African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12150

Short Communication

Variability of amygdalin content in seeds of sweet and bitter apricot cultivars in Turkey

Fatma Akinci Yildirim1* and  M. Atilla Askin2
1Atabey Vocational School, Suleyman Demirel University, 32670, Atabey, Isparta, Turkey. 2Department of Horticulture, Agriculture Faculty, Suleyman Demirel University, 32000, Isparta, Turkey.
Email: [email protected]

  •  Accepted: 03 September 2010
  •  Published: 27 September 2010

Abstract

In this study, amygdalin contents in the seeds of ten different bitter or sweet apricot cultivars were determined by high performance liquid chromatography (HPLC) for two years. The seeds of apricot cultivars were obtained from the Malatya Fruit Research Institute in Turkey. The results indicated that genetic variation was found among the cultivars. The amygdalin contents of bitter cultivars were found to be higher than those of sweet cultivars. As the average of two years, the  amygdalin contents of the cultivars were determined as 6.354 g/100 g in Paviot (bitter), 5.914 g/100 g in Karacabey (bitter), 4.411 g/100 g in Alyanak (bitter), 1.584 g/100 g in Cologlu (sweet), 0.970 g/100 g in Cataloglu (sweet), 0.820 g/100 g in Aprikoz (sweet), 0.729 g/100 g in Sekerpare (sweet), 0.709 g/100 g in Kabaasi (sweet), 0.610 g/100 g in Ismailaga (sweet) and 0.604 g/100 g in Hacihaliloglu (sweet).

 

Key words: Apricot (Prunus armeniaca L.), seed, amygdalin content.