Amino Acids Potential in Stem and Leaf Extracts of Amaranth (Amaranth spp) Cultivars

Sylvestre Havugimana^1*, Daniel Nsengumuremyi², Irina Sergeevna Kiseleva³, Adjira Umukwiye⁴, Elysee Hitayezu⁵, Emmanuel Victor Hakizimana⁶ and Elena Petrovna Artemyeva⁷

¹Department of Agricultural Engineering, Horticulture Technology Program, Rwanda Polytechnic, Karongi College, Karongi, Rwanda.

²Department of Food Science and Technology, School of Agriculture and Food Science, College of Agriculture, Animal Science and Veterinary Medicine, University of Rwanda, Musanze, Rwanda.

³Department of Experimental Biology and Biotechnologies, Institute of Natural Sciences and Mathematics,  Ural Federal University, Yekaterinburg, Russia.

⁴Department of Medical Laboratory Sciences, Faculty of Health Sciences, Mount Kigali University, Kigali, Rwanda.

⁵Department of Biomedical Laboratory Sciences, Faculty of Health Sciences, Kibogora Polytechnic, Nyamasheke, Rwanda.

⁶ Department of Mathematics Sciences and Physical education, College of Education,  University of Rwanda, Rwamagana-Eastern, Rwanda.

⁷Department of Natural Sciences, Ural State University of Railway Transport, Yekaterinburg, Russia.

Corresponding Author E-mail:hasylver@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.13.2.15

Article Publishing History

Received: 09 Sep 2024
Accepted: 06 Nov 2024
Published Online: 11 Jul 2025

Review Details

Reviewed by: Dr. Yasir Tamboli
Second Review by: Dr. Abiola Samson
Final Approval by: Dr. Surendra Singh Bargali

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Abstract:

Amino acids contribute to the nutritional value and quality of amaranth. The present investigation was carried out in indoor controlled conditions in the biological laboratory of Ural Federal University (Institute of Natural Sciences and Mathematics) in 2021 to find out the amino acids potential in stem and leaf extracts of nine different amaranth cultivars of four species viz, Amarantus caudatus L. (cv. Edulis, f. Yellow brown, and R-124), Amarantus cruentus L. (cv. Hopi Red Dye, cv. Nodoja, and cv. Pygmy & Torch), Amarantus hybridus L. (cv. Oeschberg) and Amarantus hypochondriacs L (Unknown and cv. Black leaved) in randomized complete pot design. The results showed that amino acids have a higher quantity in leaves than in stems. The range of results for amino acid content in leaves and stems were from 151.667 ± 3.74 to 349.73 ± 5.85 µg mL-1 of extract and 13.4378 ± 0.86 to 153.996 ± 4.34 µg mL-1 of extract respectively. Amaranthus hybridus Oschberg's stems and Amaranthus cruentus Hopi Red Dye's leaves had the highest amino acid concentration. Whereas, there was no correlation between the amino acids of leaves and stem extract within the same cultivar. Amaranthus caudatus cultivars were shown to have less potential for amino acids than others. The findings showed that all of the amaranth cultivars examined were an excellent supply of amino acids as an indicator of protein.

Keywords:

Amaranth cultivars; Amino acid; Glycine; Leaf extract; Stem

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