Abstract
Background: Plants have long been considered as a source of easily digestible forms of amino acids in combination with other biologically active compounds. Objectives: The aim of our research was to study the amino acid composition of the roots, leaves, and silk of Zea mays. Materials and Methods: The qualitative composition and the quantitative content of the free and the bound amino acids have been studied by the methods of paper chromatography and the high-performance liquid chromatography. Results: The content of the bound amino acids is significantly higher than the content of free amino acids in the studied plant material. The presence of 11 free amino acids and 16 bound amino acids has been found after the hydrolysis of aqueous solutions of the roots, leaves, and silk of Z. mays. Cysteine dominates quantitatively among the bound amino acids in all samples. The roots have the lowest amino acid content compared to other samples of raw materials. Conclusions: Results show the availability to use the Z. mays raw material for the production of complex remedies and functional food additives that contain amino acid complexes.
Highlights
Plants have long been considered as a source of digestible forms of amino acids in combination with other biologically active compounds
The confirmation of the presence of amino acids in the raw materials of Z. mays was performed by qualitative reactions to identify amino acids in the studied raw materials
The free amino acids were determined by the method of paper chromatography in water extracts from the roots, silk, and leaves of Z. mays
Summary
Plants have long been considered as a source of digestible forms of amino acids in combination with other biologically active compounds. Objectives: The aim of our research was to study the amino acid composition of the roots, leaves, and silk of Zea mays. Materials and Methods: The qualitative composition and the quantitative content of the free and the bound amino acids have been studied by the methods of paper chromatography and the high‐performance liquid chromatography. Results: The content of the bound amino acids is significantly higher than the content of free amino acids in the studied plant material. The roots have the lowest amino acid content compared to other samples of raw materials. Conclusions: Results show the availability to use the Z. mays raw material for the production of complex remedies and functional food additives that contain amino acid complexes.
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