Proceedings of the Korean Society of Sericultural Science Conference (한국잠사학회:학술대회논문집)
- 2003.10a
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- Pages.50-52
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- 2003
Quantification and Varietal Variation of Fatty Acids in Mulberry Fruits
- Kim, Hyun-Bok (Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology, Rural Development Administration) ;
- Kim, Sun-Lim (National Crop Experiment Station, Rural Development Administratio) ;
- Sung, Gyoo-Byung (Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology, Rural Development Administratio) ;
- Nam, Hack-Woo (Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology, Rural Development Administratio) ;
- Moon, Jae-Yu (College of Agriculture and Life Science, Seoul National University)
- Published : 2003.10.01
Abstract
Mulberry containing many bioactive components is very useful as functional food resource. Mulberry leaf ice cream, mulberry leaf tea, mulberry noodle, mulberry fruit jam, mulberry wine etc. have been developed in Korea. Because mulberry fruit has abundant natural pigments belonging to anthocyanins, we can expect their therapeutic and physiological effects. However, there are few reports about mulberry seed. So we studied on fatty acids of mulberry seed for the purpose of increasing the functional utilization of mulberry fruit. (omitted)
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