Precolumn phenylisothiocyanate derivatization and liquid chromatography of free amino acids in biological samples

Hagen, Steven R.; Augustin, Jorg; Grings, E. E.; Tassinari, P.

doi:10.1016/0308-8146(93)90127-2

Cited by 80 publications

(53 citation statements)

References 11 publications

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“…The quantification of fatty acids was conducted according to AOAC methodology (Horwitz, 2005). Concerning amino acids analysis of different fish meals, the methodology described by White, Hart, and Fry (1986) and Hagen, Frost and Augustin (1989) was employed.…”

Section: Methodsmentioning

confidence: 99%

<b>Formulation of fish waste meal for human nutrition

et al. 2017

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ABSTRACT. This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg ). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron.Keywords: waste reuse, Nile tilapia, salmon, tuna, sardine.Elaboração de farinhas de resíduos do beneficiamento de peixes para alimentação humana RESUMO. Este estudo objetivou elaborar e caracterizar farinhas de resíduos do beneficiamento da tilápia, atum, salmão e sardinha para consumo humano. Carcaças de tilápia e salmão, troncos de atum sem nadadeiras e caudas de sardinha foram cozidas, prensadas, moídas e desidratadas, resultando nas farinhas. Maior proteína (83,28%) e menor matéria mineral (5,31%) foram observados na farinha de atum. Farinha de salmão apresentou maior teor de lipídeos (18,81%) e a de sardinha, menor teor (3,98%). Farinha de tilápia apresentou maior matéria mineral (37,66%), cálcio (9,37%) e fósforo (6,08%). Observou-se maior teor de ferro nas farinhas de sardinha e atum (121,95 e 106,38 mg kg ). No perfil de aminoácidos, o ácido glutâmico apareceu em maior proporção em todas as farinhas, seguido pela lisina, leucina, glicina e ácido aspártico. Todas as farinhas apresentaram alto valor biológico e nutricional, sendo boa fonte de cálcio, fósforo e ferro.Palavras-chave: aproveitamento de resíduos, tilápia-do-Nilo, salmão, atum, sardinha.

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Section: Methodsmentioning

confidence: 99%

<b>Formulation of fish waste meal for human nutrition

et al. 2017

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“…The total amino acids were verified as described by White et al (1986) and Hagen et al (1989). The separation and identification of phenylthiocarbamide-amino acid (PTC-AA) derivatives were performed using a high-resolution liquid chromatograph (Shimadzu Corporation, Tokyo, Japan) equipped with a Phenomenex-Luna C18 reverse phase column (250 × 4.6 mm, 5 µm; Phenomenex Inc., Torrance, USA).…”

Section: Protein Qualitymentioning

confidence: 99%

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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“…Samples were hydrolyzed with HCl 6 mol/L with phenol for 24 h to obtain free amino acids. These free amino acids were derivatized with phenylisothiocyanate (PITC), as proposed by Hagen, Frost and Augustin (1989). The derivatives were separated on HPLC unit, using a reverse-phase C18 (250 × 4.6 mm; 5 µm particle size) column.…”

Section: Amino Acid Compositionmentioning

confidence: 99%