Table 2.
Effect of the drying method used on the amino acid profile of broccoli.
| Amino Acids (g/100 g d.m.) |
Drying Method | ||||
|---|---|---|---|---|---|
| VD | CD | IRD | LTVD | FD | |
| Aspartic acid | 2.10 ± 0.39 a | 1.72 ± 0.15 a | 2.08 ± 0.16 a | 1.81 ± 0.31 a | 2.13 ± 0.04 a |
| Glutamic acid | 3.34 ± 0.59 ab | 2.69 ± 0.23 b | 3.29 ± 0.47 ab | 3.95 ± 0.54 a | 3.86 ± 0.30 a |
| Serine | 1.09 ± 0.20 b | 1.06 ± 0.08 b | 1.31 ± 0.11 ab | 1.41 ± 0.16 a | 1.21 ± 0.02 a |
| Glycine | 0.85 ± 0.13 c | 1.07 ± 0.06 b | 1.32 ± 0.10 a | 1.28 ± 0.10 a | 0.42 ± 0.03 d |
| Threonine * | 1.15 ± 0.21 ab | 0.87 ± 0.14 bc | 1.19 ± 0.15 a | 1.03 ± 0.03 ab | 0.73 ± 0.03 c |
| Arginine | 1.29 ± 0.26 bc | 1.10 ± 0.05 c | 1.55 ± 0.14 b | 2.59 ± 0.16 a | 2.47 ± 0.01 a |
| Alanine | 1.53 ± 0.28 a | 1.63 ± 0.13 a | 1.94 ± 0.15 a | 1.65 ± 0.25 a | 0.89 ± 0.10 b |
| Tyrosine | 0.50 ± 0.04 b | 0.50 ± 0.02 b | 0.64 ± 0.08 a | 0.53 ± 0.06 b | 0.48 ± 0.01 b |
| Valine * | 0.99 ± 0.19 ab | 0.88 ± 0.09 b | 1.15 ± 0.06 a | 0.94 ± 0.16 ab | 0.98 ± 0.01 ab |
| Phenylalanine * | 1.55 ± 0.28 ab | 1.37 ± 0.12 ab | 1.62 ± 0.00 a | 1.43 ± 0.32 ab | 1.17 ± 0.11 b |
| Isoleucine * | 1.89 ± 0.29 bc | 2.02 ± 0.19 abc | 2.35 ± 0.17 ab | 2.44 ± 0.31 a | 1.54 ± 0.14 c |
| Leucine * | 0.77 ± 0.12 b | 0.82 ± 0.05 ab | 0.97 ± 0.09 a | 0.90 ± 0.06 ab | 0.79 ± 0.03 b |
| Lysine * | 1.05 ± 0.21 b | 1.17 ± 0.12 ab | 1.35 ± 0.09 ab | 1.45 ± 0.21 a | 1.16 ± 0.08 ab |
| Total EAAs | 7.40 ± 1.29 a | 7.13 ± 0.70 a | 8.63 ± 0.55 a | 8.20 ± 0.87 a | 6.37 ± 0.10 b |
| Total AAs | 18.10 ± 3.19 ab | 16.89 ± 1.43 b | 20.76 ± 1.15 ab | 21.42 ± 2.42 a | 17.82 ± 0.42 ab |
Data are expressed as mean ± standard deviation (n = 3). Significant differences (p < 0.05) are indicated with different superscript letters in the same row. * Essential amino acids (EAAs).