Amino acid pattern of the Egyptian apricot fruits (Hamawy)

Abstract

Abstract Apricot fruits were subjected to acid hydrolysis and the amino acids were separated and quantitatively determined by paper chromatography. The analysis revealed the presence of 19 amino acids, predominantly glutamic acid, aspartic acid, histidine, arginine and tyrosine. The results also demonstrated that the concentrations of cystine, methionine and hydroxyproline were relatively small.