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http://dx.doi.org/10.11002/kjfp.2013.20.1.88

Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel  

Cha, Seon-Suk (Department of Food and Nutrition, Chosun University)
Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science and Preservation / v.20, no.1, 2013 , pp. 88-96 More about this Journal
Abstract
This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.
Keywords
Kohlrabi flesh; Kohlrabi peel; proximate composition; chemical component;
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