Download master.pmd 2 - Revista de Chimie

Study on the Influence of Soil and Fertilization
on Amino Acid Content in Oil Linen
GEORGETA POP1, ERSILIA ALEXA1, TIBERIU IANCU1, FLORIN IMBREA1, ADRIAN LAZA1*
Banat’s University of Agricultural Sciences and Veterinary Medicine King Michael I of Romania, Calea Aradului 119, 300645,
Timisoara Romania
Research results on oil linen (Linum usitatissimum L.) point out the importance of this crop not only as an oil
plant but also as a plant with multiple opportunities of diversification. The experiment was set at the
Didactic and Research Station within the Banat’s University of Agricultural Sciences and Veterinary Medicine
King Michael I of Romania from Timisoara. The goal of this paper is to analyse the impact of soil and
fertilization on amino acid content level and structure in oil flax vegetal protein. Cultivar plays a determining
role on the content of amino acids in oil flax vegetal protein: the sum of amino acids ranges between 16.21
and 22.44 g/100 g of grits. Fertilization changes the amount of amino acids: the sum of amino acids ranges
between 17.08 and 23.32 g/100 g of grits. Fertilization also determines changes of the level and structure of
amino acids in oil flax protein.
Keywords: flax seed oil, flax aminoacids, vegetable protein
Amino acids are the building blocks of protein. The amino
acid pattern of linnen protein is similar to that of soybean
protein, which is viewed as one of the most nutritious of
the plant proteins [1,4, 5].
The nutritional value and functional properties of
linnenseed Linum Usitatissimum L. are analyzed. The
protein content in seeds of flax varies from 20-30%. Proteins
of linnenseeds are limited by lysine, but are characterized
by a high coefficient of digestibility (89.6%) and biological
value (77.4%) [1,2,4,5,10,11]. The chemical composition
of linnenseed has identified areas in the study of preventive
and functional properties. PUFA omega-3 family, dietary
fibers and phytoestrogen lignans determine hypolipidemic
and antiatherogenic actions of linnenseed. Flax seeds
under the conditions of storage and processing
technologies are harmless food product [3]. Consumption
of 50 g/day of linnenseed showed no adverse effects in
humans [5,11,12,14,15].
Protein in flax seed oil is easily digestible and it contains
all the amino acids necessary to maintain a strong, healthy
body [6-9,13]. Thus, these substances have a few basic
functions, such as participating in the supply of the
necessary energy for the human body, producing different
enzymes, synthesising different essential hormones,
improving blood circulation and, last but not least,
supporting the development and healing of cells and tissues
[1,4,5]. Amino acids also support vitamins and minerals in
the proper and effective functioning of the body. If there
are no amino acids, the assimilation and use of other
nutrients is hindered [13].
Taking into account all these aspects concerning the
benefits of flax seeds, benefits exploited below their
maximum potential (at least, in Romania), it is imperative
to study a few oil flax cultivars homologated in our country,
the influence of ecological factors, of cultivar and
fertilisation on flax seed composition from the perspective
of flax seed composition and influence on nutrient quality.
Experimental part
Material and methods
The experiment was set at the Didactic and Research
Station within the Banat’s University of Agricultural
Sciences and Veterinary Medicine King Michael I of
Romania from Timisoara. The biological material used in
the experiment consisted in five oil flax cultivars of
Romanian origin: Lirina, Floriana, Florinda, Iunia 96 and
Alexin. The fertilisers used were: N 96P 64 - 400 kg/ha
complex fertilisers 16:16:16 + 100 kg/ha nitrate +
combination of foliar fertilisers made up of: Fertileader
Magical - solution of calcium chloride (12 CaO + 4 MgO)
and Corona K – fertiliser NPK with B-Cu-Fe-Mn-Zn (8-1139+0.1+0.1+0.1+0.1+0.1).
Within the perimeter where we set the experiment, the
soil was a briown molic moderately gleyed one, moderately
decarbonated on medium/coarse fluviatile deposits,
medium clay/medium clay. Weed control was done with
Pantera 40 EC (40 g/L quizalofop-p-tefuryl), Lontrel 300
(300 g/L clopiralid). Harvesting was done upon full maturity
of oil flax plants, the moment where there were almost no
leaves on the stems, 80-90% of the capsules were brown,
and seeds had the colour specific to the cultivar.
Determining amino acids supposed acid hydrolysis in
the presence of HCl 6M, identifying and dosing
chromatographically using the amino acid analysor
DIONEX ICS-3000.
Results and discussions
Chromatographic dosing of amino acids in the five
cultivars both control and fertilised samples shows that
they do not include peaks in such as cystein or glutamic
acid or they appear sporadically in aspartic acid, serine
and leucin (figs. 1-5).
The composition of amino acids in the vegetal protein in
oil flax is influenced by the cultivar. The sum of component
amino acids ranges between 16.21 and 22.44 g/100 g of
grits. The cultivar with the highest content in amino acids
is Lirina. i.e. 22.44 g/100 g of grits. The cultivar Floriana
contains 99.77% of the amino acids found in the cultivar
Lirina, while the cultivar Alexin contains 85.07% and the
cultivar Iunia 96 contains 84.04%. The lowest content in
amino acids was in the cultivar Florinda, i.e. only 72.23% of
the amount of amino acids in the cultivar Lirina (table 1).
Fertilisation is favorable and it induces an increase of
0.88 g/100 g of grits (3.92%) in the cultivar Lirina, with 0.48
g/100 g of grits (2.14%) in the cultivar Floriana, with 0.87 g/
100 g of grits (5.36%) in the cultivar Florinda, with 2.34 g/
* email: [email protected]; Phone:+400747055584
776
http://www.revistadechimie.ro
REV.CHIM.(Bucharest)♦ 68♦No. 4 ♦2017
Fig. 1.
Chromatogrammes of
amino acid dosing in
the Lirina cultivar
a.Control
b.Fertilised
Fig. 2.
Chromatogramme of
amino acid dosing in
thr Floriana cultivar
a.Control
b.Fertilised
Fig. 3. Chromatogramme
of amino acid dosing in
the Florinda cultivar
a.Control
REV.CHIM.(Bucharest)♦68 ♦ No. 4 ♦ 2017
b.Fertilised
http://www.revistadechimie.ro
777
Fig. 4. Chromatogramme
of amino acid dosing in
the Iunia 96
a.Control
b.Fertilised
Fig. 5.
Chromatogrammes of
amino acid dosing in
the Alexin cultivar
a.Control
b.Fertilised
100 g of grits (12.40%) in the cultivar Iunia 96, and with
1.32 g/100 g of grits (6.91%) in the cultivar Alexin.
Among the amino acids determined in the samples
analysed, we noted arginine, lysine, valine, alanine, and
tyrosine.
Arginine is an amino acid important in the support of
liver and cardio-vascular functions that has an
endogeneous-secretagogue action through the
participation to the secretion of some hormones (insulin,
prolactin, somatotropin, etc.) [5,9,12]. Arginine has high
values in both control and fertilised samples. Arginine
content increases considerably after fertilisation: with
93.93% in the Florinda cultivar, with 81.82% in the Lirina
cultivar, with 77.60% in the Iunia 96 cultivar, and with
31.16% in the Alexin cultivar. In the cultivar Floriana, there
was a decrease of arginine content of 23.33% compared
to the control sample (fig. 6).
Valine has wide fluctuations in both control and fertilised
samples [7,8,12]. Thus, there was no valine in the Florinda
cultivar, while it could no longer be traced in the cultivars
Lirina and Floriana after fertilisation. Only in the cultivar
778
Alexin, valine increased with 8.43% after fertilisation (fig.
7).
With lower values determined in control samples, lysine
increased significantly after fertilisation particularly in the
cultivar Lirina - from 0.03 to 2.18 g/100 g of grits (fig. 8).
This amino acid is particularly important because it
ensures a normal level of enzymes, hormones and
antibodies in the body and prevents glycosidation which
makes it necessary in diabetes melitus [6,8,9].
Alanine content (fig. 9) increased considerably after
fertilisation in the cultivar Iunia 96 (with 47.92%), a
moderate increase in the cultivars Lirina and Floriana (with
11.83% and 20%, respectively), and a decrease of 6.17% in
the cultivar Alexin. After fertilisation, in the cultivar Florinda,
there was no alanin.
As for the content of tyrosine (fig. 10), there was an
increase at the level of each cultivar we studied, with the
highest increase in the cultivar Lirina (an increase of 125%).
Alanine and tyrosine are amino acids of particular
importance because they are precursors of most cerebral
neurotransmitters and of tyroid hormones [7-9].
http://www.revistadechimie.ro
REV.CHIM.(Bucharest)♦ 68♦No. 4 ♦2017
Table 1
AMINO ACIDS CONTENT (g/100g) FROM FLAX SEED GRITS
Fig. 6. Arginine content
Fig. 9. Alanine content
Fig. 7. Vanile content
Fig. 10. Tyrosine content
Fig. 8. Lysine content
REV.CHIM.(Bucharest)♦68 ♦ No. 4 ♦ 2017
Conclusions
Analyses presented in this paper show that cultivar plays
a determining role in the structure of the amino acid
composition in vegetal protein in oil linen. Among analysed
cultivars, Lirina has the highest content of amino acids.
Applying fertilisers in oil linen also influences the level and
structure of amino acid content. In some cultivars, the
content of certain amino acids increases considerably,
while in other cultivars, fertilisation determines a significant
http://www.revistadechimie.ro
779
decrease. Arginine is one of the amino acids that, after
fertilisation, increases considerably in four of the five
cultivars we studied.
Research results on oil linen (Linum usitatissimum L.)
point out the importance of this crop not only as an oil plant
but also as a plant with multiple opportunities of
diversification.
References
1.OOMAH D.B., Flaxseed as a functional food source. Journal of the
Science of Food and Agriculture, Volume 81, pp. 889-894, 2001
2.OOMAH D.B., SITTER L., Characteristics of flaxseed hull oil. Food
Chemistry Volume 114, Issue2, pp. 623–628, 2009
3.GUTIÉRREZ C., RUBILAR M., JARA C., VERDUGO M., SINEIRO J.,
SHENE C., Flaxseed and flaxseed cake as a source of compounds for
food industry. Journal of Soil Science and Plant Nutrition, Volume 10,
No. 4, pp. 454 – 463, 2010
4.KATARE C., SAXENA S., AGRAWAL S., PRASAD G.B.K.S, BISEN P.S.,
Flax Seed: A Potential Medicinal Food. Journal of Nutrition & Food
science, Volume 2, Issue 1, 2:120 (2012)
5.GANORKAR, P. M., JAIN, R. K., Flaxseed – a nutritional punch.
International Food Research Journal 20(2), pp. 519-525, 2013
6.KAITHWAS G., MAJUMDAR D.K., Effect of L. usitatissimum (Flaxseed/
Linseed) Fixed Oil against Distinct Phases of Inflammation. Hindawi
Publishing Corporation, Journal ISRN Inflammation, 2013
7. INGLETT G.E., CHEN D., LEE S., Rheological Properties of Barley
and Flaxseed Composites. Food and Nutrition Sciences, Volume 4
No. 1, pp.41-48, 2013
780
8.GOEBEL A.S.B., KNIE U., ABELS C., WOHLRAB J., Dermal targeting
using colloidal carrier systems with linoleic acid, European Journal
of Pharmaceutics and Biopharmaceutics 75, pp. 162–172, 2010
9.IMBREA I. M., RADULOV I., NICOLIN A. L., IMBREA F., Analysis of
macroelements content of some medicinal and aromatic plants using
flame atomic absorption spectrometry (FAAS), Journal Romanian
Biotechnological, Issue: 21, 2016, ISSN: 1224-5984.
10.RUBILAR M., GUTIERREZ C., VERDUGO M., SHENE C., SINEIRO J.,
Flaxseed as a source of functional ingredients. Journal of soil science
and plant nutrition Volume 10 No. 3, pp. 373 – 377, 2010
11.MARTINCHIK A.N., BATURIN A.K., ZUBTSOV V.V., MOLOFEEV V.I.U.,
Nutritional value and functional properties of flaxseed, Vopr Pitan.,
81(3), pp. 4-10, 2012
12.FURST P., STEHLE P., What Are the Essential Elements Needed for
the Determination of Amino Acid Requirements in Humans?. Journal
of Nutrition, 134(6 Suppl):1558S-1565S , 2004
13.KHALESI S., JAMALUDDIN R., Amin Ismail, Effect of Raw and Heated
Flaxseed (Linum usitatissimum L.) On Blood Lipid Profiles in Rats,
International Journal of Applied Science and Technology, Vol. 1 No.4,
84-89, 2011
14.KAMIYA T., Biological Functions and Health Benefits of Amino Acids.
Foods & Food Ingredients Journal of Japan, 206-6, 2002
15.ZHANG Z.S. , WANG L.J, LI D., LI S.J, ÖZKAN N., Characteristics of
Flaxseed Oil from Two Different Flax Plants. International Journal of
Food Properties, 14:6, 1286-1296, 2011
Manuscript received: 29.11.2016
http://www.revistadechimie.ro
REV.CHIM.(Bucharest)♦ 68♦No. 4 ♦2017