Identification of amino acids with modified ninhydrin reagents on thin-layer chromatography plates

Sinhababu, Amalendu; Basak, Bidyut; Dey, Haradhan; Laskar, Subrata

doi:10.1556/jpc.26.2013.1.4

Cited by 11 publications

(4 citation statements)

References 14 publications

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“…Some complex reagents have also been developed by other workers (Das et al, 2010;Sahana et al, 2011) but their detection limits and color contrasts are not so good enough than some other reagents referred here. Recently, we have also introduced some p-haloderivatives as the modified spray reagents (Sinhababu et al, 2013). In our continuous effort for the development of color reagents, the present author is now able to introduce one more reagent (p-bromobenzoic acid) with high sensitivities for easy and rapid identification of amino acids on TLC chromatoplates.…”

Section: Resultsmentioning

confidence: 99%

“…Thin layer chromatography (TLC) finds its place when the relatively costly equipment required by other methods is unavailable. Thin layer chromatography is an important tool for the identification of amino acids by various spray reagents (Lorenz and Flatter, 1970;Devaux and Mesnard, 1971;Wolski et al, 1980;Distler and Fresenius, 1981;Laskar and Basak, 1988;1990;Basak and Laskar, 1990;Laskar et al 1991;2001a,b,c;Basak et al, 1993;Sinhababu et al, 1994;2013;Khawas and Laskar 2003a,b;Khawas et al, 2004;Samanta et al, 2004;Samanta and Laskar, 2006;Das et al, 2010;Sahana et al, 2011). Of the reagents in general use, ninhydrin is the most popular because of its remarkably high sensitivity (Stahl, 1969).…”

Section: Introductionmentioning

confidence: 99%

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Modified Ninhydrin reagent for the detection of amino acids on TLC plates

Sinhababu

2013

JANS

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Ninhydrin is the most well known spray reagent for identification of amino acids due to its high sensitivity. But, it produces same purple/violet color with all amino acids, except proline and hydroxy proline. A new spray reagent, para bromobenzoic acid has been introduced here which produces distinguishable colors with the amino acids with moderately high sensitivity (0.01-1.0) µg. A probable mechanism for such color formation has also been proposed.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Modified Ninhydrin reagent for the detection of amino acids on TLC plates

Sinhababu

2013

JANS

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“…It reacts with free amino group to form 'Ruhemann's purple'; which gives the purple coloured spots in the presence of amino acid. This reagent alone cannot distinguish the types of amino acid, except for proline and hydroxy-proline which gives bright yellow colour [22][23][24][25]. While for amino acid Asparagine, it gives a brown colour to the sample as it has free amide group [26].…”

Section: Thin Layer Chromatography Of Allium Species Extractsmentioning

confidence: 99%

Comparative Phytochemical Profiling of Garlics (Allium sativum L.) and Onion (Alium cepa L.)

Zawawi

Osman

Wahab

et al. 2021

JPRI

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Aims: This research aims to perform the extraction of garlic samples and onion as well as to carry out qualitative phytochemical screening by using Thin Layer Chromatography (TLC) and phytochemical analyses for the detection of carbohydrates, flavonoids, and alkaloids. Study Design: Thin Layer Chromatography (TLC) and some preliminary qualitative phytochemical tests to detect the presence of carbohydrates and reducing sugars, flavonoids, and alkaloids were carried out to compare and identify the chemical compositions in black and white garlic as well as onion. Place and Duration of Study: Pharmaceutical Chemistry Department laboratory, Faculty of Pharmacy Universiti Teknologi MARA Puncak Alam. The whole study was conducted and completed in 12 months. Methodology: Black garlic (BG) is derived from raw white garlic (WG) that is modified by treating it with highly controlled temperature and humidity. In addition to the black and white garlic powder samples, this comparative study was also performed on smoked garlic and onion. The extraction of black garlic (BG), white garlic (WG), crushed smoked garlic (CSG), and onion was performed by using ethanol and ethyl acetate. The comparative phytochemical profiling was conducted by using TLC and qualitative phytochemical analyses were done using standard methods. Results: The presence of amino acid in the ethanolic extracts of black garlic (BG), crushed smoked garlic (CSG), and onion were detected. Ethyl acetate extracts might contain triterpene. Phytochemical screening tests showed the presence of reducing sugars and alkaloids in ethanolic extracts of black garlic (BG), while white garlic (WG) contains flavonoids, alkaloids, and a trace amount of carbohydrates. Both extracts of onion showed the presence of carbohydrate, reducing sugars and flavonoids. Meanwhile alkaloids are only detected in ethanolic extract of onion. Conclusion: The extracts of garlics and onion samples in this study had shown appreciable presence of some important phytochemical compounds in Allium species such as amino acids, flavonoids, alkaloids and carbohydrates.

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“…Identification of amino acids is utmost important in the evaluation of protein structure, as these compounds are the structural units of protein and also for determination of the C-terminal units of degraded proteins. Thin layer chromatography is an important tool for the detection of amino acids by variety of specific and non specific spray reagents [1][2] . Among the reagents used, ninhydrin as a non specific reagent is the most well known and widely used for its remarkable high sensitivity 3 .…”

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Identification of Amino Acids on TLC Plates with Binary Visualization Reagent

Sinhababu¹

2013

Biosci., Biotechnol. Res. Asia

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Thin layer chromatography (TLC) is an important tool for detecting amino acids by several spray reagents. Ninhydrin is the most well known spray reagent for identification of amino acids due to its high sensitivity. But, it produces same purple/ violet color with all amino acids, except two imino acids proline and hydroxy proline. A new visualization reagent, benzaldehyde has been introduced here which produces distinguishable colors with almost all the amino acids with moderately high sensitivity (0.01-1.0 µg) in the presence of ninhydrin. A probable mechanism for such color formation is also predicted.

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Identification of amino acids with modified ninhydrin reagents on thin-layer chromatography plates

Cited by 11 publications

References 14 publications

Modified Ninhydrin reagent for the detection of amino acids on TLC plates

Modified Ninhydrin reagent for the detection of amino acids on TLC plates

Comparative Phytochemical Profiling of Garlics (Allium sativum L.) and Onion (Alium cepa L.)

Identification of Amino Acids on TLC Plates with Binary Visualization Reagent

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