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http://dx.doi.org/10.3746/jkfn.2007.36.3.327

Physicochemical Compositions of Pimpinella brachycarpa  

Lee, Jae-Joon (Dept. of Food and Nutrition, Chosun University)
Choo, Myung-Hee (Dept. of Food and Nutrition, Chosun University)
Lee, Myung-Yul (Dept. of Food and Nutrition, Chosun University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.3, 2007 , pp. 327-331 More about this Journal
Abstract
This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non-essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 mg%) and those of magnesium and sodium were also comparatively high (303.00 mg%, 96.21 mg%).
Keywords
Pimpinella brachycarpa; proximate compositions; amino acids; fatty acids; vitamins; minerals;
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Times Cited By SCOPUS : 2
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