Tracking Hypoglycins A and B over Different Maturity Stages: Implications for Detoxification of Ackee (Blighia sapida K.D. Koenig) Fruits

摘要: Consumption of improperly ripened ackee ( Blighia sapida K.D. Koenig) often results in fatalities. The causal toxin, hypoglycin A, decreases the edible arilli upon maturity; regulation A is thus critical. Hypoglycin B, also toxic, confined to seeds. Hypoglycins and B were tracked ackees grown Jamaica over different maturity stages using RP-HPLC. Studies on 'Butter' 'Cheese' varieties across two harvest seasons conducted. In ackees, decreased from about 8000 mg/kg green seeds 271 1451 mg/kg, respectively, ripe fruit whereas levels increased 1629 11774 mg/kg. strong inverse relationship demonstrated that serves as a sink for ripening thereby involved detoxification mechanism fruit.