Quantifying key amino acids in various health products may help us better understand their contribution to general health and support or repudiate claims made by supplement companies. For this project we quantified 19 individual amino acids in bone broth from beef, chicken and turkey. Amino acids from commercial samples of each broth were analyzed using an HPLC method with ninhydrin post column derivatization for quantification. Norleucine was used as the internal standard for analysis. The comparison of the broth concentrations to meat and PAP concentrations allowed us to see that broths may have an ability to contribute vital amino acids to one’s diet, but do not appear to be a better source.

Analysis of the amino acid content for beef, chicken and turkey bone broth

2019 Spring National Meeting

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