Simple extraction procedure for free amino acids determination in selected gluten-free flour samples

Abstract The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. conditions derivatisation reaction with ninhydrin for chromatographic sum discussed. developed method processed in terms linearity, precision, accuracy, limits detection quantification. Moreover, capillary isotachophoresis HPLC methods were applied individual determination. proposed procedure is simple, fast convenient different samples. Studied used twelve gluten-free flour (corn, oat, soy, rice, pumpkin, millet, peanut, hemp seed, buckwheat, amaranth, pea chickpea) the obtained results compared wheat flour.