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Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
40, Number 8, September 2002, pp. 441-446
High-Performance Liquid Chromatographic Analysis of Amino Acids
in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A
K.D. Golden, O.J. Williams, and Y. Bailey-Shaw
Department of Basic Medical Sciences (Biochemistry Section), University of the
West Indies, Mona Campus, Kingston 7, Jamaica W.I.
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%.
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