Examinando por Materia "Cicer"

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    Identificación y cuantificación de aminoácidos esenciales en Cicer Arietinum L. garbanzo y Phaseolus lunatus L. pallar por cromatografía líquida de alta performance (HPLC)
    (Universidad Privada Norbert Wiener, 2021-01-18) Ccala Sucasaca, Jackelin; Ramirez Carrasco, Shaila; Félix Véliz, Luis Miguel Visitación
    Chickpeas and lima beans are part of the legume family. They are important from a nutritional point of view. The objective of this research was to identify and quantify the essential amino acids in Cicer arietinum L. (chickpea) and Phaseolus lunatus L. (lime beans), using drying, pulverizing and degreasing with petroleum ether as a methodology, hydrolyzing it with 6N HCl hydrochloric acid, obtaining the protein extract of Cicer arietinum L. (chickpea) and Phaseolus lunatus L. (lime beans). The results were identified and quantified with high performance chromatography, in Cicer arietinum L. "chickpea" the following amino acids were found: Alanine (0.007 mg/100 mg), Glycine (0.929 mg/100 mg), Methionine (0.001 mg/100 mg), Valine (0.001 mg/100 mg), Phenylalanine (0.033 mg/100 mg) and Lysine (1.027 mg/100 mg); and in Phaseolus lunatus L. “pallar” the following were found: Alanine (0.008 mg/100 mg), Glycine (0.330 mg/100 mg), Methionine (0.001 mg/100 mg), Valine (0.003 mg/100 mg), Phenylalanine (0.033 mg/100 mg) and Lysine (0.934 mg/100 mg). With the data obtained in this research, the conclusion is that the legumes studied do contain essential amino acids such as: Methionine, Valine, Phenylalanine and Lysine; which can be part of the daily diet due to their high lysine content.