Determination of Free and Bound Amino Acids in Plant Raw Materials of Zea mays L. by the Method of High‐Performance Liquid Chromatography

Background: Plants have long been considered as a source of easily digestible forms of amino acids in combination with other biologically active compounds. Objectives: The aim of our research was to study the amino acid composition of the roots, leaves, and silk of Zea mays. Materials and Methods: The qualitative composition and the quantitative content of the free and the bound amino acids have been studied by the methods of paper chromatography and the high‑performance liquid chromatography. Results: The content of the bound amino acids is significantly higher than the content of free amino acids in the studied plant material. The presence of 11 free amino acids and 16 bound amino acids has been found after the hydrolysis of aqueous solutions of the roots, leaves, and silk of Z. mays. Cysteine dominates quantitatively among the bound amino acids in all samples. The roots have the lowest amino acid content compared to other samples of raw materials. Conclusions: Results show the availability to use the Z. mays raw material for the production of complex remedies and functional food additives that contain amino acid complexes.