Sustainable diets and biodiversity

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4. Amino acids composition
   The amino acids composition of dabai fruits is given

in Table 3. Considerable variation was observed from

one growing area to another; similarly, variation was

Table 3. Amino acids composition of dabai fruits from different growing areas.

Purple dabai fruits Red dabai fruits

Amino acids* Kanowit Kapit Song Sarikei

Essential

Isoleucine 2.64±0.1 3 a2. 3 9±0.29a 2. 55 ±0.07a 2.7 5 ±0.11a

(2.51–2.75) (1.99–2.69) (2.43–2.63) (2.67–2.83)

Leucine 7.40±0.30a 7.24±1.07a 7.29±0.42a 8.23±0.29a

(6.95–7.62)(6.13–8.80) (6.64–7.78) (8.02–8.43)

Lysine 5 .61±0.22a 5 .4 3 ±0.78a 5 .86±0.28a 5 .77±0.16a

(5.38–5.91)(4.32–6.14) (5.49–6.41) (5.65–5.88)

Methionine 0 .9 0 ± 0. 0 1b 0 .91± 0. 09 b 0.95±0.07a,b 1.09±0.08a

(0.89–0.92)(0.81–1.04) (0.85–1.04) (1.03–1.15)

Phenylalanine 4.82±0.16a 4.64±0.65a 5.16±0. 3 5a 5 .09±0.44a

(4.65–4.95)(3.61–5.29) (4.71–5.64) (4.78–5.40)

Threonine 3. 3 9±0.06a 3 .24±0. 3 4a 3 .84±0.55a 3 .64±0.17a

(3.30–3.43)(2.69–3.64) (3.35–5.04) (3.52–3.76)

Valine 3 .66±0.21a 3 .07±0. 3 4a 3 .57±0. 3 9a 3 .60±0.24a

(3.41–3.84)(2.70–3.62) (2.73–4.02) (3.43–3.77)

Non-essential

Alanine 4.9 3 ±0.21a 4.82±0.51a 5.1 2 ± 0 .56a 4.89±0. 30 a

(4.79–5.25)(4.21–5.55) (4.56–6.13) (4.68–5.10)

Arginine 2.54±0.17a 3 .15±0.54a 2. 8 7± 0. 0 5a 2. 82 ± 0. 0 7a

(2.31–2.66)(2.52–3.83) (2.81–2.95) (2.77–2.87)

Aspartic acid 27.18±1.33a 30.91±6.05a 26.37±1.93a 25.34±0.11a

(26.24–29.06)(25.43–40.14)(22.65–28.83)(25.26–25.41)

Cystine 0.60±0.19a 0.75±0.27a 0.6 3 ±0.50a 0. 3 2±0.45a

(0.40–0.76)(0.44–1.09) (0.10–1.55) (0.10–0.63)

Glutamic acid 19.58±0.34a 18.32±1.18a 19.01±0.65a 19.61±0.55a

(19.29–19.90) (16.64–19.44) (18.18–19.89) (19.22–20.00)

Glycine 4. 3 2±0.17a 3 .94±0.46a 4 .44±0. 3 9a 4. 3 2±0.16a

(4.10–4.52)(3.25–4.55) (4.05–5.21) (4.20–4.43)

Histidine 2. 3 7±0.14a 2.02±0.21b 2 .28±0.1 3 a,b 2. 3 9±0.17a

(2.16–2.46) (1.76–2.31) (2.12–2.48) (2.27–2.51)

Proline 4.29±0.17a 4.40±0.55a 4 .68±0.37a 4.73±0.23a

(4.12–4.52)(3.57–4.99) (4.21–5.30) (4.57–4.89)

Serine 2.89±0.4 3 a 2.41±0.14a 2 .62±0. 3 0a 2 .72±0.01a

(2.49–3.26) (2.23–2.57) (2.31–3.04) (2.71–2.72)

Tyrosine 2.90±0.10a 2.38±0.31b 2 .79±0.11a 2 .73±0.17a,b

(2.79–2.98)(1.96–2.64) (2.63–2.97) (2.61–2.85)

*% of total amino acids. Results are expressed in mean±SD and (range).

Values with different letters are significantly different at p < 0.05 within the same row.