Article Sidebar

PDF
Date Published: 30/03/2022
Abstract Views: 636
Views PDF: 1089
Issue
Vol. 1 No. 1 (2022)
Section
SCIENCE OF MEDICAL AND PHARMACEUTICAL
How to Cite
Nguyen, T. K., Nguyen, P. P., Nguyen, T. M. Q., Le, N. T. N., & Nguyen, V. K. (2022). Developing a method for quantifying Gaba (Gamma-aminobutyric acid) in tea products by molecular absorption spectrophotometric method. Dong A University Journal of Science, 1(1), 67-74. https://js.donga.edu.vn/index.php/daujs/article/view/8

Developing a method for quantifying Gaba (Gamma-aminobutyric acid) in tea products by molecular absorption spectrophotometric method

Nguyen Tan Khanh1,2, Nguyen Phong Phu3, Nguyen Thi Mai Quynh3, Le Nguyen Thao Nguyen3, Nguyen Viet Khan3
1 Scientific Management Department, Dong A University
2 Institute of Applied Life Sciences, Dong A University
3 Faculty of Pharmacy, Hue University of Medicine and Pharmacy, Hue University

Main Article Content

Abstract

Gaba (ƴ -aminobutyric acid) is a natural amino acid that plays an important role in the human nervous system, which decreases mental and physical stress, anxiety, and sleeplessness by comforting the body and brain. Therefore, in this study we developed the process of determination of Gaba content in tea products by molecular UV-Vis absorption spectroscopy method. After the samples were collected from Thua Thien Hue province, they were extracted with ethanol 96o and removed impurities with organic solvents and color with activated carbon. Then the obtained solution was subjected to berthelot coloration reaction and the molecular absorption was measured at 630 nm. The results show that the method in this study has high selectivity and accuracy. Taken together, this process could be relevant to small and medium-sized laboratories across the country.

Article Details

Keywords

Gaba, spectrophotometric method, tea

References

Cermakova, L., Kopecka, I., Pivokonsky, M., Pivokonska, L., & Janda, V. Removal of cyanobacterial amino acids in water treatment by activated carbon adsorption. Separation and Purification Technology, 173, 330-338, 2017.
EMA. Validation of Analytical Procedures: Text and Methodology. ema.europa.eu, 1995.
Gottesmann, C. GABA mechanisms and sleep. Neuroscience, 111(2), 231-239, 2002.
Hayat, A., Jahangir, T. M., Khuhawar, M. Y., Alamgir, M., Hussain, Z., Haq, F. U., & Musharraf, S. G. HPLC determination of gamma amino butyric acid (GABA) and some biogenic amines (BAs) in controlled, germinated, and fermented brown rice by pre-column derivatization. Journal of Cereal Science, 64, 56-62, 2015.
Một số kiến thức cơ bản về chiết xuất dược liệu trong Kỹ thuật sản xuất dược phẩm. NXB Y học, 2007.
Sasaki, S., Yokozawa, T., Cho, E., J., Oowada, S., & Kim, M. Protective role of gamma-aminobutyric acid against chronic renal failure in rats. The Journal of Pharmacy and Pharmacology, 58(11), 1515-1525, 2006.
Tiansawang, K., Luangpituksa, P., Varanyanond, W., & Hansawasdi, C. GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content. Food Science and Technology, 36(2), 313-321, 2016.
Watanabe, M., Maemura, K., Kanbara, K., Tamayama, T., & Hayasaki, H. GABA and GABA receptors in the central nervous system and other organs. International Review of Cytology, 213, 1-47, 2002.
Wu, C., & Sun, D. GABA receptors in brain development, function, and injury. Metabolic Brain Disease, 30(2), 367, 2015.
Zhang, Q., Xiang, J., Zhang, L., Zhu, X., Evers, J. B., Werf, W. van der, & Duan, L. Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. Journal of Functional Foods, 10, 283-291, 2014.
Zhao, M., Ma, Y., Wei, Z. Z., Yuan, W. X., Li, Y. L., Zhang, C. H., Xue, X. T., & Zhou, H. J. Determination and comparison of γ-aminobutyric acid (GABA) content in Pu-erh and other types of Chinese tea. Journal of Agricultural and Food Chemistry, 59(8), 3641-3648, 2011.