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Free and total amino acid composition in blue-green algae
Luigi Campanella1, Mario Vincenzo Russo, Pasquale Avino
1Dipartimento di Chimica, Università di Roma La Sapienza, Piazzale Aldo Moro 5, 00185, Rome, Italy. luigi.campanella@uniormal.it
Abstract:
A simple, accurate and reproducible analytical method is described for the extraction and the simultaneous determination of 18 amino acids in different for geographical origin Spirulina alga samples using phenylisothiocianate as derivatizating agent in natural feed. The best experimental hydrolysis conditions have been studied varying the temperature, the time and the hydrolyzing reagent. The separation and the quantitative analysis of the by-products have been carried out by HPLC analysis and UV detection. An amino acid pattern is compared with that proposed by the Food Agriculture Organization (FAO) for an ideal protein and with those of some traditional feed.