Amygdalin Contents in Peaches at Different Fruit Development Stages
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Amygdalin Contents in Peaches at Different Fruit Development Stages
Amygdalin Contents in Peaches at Different Fruit Development Stages 1
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Suk-Hee Lee , Angela Oh , Seo-Hee Shin , Ha-Na Kim , Woo-Won Kang , and Shin-Kyo Chung 1
Gyeongsangbuk-do Agricultural Research and Extension Services, Daegu 41404, Korea School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea 3 Department of Food and Food Service Industry, Kyungpook National University, Gyeongbuk 37224, Korea 2
ABSTRACT: 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
