GASTROINTESTINAL DIGESTION OF KAHAI PROTEIN CONCENTRATE (CARYODENDRON ORINOCENSE KARST)

Objective: The aim of this study was to obtain kahai protein concentrate from Caryodendron orinocense karst cultivated in the region Amazonia of Ecuador and characterizes its gastric and duodenal hydrolysates using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis method and the reversed-phase ultra-high-performance liquid chromatography (RP-UHPLC) method.Methods: Kahai seeds (C. orinocense karst) were utilized to obtain kahai protein concentrate at pH 5.0 using the isoelectric precipitation method and then subject to gastric hydrolysis with pepsin enzyme (2000 U/mg of protein) at pH 1.2, pH 2.0, and pH 3.2 at 37°C for 2 h with agitation in simulated gastric fluids and then to duodenal hydrolysis with pancreatin (mix enzymes) at pH 7.0 at 37°C for 3 h with agitation in simulated intestinal fluid. Gastric and duodenal hydrolysates from kahai were characterized using the SDS-PAGE electrophoresis method and the RP-UHPLC chromatography method.Results: Proteins obtained from kahai (C. orinocense karst) were hydrolyzed with pepsin, only one protein with molecular weight of 100 kDa presented resistance to hydrolysis with pepsin at all pHs assayed. All proteins from kahai protein concentrate were totally hydrolyzed with pancreatin in in vitro conditions.Conclusion: This study suggests that kahai protein concentrates have a high grade of digestibility in vitro when using the gastroduodenal model of digestion. Kahai protein can be a good source of alternative vegetal proteins to be consumed by animals and humans

ANALYSIS OF PROTEIN CONCENTRATE FROM KAHAI (CARYODENDRON ORINOCENSE KARST) SEEDS CULTIVATED IN AMAZONIA OF ECUADOR

Objective: The aim of this study was to obtain Kahai protein concentrate from Caryodendron orinocense Karst cultivated in the Amazonic region of Ecuador, to characterize its proteins using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and native electrophoresis methods, and to determine its content of total polyphenols.Methods: Kahai seeds (C. orinocense Karst) were utilized to obtain Kahai protein concentrate at pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method. The proteins were characterized using the SDS-PAGE and native-PAGE electrophoresis methods. Total polyphenols were determined using the colorimetric assay method.Results: The best treatment to obtain Kahai protein concentrate was at pH 5.0 with a 21.91% yield using the cold extraction method. The best treatment was at pH 6.0 with a 11.07% yield using the heat extraction method. Kahai concentrates presented a complex profile of proteins with molecular weights between 14 and 97 kDa. It was possible to obtain at the same time polyphenols at pH 5.0 with a value of 1028.58 mg gallic acid equivalents/100 g protein of sample.Conclusion: This study suggests that Kahai protein concentrates possess a high content of proteins and polyphenols that can be used to elaborate functional foods

CHIA PROTEIN CONCENTRATE (SALVIA HISPANICA L.) ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITY

 Objective: The objective of the study was to evaluate the antioxidant and anti-inflammatory activity of chia proteins concentrates in in vitro conditions.Methods: Chia seeds (Salvia hispanica) were utilized to obtain chia protein concentrate at different pH 2.0, pH 3.0, pH 4.0, pH 5.0, and pH 6.0 using the isoelectric precipitation method and to evaluate the in vitro anti-inflammatory and in vitro inhibition of peroxidation lipid of chia protein concentrates.Results: The best treatment to obtain chia protein concentrate was at pH 3.0 with a value of 25.53% yield using water as solvent and 38.13% yield using NaCl 1M as solvent. The higher protein content was found in the chia protein concentrate at pH 4.0 with values of 91.18% and 57.87% of protein content. All chia protein concentrates presented high in vitro anti-inflammatory activity and inhibition peroxidation lipid. Chia protein concentrate at pH 3.0 (100–100 μg/ml) presented anti-inflammatory activity with values ranging from 56.32% to 103.00% in a form dependent doses. Chia protein concentrate at pH 6.0 presented a value range of 92.80–95.98% of inhibition of peroxidation lipid.Conclusion: This study suggests that chia protein concentrates possess potent antioxidant and anti-inflammatory activities in in vitro conditions

FATTY ACIDS COMPOSITION IN MACADAMIA SEDES OIL (MACADAMIA INTEGRIFOLIA) FROM ECUADOR

Objective: The aim of this study was to determine the fatty acids composition in a macadamia seeds oil sample cultivated in Ecuador.Materials & Methods: macadamia oil was obtained of macadamia seeds using the cold pressing method. Fatty acids analysis was carried out using the Gas Chromathography method with a Mass Selective Detector (GC/MSD) and using the data base Library NIST14.L to identify the compounds.Results: macadamia seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Macadamia seeds oil has 37.77% of polyunsaturated fatty acids of which 3.79% ɷ6 α- Linoleic and 33.98% of ɷ3 α- Linolenic. Macadamia seeds only have 9.33% of palmitic acid. Conclusions: Macadamia seeds are a good source of monounsaturated fatty acids oleic acid and with a good content of ɷ6 α- Linoleic and ɷ3 α- Linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador. Keywords: Macadamia, Macadamia integrifolia, Fatty acids, Gas chromatography-mass selective detector, Methyl ester, Omega acids

CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR

  Objective: The aim of this work was to determine the fatty acids content in corn seeds oil (Zea mays) sample cultivated in Ecuador.Methods: Corn oil was obtained from corn oil seeds using the cold pressing method. Methyl esters fatty acids analysis were carried out using the gas chromatography (GC) method with a mass selective detector and using the database library NIST 14.L to identify the compounds present in the corn seed oil.Results: Methyl esters fatty acids were identified from corn (Z. mays) seeds using the GC mass spectrometer (GC-MS) analytical method. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GS-MS method. Corn oil has a high content of linoleic acid (omega 6) with a value of 52.68% of the total content of fatty acids in corn oil and 29.70% of oleic acid (omega 9) of the total content of fatty acids in corn oil. The sample presented a value of 12.57% of palmitic acid.Conclusions: Corn oil shows a good content of fatty acids omega 6 and 9. The higher value was of omega 6 with 52.68% content. Corn oil has a good proportion of polyunsaturated of lipids (53.80%) and 14.86% of saturated lipids

FATTY ACIDS COMPOSITION OF TOCTE (JUGLANS NEOTROPICA DIELS) WALNUT FROM ECUADOR

 Objective: The aim of this study was to determine the fatty acids composition in a tocte seeds oil (Juglans neotropica Diels) sample cultivated in Ecuador.Methods: Tocte oil was obtained from tocte seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography method with a mass selective detector (GC/MSD) and using the database Library NIST14.L to identify the compounds.Results: Methyl esters fatty acids were identified from tocte (J. neotropica Diels) walnut using the GC–MS analytical method. The total lipid content of tocte walnuts seeds of plants cultivated in Ecuador was of 49.01% of the total lipid content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GC–MS. Tocte walnut presents 5.05% of palmitic acid, 2.26% of stearic acid, 19.50% of oleic acid, 65.81% of linoleic acid, and 2.79% linolenic acid of the total content of fatty acids in tocte oil. Fatty acids content reported in this study were similar to the data reported for other walnuts seeds.Conclusions: Tocte seeds are a good source of monounsaturated and polyunsaturated fatty acids. Tocte oil content oleic acid and with a good content of ɷ6 α-linoleic and ɷ3 α-linolenic. Tocte walnut can help reduce risk cardiovascular diseases in Ecuador for their good composition of fatty acids

OBTENTION OF PROTEIN CONCENTRATE AND POLYPHENOLS FROM MACADAMIA (MACADAMIA INTEGRIFOLIA) WITH AQUEOUS EXTRACTION METHOD

Objective: The aim of this study was to obtain protein concentrates from macadamia using alkaline pH at different pHs of precipitation with water to analyze the protein isolates using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Materials & Methods: Macadamia protein concentrates were obtained using the isoelectric precipitation method at different pHs using water as solvent. Proteins were analyzed using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Results: A yield of 36.57±0.17a of protein concentrate of defatted macadamia flour at pH 6.0 with a 51.564% of protein was obtained using the Dumas method. Polypeptides profile was identified in the 11-63 kDa range. Total polyphenols content was high at pH 5.0 with a value of 367,340 mg GAE equivalents / 100 g.Conclusions: Macadamia seed is a good source of proteins. Native-PAGE, SDS-PAGE and RP-UHPLC are good methods to identify the macadamia protein isolate in presence of water. Â

CHARACTERIZATION OF FATTY ACIDS IN SAMBO OIL (CUCURBITA FICIFOLIA L.) FROM ECUADOR

  Objective: The aim of this study was to identify fatty acids in a sambo oil sample cultivated in Ecuador.Methods: Sambo oil was obtained from sambo seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds.Results: Sambo seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Sambo oil has 37.77% of polyunsaturated fatty acids, of which 3.79% É·6 α- linoleic and 33.98% of É·3 α- linolenic. Sambo seeds only have 9.33% of palmitic acid.Conclusions: Sambo seed is a good source of monounsaturated fatty acids with a good content of É·3 α- linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.Â