Identification and quantification of amino acids in coconut water using high performance thin layer chromatographic method.

Author(s): Sharad Medhe, Kumar Rohit Raj, Abhishek Kardam, M.M.Srivastava

Amino acids are minor compounds present in coconut water but they have pronounced effects on protein quality of foods. Accurate standardized methods for measuring amino acid levels are required to assess the nutritional safety and compositional adequacy of sole source foods and nutritionals. Standard conditions have been optimized based on simulation in Rf values under experimental conditions of nature of mobile phase and saturation time of solvent chamber. The coconut water contains 0.07, 0.03 and 0.05% of aspartic acid, lysine and leucine respectively.

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