A Reliable Methodology for Quantitative Extraction of Fruit and Vegetable Physiological Amino Acids and Their Subsequent Analysis with Commonly Available HPLC Systems

Wayne W. Fish

Wes Watkins Agricultural Research Laboratory, USDA-ARS, Lane, USA..

DOI: 10.4236/fns.2012.36115                

Abstract

Many of the extraction and amino acid analysis methodologies currently employed do not provide complete analysis of all the physiological amino acids and biogenic amines. Extraction procedures frequently employ dilute acid which partially converts gln and asn to glu and asp. A commonly used pre-column derivatizing agent, o-phthalaldehyde, does not react with the imino acids, pro and hydroxypro. The purpose of this investigation was to integrate extraction and analysis procedures into a reliable method for measuring the complete physiological amino acid profiles of fruit and vegetables using HPLC instrumentation commonly available to most laboratories. Water extraction of ground, frozen-thawed tissues effected complete recovery of the physiological amino acids as demonstrated by spiking experiments and tissue combination experiments. HPLC of dabsyl derivatives of the free amino acids allowed their quantification in a selection of fruit and vegetables. Physiological amino acid levels were determined for peach, apple, potato, onion, tomato, bell pepper, broccoli, and seven types of cucurbits. The coefficient of variation for estimation of an amino acid level generally fell in the range of 5% to 7%. Because of marked variability in physiological amino acid content as a result of growing conditions, cultural practices, and inherent cultivar differences, comparisons of results with literature values were not possible.

Keywords

Citrullus lanatus; Cucumis melo; Cucurbita pepo; Cucumis sativus; Cucurbita foetidissima; Brassica oleracea; Allium cepa; Prunus persica; Capiscum annum; Solanum tuberosum; Solanum lycopersicum; Malus domes-tica; HPLC; Free Amino Acids

Conflicts of Interest

The authors declare no conflicts of interest.

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