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Determination of amino acid contents of manketti seeds (Schinziophyton rautanenii) by pre-column derivatisation with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and RP-HPLC
- Gwatidzo, Luke, Botha, Ben M., McCrindle, Rob I.
- Food chemistry 2013 v.141 no.3 pp. 2163-2169
- derivatization, sandy soils, flour, reversed-phase high performance liquid chromatography, Schinziophyton rautanenii, detection limit, wild plants, proline, crude protein, seeds, arginine, amino acid composition, proteins, leucine, essential amino acids, nutrition, nutritive value, methionine, oilseed cakes, Southern Africa
- Defatted kernel flour from manketti seed kernels (Schinziophyton rautanenii) is an underutilised natural product. The plant grows in the wild, on sandy soils little used for agriculture in Southern Africa. The kernels are rich in protein and have a great potential for improving nutrition. The protein content and amino acid profile of manketti seed kernel were studied, using a new analytical method, in order to evaluate the nutritional value. The crude protein content of the press cake and defatted kernel flour was 29.0% and 67.5%, respectively. Leucine and arginine were found to be the most abundant essential and non-essential amino acids, respectively. The seed kernel contained 4.77g leucine and 12.34g arginine/100g of defatted seed kernel flour. Methionine and proline were the least abundant essential and non-essential amino acids to with 0.23g methionine and 0.36g proline/100g of defatted seed kernel flour, respectively. Validation of the pre-column derivatisation procedure with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) for the determination of amino acids was carried out. The analytical parameters were determined: linearity (0.0025–0.20mM), accuracy of the derivatisation procedure: 86.7–109.8%, precision (method: 0.72–5.04%, instrumental: 0.14–1.88% and derivatisation: 0.15–2.94% and 0.41–4.32% for intraday and interday, respectively). Limits of detection and quantification were 6.80–157mg/100g and 22.7–523mg/100g kernel flour, respectively.