Volume 10, Issue 2 (6-2014)
HSR 2014, 10(2): 286-294 |
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Fatheme Samadanian, Mahmood Yahaii, Akbar Hassanzadeh, Mohammad Hassan Entezari, Leili Moohebat, Fariborz Momenbeik. Comparison of essential amino acid in Rices consumed in Isfahan. HSR 2014; 10 (2) :286-294
URL: http://hsr.mui.ac.ir/article-1-700-en.html
URL: http://hsr.mui.ac.ir/article-1-700-en.html
Fatheme Samadanian 
1, Mahmood Yahaii2 , Akbar Hassanzadeh3 , Mohammad Hassan Entezari4 , Leili Moohebat5 , Fariborz Momenbeik6
1, Mahmood Yahaii2 , Akbar Hassanzadeh3 , Mohammad Hassan Entezari4 , Leili Moohebat5 , Fariborz Momenbeik6
1- MSc, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
2- Nutrition and Food Sciences School, Isfahan University of Medical Sciences, Isfahan, Iran.
3- Food Security Research Center & Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
4- Food Security Research Center & Department of Clinical Nutrition, Nutrition and Food Sciences School, Isfahan University of Medical Sciences, Isfahan, Iran. (Corresponding Author) Email:entezari@hlth.mui.ac.ir
5- Central Laboratory, Medical School, Isfahan University of Medical Sciences, Isfahan, Iran.
6- Department of Chemistry, University of Isfahan, Isfahan, Iran.
2- Nutrition and Food Sciences School, Isfahan University of Medical Sciences, Isfahan, Iran.
3- Food Security Research Center & Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran.
4- Food Security Research Center & Department of Clinical Nutrition, Nutrition and Food Sciences School, Isfahan University of Medical Sciences, Isfahan, Iran. (Corresponding Author) Email:entezari@hlth.mui.ac.ir
5- Central Laboratory, Medical School, Isfahan University of Medical Sciences, Isfahan, Iran.
6- Department of Chemistry, University of Isfahan, Isfahan, Iran.
Abstract: (1013 Views)
Background: protein is an essential component of our body and also we need it as an energy source. The quality of protein is dependent to its amino acids. After bread, rice is our main food and is cultivated in many regions of our country and also we use importing rice. Therefore it is necessary to determine the content of essential amino acids of each kind of rice for calculating their protein quality. Therefore, The aim of this study was to compare the content of essential amino acids in rice named; Thailand, Northern, Lenjani and Indian in Isfahan city.Methods: In this Analytical project we bought 11 samples of each kind of rice in a random manner from main rice sellers, finally 44 samples. Each sample was prepared based on standard method of AOAC NO: 994.12 and we determined essential amino acids by Amino Acid Analyzer.Findings: findings showed that the quantity of all essential amino acids including; Valine, Isoleucine, lysine, Leucine, Threonine, Methionine, Phenylalanine and Histidine were different in Thailand, Northern, Lenjani and Indian rice. (P< 0.01)Conclusion: our results indicate that Lenjani rice is the best source of protein and essential amino acids while Thailand rice was the poorest source, this study can be a start point for introducing an Iranian new and complete food composition table.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2014/06/15 | Published: 2014/06/15
Received: 2020/07/16 | Accepted: 2014/06/15 | Published: 2014/06/15
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