CARDAMOM: AN ANCIENT SPICE WITH FUNCTIONAL PROTEIN POTENTIAL - EVALUATION OF THE TOTAL AMINO ACID PROFILE BY HPLC-PITC

Summary: Cardamom (Elettaria cardamomum) is one of the oldest spices used by mankind, with historical records dating back more than 4,000 years. Originating in the rainforests of southern India and Sri Lanka, it was widely valued by civilizations such as Egyptians, Greeks, Romans and Arabs, both for its medicinal properties and characteristic aroma. Used in Ayurvedic, Greco-Roman and Arabic medicine, cardamom has also played an important role in religious rituals and traditional cuisine. Currently, it is considered the third most expensive spice in the world, with wide application in foods, beverages, and nutraceutical formulations. This study aimed to evaluate the total amino acid profile in three fractions of commercial cardamom: whole grain, hull, and shelled grains, using high-performance liquid chromatography with PITC derivatization. The analyses were performed in triplicate and expressed on a dry basis. The average sum of total amino acids was 7.13% in the whole cardamom, 3.42% in the hull and 25.75% in the hulled grains. The grain fraction had the highest protein content, showing a concentration of nitrogenous compounds in this part of the spice. The protein quality was evaluated by the presence of essential amino acids, whose average sum was 2.62% in the whole grain, 1.34% in the hull and 9.06% in the grains. The shelled grains showed higher density of essential amino acids, especially leucine, phenylalanine and lysine