Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
39, Number 6, June 2001, pp. 243-250
Amino
Acid, Fatty Acid, and Carbohydrate Content of Artocarpus altilis (Breadfruit)K.D.
Golden* and O.J. Williams
Department of Basic Medical Sciences (Biochemistry Section), University of the
West Indies, Mona, Kingston 7, Jamaica
A study is
conducted to determine the amino acid, fatty acid, and carbohydrate content
of breadfruit using high-performance liquid chromatography (HPLC) and gas chromatography
(GC). An HPLC method is used for the determination of amino acids and fatty
acids in breadfruit. Representative amino acid samples are derivatized with
phenylisothiocianate and the resulting phenylthiocarbamyl derivatives are separated
on a reversed-phase column by gradient elution with a 0.05M ammonium acetate
buffer and 0.01M ammonium acetate in acetonitrile–methanol–water (44:10:46,
v/v). Representative fatty acid samples are derivatized with phenacyl bromide
and the resulting fatty acid phenacyl esters are separated on a reversed-phase
column by gradient elution with acetonitrile and water. Amino acid and fatty
acid derivatives are detected by ultraviolet detection at 254 nm. The analysis
of the carbohydrates in breadfruit employs a GC method. Carbohydrates are derivatized
using trimethylchlorosilane and hexamethyldisilazane to form trimethylsilyl
ethers. Compounds in the samples are separated by the temperature programming
of a GC using nitrogen as the carrier gas. Percent recoveries of amino acids,
fatty acids, and carbohydrates are 72.5%, 68.2%, and 81.4%, respectively. The
starch content of the breadfruit is 15.52 g/100 g fresh weight.
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