Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species

Gedi, Mohamed A. and Briars, Rhianna and Yuseli, Felius and Zainol, Noorazwani and Darwish, Randa and Salter, Andrew M. and Gray, David A. (2017) Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species. Journal of Food Science and Technology . ISSN 0975-8402

[img] PDF - Repository staff only until 8 July 2018. - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
Download (2MB)

Abstract

A study of the literature indicates that chloroplasts synthesise a range of molecules, many of which have nutritional value for humans, but as yet no one has established the nutritional credentials of chloroplasts recovered from plant cells. Chloroplast-rich-fractions (CRFs) were prepared from green plant species and the macro- and micronutrient composition compared with the whole leaf materials (WLMs). The results indicated that, on a dry weight basis, CRF material from a range of green biomass was enriched in lipids and proteins, and in a range of micronutrients compared with the WLM. Vitamins E, pro-vitamin A, and lutein were all greater in CRF preparations. Of the minerals, iron was most notably concentrated in CRF. Spinach CRFs possessed the highest α-tocopherol (62 mg 100 g-1 , dry weight (DW)), β-carotene (336 mg 100 g- 1 DW) and lutein (341 mg 100 g-1 DW) contents, whilst grass CRFs had the highest concentration of alpha-linolenic acid (ALA) (69.5 mg g-1). The higher concentrations of α-tocopherol, β-carotene, lutein, ALA and trace minerals (Fe and Mn) in CRFs suggest their potential use as concentrated ingredients in food formulations deficient in these nutrients.

Item Type: Article
Additional Information: The final publication is available at Springer via http://dx.doi.org/10.1007/s13197-017-2711-8
Keywords: Chloroplasts, Beta-carotene, Lutein, Alpha-tocopherol, Alpha-Linolenic acid, Iron
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1007/s13197-017-2711-8
Depositing User: Gray, David
Date Deposited: 30 Jun 2017 08:18
Last Modified: 28 Jul 2017 07:31
URI: http://eprints.nottingham.ac.uk/id/eprint/43836

Actions (Archive Staff Only)

Edit View Edit View