C. Capetillo Leala ◽  
L. Ancona Méndez ◽  
C. Sandoval Castro ◽  
G. Cetz Zapata
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Profile
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