AMINO ACID COMPOSITION OF ARTICHOKE INFLORESCENCE
DOI:
https://doi.org/10.11603/2312-0967.2017.3.8123Keywords:
artichoke, non-essential amino acids, essential amino acids, high-performance liquid chromatography.Abstract
The aim of the work. Amino acids comprise one of the important components of biologically active compounds in plants. Amino acids are present in plants in highly digestible complexes and in biologically available concentrations for the human body which provides higher bioavailability and physiological activity comparing to synthetic analogues. Thus, the purpose of current work was to study the amino acid composition of artichoke inflorescences.
Materials and Methods. Free and bound amino acids were analyzed using the high-performance liquid chromatography (HPLC) method. The chromatographic separation was carried out by the eans of liquid chromatograph Agilent 1200 (Agilent technologies,USA). The amino acids were identified by comparing retention time with the mixture of amino acids’ standard samples.
Results and Discussion. 13 free and 14 bound amino acids were identified and quantified in artichoke inflorescences by the means of HPLC. As the results of the experiments have shown, proline (2.21 %) and aspartic acid (1.23 %) dominated among the free amino acids, while aspartic acid (14.44 %) and glutamic acid (5.22 %) were accumulated in high amounts in bound state.
Conclusions. The amino acid composition of artichoke inflorescences was studied using the HPLC technique.
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