Table 3.

Concentration of amino acid (g/Kg) in jaboticaba at unripe and ripe stages.

Amino acid	Ripe fruit			Unripe fruit
	Sabara	Argentina	Fukuoka	Sabara	Argentina	Fukuoka
Asp	0.50 ± 0.00c	0.36 ± 0.01a	0.46 ± 0.00b	0.60 ± 0.01b	0.51 ± 0.01c	0.53 ± 0.00a
Thr	0.22 ± 0.00b	0.24 ± 0.00b	0.21 ± 0.00c	0.27 ± 0.00c	0.25 ± 0.00a	0.24 ± 0.00a
Ser	0.27 ± 0.00b	0.11 ± 0.00a	0.23 ± 0.00b	0.30 ± 0.00c	0.29 ± 0.00c	0.26 ± 0.00a
Glu	0.66 ± 0.00b	0.29 ± 0.00b	0.75 ± 0.00a	0.69 ± 0.01b	0.64 ± 0.01c	0.63 ± 0.00a
Gly	0.27 ± 0.01c	0.31 ± 0.00b	0.25 ± 0.00c	0.29 ± 0.00b	0.25 ± 0.00a	0.26 ± 0.00a
Ala	0.38 ± 0.00b	0.25 ± 0.00a	0.31 ± 0.00b	0.36 ± 0.00c	0.34 ± 0.01c	0.29 ± 0.00a
Val	0.23 ± 0.00b	0.25 ± 0.00b	0.22 ± 0.00c	0.29 ± 0.00b	0.26 ± 0.00a	0.26 ± 0.00a
Met	0.04 ± 0.00a	0.02 ± 0.00a	0.03 ± 0.00b	0.03 ± 0.00b	0.03 ± 0.00c	0.03 ± 0.00a
Ile	0.17 ± 0.01b	0.03 ± 0.00a	0.16 ± 0.00a	0.22 ± 0.00b	0.20 ± 0.00b	0.20 ± 0.00a
Leu	0.32 ± 0.01b	0.39 ± 0.00b	0.31 ± 0.00b	0.41 ± 0.01b	0.38 ± 0.01a	0.38 ± 0.00a
Tyr	0.09 ± 0.00b	0.05 ± 0.00b	0.11 ± 0.00a	0.17 ± 0.00b	0.16 ± 0.00c	0.15 ± 0.00a
Phe	0.22 ± 0.00b	0.19 ± 0.00a	0.21 ± 0.00b	0.27 ± 0.00b	0.25 ± 0.00c	0.25 ± 0.00a
Lys	0.35 ± 0.01b	0.25 ± 0.00a	0.34 ± 0.01b	0.46 ± 0.00c	0.43 ± 0.01c	0.39 ± 0.00a
His	0.16 ± 0.01b	0.12 ± 0.00a	0.13 ± 0.00b	0.21 ± 0.00c	0.19 ± 0.00c	0.16 ± 0.00a
Arg	0.23 ± 0.00b	0.17 ± 0.00a	0.23 ± 0.00a	0.31 ± 0.00c	0.29 ± 0.00b	0.26 ± 0.00a
Pro	0.25 ± 0.00b	0.11 ± 0.00a	0.23 ± 0.01b	0.27 ± 0.00b	0.24 ± 0.00c	0.24 ± 0.01a

Different letters indicated significant differences within the ripe and unripe groups. p<0.05.