Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill

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  • Tsuchida Eito
    Okinawa Prefectural Agricultural Research Center The United Graduate School of Agricultural Sciences Kagoshima University
  • Maeda Goki
    Okinawa Prefectural Agricultural Research Center
  • Tanahara Naoya
    Okinawa Prefectural Agricultural Research Center
  • Sawai Yusuke
    Institute of Vegetable and Floriculture science, National Agriculture and Food Research Organization
  • Takara Kensaku
    Faculty of Agriculture, University of the Ryukyus The United Graduate School of Agricultural Sciences Kagoshima University
  • Wada Koji
    Faculty of Agriculture, University of the Ryukyus The United Graduate School of Agricultural Sciences Kagoshima University

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Other Title
  • 酵素法を用いたヘチマのγ-アミノ酪酸（GABA）の簡易定量
  • コウソホウ オ モチイタ ヘチマ ノ g-アミノラクサン(GABA)ノ カンイ テイリョウ

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<p>The ingestion of agricultural products containing gamma-aminobutyric acid (GABA) may improve blood pressure conditions, as indicated by Foods with Function Claims entries. Recently, a modified Luffa aegyptiaca product was developed to have high GABA content. The objective of this study was to investigate the quantification of GABA levels in Luffa aegyptiaca by simple methods used in research and development and product quality assurance. The results showed a significant and strong positive correlation between the HPLC method and the enzymatic assay, suggesting that the use of an enzymatic assay for GABA quantification is equally as robust as the HPLC method.</p>

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