文章基本信息

标题：Amino Acid and Fatty Acid Profile of Twenty Wild Plants Used as Spices in Cameroon
本地全文：下载
作者：Armand Abdou Bouba ; Roger Ponka ; Goudoum Augustin 等
期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2016
卷号：4
期号：2
页码：29-37
DOI：10.12691/ajfst-4-2-1
语种：English
出版社：Science and Education Publishing
摘要：The amino acids and fatty acids of twenty wild plants used as spices which were collected in Cameroon were investigated. The most important of total non-essential amino acids (TNEAA) contents have been found in A. daniellii (52.04%), C. frutescens (50.53%), D. psilurus (56.22%), H. gabonii (fruit) (58.81%), P. brazzeana (59.11%), S. melongena (59.78 %) and X. aethiopica (56.78%), respectively. Concerning the levels of the essential amino acids (EAA), all had EAA contents of at least 30% except E. giganteus (17.85 %), S. melongena (27.05 %), and T. tetraptera (15.85 %). For WHO protein standard, Lysine was considered as the first limiting amino acid (LAA) for A. daniellii (1.54%), P. brazzeana (16.35%) and S. striatinux (40.19 %). In addition, Meth+Cys were the second LAA for D. psilurus, E. giganteus, S. melongena, S. zenkeri (fruit), T. tetraptera, X. aethiopica (non detected); H. gabonii (fruit) (29.2%), M. myristica (6%), M. whitei (8.8 %) and P. guineense (39.2%), respectively. Spices which contained a large amounts of the essential fatty acids (ω – 3) were found in C. frutescens (31.98%), F. leprieuri (40.07 %), H. gabonii (fruit) (34.84 %), M. whitei (54.77%), P. umbellatum (39.25%), S. melongena (34.23%), S. zenkeri (fruit) (35.68%), and T. tetraptera (33.64%), respectively. Furthermore, (ω – 6) were found in D. psilurus (49.29%), H gabonii (bark) (47.91%) and F. xanthoxyloides (43.79%). In addition, (C22: 6n3) were S. zenkeri (bark) (20.45%) and X. aethiopica (30.10 %). These results show that tropical edible plants could contribute significantly to the diets of indigenous population in sub-Saharan Africa and should provide their public health.
关键词：spices; amino acid; fatty acid; wild plant; WHO