View
Publication Type
Journal Article
UWI Author(s)
Author, Analytic
Golden, Kerith D.; Williams, Opal J.; Bailey-Shaw, Yvonne A.
Author Affiliation, Ana.
Department of Basic Medical Sciences
Article Title
High-Performance Liquid Chromatographic Analysis of Amino Acids in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A.
Medium Designator
n/a
Connective Phrase
n/a
Journal Title
Journal of Chromatographic Science
Translated Title
n/a
Reprint Status
n/a
Date of Publication
2002
Volume ID
40
Issue ID
8
Page(s)
441-446
Language
n/a
Connective Phrase
n/a
Location/URL
n/a
ISSN
n/a
Notes
n/a
Abstract
High-performance liquid chromatography is used to determine the amino acid content of ripe and unripe ackee fruit. Specific emphasis is placed on the level of the toxic amino acid hypoglycin A (hyp-A) in the unripe and ripe ackee fruit and seed. Unripe samples are found to contain significantly higher quantities (P < 0.05) of hyp-A when compared with ripe samples. Uncooked unripe fruit is found to contain 124.4 +/- 6.7 mg/100 g fresh weight and uncooked ripe fruit 6.4 +/- 1.1 mg/100 g fresh weight. The seed of the uncooked unripe fruit is found to contain 142.8 +/- 8.8 mg/100 g fresh weight, and the seed of uncooked ripe fruit has 106.0 +/- 5.4 mg/100 g fresh weight. Boiling fruit in water for approximately 30 min is efficient in removing hyp-A from the edible arilli; however, low levels of 0.54 +/- 0.15 mg/200 mL are detected in the water that was used to cook the ripe fruit. The average %recovery of the amino acids was 80.34%. (AU)....
read more