GLUTAMATO COMIDA PUB.pdf (original) (raw)

2013, Content of glutamate, aspartate and glycinate in different preparations of Peruvian food

Objective: To evaluate the concentration of glutamate, aspartite and glycinate in foods made in Lima, Peru. Material and methods: The present study analyzed the content of non-essential amino acids glutamate, aspartite and glycinate, present in ten Peruvian foods. Those selected were “lomo saltado, arroz con pollo, arroz chaufa, rocoto relleno, seco de carne, ceviche de caballa, escabeche de pollo, tallarín saltado de carne, causa de conserva de pescado, ají de pollo”. The analysis of the content of amino acids on the ten Peruvian Creole food was done by liquid chromatography HPLC according to Quattrocchi and Laba by pre-columna derivatization method. Results: Highest content of glutamate was found in “tallarin saltado de carne”: 2463 mg / 100g. Aspartite and glycinate were more abundant in ceviche with 1707,95 mg / 100g and 893,73 mg / 100g respectively. Conclusions: In the analyzed meals we found high content of glutamate which relates to the good taste and acceptability of meals prepared in Lima, Peru. (Horiz Med 2013; 13(4): 15-20) Key words: glutamate, aspartite and glycinate, nonessential amino acids. (Source: MeSH NLM)