Table 2.
Comparison of amino acid content in HMF solutions derived from forced and non‐forced chicory roots.
|
HMF solution |
Amino acid content [μg mL−1] |
||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
Ala |
Arg |
AspA |
Cys |
GluA |
Gly |
His |
Ile |
Leu |
Lys |
Met |
Phe |
Pro |
Ser |
Thr |
Tyr |
Val |
|
|
FCR[a] |
0.4 |
<0.1 |
<0.1 |
<0.1 |
2.4 |
0.6 |
0 |
<0.1 |
0 |
0.3 |
0 |
0 |
0 |
<0.1 |
<0.1 |
0 |
<0.1 |
|
NFCR[b] |
5.0 |
115.9 |
46.3 |
0.3 |
19.6 |
3.8 |
3.0 |
9.9 |
3.9 |
4.7 |
0.3 |
4.9 |
27.8 |
17.4 |
10.2 |
2.5 |
8.6 |
|
HMF Chic[a] |
1.2 |
18.8 |
5.7 |
<0.1 |
1.9 |
1.2 |
0.3 |
0.5 |
<0.1 |
0.6 |
<0.1 |
<0.1 |
1.2 |
2.2 |
2.2 |
<0.1 |
0.6 |
|
HMF Chic[a,c] |
2.0 |
<0.1 |
4.8 |
0.8 |
83.8 |
1.5 |
<0.1 |
0.2 |
0.1 |
<0.1 |
<0.1 |
<0.1 |
0.8 |
<0.1 |
<0.1 |
<0.1 |
0.5 |
[a] Forced roots. [b] Non‐forced roots. [c] Analyzed after use of the solution for oxidation of HMF [Au/ZrO2 (ratio of intended Au loading to HMF=1 : 100), 125 °C, 30 bar synthetic air, 5 h, in 0.53 m NaOH].