Articles
COMPARATIVE STUDY OF AMYGDALIN, FAT AND TOTAL PROTEIN OF 7 SPECIES OF WILD ALMOND IN WEST AZERBAIDJAN (IRAN)
Article number
591_26
Pages
181 – 187
Language
English
Abstract
Amygdalin, fat and total protein contents of seven species of almond from different areas of West Azerbaidjan were determined.
The results showed the highest amygdalin concentration (10.68 mg/100g) in Amygdalus urmiensis and the lowest in A. kotschyi (7.9 mg/100g). The analysis indicated that the range of fat content was between 55.36 and 46.61% in A. trichamygdalus and A. lycioides var. lycioides, respectively.
The results obtained for total protein revealed the highest percentage in A. lycioides var. lycioides (32.55%) and the lowest in A. trichamygdalus (16.86%).
An electrophoresis study by using the PAGE technique, showed a close similarity between A. communis and A. kotschyi. The results also indicated the greater genetic dissimilarity of A. urmiensis from all the other species.
The results showed the highest amygdalin concentration (10.68 mg/100g) in Amygdalus urmiensis and the lowest in A. kotschyi (7.9 mg/100g). The analysis indicated that the range of fat content was between 55.36 and 46.61% in A. trichamygdalus and A. lycioides var. lycioides, respectively.
The results obtained for total protein revealed the highest percentage in A. lycioides var. lycioides (32.55%) and the lowest in A. trichamygdalus (16.86%).
An electrophoresis study by using the PAGE technique, showed a close similarity between A. communis and A. kotschyi. The results also indicated the greater genetic dissimilarity of A. urmiensis from all the other species.
Authors
A. Siami, R. Heidari, M. Mohseni
Keywords
almond, amygdalin, wild almond.
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