Amino Acids Composition of V. Doniana and S. Comorensis Fruits

The amino acids composition of S. comorensis and V. doniana fruits were investigated in this study. The analysis was done using Liquid Chromatography - Mass Spectrometry (LC-MS). It was found that the various essential amino acids in S. comorensis fruits ranged from 0.01 ± 0.18 mg/kg to 55.01 ± 2.15 mg/kg and V. doniana fruits ranged from 0.023 ± 0.00 mg/kg to 88.64 ± 0.87 mg/kg. For each of the plant fruits there were no significant differences in terms of amino acids amounts between the two regions (P > 0.05) except for phenylalanine in V. doniana. The phenylalanine content in V. doniana ranged from 51.36 mg/kg to 53.14 mg/kg for the fruit samples from Pwani and 39.61 mg/kg to 39.87 mg/kg for the fruit samples from Tanga with a significant difference between the two regions {P < 0.05). Leucine was the most abundant essential amino acid in S. comorensis fruits with a range between 44.78 mg/kg and 51.42 mg/kg for the fruit samples from Tanga region and 52.86 mg/kg to 57.16 mg/kg for the fruit’s samples from Pwani region with no significant difference (P > 0.05) in content between two regions. It was notable that lysine, histidine and threonine ware not detected in any of the samples from the two species. The study shows that these fruits are potential essential amino acids food sources and can complement with other sources to make a balanced diet for a healthy human body.