Characterization and comparison of tiger nuts (Cyperus esculentus L.) from different geographical origin. Physico-chemical characteristics and protein fractionation

Industrial Crops and Products

Volumn 65, Issue , 2015, Pages 406-414

  Codina Torrella, Idoia ^a   Guamis, Buenaventura ^a   Trujillo, Antonio J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Cyperus esculentus L.; Physico chemical characteristics; Protein fractions; SDS PAGE gel; Tiger nuts

Indexed keywords

CHARACTERIZATION; COMMERCE;

CYPERUS ESCULENTUS; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN FRACTIONS; SDS PAGE; TIGER NUTS;

PROTEINS;

BIOCHEMICAL COMPOSITION; COMPARATIVE STUDY; ELECTROKINESIS; FRACTIONATION; GEL; GRASS; NUT; PHYSICOCHEMICAL PROPERTY; PHYTOCHEMISTRY; PHYTOGEOGRAPHY; PROTEIN;

BURKINA FASO; NIGER [WEST AFRICA]; SPAIN;

CYPERUS ESCULENTUS;

EID: 84946230720     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.11.007     Document Type: Article

References (51)

1. Abara A.E. Proximate and mineral elements composition of the tissue and peel of Dioscorea bulbifera tuber. Pak. J. Nutr. 2011, 10:453-454.
2. Addy E., Teshola E. Nutritive value of a mixture of tiger nut tubers (Cyperus esculentus L.) and baobab seeds (Adansonia digitata L.). J. Sci. Food 1984, 35:437-440.
3. Adejuyitan J.A. Tigernut processing: its food uses and health benefits. Am. J. Food Tec. 2011, 6:197-201.
4. Adekanmi O.K., Oluwatooyin O.F., Yemisi A.A. Influence of processing techniques on the nutrients and antinutrients of tigernut (Cyperus esculentus L.). World J. Dairy Food Sci. 2009, 4:88-93.
5. AOAC, 2002. Official methods of analysis (17th ed.). Association of Official Analytical Chemists, Arlington, V.A.
6. Arafat S.M., Gaafar A.M., Basuny A.M., Nassef S.L. Chufa Tubers (Cyperus esculentus L.): as a new source of food. World Appl. Sci. J. 2009, 7:151-156.
7. Bernardino-Nicanor A., Scilingo A.A., Añón M.C., Dávila-Ortíz G. Guava seed storage protein: fractionation and characterization. LWT - Food Sci. Technol. 2006, 39:902-910.
8. Borges O., Gonçalves B., de Carvalho J.L.S., Correia P., Silva A.P. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal. Food Chem. 2008, 106:976-984.
9. Bosch L., Alegría-Torán A., Farré-Rovifa R. RP-HPLC determination of tiger nut and orgeat amino acid contents. Food Sci. Technol. Int. 2005, 11:33-40.
10. CESNID, 2003. Tablas de composición de alimentos del CESNID. Mc- Graw-Hill - Interamericana y Edicions Universitat de Barcelona, Barcelona.
11. Chinma C.E., Adewuyi O., Abu J.O. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res. Int. 2009, 42:1004-1009.
12. Chukwuma E.R., Obioma N., Christopher O.I. The phytochemical composition and some biochemical effects of Nigerian tigernut (Cyperus esculentus L.) tuber. Pak. J. Nutr. 2010, 9:709-715.
13. Coşkuner Y., Ercan R., Karababa E., Nazlican A.N. Physical and chemical properties of chufa (Cyperus esculentus L) tubers grown in the Çukurova region of Turkey. J. Sci. Food Agric. 2002, 82:625-631.
14. Djomdi, Ejoh R., Ndjouenkeu R. Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers. J. Food Eng. 2008, 78:546-550.
15. Dubois V., Breton S., Linder M., Fanni J., Parmentier M. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur. J. Lipid Sci. Technol. 2007, 109:710-732.
16. Ejoh R., Ndjouenkeu R. Soaking behaviour and milky extraction performance of tiger nut (Cyperus esculentus) tubers. J. Food Eng. 2007, 78:546-550.
17. Ejoh R.A., Ndjouenkeu R. Characteristics of tigernut (Cyperus esculentus) tubers and their performance in the production of a milky drink. J. Food Process. Preserv. 2006, 30:145-163.
18. Galliard T. The enzymic deacylation of phospholipids and galactolipids in plants. Purification and properties of a lipolytic acyl-hydrolase from potato tubers. Biochem. J. 1971, 121:379-390.
19. Goristein S., Yamagata S., Hadziyev D. Electrophoretic separation of proteins and their amino acid composition in raw and processed potatoes. J. Food Biochem. 1988, 12:37-50.
20. Haug W., Lantzsch H.J. Sensitive method for the rapid determination of phytate in cereals and cereal products. J. Sci. Food Agric. 1983, 34:1423-1426.
21. Hou W.C., Lee M.H., Chen H.J., Liang W.L., Han C.H., Liu Y.W., Lin Y.H. Antioxidant activities of dioscorin, the storage protein of yam (Dioscorea batatas Decne) tuber. J. Agric. Food Chem. 2001, 49:4956-4960.
22. Hunter J.E. Studies on effects of dietary fatty acids as related to their position on triglycerides. Lipids 2001, 36:655-668.
23. ISO, 1988. Sorghum. Determination of tannin content. International Organization for Standardization, ISO 9648, 1988.
24. Kim M., No S., Yoon S.H. Stereospecific analysis of fatty acid composition of chufa (Cyperus esculentus L.) Tuber Oil. J. Am. Oil Chem. Soc. 2007, 84:1079-1080.
25. Laemmly U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
26. Linssen J.P.H., Kielman G.M., Cozijnsen J.L., Pilnik W. Comparison of chufa and olive oils. Food Chem. 1988, 28:279-285.
27. Lombardo S., Pandino G., Mauromicale G. Nutritional and sensory characteristics of "early" potato cultivars under organic and conventional cultivation systems. Food Chem. 2012, 133:1249-1254.
28. Lopéz-Cortés I., Salazar-García D.C., Malheiro R., Guardiola V., Pereira J.A. Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition. Ind. Crops Prod. 2013, 51:19-25.
29. Maeshima M., Sasaki T., Asahi T. Characterization of major proteins in sweet potato tuberous roots 1985, 24:1899-1902.
30. Maives, H.A., Oliveira, D.C. DE, Bernardo, C., Müller, C.M.D.O., Amante, E.R., 2012. Microscopy and texture of raw and cooked cassava (Manihot Esculenta Crantz) roots. J. Texture Stud. 43, 164-173.
31. Monte-Neshich D.C., Rocha T.L., Guimarães R.L., Santana E.F., Loureiro M.E., Valle M., Grossi de Sá M.F. Characterization and spatial localization of the major globulin families of taro (Colocasia esculenta L. Schott) tubers. Plant Sci. 1995, 112:149-159.
32. Morell J., Barber S. Chufa y horchata: características físicas, químicas y nutritivas. C.S.I.C. Instituto de Agroquímica y Tecnología de Alimentos 1983, España, Valencia.
33. Nagai T., Nagashima T. Functional properties of dioscorin, a soluble viscous protein from Japanese yam (Dioscorea opposita thunb.) tuber mucilage Tororo. Z. Naturforsch. C. 2006, 61:792-798.
34. Okafor, J.N.C., Mordi, J.I., Ozumba, A.U., Solomon, H.M., Olatunji, I., 2003. Preliminary studies on the characterization of contaminants in tigernut (yellow variety). In: Conference., P.P. of 27th A.N.I. of F.S. and T. (Ed.), Nigeria Institute of Food Science and Technology.
35. Oladele A., Aina J. Chemical composition and functional properties of flour produced from two varieties of tiger nut (Cyperus esculentus). Afr. J. Biotechnol. 2007, 6:2473-2476.
36. Osborne, T.B., 1924. The Vegetable Proteins (2nd ed). New York.
37. Park W.D., Blackwood C., Mignery G.A., Hermodson M.A., Lister R.M. Analysis of the heterogeneity of the 40,000 molecular weight tuber glycoprotein of potatoes by immunological methods and by NH2-terminal sequence analysis. Plant Physiol. 1983, 71:156-160.
38. Racusen D., Foote M. A Major soluble glycoprotein of potato tubers. J. Food Biochem. 1980, 4:43-52.
39. Sánchez-Zapata E., Fernández-López J., Angel Pérez-Alvarez J. Tiger nut (Cyperus esculentus) commercialization: health aspects, composition properties, and food applications. Compr. Rev. Food Sci. Food Saf. 2012, 11:366-377.
40. Sánchez-Zapata E., Fuentes-Zaragoza E., Viuda-Martos M., Fernández-López J., Sendra E., Sayas E., Pérez-Alvarez J.A. Reclaim of the by-products from "Horchata" elaboration process. Food Bioprocess Technol. 2010, 5:954-963.
41. Scher C.F., de Oliveira Rios A., Noreña C.P.Z. Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations. Int. J. Food Sci. Technol. 2009, 44:2169-2175.
42. Shewry P.R. Tuber storage proteins. Ann. Bot. 2003, 91:755-769.
43. Tigernuts Traders, 2014. Last accessed April, 2014. http://www.tigernuts.com/.
44. Valls C., Díaz A., Torija M.E. Mineral elements in the tbers of Cyperus esculentus (chufa). An. Bromatol. 1980, 32:139-144.
45. Van Koningsveld G.A., Walstra P., Gruppen H., Wijngaards G., van Boekel M.A.J.S., Voragen A.G.J. Formation and stability of foam made with various potato protein preparations. J. Agric. Food Chem. 2002, 50:7651-7659.
46. Van Koningsveld G.A., Walstra P., Voragen A.G.J., Kuijpers I.J., van Boekel M.A.J.S., Gruppen H. Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions. J. Agric. Food Chem. 2006, 54:6419-6427.
47. Waglay A., Karboune S., Alli I. Potato protein isolates: recovery and characterization of their properties. Food Chem. 2014, 142:373-382.
48. Walter A.M., Collins W.W., Purcell A.E. Sweet potato protein: a review. J. Agric. Food Chem. 1984, 32:659-699.
49. Yao P.L., Hwang M.J., Chen Y.M., Yeh K.W. Site-directed mutagenesis evidence for a negatively charged trypsin inhibitory loop in sweet potato sporamin. FEBS Lett. 2001, 496:134-138.
50. Yeboah S.O., Mitei Y.C., Ngila J.C., Wessjohann L., Schmidt J. Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentum, and asiato, Pachira insignis, from Ghana. Food Res. Int. 2012, 47:259-266.
51. Yeh K., Chen J., Lin M., Chen Y., Lin C. Functional activity of sporamin from sweet potato (Ipomoea batatas Lam.): a tuber storage protein with trypsin inhibitory activity. Plant Mol. Biol. 1997, 33:565-570.