ArticleMolecules (Basel, Switzerland)2022
Validation of HPLC Method for Analysis of Gamma-Aminobutyric and Glutamic Acids in Plant Foods and Medicinal Plants.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed, 29 citations in OpenAlex.
- A Comparative Study on β-ODAP Level, Polyphenolic Content and Antioxidant Activity Across ThreeFood science & nutrition · 2026Article
- Supplementation of γ-Aminobutyric Acid as a Functional Nutrient.Nutrients · 2026Review
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- A Polygonatum-Based Functional Formula Improves Stress-Induced Depressive-like Behaviors via Modulation of Neuroinflammation and Tryptophan Metabolism.Foods (Basel, Switzerland) · 2026Article
- Germination Triggers Substantial Changes in GABA, Polyphenol, Sugar, and Organic Acid Content of Commonly Consumed Legumes.Plants (Basel, Switzerland) · 2026Article
- GABA production from buckwheat derived probiotics (Cytobacillus oceanisediminis): a promising approach for neurological health enhancement : Buckwheat-Derived Probiotics for Neurological Benefits.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Characterization ofFoods (Basel, Switzerland) · 2025Article
- Cost-effective production ofBiology methods & protocols · 2025Article
- Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.Current research in food science · 2025Article
- Determination of Amino Acids of Novel Food in Food by HPLC Coupled with Pre-Column Derivatization.Foods (Basel, Switzerland) · 2024Article
- Quantitation of Vaporized γ-Aminobutyric Acid in Cigarette Smoke Extract From e-Cigarettes by the Combination of HPLC-Fluorescence Detection and Derivatization With DBD-F.Luminescence : the journal of biological and chemical luminescence · 2024Article
- Urinary metabolomics signature of animal and plant protein intake and its association with 24-h blood pressure: the African-PREDICT study.Hypertension research : official journal of the Japanese Society of Hypertension · 2024Article
- An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile ofFoods (Basel, Switzerland) · 2024Article
- Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid.Bioresources and bioprocessing · 2024Review
- Review
- A New HPLC-UV Method Using Hydrolyzation with Sodium Hydroxide for Quantitation ofMolecules (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gamma-aminobutyric acid (GABA) is the major inhibitory neurotransmitter in the central nervous system of mammals and plays an important role in the suppression of neurons' excitability. GABA is formed from the decarboxylation of glutamic acid (Glu), and both GABA and Glu could be considered as important biologically active food components. In the current study, we validated a HPLC method for concomitant detection of GABA and Glu in plant samples after derivatization with dansyl chloride. The validated method had high precision and a high recovery rate and was successfully used for GABA and Glu quantification in 55 plant foods (fruits, vegetables, legumes, cereals, pseudocereals, and nuts) and 19 medicinal plants. Vegetables were the most important dietary source of these amino acids, with the highest quantity of GABA found in potatoes-44.86 mg/100 g fresh weight (FW) and yellow cherry tomatoes-36.82 mg/100 g FW. The highest amount of Glu (53.58 mg/100 g FW) was found in red cherry tomatoes. Analyzed fruits were relatively poor in GABA and Glu, and European gooseberry was the richest fruit with 13.18 mg/100 g FW GABA and 10.95 mg/100 g FW Glu. Cereals, pseudocereals, nuts, and legumes contain much higher amounts of Glu than GABA. The obtained results enrich the available information on the content of gamma-aminobutyric and glutamic acids in plant foods and could be used for the development of GABA-enriched functional foods.
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