Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compoun...
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2022-10-01
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| Online Access: | https://www.mdpi.com/1996-1944/15/20/7365 |
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| author | Aneta Jastrzębska Zuzanna Gralak Kamil Brzuzy Anna Kmieciak Marek P. Krzemiński Rafał Burdziński Marzanna Kurzawa Edward Szłyk |
| author_facet | Aneta Jastrzębska Zuzanna Gralak Kamil Brzuzy Anna Kmieciak Marek P. Krzemiński Rafał Burdziński Marzanna Kurzawa Edward Szłyk |
| author_sort | Aneta Jastrzębska |
| collection | DOAJ |
| description | Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and “more green” procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as <i>Crataegus</i> L., <i>Morus alba</i> L., <i>Sorbus aucuparia</i> L., <i>Berberis vulgaris</i> L., <i>Rosa canina</i> L., and black tea. The obtained results were discussed regarding the tested beverages’ application as a source of amino acids in one’s daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents. |
| first_indexed | 2024-03-09T12:11:29Z |
| format | Article |
| id | doaj.art-2321f397cc324b629e04e4ef1b5acccc |
| institution | Directory Open Access Journal |
| issn | 1996-1944 |
| language | English |
| last_indexed | 2024-03-09T12:11:29Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Materials |
| spelling | doaj.art-2321f397cc324b629e04e4ef1b5acccc2023-11-30T22:51:48ZengMDPI AGMaterials1996-19442022-10-011520736510.3390/ma15207365Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha BeveragesAneta Jastrzębska0Zuzanna Gralak1Kamil Brzuzy2Anna Kmieciak3Marek P. Krzemiński4Rafał Burdziński5Marzanna Kurzawa6Edward Szłyk7Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, PolandKombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and “more green” procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as <i>Crataegus</i> L., <i>Morus alba</i> L., <i>Sorbus aucuparia</i> L., <i>Berberis vulgaris</i> L., <i>Rosa canina</i> L., and black tea. The obtained results were discussed regarding the tested beverages’ application as a source of amino acids in one’s daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.https://www.mdpi.com/1996-1944/15/20/7365free amino acids1-fluoro-2-nitro-4-(trifluoromethyl)benzenemicrowave reactorkombuchaHPLCNMR |
| spellingShingle | Aneta Jastrzębska Zuzanna Gralak Kamil Brzuzy Anna Kmieciak Marek P. Krzemiński Rafał Burdziński Marzanna Kurzawa Edward Szłyk Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages Materials free amino acids 1-fluoro-2-nitro-4-(trifluoromethyl)benzene microwave reactor kombucha HPLC NMR |
| title | Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages |
| title_full | Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages |
| title_fullStr | Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages |
| title_full_unstemmed | Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages |
| title_short | Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages |
| title_sort | simple and effective derivatization of amino acids with 1 fluoro 2 nitro 4 trifluoromethyl benzene in a microwave reactor for determination of free amino acids in kombucha beverages |
| topic | free amino acids 1-fluoro-2-nitro-4-(trifluoromethyl)benzene microwave reactor kombucha HPLC NMR |
| url | https://www.mdpi.com/1996-1944/15/20/7365 |
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