ISHS Acta Horticulturae 591: III International Symposium on Pistachios and Almonds
COMPARATIVE STUDY OF AMYGDALIN, FAT AND TOTAL PROTEIN OF 7 SPECIES OF WILD ALMOND IN WEST AZERBAIDJAN (IRAN) |
| Authors: | A. Siami, R. Heidari, M. Mohseni |
| Keywords: | almond, amygdalin, wild almond. |
| Abstract:
Amygdalin, fat and total protein contents of seven species of almond from different areas of West Azerbaidjan were determined. The results showed the highest amygdalin concentration (10.68 mg/100g) in Amygdalus urmiensis and the lowest in A. kotschyi (7.9 mg/100g). The analysis indicated that the range of fat content was between 55.36 and 46.61% in A. trichamygdalus and A. lycioides var. lycioides, respectively. The results obtained for total protein revealed the highest percentage in A. lycioides var. lycioides (32.55%) and the lowest in A. trichamygdalus (16.86%). An electrophoresis study by using the PAGE technique, showed a close similarity between A. communis and A. kotschyi. The results also indicated the greater genetic dissimilarity of A. urmiensis from all the other species. | |
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