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  • Title: Free amino acid profiling in grain amaranth using LC-MS/MS.
    Author: Nimbalkar MS, Pai SR, Pawar NV, Oulkar D, Dixit GB.
    Journal: Food Chem; 2012 Oct 15; 134(4):2565-9. PubMed ID: 23442725.
    Abstract:
    Reliable and reproducible techniques for identification and quantification of amino acids usually require derivatization. However, techniques such as LC-MS/MS may perhaps sideline the derivatization with significant accuracy. Understanding the interaction between free amino acids and several physiological processes apparently requires that the pool be studied in the seed itself. Data on free amino acid content of grain amaranth is very inadequate. The present analysis revealed a higher concentration of essential amino acids especially Threonine and Tryptophan than non essential amino acids. The study constitutes first report of use of LC-MS/MS method for analysing the free amino acid composition of amaranth grain.
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