دانلود رایگان مقاله اسید آمینه آزاد،محتوی کاناوانین در دانه از 32 گونه ویسیا

abstract

The free amino acid composition of the seeds from 32 Vicia species has been determined. Free amino acids ranged from 0.25 g/100 g flour in V. onobrychioides to 3.94 g/100 g flour in V. incana. Canavanine and metabolically related amino acids were the most abundant. Canavanine by itself was the most abundant in many species, especially those belonging to sections Cracca and Panduratae. Section Cracca includes the species with the highest contents in canavanine, going from as low as 0.09 g/100 g flour in V. sicula to as much as 3.27 g/100 g flour in V. incana. Our results show that several Vicia species are very rich in canavanine and may represent a source of this amino acid for functional applications.

3. Results and discussion

The free amino acids composition of the seeds from 32 Vicia species is shown in Table 1. In section Cassubicae, V. cassubica has 0.46% free amino acids, of which 28.9% is canavanine. V. orobus has 0.97% free amino acids of which 66.1% is canavanine. V. ervilia (sect. Ervilia) has 0.33% free amino acids representing canavanine 0.03% dry flour. V. articulata (sect. Ervoides) has 0.69% free amino acids, representing canavanine 17.37% of these. In section Ervum total free amino acids ranged from 0.61% to 1.09% dry flour. Canavanine contents varied considerably within this section, ranging from 3.22% to 50.48% of free amino acids. In section Panduratae, analysis of seeds from V. cretica revealed 2.86% free amino acids and canavanine represents 83.42% of total free amino acids. In V. onobrichioides (sect. Pedunculatae) canavanine was found at only 0.01% dry flour. In section Vicilla content in total free amino acids ranged from 0.7% dry flour in V. dumetorum and V. pisiformis, to 1.58% in V. sylvatica. By last, section Cracca includes species with the highest contents in canavanine, going from 0.09% to 3.27% dry flour. This represents relative canavanine concentrations from 20.5% in V. sicula up to 86.9% of free amino acids in V. incana. The content in total free amino acids ranged from 0.44% dry flour in V. sicula to 3.94% in V. incana.