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Comparisons of Physicochemical Composition of Korean and Chinese Crataegi Fructrus
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.569-576
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.569
 Title & Authors
Comparisons of Physicochemical Composition of Korean and Chinese Crataegi Fructrus
Lee, Jae-Joon; Lee, Hyun-Joo;
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This study was conducted to compare the major chemical components of Korea Crataegi fructrus (KCF) and Chinese Crataegi fructrus (CCF). Among the proximate compositions, the curde fat content of KCF was lower than that of CCF, whereas their crude protein, crude ash and carbohydrate contents were similar. CCF had a higher total free sugar content than KCF. The major free sugars of KCF and CCF were identified as fructose and glucose. The value of glutamic acid was greater in the amino acids of KCF and CCF, and KCF had higher total amino acids and essential amino acids contents than CCF. KCF also had a higher level unsaturated fatty acids than CCF. CCF had a higher organic acid content, but both KCF and CCF had high citric acid levels. and Chinese The vitamin C contents of KCF and CCF were 272.69 mg per 100 g and 262.38 mg per100 g, respectively. The mineral content of KCF was higher than that of CCF, in the following order : K > Ca > Mg > Fe. The results showed that KCF had higher total amino acid, essential amino acid, unsaturated fatty acid and mineral contents and CCF had higher free sugar and organic acid contents.
Crataegi fructrus;proximate composition;chemical component;
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