한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권1호
  • /
  • Pages.1-14
  • /
  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

  • Su-Hwan Kim (Research Institute of Food Industry, Sunchon National University) ;
  • Jung-Won Lee (Pulmuone Institute of Technology, Pulmuone Co. Ltd.) ;
  • Chang-Ki Huh (Research Institute of Food Industry, Sunchon National University)
  • 투고 : 2022.09.14
  • 심사 : 2022.12.15
  • 발행 : 2023.02.28
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초록

In this study, the nutritional compounds present in various parts of Hovenia dulcis Thunbergii (H. dulcis) were compared. Regarding the free sugar content, fruits exhibited the highest fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and leaves (5.82 g/100 g) contained the highest glucose levels. The most common types of organic acids were citric and tartaric acids in the fruits, citric and malic acids in the branches, and malic and succinic acids in the leaves. The leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g, whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100 g and 336.21 mg/100 g, respectively. In H. dulcis, β-carotene was present in high concentration in leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09 mg/100 g) contain smaller amounts of it. Vitamin E, α-tocopherol, was present in high concentrations in the fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100 g).

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참고문헌

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