胡萝卜(Daucus carota L.)和黄瓜(Cucumis sativus L.)营养成分和抗营养成分的比较研究

M. O. Aremu, John Agaji Okpele, H. Ibrahim, S. C. Ortutu, Mohammed Alhaji Mohammed, Rasaq Bolakale Salau
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引用次数: 2

摘要

胡萝卜(Daucus carota L.)和黄瓜(Cucumis sativus L.)分别属于Apiaceae和葫芦科,是未被充分利用的根类蔬菜和水果。对胡萝卜和黄瓜的近似组成、氨基酸谱和抗营养因子进行了比较研究。胡萝卜和黄瓜的近似组成值(%)分别为:水分(5.06和4.39)、灰分(7.75和15.26)、粗脂肪(6.09和4.83)、粗纤维(13.04和18.25)、粗蛋白质(9.39和14.39)和碳水化合物(58.67和42.90)。计算脂肪酸和代谢能值分别为4.87和3.86%;分别为1382.35和1152.64 kJ 100/g。氨基酸谱显示,胡萝卜和黄瓜含有大多数必需氨基酸的营养有用量。胡萝卜和黄瓜样品的总氨基酸(TAA)、总必需氨基酸(TEAA)(含His)、总硫氨基酸(TSAA)和必需芳香氨基酸(EArAA)分别为82.36和64.14;22.93和30.11;1.26和1.71;分别为2.13和2.66。然而,在将本报告中的eaa值与粮农组织/世卫组织推荐的临时模式进行比较时,需要在以胡萝卜和黄瓜的面粉样品为基础的膳食配方中补充必需氨基酸。两种样品的第一个限定EAA均为Met和Cys (TSAA)。胡萝卜和黄瓜的抗营养成分含量分别为:草酸(241.67和142.45 mg/100 g)、皂苷(0.22和0.91%)、生物碱(2.85和2.23%)、单宁(329.03和254.45 mg/100 g)、氰化物(4.01和3.03 mg/100 g)和植酸盐(616.41和349.62 mg/100 g),适量食用这些抗营养成分对人体和动物健康有害或有明显的益处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparative Studies on Nutrient and Anti–nutrient Composition of Carrot (Daucus carota L.) and Cucumber (Cucumis sativus L.)
: Carrot ( Daucus carota L.) and cucumber ( Cucumis sativus L.) are underutilized root vegetable and fruit belonging to the Apiaceae and Cucurbitaceae family, respectively. A comparative study was carried out on proximate composition, amino acid profile and anti–nutritional factors of Daucus carota and Cucumis sativus . The proximate composition values (%) for Daucus carota and Cucumis sativus were found to be as follows: Moisture (5.06 and 4.39), ash (7.75 and 15.26), crude fat (6.09 and 4.83), crude fibre (13.04 and 18.25), crude protein (9.39 and 14.39) and carbohydrate by difference (58.67 and 42.90). The calculated fatty acids and metabolizable energy values were 4.87 and 3.86%; 1382.35 and 1152.64 kJ 100/g, respectively. The amino acid profiles revealed that Daucus carota and Cucumis sativus contained nutritionally useful quantities of most of the essential amino acids. The total amino acid (TAA), total essential amino acid (TEAA) (with His), total sulphur amino acid (TSAA) and essential aromatic amino acid (EArAA) for the Daucus carota and Cucumis sativus samples were 82.36 and 64.14; 22.93 and 30.11; 1.26 and 1.71; 2.13 and 2.66, respectively. However, supplementation of essential amino acids is required in a dietary formula based on the flour samples of Daucus carota and Cucumis sativus when comparing the EAAs in this report with the recommended FAO/WHO provisional pattern. The first limiting EAA in both samples was Met and Cys (TSAA). The antinutrient contents of Daucus carota and Cucumis sativus were also found to be as follows: Oxalate (241.67 and 142.45 mg/100 g), saponin (0.22 and 0.91%), alkaloids (2.85 and 2.23%), tannins (329.03 and 254.45 mg/100 g), cyanide (4.01 and 3.03 mg/100 g) and phytate (616.41 and 349.62 mg/100 g). These antinutritional factors have been shown to be deleterious to health or evidently advantageous to human and animal health if consumed at appropriate amounts.
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