Table 4. Amino Acid Composition in Different Parts of the G. xanthochymus Fruita.
| Fruit
Parts |
|||||
|---|---|---|---|---|---|
| Amino Acids | LPe (%) | LPu (%) | SDR (%) | SDS (%) | Significance (%) |
| Aspartate and Asparagine | 9.01 ± 0.17b | 9.92 ± 0.04c | 10.60 ± 0.21d | 7.45 ± 0.08a | P < 0.001 |
| Threonine | 4.84 ± 0.24b | 4.95 ± 0.03b | 5.22 ± 0.05b | 3.79 ± 0.07a | P < 0.001 |
| Serine | 5.87 ± 0.33b | 5.58 ± 0.02b | 5.55 ± 0.04b | 4.65 ± 0.12a | P < 0.05 |
| Glutamate and Glutamine | 12.37 ± 0.67a | 13.00 ± 0.00a | 12.10 ± 0.10a | 23.72 ± 0.22b | P < 0.001 |
| Cysteine | ND | ND | ND | ND | - |
| Proline | 6.33 ± 0.35c | 5.82 ± 0.13b,c | 5.49 ± 0.16b | 4.19 ± 0.22a | P < 0.003 |
| Glycine | 7.35 ± 0.32c | 5.88 ± 0.02a,b | 6.39 ± 0.03b | 5.53 ± 0.02a | P < 0.001 |
| Methionine | ND | ND | ND | ND | - |
| Alanine | 6.09 ± 0.09a | 7.46 ± 0.04b | 6.15 ± 0.05a | 5.98 ± 0.03a | P < 0.001 |
| Valine | 5.53 ± 0.09b | 6.12 ± 0.04c | 6.22 ± 0.05c | 3.85 ± 0.05a | P < 0.001 |
| Isoleucine | 3.82 ± 0.09 | 4.04 ± 0.03 | 4.41 ± 0.05 | 3.53 ± 0.38 | NS |
| Leucine | 8.56 ± 0.19 | 8.79 ± 0.01 | 9.17 ± 0.04 | 9.41 ± 0.48 | NS |
| Tyrosine | 5.28 ± 0.15c | 4.60 ± 0.06b | 4.97 ± 0.09c | 3.06 ± 0.06a | P < 0.001 |
| Phenylalanine | 5.70 ± 0.09b | 5.22 ± 0.02a | 5.77 ± 0.09b | 5.90 ± 0.06b | P < 0.003 |
| Histidine | 7.07 ± 0.11d | 5.90 ± 0.06b | 6.44 ± 0.23c | 3.24 ± 0.16a | P < 0.001 |
| Lysine | 8.39 ± 0.11c | 8.62 ± 0.06c | 7.56 ± 0.03b | 7.30 ± 0.17a | P < 0.001 |
| Arginine | 3.75 ± 0.09a | 3.99 ± 0.01b | 3.87 ± 0.03a,b | 8.33 ± 0.07c | P < 0.001 |
a
Note: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.05) different as judged by Duncan’s multiple range test. LPe—lyophilized peel; LPu—lyophilized pulp; ND—not detected; NS—not significant; SDR—sun-dried rind; and SDS—sun-dried seed.