Assessment of L-Citrulline, L-Arginine and L-Glutamic Acid Content in Selected Fruits, Vegetables, Seeds, and Nuts Sold in Markets in Nairobi City County, Kenya
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Date
2020
Authors
Mulwa, Peninnah Mueni
Njue, Wilson
Ng’ang’a, Margaret
Journal Title
Journal ISSN
Volume Title
Publisher
European Journal of Agriculture and Food Sciences
Abstract
Background: L-citrulline, L-arginine, and Lglutamic acid are amino acids which are vital in the human body.
L-citrulline boosts immunity, combats sarcopenia, detoxifies the
liver, and enhances male fertility. L-arginine boosts internal
production of nitric oxide, prevents abnormal blood clotting and
accelerates healing of wounds. L-glutamic acid cleanses the
central nervous system and improves overall brain health.
Deficiency of these amino acids can lead to accumulation of
ammonia and impact negatively to the nervous systems of the
human body. This study aimed to identify and determine the
levels of L-citrulline, L-arginine, and L-glutamic acid in selected
fruits, vegetables, nuts, and seeds sold in markets in Nairobi City
County, Kenya using Liquid Chromatography- Mass
Spectrometry (LC-MS).
Materials and Methods: Data was collected from 28 selected
samples and data analysis was done using Statistical Analysis
Software (SAS) version 9.4.
Results: LC-MS showed the presence of both L-arginine and
L-citrulline in most fruits, vegetables, and nuts while L-glutamic
acid was present in the seeds. The levels of the amino acids in the
fruits and vegetables were in the following range: L-citrulline
(0.65- 19.41 mg/100g) in the button mushroom, cucumber,
pumpkin, amaranthus, and kales, (3.16-3.79 mg/100g) in the
watermelons and (1.57-10.21 mg/100g) in the nuts. L-arginine
was in the range; 1.73 - 16.48 mg/100g in the amaranthus, kales,
button mushroom, butternut squash, and cucumber, 5.44-6.56
mg/100g in the watermelons and 0.93-10.73 mg/100g in the nuts
and L-glutamic acid (0.013-0.28 mg/100g) in the seeds of
pumpkin, butternut, and watermelons.
Conclusion: The results showed that locally available
vegetables, fruits and nuts are rich in L-citrulline and Larginine.
Description
A research article published in European Journal of Agriculture and Food Sciences
Keywords
fruits, L-arginine, L-citrulline, LC-MS, Lglutamic acid, nuts, seed, vegetables
Citation
Mulwa, P. M., & Njue, W. (2020). Assessment of L-Citrulline, L-Arginine and L-Glutamic Acid Content in Selected Fruits, Vegetables, Seeds, and Nuts Sold in Markets in Nairobi City County, Kenya. European Journal of Agriculture and Food Sciences, 2(5).