Mottaghi, M.; Meyer, T.K.; Tieman, R.J.; Denkenberger, D.; Pearce, J.M. Yield and Toxin Analysis of Leaf Protein Concentrate from Common North American Coniferous Trees. Biomass2023, 3, 163-187.
Mottaghi, M.; Meyer, T.K.; Tieman, R.J.; Denkenberger, D.; Pearce, J.M. Yield and Toxin Analysis of Leaf Protein Concentrate from Common North American Coniferous Trees. Biomass 2023, 3, 163-187.
Mottaghi, M.; Meyer, T.K.; Tieman, R.J.; Denkenberger, D.; Pearce, J.M. Yield and Toxin Analysis of Leaf Protein Concentrate from Common North American Coniferous Trees. Biomass2023, 3, 163-187.
Mottaghi, M.; Meyer, T.K.; Tieman, R.J.; Denkenberger, D.; Pearce, J.M. Yield and Toxin Analysis of Leaf Protein Concentrate from Common North American Coniferous Trees. Biomass 2023, 3, 163-187.
Abstract
In the event of an abrupt sunlight reduction scenario there is a time window that occurs between when food stores would likely run out for many countries (~6 months or less) and ~1 year when resilient foods are scaled up. A promising temporary resilient food is leaf protein concentrate (LPC). Although it is possible to extract LPC from tree biomass (e.g. leaves and needles), neither the yields nor the toxicity of the protein concentrates for humans from the most common tree species has been widely investigated. To help fill this knowledge gap, this study uses high-resolution mass spectrometry and an open source toolchain for non-targeted screening of toxins on five common North American coniferous species: Western Cedar, Douglas Fir, Ponderosa Pine, Western Hemlock, and Lodgepole Pine. The yields for LPC extraction from the conifers ranged from 1% to 7.5%. The toxicity screenings confirm that these trees may contain toxins that can be consumed in small amounts and additional studies including measuring the quantity of each toxin are needed. The results indicate that LPC is a promising candidate to be used as resilient food, but future work is needed before LPCs from conifers can be used as a wide-scale human food.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
