STUDY AND COMPARISON OF AMINO ACIDS IN RED AND GREEN APPLESAbstract
Apples are rich of vital components to the human health, such as the amino acids, but their presence differ according to the type and colour of the apples. In this study we compared the concentrations of amino acids in the peels and pulps of red and green apples, by using the HLPC for analysis. 16 amino acids were found with different concentrations according to the locality in which they exist in the red and green apples cultivars. The content of amino acids in the pulps was found higher than in the peels in both the red and green apples cultivars. The content of amino acids in the green apples recorded higher value than in the red apples. Higher concentrations of Aspartic acid were found in the peels and pulps of the red and green apples while the content of Methionine acid decreased, which was considered as the lowest amino acid found in the two apples cultivars and Histidine amino acid was not detected in both red and green apples cultivars.
M. A. Alnuwaiser
Department of Chemistry, Faculty of Science, Princess Nora Bint Abdul Raman University, Riyadh, Saudi Arabia.
23 March, 2017
24 April, 2017
27 May, 2017
01 October, 2017