I'm willing to estimate the γ-aminobutyric acid (GABA) content in a fermented cereal product, the spectrophotometer method I'm trying to follow is attached, the method requires for mixing the sample with three solutions (borate buffer, phenol reagent, and sodium hypochlorite NaClO), then boiling for 10 min, after that cooling for 20 min or until blue color generated, then reading the absorbance at 630-645 nm. However, I'm wondering if there is any alternative spectrophotometer method or if anyone had ever tried this method does it work? or are there any notes about it..
Raya Algonaiman
Please go thru these
https://www.sciencedirect.com/science/article/abs/pii/S0031942296006267
https://www.researchgate.net/post/How_to_measure_Gamma_aminobutyric_acid_spectrophotometrically_without_using_GABase
https://www.eurekaselect.com/article/72596
https://academic.oup.com/chromsci/article-pdf/47/7/564/904355/47-7-564.pdf
Check https://academic.oup.com/chromsci/article-pdf/47/7/564/904355/47-7-564.pdf
https://pubmed.ncbi.nlm.nih.gov/25757288/
Also check https://www.eurekaselect.com/137918/article
https://bjbas.springeropen.com/articles/10.1186/s43088-021-00100-3
Dear all, please check the attached file in case you have a mixture of analogues. My Regards
You can also try this website
Article γ-Aminobutyric acid found in fermented foods and beverages: ...
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