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Differential elimination of mercury during maturation of leguminous seeds

Authors
Journal
Phytochemistry
0031-9422
Publisher
Elsevier
Publication Date
Volume
24
Issue
2
Identifiers
DOI: 10.1016/s0031-9422(00)83526-8
Keywords
  • Leguminosae
  • Fruit
  • Seeds
  • Maturation
  • Loss Of Mercury
  • Detoxification.
Disciplines
  • Chemistry

Abstract

Abstract The pods of Acacia koa, Canavalia cathartica, Leucaena leucocephala, Samanea saman and six other leguminous species lose as much as 75–85 % of their tissue water during maturation, but show no loss in tissue mercury content. Unlike fruit, seeds not only lose most of their water content, but also at least 75 % of their mercury during the maturation process. It is suggested that selective elimination is more likely to take place by bio-volatilization rather than by translocation, and that the phenomenon allows for detoxification of a cytogenetically hazardous chemical substance.

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