title: Determination of amino acid contents of manketti seeds (Schinziophyton rautanenii) by pre-column derivatisation with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and RP-HPLC.
abstract: 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 4.77 g leucine and 12.34 g arginine/100 g of defatted seed kernel flour. Methionine and proline were the least abundant essential and non-essential amino acids to with 0.23 g methionine and 0.36 g proline/100 g 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 (0.0025-0.20 mM), 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 6.80-157 mg/100 g and 22.7-523 mg/100 g kernel flour, respectively.
authors.affiliation: Department of Chemistry, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa.
authors.forename: Luke
authors.initials: L
authors.lastname: Gwatidzo
authors.forename: Ben M
authors.initials: BM
authors.lastname: Botha
authors.forename: Rob I
authors.initials: RI
authors.lastname: McCrindle
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000634:Aminoquinolines / Q000737:chemistry; D002219:Carbamates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D019665:Euphorbiaceae / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*
chemical_list: C078178:6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; D000596:Amino Acids; D000634:Aminoquinolines; D002219:Carbamates; D010936:Plant Extracts
keywords: 6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate; Amino acids; Defatted kernel flour; Manketti; Press cake; RP-HPLC