Amino Acid Contents of Some Eggplant Species Grown in Different Region
| العنوان: | Amino Acid Contents of Some Eggplant Species Grown in Different Region |
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| المؤلفون: | Zulaiha Gidado MUKHTAR, Dursun ÖZER, Fikret KARATAŞ, Sinan SAYDAM |
| المصدر: | Volume: 12, Issue: 2 857-869 Journal of the Institute of Science and Technology |
| بيانات النشر: | Igdir University, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Engineering, Chemical, Eggplant,essential amino acid,total amino acid,white garden egg,bitter apple,bitter tomato, Patlıcan esansiyel aminoasit,toplam amino asit,white garden egg,bitter apple,bitter tomato, Mühendislik, Kimya |
| الوصف: | Bu çalışmada, Türkiye’de (koyu ve açık renkli patlıcan) ve Nijerya'da (White garden egg, bitter apple ve bitter tomato) yetişen patlıcan örneklerinin amino asit içerikleri HPLC ile tayin edildi. Patlıcan örneklerindeki amino asit miktarı 0.02 - 8.41 mg g-1 dw arasında bulunmuştur. En düşük amino asit miktarı bitter tomato’da lösin, iken en yüksek miktar ise white garden egg örneğinde lizin olarak belirlenmiştir. White garden egg, bitter apple, dark eggplant, light eggplant ve bitter tomato örneklerindeki toplam amino asit miktarları sırasıyla 54.41±3.90, 44.04±3.46, 43.22±3.23, 33.37±2.58 ve 59.91±4.44 mg g-1 dw bulunurken, toplam esansiyel aminoasit miktarı ise sırasıyla 26.36±1.91, 23.30±1.82, 25.00±1.78, 19.31±1.44 ve 27.21±2.03 mg g-1 dw olarak bulunmuştur. En düşük toplam esansiyel aminoasit miktarı Türkiye'de yetiştirilen beyaz patlıcan örneğinde 19.31±1.44 mg g-1 dw bulunurken, en yüksek Nijerya’da yetiştirilen bitter tomato çeşidinde ise 27.21±2.03 mg g-1 dw olarak tespit edilmiştir. Türkiye ve Nijerya'da yetiştirilen patlıcan çeşitlerinin amino asit içeriklerinde gözlenen farklılıklar, genetik yapıları, coğrafi kökenleri ve iklim farkından kaynaklandığı söylenebilir. In this study, amino acid contents of eggplant samples grown in Turkey (dark and light coloured eggplant) and Nigeria (white garden egg, bitter apple and bitter tomato) were determined by HPLC. Amino acid amounts in eggplant samples ranged from 0.02 to 8.41 mg g-1 dw. The lowest amount was determined as leucine in dark tomato, while the highest amount was determined as lysine in white garden egg sample. The total amino acid amounts in the white garden egg, bitter apple, dark eggplant, light eggplant and bitter tomato samples were found to be 54.41±3.90, 44.04±3.46, 43.22±3.23, 33.37±2.58 and 59.91±4.44 mg g-1 dw. In addition, essential total amino acid contents were found to be 26.36±1.91, 23.30±1.82, 25.00±1.78, 19.31±1.44 and 27.21±2.03 mg g-1 dw, respectively. Lowest total essential amino acid content was found in light eggplant (19.31±1.44 mg g-1 dw) grown in Turkey, while the highest in bitter tomato sample (27.21±2.03 mg g-1 dw) grown in Nigeria. The differences observed in amino acid contents of eggplant varieties grown both in Turkey and Nigeria can be attributed to the differences in their genetic makeup and geographical origins and climate conditions.Keywords: Eggplant, essential amino acid, total amino acid, white garden egg, bitter apple, bitter tomato |
| وصف الملف: | application/pdf |
| تدمد: | 2536-4618 2146-0574 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8c935ee43a8aa5ba3f87dafad3dbff7 https://doi.org/10.21597/jist.1037958 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....f8c935ee43a8aa5ba3f87dafad3dbff7 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 25364618 21460574 |
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