Open AccessAMINO ACID PROFILING IN EDIBLE SHOOTS OF SOME BAMBOO SPECIES BY USING RP-UHPLC AND THEIR THERAPEUTICAL ASPECTS
Author(s) -
Kanchan Rana,
Nirmala Chongtham,
Madho Singh Bisht,
Ajay Patial,
Savita Verma Attri
Publication year - 2021
Publication title -
asian journal of pharmaceutical and clinical research
Language(s) - English
Resource type - Journals
eISSN - 2455-3891
pISSN - 0974-2441
DOI - 10.22159/ajpcr.2021.v14i10.42606
Subject(s) - amino acid , bamboo shoot , phyllostachys , phyllostachys edulis , shoot , essential amino acid , chromatography , derivatization , chemistry , high performance liquid chromatography , biology , botany , bamboo , biochemistry , organic chemistry , raw material
Objective: This study was conducted to assess the amino acid profiles of edible shoots of five species of bamboos growing in various geographical regions of India.Methods: Qualitative and quantitative estimation of free amino acids was done by Reverse Phase-Ultra High Performance Liquid Chromatography (RP-UHPLC). Separation of amino acids was carried out using Zorbax eclipse plus C18 Reverse Phase (1.8 μm), 50 mm × 2.1 mm column on quaternary UHPLC system using modified gradient elution. Derivatization was done by using auto-sampler Agilent’s 1290 infinity. Data assortment and processing were accomplished by using Open Lab Chromatography Data System EZchrome edition, version A.04.06 (Agilent technologies, USA).Results: In the study, 19 free amino acids were identified, eight essential, five conditionally essential, and six non-essential amino acids (EAA). The principal amino acids were tyrosine (29.41–74.64 μg/mg d.w.) and asparagine (12.81–111.04 μg/mg d.w.). The amount of EAAs ranged from 0.46 to 21.11 μg/mg d.w. For the 1st time, taurine and ornithine are reported in bamboo shoots. The analysis exhibited significant variation (p<0.05) in free amino acids content among the five studied species. Of the five species, Phyllostachys mannii was best compared to the other species in amino acid content.Conclusion: Results showed superior amino acid composition of bamboo shoots that can be utilized to improve nutritional value of functional foods. Amino acids have various health and therapeutic properties can contribute to the basis for further expansion of these bamboos and imminent potential in applications of food and pharmaceuticals.