Purification and characterization of three lowmolecular- weight acid phosphatases from peanut (Arachis hypogaea) seedlings

The maximum acid phosphatasic activity was detected in peanut seedlings the 5th day of germination. At least, three acid phosphatases were identified and purified by successive chromatography separations on DEAE-Sepharose CL-6B, CM Sepharose CL-6B, Sephacryl S-200 HR, and Phenyl- Sepharose HP to apparent homogeneity from developing five days old peanut seedlings. These enzymes designated acid phosphatase PI, PIIa and PIIb had native molecular weights of approximately 25.3, 22.4 and 24 kDa, respectively by gel permeation. SDS-PAGE of the purified acid phosphatase PI resolved two closely protein bands that migrated to approximately 14 and 12 kDa. Thus, this acid phosphatase likely functions as a heterodimer. Acid phosphatases PIIa and PIIb migrated as single band (each) with a similar molecular weight estimated to 21 kDa. The three enzymes had a similar optima pH (5.0) and temperature (55°C), and appeared to be stable in the presence of non-ionic detergents such as Triton X-100, Nonidet P 40 as well as Na+ and K+. Substrate specificity indicated that the three acid phosphatases hydrolyzed a broad range of phosphorylated substrates. However, natural substrates such as ADP and ATP were the compounds with highest rate of hydrolysis for acid phosphatase PI, while acid phosphatase PIIa exhibited phytasic activity. These results indicate that each purified acid phosphatase from peanut seedlings played a peculiar role during germination.Keywords: acid phosphatase; seedling; peanut; arachis hypogaea; germination; low-molecular-weigh

FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS

This study aims to examine the effects of fermentation on the functional properties of placenta powder for their use in the food industry. Cocoa placenta from freshly harvested pods was used for this study. A part was fermented, dried, crushed and sifted to obtain fermented cocoa placenta powder. The other part was not fermented but underwent the same steps to have an unfermented cocoa placenta powder. Standard and referenced methods have made it possible to measure certain functional properties of these cocoa placenta powders. Thus, the results showed that the fermentation increased the water absorption capacity (514.65%), the packed density (10.37g/mL), the clarity of the dough (2.13%) compared to to unfermented placenta powder which recorded rates of 496.50% for water absorption capacity, 9.34 g/mL for packed density and 1.86% for dough clarity. However, the solubility index of fermented cocoa placenta powder (15.45%) is lower than that of fermented powder (29.55%). These powders are able to easily disperse in water, giving a homogeneous solution. Moreover, the wettability value of unfermented cocoa placenta powder (4.09s) is higher than that of fermented powder (2.09s). Fermented cocoa placenta powder dissolves in water much faster than unfermented one. In addition, the oil absorption capacity (OAC) was higher in unfermented cocoa placenta powder with unrefined palm oil (270%). The functional properties of these flours have shown their importance for each measured parameter and can be useful in food technology processes for the formulation of foods, particularly in biscuits and bread making

Antioxidant Activities, Phenolic Compounds and Organic Acids of Raw and Boiled Berries of Solanum Torvum Swartz From Eastern Côte d’Ivoire

Berries of solanum torvum, referred to as wild eggplant, are widely consumed in eastern Côte d'Ivoire in boiled form in sauces or soups. This study aimed to evaluate the antioxidant potential of these fruits through the estimation of antioxidant capacities of the extracts, identification and quantification of phenolic compounds and organic acids of raw berries and boiled berries to gauge the influence of this cooking. Results showed that boiling caused a considerable decrease in the antioxidant capacity of S. torvum berry extracts. By DPPH scavenging, the effective concentration (EC50) value of extract increased from 20.00 to 42.20 µg/mL, respectively for raw and boiled berries. Regarding EC50 values for antioxidant activities via FRAP, the values of 75.10 and 87.20 µg/mL were obtained, respectively for raw and boiled berries extract. In terms of phenolic compounds, the most predominant were catechin and gallic acid with respective contents of 1.06 and 0.86 mg/kg in the raw berries; 0.86 and 0.71 mg/kg in boiled berries, demonstrating the decrease in levels of these compounds by boiling. Organic acids showed the same decreasing trend during boiling. However, using cooking water when preparing soups or sauces could minimize these losses. In addition to this, one could consider other cooking methods such as steaming to better ensure nutrient retentio

Phytochemical Properties and Proximate Composition of Papaya (Carica papaya L. var solo 8) Peels

Papaya (Carica papaya) is a common tropical fruit used for nutrition as well as medicinal purposes. Apart from fruit, seed, latex and other plant parts of papaya tree have been shown to have medicinal properties. Since, no systematic study has been performed on nutritional analysis of papaya (Carica papaya L. var solo 8) peels. In this study, the proximate composition, mineral element profile and phytochemical composition of papaya (Carica papaya L. var solo 8) peels were investigated. The peels were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (11.67 ± 0.04 %), crude fibre (32.51 ± 0.03 %), carbohydrate (47.33 ± 0.08 %), ash (5.98 ± 0.03 %) 0.03 %) and fat (2.51 ± 0.13 %). Mineral analysis indicated the papaya (Carica papaya L. var solo 8) peels were specifically rich in potassium and phosphorus. Potassium was found to be the most abundant mineral present in the peels (516.33 ± 0.82 mg/100g). Phytochemical composition showed high level of total phenolic (65.48 ± 0.39 mg (GAE)/100 g DW), flavonoids (5.58 ± 0.83 mg (QE)/100 g DW) and tannins (10.51 ± 0.93 mg (TAE)/100 g DW). The methanolic extracts of the papaya (Carica papaya L. var solo 8) peels exhibited the high DPPH radical scavenging activities (81.89 ± 0.14 %).These data indicated that this papaya (Carica papaya L. var solo 8) peels could constitute a potential good source of natural antioxidant for local population

Purification and characterization of three lowmolecular-weight acid phosphatases from peanut (Arachis hypogaea) seedlings

The maximum acid phosphatasic activity was detected in peanut seedlings the 5th day of germination. At least, three acid phosphatases were identified and purified by successive chromatography separations on DEAE-Sepharose CL-6B, CM-Sepharose CL-6B, Sephacryl S-200 HR, and Phenyl-Sepharose HP to apparent homogeneity from developing five days old peanut seedlings. These enzymes designated acid phosphatase PI, PIIa and PIIb had native molecular weights of approximately 25.3, 22.4 and 24 kDa, respectively by gel permeation. SDS-PAGE of the purified acid phosphatase PI resolved two closely protein bands that migrated to approximately 14 and 12 kDa. Thus, this acid phosphatase likely functions as a heterodimer. Acid phosphatases PIIa and PIIb migrated as single band (each) with a similar molecular weight estimated to 21 kDa. The three enzymes had a similar optima pH (5.0) and temperature (55°C), and appeared to be stable in the presence of non-ionic detergents such as Triton X-100, Nonidet P 40 as well as Na+ and K+. Substrate specificity indicated that the three acid phosphatases hydrolyzed a broad range of phosphorylated substrates. However, natural substrates such as ADP and ATP were the compounds with highest rate of hydrolysis for acid phosphatase PI, while acid phosphatase PIIa exhibited phytasic activity. These results indicate that each purified acid phosphatase from peanut seedlings played a peculiar role during germination

Proximate Composition, Minerals and Amino Acids Profiles of Selected Wild Edible Russula Species from Côte d’Ivoire

Some wild edible mushrooms of genus Russula are consumed in the center region of Côte d’Ivoire. In this study, the proximate composition, mineral element and amino acid profile of three selected wild edible Russula species from Center of Côte d’Ivoire including Russula delica, Russula lepida and Russula mustelina were investigated. The mushrooms were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (38.08±0.29–38.52±0.23 %), crude fibre (9.59±0.21–19.78±0.7 %), carbohydrate (39.29±1.71-41.64±1.41 %), ash (12.7±0.16– 13.80±0.10 %) and fat (4.06±0.11-5.70±0.05 %) in all species. Mineral analysis of all species indicated that the mushrooms were specifically rich in potassium, phosphorus, calcium and magnesium. R. delica contained the highest level of calcium and phosphorus. The mushrooms contained 18 amino acids among with the most predominant ones in all species were glutamic acid and valine. In addition, the ratios of essential amino acids to total amino acids were between 0.40 and 0.45. The high scores of essential amino acids present in these mushrooms implied that they have a high biological protein value. These mushrooms could be considered as a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value