High-Performance Liquid Chromatographic Analysis of Amino Acids in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A

Golden, Kerith D.; Williams, Opal J.; Bailey-Shaw, Yvonne A.

doi:10.1093/chromsci/40.8.441

Cited by 24 publications

(12 citation statements)

References 11 publications

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“…The unripe ackee fruit contains hypoglycin A in a concentration 100 times higher than those in the ripe ackee fruit, whereas hypoglycin B found only in the seeds of the fruit has a less-potent hypoglycemic activity than A. 9,10 The aril of a self-opened (mature) ackee fruit has been found to be quite safe for consumption.…”

Section: Discussionmentioning

confidence: 99%

Ackee Fruit Poisoning in Eight Siblings: Implications for Public Health Awareness

Katibi¹,

Olaosebikan²,

Abdulkadir³

et al. 2015

The American Society of Tropical Medicine and Hygiene

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Abstract. Ackee apple fruit is a native fruit to Jamaica and some parts of west Africa. Its toxicity known as "Jamaican vomiting sickness" dates back to the nineteenth century. However, there is a dearth of reported published data on toxicity from Nigeria where it is popularly known in the southwest as "ishin." We report a case series of eight previously well Nigerian siblings who presented at various intervals after ingestion of roasted seeds and aril of the ackee fruit.

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Section: Discussionmentioning

confidence: 99%

Ackee Fruit Poisoning in Eight Siblings: Implications for Public Health Awareness

Katibi¹,

Olaosebikan²,

Abdulkadir³

et al. 2015

The American Society of Tropical Medicine and Hygiene

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“…Previous studies have shown that ackee arils have high oil content, comparable to those of peanuts, rapeseed and sunflower seeds and higher than that of soybeans [7,8,9]. Although aspartic acid was undetected, all essential amino acids, with arginine being the predominant amino acid, were reportedly present in ripe ackee arils [6]. Ackee arils have been reported to be rich in linoleic, oleic, palmitic and stearic fatty acids which are known to help reduce the risk of coronary heart diseases when included in the diet.…”

Section: Introductionmentioning

confidence: 86%

“…However, exposure of the fruit arils to the sun at full maturity, when fruit pods split open, reduces the hypoglycin A and B contents of the arils to negligible amounts, making them safe for consumption [5,6].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

Dossou¹,

Agbenorhevi²,

Alemawor³

et al. 2014

AJFST

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The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4. .29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.

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“…The amount of each component in the noni fruit was quantified using the internal standard method as outlined in [14] and [15]. Identification of each component at the various stages of ripening was achieved by comparing the Relative Retention Time (RRT) of the standard compounds to that of the sample.…”

Section: Resultsmentioning

confidence: 99%

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Golden

Lindsay

2012

J. Sci. Res.

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High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit.

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High-Performance Liquid Chromatographic Analysis of Amino Acids in Ackee Fruit with Emphasis on the Toxic Amino Acid Hypoglycin A

Cited by 24 publications

References 11 publications

Ackee Fruit Poisoning in Eight Siblings: Implications for Public Health Awareness

Ackee Fruit Poisoning in Eight Siblings: Implications for Public Health Awareness

Physicochemical and Functional Properties of Full Fat and Defatted Ackee (<i>Blighia sapida</i>) Aril Flours

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

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