Journal article
Non-protein amino acids in Australian acacia seed: Implications for food security and recommended processing methods to reduce djenkolic acid
Food Chemistry, Vol.179, pp.109-115
2015
Abstract
Seed of Australian acacia species, Acacia colei, Acacia elecantha, Acacia torulosa, Acacia turmida and Acacia saligna, were analysed for the presence of toxic non-protein amino acids and the levels of essential amino acids. Amines were derivatised with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate before analysis using liquid chromatography electrospray ionisation triple quadrupole mass spectrometry (LC-ESI-QQQ-MS). Multiple reaction monitoring (MRM) with optimised transitions and collision energies for each analyte were employed. The known nephrotoxic compound djenkolic acid was found to be present at elevated levels in all species tested. The lowest levels were in A. colei (0.49% w/w) and the highest in A. saligna (1.85% w/w). Observed levels of djenkolic acid are comparable to measured and reported levels found in the djenkol bean. Subsequent testing of seed processing methods showed djenkolic acid levels can be significantly reduced by over 90% by dry roasting at 180 °C rendering the seed safe for human consumption.
Details
- Title
- Non-protein amino acids in Australian acacia seed: Implications for food security and recommended processing methods to reduce djenkolic acid
- Authors/Creators
- B.A. Boughton (Author/Creator) - The University of MelbourneP. Reddy (Author/Creator) - The University of MelbourneM.P. Boland (Author/Creator) - Charles Darwin UniversityU. Roessner (Author/Creator) - The University of MelbourneP. Yates (Author/Creator) - Charles Darwin University
- Publication Details
- Food Chemistry, Vol.179, pp.109-115
- Publisher
- Elsevier
- Identifiers
- 991005543159907891
- Copyright
- © 2015 Elsevier Ltd
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Journal article
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.85 Food Science & Technology
- 3.85.1711 Legume Nutritional Biochemistry
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
- ESI research areas
- Agricultural Sciences