Current Research on Agriculture and Life Sciences
- 제30권1호
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- Pages.35-39
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- 2012
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- 2287-271X(pISSN)
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- 2288-0356(eISSN)
Chemical Composition of Mongolian Sea-buckthorn (Hippophae rhamnoides L.) Fruits
- Buya, Bujinlkham (School of Food Science & Technology, Kyungpook National University) ;
- Zheng, Hu-Zhe (School of Food Science & Technology, Kyungpook National University) ;
- Chung, Shin-Kyo (School of Food Science & Technology, Kyungpook National University)
- 발행 : 2012.06.30
초록
Sea-buckthorn fruits (Hippophae rhamnoides L.) are used in Mongolia as traditional medicine due to the health-benefits associated with its bioactive components. The purpose of this study was to investigate the chemical composition of Mongolian sea-buckthorn fruits. In terms of proximate composition, crude fat content was the highest, whereas its crude ash content was the lowest. In organic acid contents, malic acid content (