The Journal of Phytopharmacology 2025; 14(6):511-517 DOI:10.31254/phyto.2025.14612

Research Article

Amino acid profiling of Houttuynia cordata and Solanum kurzii: wild edible plants from Northeast India using HPLC

Basundhara Pillai¹ , Tapan Seal¹

Basundhara Pillai,Tapan Seal

1. Plant Chemistry Department, Central Botanical Laboratory, Botanical Survey of India, Howrah- 711103, West Bengal, India

*Author to whom correspondence should be addressed.

Received: 16th October, 2025 / Accepted: 24th December, 2025 / Published : 30th December, 2026

Abstract

Background: Wild edible plants play a crucial role in traditional diets and healthcare systems of North-East India, yet many remain scientifically underexplored. Houttuynia cordata and Solanum kurzii are lesser-known edible plants traditionally consumed in Meghalaya for both nutritional and ethnomedicinal purposes. Objective: The present study aimed to evaluate the ethnomedicinal significance and amino acid composition of H. cordata and S. kurzii to assess their nutritional value and potential as nutraceutical resources. Materials and Methods: Ethnobotanical information was documented through field surveys among local communities of Meghalaya. Free and total amino acid contents were quantified using the ninhydrin assay, while individual amino acids were identified and quantified by high-performance liquid chromatography (HPLC). Results: Both plants are traditionally used as vegetables, condiments, and remedies for ailments such as jaundice, diarrhea, allergies, and gastrointestinal disorders. Significant variation was observed in amino acid profiles. H. cordata contained 15.54 µg/mg free and 73.31 µg/mg total amino acids, whereas S. kurzii showed 6.93 µg/mg free and 116.05 µg/mg total amino acids. HPLC analysis identified 19 amino acids in both species. H. cordata was rich in tyrosine, lysine, and asparagine, while S. kurzii exhibited notably high levels of threonine, glutamic acid, and methionine. Conclusion: The study demonstrates that H. cordata and S. kurzii are valuable sources of essential and non-essential amino acids, supporting their traditional dietary and medicinal uses. Their rich amino acid profiles highlight their potential for further development as functional foods and nutraceuticals.