Free amino acid analysis in natural matrices

• Type: Chapter or Part of a Book
• Date: 2011

Authors

Lopes, G (Author) Other; Valentao, P (Author) FFUP; Andrade, PB (Author) FFUP

Book

Title: Arginine amino acid

ISBN: 9781617619816

Indexing

ISI Web of Knowledge

Scopus - 0 Citations

Scientific classification

FOS: Natural sciences

CORDIS: Natural sciences

Other information

Authenticus ID: P-008-YTJ

Abstract (EN): Amino acids constitute a class of biologically active compounds found either in the free form or as linear chains in peptides and proteins. In addition to their primary function as protein components, they have several biological roles, being important as neurotransmitters, hormones, precursors of complex nitrogen containing molecules and as metabolic intermediates. Amino acids are molecules containing an amine group, a carboxylic acid group and a side chain that varies between different amino acids. There are 20 amino acids commonly found in proteins, which are classified depending on the polarity of the side chain. According to this criterion they can be non-polar and neutral, polar and neutral, acidic or basic. In plants they are also involved in secondary metabolism, namely in the biosynthesis of phenolic compounds, glucosinolates, cyanogenic heterosides and alkaloids. The amino acids composition is a reliable indicator of the nutritional value of matrices used for human consumption, but also a useful tool in natural products authenticity. In this work we provide an overview on the application of HPLC-UV-vis and GC-FID analysis on the determination of the amino acids profile of several natural matrices: wild edible mushroom species, Brassica oleracea var. costata, Catharanthus roseus, Cydonia oblonga and red wine inoculated with different Dekkera bruxellensis strains. The influence of different factors, such as the collection date, geographical origin and vegetal tissue, in the amino acids composition of the samples are also discussed. © 2011 Nova Science Publishers, Inc. All rights reserved.

Language: English

Type (Professor's evaluation): Scientific