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http://dx.doi.org/10.9724/kfcs.2015.31.4.510

Physicochemical Properties and Antioxidant Activities of Different Parts of Kkujippong (Cudrania tricuspidata Bureau) from Miryang  

Choi, Duck-Joo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Lee, Yun-Jung (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College)
Kim, Youn-Kyeong (Department of Hotel Food Service and Culinary Arts, Incheon-JEI College)
Kim, Mun-Ho (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Choi, So-Rye (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Kim, Soung-Soo (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Youn, Aye-Ree (Department of Korean Master Work and Culinary Arts, Incheon-JEI College)
Publication Information
Korean journal of food and cookery science / v.31, no.4, 2015 , pp. 510-514 More about this Journal
Abstract
Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).
Keywords
Kkujippong (Cudrania tricuspidata Bureau); physicochemical property; polyphenol; electron donating ability;
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Times Cited By KSCI : 10  (Citation Analysis)
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