Protein and amino acid compositions of ten tropical fruits by gas-liquid chromatography.
Hall N. T., Smoot J. M., Knight R. J. Jr., Nagy S.
Author Affiliation: US Citrus and Subtropical Products Laboratory, USDA, Winter Haven, Florida 33880, USA.
Journal of Agricultural and Food Chemistry 28 : 1217-1221
Abstract : The edible portions of tucuma (Astrocaryum tucuma), avocado, mamey sapote [Calocarpum sapota], longan, persimmon, mango, Cattley guava [Psidium cattleianum], sapodilla, carambola (Averrhoa carambola) and loquat, were analysed for proteins and amino acids. The crude protein contents of the fruits ranged from 0.4 to 2.7 g/100 g of fresh edible fruit pulp. Aspartic and glutamic acid were high in all the fruits, and alanine, glycine, serine, hydroxyproline and proline contents were relatively high in some. The amino acid compositions of these fruits were compared with those of apple, orange, peach, apricot and date. The tucuma palm fruit contained 5-10 times as much essential amino acid as orange or apple.