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An Examination of the Free Amino Acids of the Common Onion (Allium cepa) a
Author(s) -
KUON JORGE,
BERNHARD RICHARD A.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00201.x
Subject(s) - chemistry , methionine sulfoxide , valine , phenylalanine , alanine , amino acid , methionine , amino acid synthesis , aspartic acid , cysteine , biochemistry , glycine , lysine , enzyme
SUMMARY Free amino acids in four onion cultivars were studied by two‐dimensional ascending paper chromatography with the following solvents: 1) phenol‐water, 8:2 (v/v), 2) n‐butanol‐acetic acid‐water, 4:1:5 (v/v) (upper layer); and 1) sec butanol–tert butanol‐methylethyl ketone–water, 4:4:8:5 (v/v), 2) n ‐butanol–acetic acid‐water, 4:1:5 (v/v) (upper layer). The amino compounds identified in the extracts were: glutathione, aspartic acid, cysteine, cystine, glutamic acid, serine, canavanine, asparagine, glycine, arginine, lysine, threonine, tyrosine, methionine sulfoxide, alanine, dihydro‐alliine, S‐methyl cysteine, tryptophan, methionine, valine, phenylalanine, and mixed leuycines. Suspected as present was α‐L‐glutamyl‐S‐[β‐carboxy‐n‐propyI]‐L‐cysteinyl glycine. Densitometry and colorimetry were used to determine the relative approximate amounts of alanine, aspartic acid, arginine, glutamic acid, glycine, leucines, lysine, methionine sulfoxide, phenylalanine, serine, S‐methyl cysteine, threonine, tyrosine, and valine. The more abundant amino acids were: arginine, glutamic acid, phenylalanine, leucines, tyrosine, lysine, and methionine sulfoxide.