Examinando por Materia "Vigna"

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    Identificación y cuantificación de aminoácidos esenciales en Vigna unguiculata (frejol castilla) y Phaseolus vulgaris (frejol guinda) por cromatografía líquida de alta performance (HPLC)
    (Universidad Privada Norbert Wiener, 2018-09-27) Flores Hilario, Elsa; Montoya Navarro, Kelly Janys; Félix Véliz, Luis Miguel Visitación
    The present research aimed to identify the essential amino acids in Vigna unguiculata and Phaseolus vulgaris. The samples were dried and pulverized, followed by defatting with 500 mL of petroleum ether using the Soxhlet method. Hydrolysis was carried out with 6N HCl. The identification of essential amino acids in Vigna unguiculata and Phaseolus vulgaris was performed using High-Performance Liquid Chromatography (HPLC). The results showed that Vigna unguiculata contained valine (1.02 mg/100 mg), glycine (8.75 mg/100 mg), leucine (1.01 mg/100 mg), lysine (0.64 mg/100 mg), and methionine (1.05 mg/100 mg), while Phaseolus vulgaris contained valine (1.79 mg/100 mg), glycine (5.49 mg/100 mg), tryptophan (1.33 mg/100 mg), leucine (1.08 mg/100 mg), and lysine (1.31 mg/100 mg). Based on these findings, it is recommended to include legumes as part of a daily diet.