Nutritional Quality of Protein in the Leaves of Eleven Asphodeline Species (Liliaceae) from Turkey

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dc.contributor.authorZengin, Gökhan
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorGiron-Calle, Julio
dc.contributor.authorAlaiz, Manuel
dc.contributor.authorVioque, Javier
dc.date.accessioned2020-03-26T18:30:57Z
dc.date.available2020-03-26T18:30:57Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe nutritional quality of the protein in the leaves of 11 Asphodeline (Liliaceae) species was investigated by the determination of the amino acid composition and calculation of several nutritional parameters. The average protein content was 4.7% and ranged from 2.5% in Asphodeline damascena ssp. rugosa to 8.2% in A. turcica. The most abundant essential amino acids were Thr (5.7%), Val (6.0%), Ile (4.7%), and Trp (2.1%). The amino acid composition of Asphodeline peshmeniana was well equilibrated according to Food and Agriculture Organisation standards, but Lys and sulphur amino acids were at limiting concentrations in all the other taxa. Determination of the protein efficiency ratio and biological value revealed that the protein in the leaves of Asphodeline species is of high nutritional quality. Hence, the Asphodeline leaves that are typically used in Turkey for the preparation of salads, represent a good source of protein with high levels of several essential amino acids and a good nutritional value. Analysis of the similarity based on the amino acid composition indicated the existence of different clusters that are consistent with the taxonomical classification, area of distribution, and morphological similarities of the Asphodeline species. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipJunta de Andalucia (Spain)Junta de Andaluciaen_US
dc.description.sponsorshipThis work was carried out with the financial support of Junta de Andalucia (Spain) to the Laboratory of Bioactive and Functional Components of Plant Products (Instituto de la Grasa, CSIC). Thanks are due to Maria Dolores Garcia-Contreras for technical assistance.en_US
dc.identifier.citationZengin, G., Aktümsek, A., Güler, G. Ö., Çakmak, Y. S., Giron-Calle, J., Alaiz, M., Vioque, J., (2012). Nutritional Quality of Protein in the Leaves of Eleven Asphodeline Species (Liliaceae) from Turkey. Food Chemistry, 135(3), 1360-1364. http://dx.doi.org/10.1016/j.foodchem.2012.05.084
dc.identifier.doi10.1016/j.foodchem.2012.05.084en_US
dc.identifier.endpage1364en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issue3en_US
dc.identifier.pmid22953866en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1360en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2012.05.084
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28265
dc.identifier.volume135en_US
dc.identifier.wosWOS:000310396700070en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorZengin, Gökhan
dc.institutionauthorAktümsek, Abdurrahman
dc.institutionauthorGüler, Gökalp Özmen
dc.institutionauthorÇakmak, Yavuz Selim
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAsphodelineen_US
dc.subjectLeaf proteinen_US
dc.subjectAmino acidsen_US
dc.subjectNutritional qualityen_US
dc.titleNutritional Quality of Protein in the Leaves of Eleven Asphodeline Species (Liliaceae) from Turkeyen_US
dc.typeArticleen_US

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