EVALUATON OF SOME CULTIVARS OF DAUCUS CAROTA IN EGYPT Part VII: Investigation of the Protein and Pectin of The Roots and Pectins of the Fruits of the Yellow and Red Cultivars

Document Type : Original Article

Authors

1 Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr El-Ainy, Cairo 11562, Egypt.

2 Pharmacognosy Department, Faculty of Pharmacy, Kasr El-Ainy, Cairo 11562, Egypt.

3 Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt.

Abstract

The total protein content of the roots of the yellow and red cultivars of Daucus carota var. sativa were 2.89% and 2.05% respectively. Glutamic acid constituted the major component of the amino acids identified in the hydrolysate of the protein of the roots of the yellow cultivar followed by aspartic acid, proline, alanine, valine, serine and glycine. Threonine represented the major component of the amino acids identified in the hydrolysate of the protein of the roots of the red cultivar followed by proline, alainine, valine and glycine. Pectins were isolated from the roots and fruits of the red and yellow cultivars. Pectins reached about 8.3% in the roots and 2.1% in the fruits of the red cultivar. It reached about 4.1% in the roots and 2.1% in the fruits of the yellow cultivar. Pectins

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