Quantitative Analysis of Vitamins and Amino Acids in Alhagi Mauro-Rum Plant Extract

This work focuses on the use of high-performance liquid chromatography (HPLC) for the quantitative measurement of vitamins and amino acids found in residue extracts. The goal of this study is to precisely ascertain the quantities of these vital substances in residual samples by utilizing the effectiveness of HPLC. The analytical methodology used in this study offers a reliable way to assess the nutritional value of residues, offering insightful information on their composition and uses in a range of disciplines, such as environmental studies, food science, and agriculture. The quantitative analysis results provide a basis for comprehending the chemical composition of the residue, enabling well-informed decision-making in both research and industry applications. In this work, samples from the <i>Alhagi maurorum</i> plant were subjected to a quantitative analysis of vitamins and amino acids using high-performance liquid chromatography (HPLC). Twenty amino acids, including essential amino acids and three water-soluble vitamins—riboflavin (B2), pyridoxine (B6), and folic acid (B9)—were found by the inquiry. With a total amino acid concentration of 53.08358 mg/g in the plant extract, asparagine and cysteine were the amino acids with the highest concentrations, comprising 13% and 12% of the total amino acid content, respectively. The leaves contained a notable concentration of vitamin B9, accounting for 49.34% of the total vitamin content. This study emphasizes the potential of <i>Alhagi maurorum</i> as a useful source of bioactive chemicals for application in the food and pharmaceutical industries, especially in the development of products that have anti-inflammatory, antioxidant, and digestive health-promoting qualities. Due to the plant’s high nutrient content, it may be used to cure gastrointestinal issues, strengthen the immune system, and improve general health. This research adds to our knowledge of the plant’s nutritional and medicinal benefits and suggests uses for it in both conventional and cutting-edge therapeutic approaches.

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Publication Details

Published
2024-09-06
DOI
https://doi.org/10.3390/engproc2024067032
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1
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Botanical Research and Chemistry
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article
Field-Weighted Citation Impact
1.03
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article

Quantitative Analysis of Vitamins and Amino Acids in Alhagi Mauro-Rum Plant Extract

Ruzimurod Sattorovich Jurayev, Bahodir Bahrom ogli Kholmurodov
1 citations
Botanical Research and Chemistry
1.03
article

Quantitative Analysis of Vitamins and Amino Acids in Alhagi Mauro-Rum Plant Extract

Ruzimurod Sattorovich Jurayev, Bahodir Bahrom ogli Kholmurodov
article en
1 citations

Abstract

This work focuses on the use of high-performance liquid chromatography (HPLC) for the quantitative measurement of vitamins and amino acids found in residue extracts. The goal of this study is to precisely ascertain the quantities of these vital substances in residual samples by utilizing the effectiveness of HPLC. The analytical methodology used in this study offers a reliable way to assess the nutritional value of residues, offering insightful information on their composition and uses in a range of disciplines, such as environmental studies, food science, and agriculture. The quantitative analysis results provide a basis for comprehending the chemical composition of the residue, enabling well-informed decision-making in both research and industry applications. In this work, samples from the <i>Alhagi maurorum</i> plant were subjected to a quantitative analysis of vitamins and amino acids using high-performance liquid chromatography (HPLC). Twenty amino acids, including essential amino acids and three water-soluble vitamins—riboflavin (B2), pyridoxine (B6), and folic acid (B9)—were found by the inquiry. With a total amino acid concentration of 53.08358 mg/g in the plant extract, asparagine and cysteine were the amino acids with the highest concentrations, comprising 13% and 12% of the total amino acid content, respectively. The leaves contained a notable concentration of vitamin B9, accounting for 49.34% of the total vitamin content. This study emphasizes the potential of <i>Alhagi maurorum</i> as a useful source of bioactive chemicals for application in the food and pharmaceutical industries, especially in the development of products that have anti-inflammatory, antioxidant, and digestive health-promoting qualities. Due to the plant’s high nutrient content, it may be used to cure gastrointestinal issues, strengthen the immune system, and improve general health. This research adds to our knowledge of the plant’s nutritional and medicinal benefits and suggests uses for it in both conventional and cutting-edge therapeutic approaches.

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Botanical Research and Chemistry
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