Investigation of Se-containing proteins in Bertholletia excelsa H.B.K. (Brazil nuts) by ICPMS, MALDI-MS and LC–ESI-MS methods

Jayasinghe, Sarath B.; Caruso, Joseph A.

doi:10.1016/j.ijms.2010.12.005

Cited by 18 publications

(13 citation statements)

References 39 publications

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“…& Bonpl.) are widely recognized for being high in calories and for their nutritional value (Jayasinghe and Caruso 2011). They have been the focus of numerous studies aiming to extract their main nutritional and functional components (John and Shahidi 2010;Stockler-Pinto et al 2010;Colpo et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

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Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects. KEYWORDS: Amazon fruits, Brazil nut, palm oil, sensory analysis, tapioca flour Elaboração e caracterização de barras de cereais à base de ingredientes da Amazônia RESUMOComo uma alternativa para as pessoas que procuram opções para uma alimentação saudável, as barras de cereais foram lançadas no mercado. Elas são populares como alimentos portáteis e podem ser consumidas entre as refeições. Este trabalho teve como objetivo desenvolver e determinar as variáveis físicas, físico-químicas, microbiológicas e sensoriais de barras de cereais à base de farinha de tapioca, castanha-do-brasil e polpas de frutas regionais (açaí, cupuaçu, muruci e taperebá). A concentração preferida de polpa na barra sabor açaí foi de 10% e nas barras sabor cupuaçu, muruci e taperebá de 15%. O índice de aceitação da barra sabor açaí foi superior a 70% nos atributos aparência, cor, textura e impressão global e inferior no sabor. Este comportamento pode estar relacionado à cultura de alguns provadores, os quais têm o hábito de consumir a polpa de açaí sem adição de qualquer outro ingrediente que possa mascarar o sabor intrínseco e peculiar do fruto. As barras sabor cupuaçu e muruci, por apresentarem maior aceitação sensorial, quando comparadas às barras sabor açaí e taperebá, têm melhores perspectivas de mercado caso sejam comercializadas. PALAVRAS-CHAVE: Frutas regionais, castanha-do-brasil, óleo de palma, análise sensorial, farinha de tapioca

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Section: Introductionmentioning

confidence: 99%

Elaboration and characterization of snack bars made with ingredients from the Amazon

et al. 2017

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“…Most of the identified peptides belonged to 11S globulin (Q84ND2), therefore, a relatively high coverage (31 %) was obtained for this protein. In previous studies 11S globulin was found to be one of the major proteins of B. excelsa seeds too (Dernovics et al 2007b, Jayasinghe andCaruso 2011). An 11S globulin-like protein was also identified (A0EM48) with a relatively low coverage (2%) but with 100% confidence.…”

Section: Database Dependent Protein Identificationmentioning

confidence: 82%

“…After the mass spectrometric experiments, the results were compared to a database of Finally the protein database for the identification was created from the known proteins (both reviewed and unreviewed) of the order Ericales. On the whole, five different proteins were identified from the L. minor sample, both of which had been detected in B. excelsa before (Dernovics et al 2007b, Jayasinghe andCaruso 2011). This result is possibly due to the taxonomical proximity of the two species.…”

Section: Database Dependent Protein Identificationmentioning

confidence: 85%

“…One of its major protein fractions, 2S albumin, contains around 30% of methionine (Met) and cysteine (Cys) (Ampe et al 1986). These sulfur containing amino acids are prone to be replaced by their Se analogues to form selenium containing proteins (Chunhieng et al 2004, Moreno et al 2004, Jayasinghe and Caruso 2011. Selenium accumulation in seed proteins is a suitable way for Se storage and it also represents an elemental defense mechanism that provides reproductive advantages to Se accumulator plants (Prins et al 2011).…”

Section: Proteomic Analysis Of Monkeypot Nut Seedsmentioning

confidence: 99%

“…Therefore, the screening and preconcentration of the Se-containing protein fractions is crucial Szpunar 2013, Dernovics et al 2012). For instance, previous studies demonstrate that the application of sophisticated multi-step fractionation, nano-HPLC separation and state-of-the-art MS detection was necessary to ensure successful mass spectrometric analysis of Se containing proteins of Brazil nuts (Dernovics et al 2007b, Jayasinghe andCaruso 2011).…”

Section: Proteomic Analysis Of Monkeypot Nut Seedsmentioning

confidence: 99%

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Investigation of Se-containing proteins in Bertholletia excelsa H.B.K. (Brazil nuts) by ICPMS, MALDI-MS and LC–ESI-MS methods

Cited by 18 publications

References 39 publications

Elaboration and characterization of snack bars made with ingredients from the Amazon

Elaboration and characterization of snack bars made with ingredients from the Amazon

Application of hyphenated analytical techniques in the investigation of selenium speciation of different plants

Methodological aspects of speciation analysis in food products

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