Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Araújo, Quintino Reis de; Loureiro, Guilherme Amorim Homem de Abreu; Póvoas, Cid Edson; Steinmacher, Douglas André; Almeida, Stephane Sacramento de; Ahnert, Dário; Baligar, V. C.

doi:10.3390/agronomy11081637

Cited by 4 publications

(3 citation statements)

References 28 publications

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“…In the case of aspartic acid (Asp), a significant concentration could be detected from the second day in the SF, reaching a maximum of 2.12 mg/100 g (Tolopampa, Table 3 ). In contrast to this, this amino acid was not present in cacao from Guadalupe ( Table 2 ); on the other hand, the concentration of the amino acids in the SC varied among each place, highlighting that only in cacao from Guadalupe a concentration of 12.85 mg/100 g was found in the first days of fermentation, which disappeared on day 4, behavior similar to that reported by Brunetto et al (2020b) , who indicated that its degradation (or possible absence) favors the formation of hydrophobic amino acids ( John et al, 2019 ), in addition the low concentration reported is characteristic of a well-fermented bean ( de Araujo et al, 2021 ).…”

Section: Resultssupporting

confidence: 66%

“…Moreover, a well-fermented cocoa bean presents a higher content of amino acids ( Tchouatcheu, Noah, Lieberei, & Niemenak, 2019 ); in addition, they are responsible for different physiological functions for humans ( Salaria, Boatwright, Thavarajah, Kumar, & Thavarajah, 2022 ), such as protein synthesis, repair tissues and nutrient absorption, among others ( Dala-Paula et al, 2021 ; Lopez & Mohiuddin, 2022 ). However, the concentration of amino acids varies by cacao origin, environmental conditions, and agricultural practices, among others ( de Araujo et al, 2021 ; Sari et al, 2023 ). Also, a standardized fermentation with a starter culture is a process that can regulate these variations ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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Amino acid profile behavior during the fermentation of Criollo cocoa beans

Balcázar-Zumaeta,

Fernández-Romero,

Lopes

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Amino acid profile behavior during the fermentation of Criollo cocoa beans

Balcázar-Zumaeta,

Fernández-Romero,

Lopes

et al. 2024

Food Chemistry: X

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“…The score of amino acid ratio coefficient SRC, SRC = 100 − CV × 100, where CV is the coefficient of variation of RC [45]. (3) Principal component analysis (PCA) was used to select several representative major components by a linear transformation of multiple variables [46][47][48]. Among 161 jujube cultivars, 8 amino acids were found to have high content.…”

Section: Methods For Evaluating Amino Acids Nutritionmentioning

confidence: 99%

Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars

Zhao

Zhang

Luo

et al. 2023

Plants

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Amino acids are an essential group of compounds involved in protein synthesis and various metabolic and immune reactions in the human body. Chinese jujubes (Ziziphus jujuba Mill.) are an important fruit and medicinal plant which are native to China and have been introduced into around 50 countries. However, systematic research on the composition and content diversity of amino acids in the jujube is still lacking. In this experiment, the amino acid composition and the contents of the dominant amino acids in the fruit of 161 cultivars of jujube were determined by HPLC. Of the twenty-one kinds of amino acids detected, a total of fourteen kinds of amino acids were detected, of which eight kinds of amino acids were relatively high, including five essential amino acids (threonine, valine, isoleucine, leucine, and phenylalanine) and three nonessential amino acids (glycine, alanine, and proline). However, the contents of the remaining six amino acids were relatively low (aspartic acid, glutamic acid, histidine, serine, arginine, and tryptophan). Therefore, the eight primary amino acids were used as the index to evaluate the amino acids of 161 jujube varieties. Proline accounts for 56.8% of the total amino acid content among the eight amino acids. The total content of the eight primary amino acids in most jujube varieties was 1–1.5 g/100 g, and the highest content of ‘Zaoqiangmalianzao’ was 2.356 g/100 g. The average content of proline was 6.01–14.84 times that of the other seven amino acids. According to the WHO/FAO revised model spectrum of ideal essential amino acids for humans, 19 cultivars met the E/T (essential amino acids/total amino acids) standard, and their values ranged from 35% to 45%; 12 cultivars meet E/NE (non-essential amino acids) ≥ 60%. All cultivars reached the requirement of BC (branched–chain amino acids)/E ≥ 40% with 15 cultivars over 68%. One hundred and fifty-seven cultivars reach the standard of BC/A (aromatic amino acids) ≈ 3.0~3.5. The amino acid ratio coefficient analysis showed that phenylalanine was the first limiting amino acid of all the jujube cultivars. The SRC (the score of amino acid ratio coefficient) values of 134 cultivars were between 50% and 70%, with 12 cultivars over 70%, indicating that jujube fruits are of high nutritional value in terms of amino acids. Based on the principal component analysis and comprehensive ranking of amino acid nutritional value, the top five cultivars were screened from the 161 ones tested, i.e., ‘Tengzhouchanghongzao’, ‘Xinzhengxiaoyuanzao’, ‘Hanguowudeng’, ‘Xuputiansuanzao’, and ‘Lichengxiaozao’. This study established, firstly, a complete basic data analysis of amino acid content in jujube fruit which could be used to select germplasm resources suitable for developing functional amino acid food, and provide theoretical support for the high value utilization of amino acids in jujubes.

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Free amino acids profile of pulp of Saba senegalensis (A.DC.) Pichon fruit in the three climatic areas of Burkina Faso

Yao,

Somda,

Mogmenga

et al. 2024

Discov Food

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Non-timber forest products are often disregarded in favor of primary crops in Burkina Faso, despite their nutritional significance and contribution to food self-sufficiency. However, the lack of scientific information regarding the amino acid content of Saba senegalensis pulp impedes its utilization in various foods production. Consequently, the primary objective of this investigation was to assess the free amino acid profile of S. senegalensis pulp in the three distinct climatic zones of Burkina Faso. Fruit samples were collected from these climatic regions, and the amino acid content was analyzed using HPLC methods. The analysis of S. senegalensis pulp revealed the presence of essential amino acids in mg/100 g, mainly isoleucine (300 ± 75–305 ± 15), leucine (370 ± 92.50–377 ± 95.50), lysine (200 ± 50–205 ± 70), methionine (90 ± 22.50–104 ± 50), phenylalanine (140 ± 35–196 ± 15), threonine (230 ± 57.50–241 ± 27.50), valine (260 ± 65–285 ± 40), and tryptophan (230 ± 57.50–237 ± 75.50), as well as non-essential amino acids. Statistical analysis indicated no significant difference (p > 0,5) in the essential and non-essential amino acids across the climatic zones. According to the revised model spectrum of ideal essential amino acids for humans by the WHO/FAO, the E/T values ranged from 43.12 to 43.40%, and the E/NE values ranged from 75.83 to 76.68%. The BC/E values ranged from 50.69 to 51.09%, while the BC/A values ranged from 1.24 to 1.37. Principal component analysis (PCA) revealed specific variations in the amino acid composition of the fruit pulp based on the climatic zones. This study demonstrates that S. senegalensis is a valuable source of amino acids and can potentially enhance food security.

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Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Cited by 4 publications

References 28 publications

Amino acid profile behavior during the fermentation of Criollo cocoa beans

Amino acid profile behavior during the fermentation of Criollo cocoa beans

Composition Analysis and Nutritional Value Evaluation of Amino Acids in the Fruit of 161 Jujube Cultivars

Free amino acids profile of pulp of Saba senegalensis (A.DC.) Pichon fruit in the three climatic areas of Burkina Faso

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