Farklı Bölgelerde Yetiştirilen Bazı Patlıcan Türlerinde Amino Asit Miktarlarının Araştırılması

Year 2022, Volume: 12 Issue: 2, 857 - 869, 01.06.2022

Zulaiha Gidado Mukhtar Dursun Özer Fikret Karataş Sinan Saydam

https://doi.org/10.21597/jist.1037958

Cited By: 2

Abstract

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.

Keywords

Patlıcan esansiyel aminoasit, toplam amino asit, white garden egg, bitter apple, bitter tomato

Amino Acid Contents of Some Eggplant Species Grown in Different Region

Abstract

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

Keywords

Eggplant, essential amino acid, total amino acid, white garden egg, bitter apple, bitter tomato

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