Chemical properties and nutritional factors of pressed-cake from tea and sacha inchi seeds

摘要

A comparative study of pressed-cake made from tea and sacha inchi seeds was performed. Sacha inchi seeds contained the largest amount of protein (62.07%) and tea seeds contained the largest amount of carbohydrates (82.68%). Lysine, leucine, histidine,and phenylalanine were the main essential amino acids. High amounts of unsaturated fats with a number of omega fatty acids (u)-3, co-6, and (u-9) were found in the residue oil following extraction. Both seeds are also good sources of mineral content (potassium, phosphorus, calcium, and magnesium). SDS-PAGE profiles showed that the main proteins had MWs of 35-63 and 11-20 kDa for sacha inchi and tea seeds, respectively, and contained glycoprotein with a MW of 35 kDa. Phytochemical analysis showed that both pressed-cakes are good sources for bioactive compounds with high antioxidant activities. However, anti-nutrients and toxic compounds were found in some content. Therefore, the chemical properties of the pressed-cakes indicate that this by-product ofoil extraction is a good supplement to functional food ingredients.