816 18 Fruits and Fruit Products
Table 18.4.Proximate composition of shell-nut fruit (as % of fresh edible portion)
Fruit Mois- N-Com- Lipids Available Ash Dietary
ture pounds carbo- fiber
(N× 5 .3) hydrates
Cashewnut 4.016 42. 230. 52. 92. 9
Peanut 5. 025. 347. 57. 52. 211. 7
Hazelnut 5. 212. 066. 010. 52. 58. 2
Pistachio 5. 917. 653. 511. 62. 710. 6
Almond 5. 720. 556. 05. 42. 713. 5
Walnut 4. 415. 064. 410. 62. 06. 1
Fig. 18.2.Enzyme patterns of some strawberry species (Fragaria sp.)and(Fragaria ananas) obtained by PAGE
disc gel electrophoresis. Large pore concentrating gel pH 6.7, small pore separating gel, pH 8.9. 1 Peroxidase:
incubation with o-toluidine/H 2 O 2 at pH 7. 2 Esterase: incubation withα-naphthylacetate at pH 7, the released
α-naphthol is diazotized and then coupled with p-chloroaniline. 3 Malate-dehydrogenase: incubation with malate,
nitro-blue-tetrazolium chloride and NAD at pH 7.5. (according toDrawertet al., 1974)
Table 18.5.Free amino acids in fruits (as % of total free amino acids)
Fruit Asp Asn Glu Gln Ser Thr Pro Ala Abub His Arg Pipc
Apple (juice) 21 17 15 10 3 2 7 5
Pear (juice) 10 9 10 11 2 14 9 3
Grapes 3 13 6 31 9 6 27
Currant 717245 81712
black
Orangea 7–115 20–188 6–93 3–63 4–37 8–79 3–26 4–73 0–23
Grapefruita 34–99 8–90 310 10 4–27 76 20–45
Lemona 19–60 6–35 12–28 1–31 4–20 25–106
Banana 5–10 15 10–15 5–10 10–15 5–10
aValues in mg/100ml juice.
bγ-Aminobutyric acid.
cPipecolinic acid.