Amygdalin Contents in Peaches at Different Fruit Development Stages

Amygdalin Contents in Peaches at Different Fruit Development Stages

Amygdalin contents of the seeds, endocarps, and mesocarps from three peach cultivars (i.e., Stone Peach, Hikawa Hakuho, and Bakhyang) were measured at three stages of fruit development (stone-hardening, fruit enlargement, and ripening). The peach samples were dried and defatted with a Soxhlet appara...

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Veröffentlicht in:Preventive nutrition and food science 2017, Vol.22 (3), p.237-240
Hauptverfasser: Lee, Suk-Hee, Oh, Angela, Shin, Seo-Hee, Kim, Ha-Na, Kang, Woo-Won, Chung, Shin-Kyo
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container_title Preventive nutrition and food science
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creator Lee, Suk-Hee
Oh, Angela
Shin, Seo-Hee
Kim, Ha-Na
Kang, Woo-Won
Chung, Shin-Kyo
description Amygdalin contents of the seeds, endocarps, and mesocarps from three peach cultivars (i.e., Stone Peach, Hikawa Hakuho, and Bakhyang) were measured at three stages of fruit development (stone-hardening, fruit enlargement, and ripening). The peach samples were dried and defatted with a Soxhlet apparatus, reflux extracted with methanol, and analyzed using reverse phase high-performance liquid chromatography. During all fruit development stages, the amygdalin contents in the seeds were higher than those in the endocarps and mesocarps. The amygdalin contents of the Stone Peach were comparatively higher than the Hikawa Hakuho and Bakhyang (P
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The peach samples were dried and defatted with a Soxhlet apparatus, reflux extracted with methanol, and analyzed using reverse phase high-performance liquid chromatography. During all fruit development stages, the amygdalin contents in the seeds were higher than those in the endocarps and mesocarps. The amygdalin contents of the Stone Peach were comparatively higher than the Hikawa Hakuho and Bakhyang (P&lt;0.05). Further, the amygdalin contents during ripening were very low or not detected. 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The peach samples were dried and defatted with a Soxhlet apparatus, reflux extracted with methanol, and analyzed using reverse phase high-performance liquid chromatography. During all fruit development stages, the amygdalin contents in the seeds were higher than those in the endocarps and mesocarps. The amygdalin contents of the Stone Peach were comparatively higher than the Hikawa Hakuho and Bakhyang (P&lt;0.05). Further, the amygdalin contents during ripening were very low or not detected. Overall, the amygdalin contents of the three peach cultivar samples (seed, endocarp, and mesocarp) increased until the fruit enlargement stage and either remained constant or decreased during ripening.</abstract><oa>free_for_read</oa></addata></record>
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title Amygdalin Contents in Peaches at Different Fruit Development Stages
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