An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines

Viviane Maria de Sousa Fontes; Tatiana Colombo Pimentel; Ana Beatriz Martins da Silva; Marta Suely Madruga; Marciane Magnani; Marcos Dos Santos Lima

doi:10.1016/j.foodchem.2023.137591

An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines

Food Chem. 2024 Mar 1:435:137591. doi: 10.1016/j.foodchem.2023.137591. Epub 2023 Sep 27.

Authors

Viviane Maria de Sousa Fontes¹, Tatiana Colombo Pimentel², Ana Beatriz Martins da Silva³, Marta Suely Madruga¹, Marciane Magnani⁴, Marcos Dos Santos Lima⁵

Affiliations

¹ Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
² Instituto Federal do Paraná, Campus Paranavaí, Paraná, Brasil.
³ Instituto Federal do Sertão Pernambucano, Department of Food Technology, Laboratory of Liquid Cromatography, Campus Petrolina, CEP 56314-522, Petrolina, PE, Brazil.
⁴ Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, João Pessoa, PB 58051-900, Brazil.
⁵ Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil; Instituto Federal do Sertão Pernambucano, Department of Food Technology, Laboratory of Liquid Cromatography, Campus Petrolina, CEP 56314-522, Petrolina, PE, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br.

PMID: 37778260
DOI: 10.1016/j.foodchem.2023.137591

Abstract

Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD with pre-column derivatization using o-phthalaldehyde. To evaluate the method's robustness, Indian Pale Ale-IPA beers and wines from the San Francisco Valley-SFV and Chapada Diamantina-CHD, Brazil, were analyzed. The method showed acceptable linearity (R² > 0.992), precision (CV < 3.96%), recovery (74.2-113%), detection limits (<0.56 mg/L), and quantification limits (<3.62 mg/L) and separation gradient in 18.5 min. IPA beers were discriminated from wines by arginine, asparagine, tryptophan, alanine, phenylalanine, and tyrosine contents. Furthermore, CHD wines were discriminated from SFV wines by asparagine, glutamine, arginine, cystine, tyrosine, and leucine. In conclusion, a rapid method for amino acid determination was optimized and validated for wines and beers.

Keywords: Amino acid profile; Chapada diamantina; HPLC; IPA beer; San Francisco Valley; Tropical wines.

MeSH terms

Amino Acids / analysis
Arginine
Asparagine
Beer / analysis
Chromatography, High Pressure Liquid / methods
Tyrosine
Wine* / analysis
o-Phthalaldehyde

Substances

Amino Acids
o-Phthalaldehyde
Asparagine
Tyrosine
Arginine