Amino Acids, Sugars and Inorganic Elements in the Sweet Almond (Prunus amygdalus L)

  1. Calixto, F.S.
  2. Bauza, M.
  3. de Toda, F.M.
  4. Argamenteria, A.
  1. 1 Universidad Politécnica de Madrid
    info

    Universidad Politécnica de Madrid

    Madrid, España

    ROR https://ror.org/03n6nwv02

  2. 2 Universitat de les Illes Balears
    info

    Universitat de les Illes Balears

    Palma, España

    ROR https://ror.org/03e10x626

Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 1981

Volumen: 29

Número: 3

Páginas: 509-511

Tipo: Artículo

PMID: 7251980 SCOPUS: 2-s2.0-0019570118 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

A study of amino acids, sugars, and mineral elements is carried out with the sweet almond cultivated in Mallorca (Spain). Seventeen amino acids are determined by ion-exchange liquid-liquid chromatography. Glutamic acid is the most abundant, and the essential amino acids determined constitute 34% by weight of the total amino acids determined. The absence of reducing sugars is noted by several methods, and the content of sucrose is found to be 5.52%. The elements Fe, Ca, K, Na, Mg, Cu, Zn, Mn, P, Co, and Mo are determined by atomic absorption and colorimetric methods. Cobalt and molybdenum have not been previously cited in this fruit by other authors. © 1981 American Chemical Society.