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

Yildirim F. A., Askin M. A.

AFRICAN JOURNAL OF BIOTECHNOLOGY, vol.9, no.39, pp.6522-6524, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 39
  • Publication Date: 2010
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.6522-6524
  • Süleyman Demirel University Affiliated: Yes


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).