Evaluation of chemical composition of some Silphium L. species seeds as alternative foodstuff raw materials.

摘要

The composition of seeds of 3 Silphium spp. (S. perfoliatum, S. trifoliatum and S. integrifolium; members of the Asteraceae) was assessed to help evaluate the potential use of the seeds in the food industry. Seeds contained (relative to DM): up to 33.5% protein, up to 24.1% fat, up to 9.58% water-soluble sugars, up to 25.4% cellulose and up to 6.8% ash. Mean energy contents of the raw seeds ranged from 1076 (S. trifoliatum) to approx. 1530 kJ/100 g DM (S. perfoliatum). Levels of minerals, considered one of the most important traits affecting their nutritional value, were: K, 1.6-1.8 g/100 g DM; Ca, 1.0-2.1 g/100 g DM; Mg, 651-672 mg/100 g DM; Fe, 28-38 mg/100 g DM. Glutamic acid and leucine were the dominant amino acids in Silphium spp. seed proteins, accounting for up to 23 and 7.76% of totals, respectively. An analysis of lipid fractions showed that linoleic (44.4%) and oleic (13.2%) acids were the main fatty acid components of oils produced from these seeds. S. perfoliatum was the highest yielding plant, with about 185 g seeds from a single plant, on average. Overall, it is concluded that the composition of these seeds demonstrates a good potential for use in the food industry, possibly in breakfast foods or bakery items, or use as oilseeds.