Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Abstract In Turkey and several Middle East countries' people consume “leblebi” which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed.

Chemical composition and radical scavenging activity of melanin from Auricularia auricula fruiting bodies

Melanin extracted from Auricularia auricula fruiting bodies (AAFB) was examined by element analyzer, amino acid analyzer, inductively coupled plasma-optical emission spectrometry. Elemental composition analysis revealed that main component of AAFB melanin was pheomelanin. Amino acid analysis showed that 16 amino acids were found in AAFB melanin and total amino acid content was 321. 63 mg/g. There were 13 detectable metal elements in AAFB melanin, which was rich in Ca, Fe, Cu and Zn. In addition, AAFB melanin exhibited stronger scavenging activities on 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical, superoxide radical and hydroxyl radical with IC50 values of 0.18, 0.59 and 0.34 mg/mL, respectively. These results indicated that AAFB melanin might be potentially used as a natural antioxidant.

Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China

Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4.48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic acid (above 2 g/100 g), followed by histidine, phenylalanine, lysine, arginine, cysteine, leucine, tryptophan, serine, glycine, methionine, threonine and tyrosine (0.8-2 g/100 g). The contents of proline, alanine, valine and isoleucine were less than 0.8 g/100 g. The fatty acid profile showed that linoleic acid, palmitic acid, oleic acid, stearic acid and linolenic acid (above 0.55 g/100 g) as the most abundant fatty acids followed lauric acid, arachidic acid, gondoic acid and behenic acid (0.03-0.15 g/100 g). Analyses of mineral content indicated that the most abundant mineral was potassium, followed by magnesium, calcium, iron, zinc, sodium and manganese. The nutritional composition of hot pepper seeds suggested that they could be regarded as good sources of food ingredients and as new sources of edible oils.