ANALYSIS OF FREE AMINO ACIDS OF FRUITS OF LUFFA ECHINATA ROXB

A Ganiev; N Gulomjonova

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Volume 5, Issue 10: Special Issue
(EJAR)

ISSN: 2181-2020

MPHAPP

THE 6TH INTERNATIONAL SCIENTIFIC AND PRACTICAL
CONFERENCE

“

MODERN PHARMACEUTICS: ACTUAL

PROBLEMS AND PROSPECTS

”

TASHKENT, OCTOBER 17, 2025

in-academy.uz

ANALYSIS OF FREE AMINO ACIDS OF FRUITS OF LUFFA ECHINATA ROXB.

Ganiev A.K.

Gulomjonova N.A.

Tashkent Pharmaceutical Institute, Tashkent city, Republic of Uzbekistan

e-mail: akganiyev62@gmail.com

https://doi.org/10.5281/zenodo.17333562

Relevance:

The Decree of the President of the Republic of Uzbekistan dated January 29, 2025

No. PF-13 “On additional measures for the accelerated development of the pharmaceutical industry”
sets out priority tasks such as the development of the biologically active additives industry in order
to rapidly develop the pharmaceutical industry, provide the population with medicines of guaranteed
quality, safety and effectiveness, localize production, organize medicinal plant plantations to form
raw material bases for industry enterprises, and launch projects for the processing of medicinal plants
grown on these plantations by the end of 2026.

Purpose of the study

: Nowadays, much attention is paid to amino acids as biologically active

substances that can be used in medical practice. The aim of our research was to study the composition
and amount of free amino acids in the fruits of the burnaki plant - Luffa echinata rohb., which is
widely used in folk medicine.

Methods and techniques

: the composition and amount of free amino acids in the fruits of the

burnaki plant was studied by precipitating proteins and peptides in the aqueous extract of the samples
in centrifuge tubes. For this, 20% trichloroacetic acid was added to 1 ml (precise volume) of the
sample under study. After 10 minutes, the precipitate was separated by centrifugation at 8000 rpm
for 15 minutes. After separating 0.1 ml of the supernatant, it was lyophilized. The hydrolyzate was
evaporated, the dry residue was dissolved in a mixture of triethylamine-acetonitrile-water (1:7:1) and
dried. This process was repeated twice to neutralize the acids. According to the method of Stephen
A., Cohen Daviel, phenylthiocarbamyl derivatives (FTK) of amino acids were obtained by reaction
with phenylthioisocyanate. The determination of amino acid derivatives was carried out by high-
performance liquid chromatography (HPLC). HPLC conditions: Agilent Technologies 1200
chromatography with DAD detector, column 75x4.6 mm Discovery HS C18. Solution A: 0.14 M
CH3COONa + 0.05% TEA pH 6.4, B: CH3CN. Flow rate 1.2 ml/min, absorption 269 nm. Gradient
%B/min: 1-6%/0-2.5 min; 6-30%/2.51-40 min; 30-60%/40.1-45 min; 60-60%/45.1-50 min; 60-
0%/50.1-55 min.

Results

: The composition of amino acids was determined by their light absorption time, and

the amount (mg/g) was determined by the area of the peaks. According to the results of the study, the
composition and amount of free amino acids (mg/g) in the composition of burnaki fruits are in the
following decreasing order: Glutamic acid (1.421) > Proline (1.397) > Alanine (1.153) > Threonine
(1.048) > Phenylalanine (0.849) > Histidine (0.648) > Aspartic acid (0.54) > Serine (0.427) >
Glutamine (0.378) > Tyrosine (0.346) > Glycine (0.314) > Asparagine (0.304) > Leucine (0.26) >
Methionine (0.233) > Valine (0.232) > Lysine (0.212) > Isoleucine (0.191) > Tryptophan (0.133) >
Arginine (0.126) > Cysteine (0.121).

Conclusions

: The results of the study show that burnaki fruits contain 20 types of amino acids,

the total amount of which is 10,334 mg/g. 9 of the amino acids are essential amino acids, which
account for 36.83% of the total amount of amino acids. These are: Leucine - participates in the
regulation of blood sugar levels, tissue repair and protein synthesis. Isoleucine - supports energy
metabolism and muscle tissue recovery. Valine - is important for muscle energy and the nervous

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