In Sri Lanka, traditionally, treacle made from Caryota urens L., Cocos nucifera,
Saccharum officinarum and Borassus flabellifer saps are used as natural sweeteners.
However, the methods used for the identification of different treacle type are based on
characteristic taste and aroma and both are subjective parameters. In this study, free amino
acid profiles of C. urens (n = 17), C. nucifera (n = 6), S. officinarum (n = 10) and B.
flabellifer (n = 6) treacle were analyzed. Automated online derivatization of primary
amino acids with o-phthalaldehyde (OPA) and secondary amino acids with 9-
fluorenylmethyl chloroformate (FMOC) was carried out and were separated on a Sorbex
Eclipse AAA (4.6x150 mm, 5 µm) analytical column and were detected at the excitation
wavelength of 340 nm and emission wavelength of 450 nm. Each individual amino acid
was determined with a linear calibration curve constructed with external standards series
in the concentration range of 10 pmol/mL to 250 pmol/mL.
Results showed that C. urens treacle contins 73 ± 12 glutamate, 71 ± 8 serine, 52 ± 5
asperagine, 50 ± 7 argnine and 38 ± 6 aspartate as the major amino acids in mg/100g.
Other minor amino acids present were histidine (28 ± 3), glycine (8 ± 1), threonine (4 ±
0.5), alanine (18 ± 3), tyrosine (8 ± 1), cystine (17 ± 2), methionine (7 ± 1), phenylalanine
(5 ± 1), isoleucine (15 ± 2), leucine (3 ± 0.5), lysine (3 ± 0.2) and proline (12 ± 1)
mg/100g respectively. Interestingly, primary amino acid valine was absent in the C. urens
treacle.
In conclusion, free amino acid profile can be used to identify the type of treacle. This can
be recommended as an analytical technique in the identifican which is far superior than the
subjective method based on the taste and aroma. Also this is the first report on the amino
acid profile of C. urens treacle.
Acknowledgement
Financial support from Treasury G
In Sri Lanka, traditionally, treacle made from Caryota urens L., Cocos nucifera,
Saccharum officinarum and Borassus flabellifer saps are used as natural sweeteners.
However, the methods used for the identification of different treacle type are based on
characteristic taste and aroma and both are subjective parameters. In this study, free amino
acid profiles of C. urens (n = 17), C. nucifera (n = 6), S. officinarum (n = 10) and B.
flabellifer (n = 6) treacle were analyzed. Automated online derivatization of primary
amino acids with o-phthalaldehyde (OPA) and secondary amino acids with 9-
fluorenylmethyl chloroformate (FMOC) was carried out and were separated on a Sorbex
Eclipse AAA (4.6x150 mm, 5 µm) analytical column and were detected at the excitation
wavelength of 340 nm and emission wavelength of 450 nm. Each individual amino acid
was determined with a linear calibration curve constructed with external standards series
in the concentration range of 10 pmol/mL to 250 pmol/mL.
Results showed that C. urens treacle contins 73 ± 12 glutamate, 71 ± 8 serine, 52 ± 5
asperagine, 50 ± 7 argnine and 38 ± 6 aspartate as the major amino acids in mg/100g.
Other minor amino acids present were histidine (28 ± 3), glycine (8 ± 1), threonine (4 ±
0.5), alanine (18 ± 3), tyrosine (8 ± 1), cystine (17 ± 2), methionine (7 ± 1), phenylalanine
(5 ± 1), isoleucine (15 ± 2), leucine (3 ± 0.5), lysine (3 ± 0.2) and proline (12 ± 1)
mg/100g respectively. Interestingly, primary amino acid valine was absent in the C. urens
treacle.
In conclusion, free amino acid profile can be used to identify the type of treacle. This can
be recommended as an analytical technique in the identifican which is far superior than the
subjective method based on the taste and aroma. Also this is the first report on the amino
acid profile of C. urens treacle.
Acknowledgement
Financial support from Treasury G
