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Physicochemical and nutritional profiles of wild adlay (Coix lacryma-jobi Linn) accessions by GC, FTIR, and spectrophotometer.
Ahmad, Rauf; Liaquat, Muhammad; Sammi, Shehla; Al-Hawadi, Jehad S; Jahangir, Muhammad; Mumtaz, Amer; Khan, Imran; Okla, Mohammad K; Alaraidh, Ibrahim A; AbdElgawad, Hamada; Liu, Ke; Harrison, Matthew Tom; Saud, Shah; Hassan, Shah; Nawaz, Taufiq; Zhu, Mo; Liu, Haitao; Adnan, Muhammad; Sadiq, Abdul; Rahman, Tanzeel Ur; Asghari, Basem H; Fahad, Shah.
Afiliación
  • Ahmad R; Department of Food Sciences and Technology, The University of Haripur, Haripur, Pakistan.
  • Liaquat M; Department of Food Sciences and Technology, The University of Haripur, Haripur, Pakistan.
  • Sammi S; Department of Food Sciences and Technology, The University of Haripur, Haripur, Pakistan.
  • Al-Hawadi JS; Faculty of Science, Zarqa University, Zarqa 13110, Jordan.
  • Jahangir M; Department of Food Sciences and Technology, The University of Haripur, Haripur, Pakistan.
  • Mumtaz A; National Agricultural Research Centre, Park Road, Chak Shezad, Islamabad, Pakistan.
  • Khan I; Department of Food Sciences and Technology, The University of Haripur, Haripur, Pakistan.
  • Okla MK; Botany and Microbiology Department, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
  • Alaraidh IA; Botany and Microbiology Department, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
  • AbdElgawad H; Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, 62521 Beni-Suef, Egypt.
  • Liu K; Tasmanian Institute of Agriculture, University of Tasmania, Burnie 7250, Tasmania, Australia.
  • Harrison MT; Tasmanian Institute of Agriculture, University of Tasmania, Burnie 7250, Tasmania, Australia.
  • Saud S; College of Life Science, Linyi University, Linyi, Shandong 276000, China.
  • Hassan S; Department of Agricultural Extension Education & Communication, The University of Agriculture, Peshawar, 25130, Khyber Pakhtunkhwa, Pakistan.
  • Nawaz T; Department of Biology and Microbiology, South Dakota State University, Brookings, SD 57007, USA.
  • Zhu M; College of Life Sciences, Henan Normal University, Xinxiang 453007, PR China.
  • Liu H; Henan International Joint Laboratory of Agricultural Microbial Ecology and Technology, Henan Normal University, Xinxiang 453007, PR China.
  • Adnan M; Xinxiang Key Laboratory of Plant Stress Biology, Xinxiang 453000, PR China.
  • Sadiq A; College of Resources and Environment, Henan Agricultural University, Zhengzhou 450002, PR China.
  • Rahman TU; Department of Agriculture, The University of Swabi, Khyber-Pakhtunkhwa, Pakistan.
  • Asghari BH; Department of Pharmacy, Faculty of Biological Sciences, University of Malakand, Chakdara 18000, KP, Pakistan.
  • Fahad S; Department of Hotel Management and Tourism, University of Swabi, Khyber-Pakhtunkhwa. Pakistan.
Food Chem X ; 22: 101418, 2024 Jun 30.
Article en En | MEDLINE | ID: mdl-38736980
ABSTRACT
Purpose of current study was to determine physicochemical, triglyceride composition, and functional groups of wild adlay accessions (brown, black, yellow, grey, green, off white, and purple) to find out its scope as cereal crop. Triglycerides, minerals and functional groups were determined through Gas chromatography, spectrophotometer and Fourier Transform Infrared (FTIR) spectrophotometer respectively. Results revealed variation among bulk densities, specific densities, percent empty spaces, and corresponding grain counts per 10 g of sample are useful in distinguishing brown, black, yellow, grey, green, off white, and purple wild adlay accessions. Specific density and grain count per 10 g sample was significantly related. No statistical relationship exists among the pronounced physical characteristics. Brown adlay expressed the highest protein, fat, and fiber contents 15.82%, 4.76% and 2.37% respectively. Protein, fat, ash, and fiber percent contents were found comparable to cultivated adlay. Spectrophotometric analysis revealed macro elements including phosphorus, potassium, calcium, and sodium in the range 0.3% - 2.2% and micro elements boron, iron, copper, zinc, and manganese in the range 1.6 mg/kg - 20.8 mg/kg. Gas chromatography showed polyunsaturated fatty acids (PUFA) constitute the primary fraction (39% ± 7.2) of wild adlay triglycerides. Linoleic and palmitic acids were present as prominent fatty acids, 43.5% ±1.4 and 26.3% ±1.4 respectively. Infra-red frequencies distinguished functional groups in narrow band and fingerprint region of protein in association with out of plane region leading to structural differences among adlay accessions. Comparison of major distinguishing vibrational frequencies among different flours indicated black adlay containing highest functional groups appeared promising for varietal development.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article País de afiliación: Pakistán Pais de publicación: Países Bajos