The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Nutrient Composition in the Parts of Opuntia ficus-indica var. saboten and Opuntia humifusa

보검선인장과 저단선인장의 열매와 줄기 영양성분 조성

  • Seo, Hye-Ji (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Choi, Young-Min (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Hwang, In-Guk (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration) ;
  • Nam, Jin-Sik (Dept. of Food and Nutrition, Suwon Women's University) ;
  • Hwang, Jin-Bong (Dept. of Food Analysis, Korea Food Research Institute) ;
  • Lee, Ki-Teak (Dept. of Food Science & Technology, Chungnam National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Jiyoon (National Instrumentation Center for Environmental Management, College of Agriculture and Life Science, Seoul University) ;
  • Kim, Sena (Functional Food & Nutrition Division, National Institute of Agricultural Science, Rural Development Administration)
  • 서혜지 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 최용민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 황인국 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 남진식 (수원여자대학교 식품영양과) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 이기택 (충남대학교 식품공학과) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 이지윤 (서울대학교 농업생명과학대학 농생명과학공동기기원) ;
  • 김세나 (농촌진흥청 국립농업과학원 기능성식품과)
  • Received : 2016.08.31
  • Accepted : 2016.10.06
  • Published : 2016.10.31
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Abstract

This study was conducted to analyze the nutrient compositions of stem and fruit of Opuntia ficus-indica var. saboten (OF) and Opuntia humifusa (OH). The results of the two-way analysis of variance test indicated that the parts, varieties and parts*varieties had influence on nutrient content except crude protein, soluble dietary fiber, Fe, Se, I, vitamin E, niacin and vitamin C. Moisture and crude ash content was higher in stem than in fruit, while crude lipid and insoluble dietary content was higher in fruit than in stem. Mineral content revealed that K (1,313.67 mg% in OF, 1,351.38 mg% in OH) was the highest in fruit and Ca (5,146.29 mg% in OF, 1,388.19 mg% in OH) was the highest in stem. Vitamin C was the most abundant vitamin in the fruit of OF (199.98 mg%) and OH (187.12 mg%). Polyunsaturated fatty acid was the highest among fatty acids (66.9~70.1%), with higher content in the stem (753.89 mg%) than fruit (578.01 mg%) in OF, while higher in the fruit (1,093.63 mg%) than stem (475.07 mg%) in OH. Moisture, crude protein, Mg, Se and riboflavin was higher in OF than OH; whereas, crude lipid, insoluble dietary fiber, total dietary fiber and monounsaturated fatty acid were higher in OH than OF. These results indicated that OF and OH could be a good food source for Ca, K and Vitamin C. Also, different nutrient content by parts and varieties, can be helpful in choice of parts or varieties for consumer purposes.

Keywords

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