Variability of amygdalin content in seeds of sweet and bitter apricot cultivars in Turkey

YILDIRIM F., Atilla Askin M.

African Journal of Biotechnology, vol.9, no.39, pp.6522-6524, 2010 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 39
  • Publication Date: 2010
  • Journal Name: African Journal of Biotechnology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.6522-6524
  • Keywords: Amygdalin content, Apricot (Prunus armeniaca L.), Seed
  • Isparta University of Applied Sciences Affiliated: Yes

Abstract

In this study, amygdalin contents in the seeds of ten different bitter or sweet apricot cultivars were determined by high performance liquid chromatography (HPLC) for two years. The seeds of apricot cultivars were obtained from the Malatya Fruit Research Institute in Turkey. The results indicated that genetic variation was found among the cultivars. The amygdalin contents of bitter cultivars were found to be higher than those of sweet cultivars. As the average of two years, the amygdalin contents of the cultivars were determined as 6.354 g/100 g in Paviot (bitter), 5.914 g/100 g in Karacabey (bitter), 4.411 g/100 g in Alyanak (bitter), 1.584 g/100 g in Cologlu (sweet), 0.970 g/100 g in Cataloglu (sweet), 0.820 g/100 g in Aprikoz (sweet), 0.729 g/100 g in Sekerpare (sweet), 0.709 g/100 g in Kabaasi (sweet), 0.610 g/100 g in Ismailaga (sweet) and 0.604 g/100 g in Hacihaliloglu (sweet). © 2010 Academic Journals.