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Food Components by Kinds of Bigum Spinach Growing in Jeonnam Shinan

전남 신안에서 재배되는 비금 섬초의 품종별 식품성분

  • Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University) ;
  • Kang, Eun-A (Nutrition Education, Graduate School of Education, Chonnam National University) ;
  • Shin, Tai-Sun (Food Science and Nutrition, Chonnam National University)
  • 정복미 (전남대학교(여수) 영양식품학) ;
  • 강은아 (전남대학교(여수) 교육대학원 영양교육) ;
  • 신태선 (전남대학교(여수) 영양식품학)
  • Published : 2009.10.31

Abstract

This study was to investigate food components of Bigum spinach growing in Jeonnam Shinan. The samples used in this study were Pohang spinach of inland and jo-saeng, chung-saeng, man-saeng, chungman-saeng spinach of Bigum located on Jeonnam Shinan. We analyzed proximate composition, mineral content, germanium, organic acid, free sugar, vitamin A, C, and E contents. We conducted the sensory evaluation after blanching and color changes of before and after blanching of 5 kinds of spinach. The results were as follows: moisture and ash contents were significantly higher in Pohang spinach than Bigum spinach. Crude protein, carbohydrates and crude fiber contents were higher in Bigum spinach than Pohang spinach. In mineral contents, potassium and zinc contents were higher in Pohang spinach than Bigum spinach whereas calcium, iron, magnesium, manganese, sodium contents were higher in Bigum spinach than Pohang spinach. Germanium contents was 14.06$\sim$27.16 ppb in Bigum spinach whereas not detected in Pohang spinach. In organic acid contents, man-saeng and jo-saeng of Bigum spinach were high in oxalic acid, citric acid, malic acid and formic acid contents. Succinic acid and acetic acid contents were high in Pohang spinach. Almost all free sugars were higher in Bigum spinach, especially jo-saeng and man-saeng, than Pohang spinach except lactose. Vitamin A contents was similar with Pohang and Bigum spinach except chung-saeng but vitamin C and E contents were higher in Bigum spinach than Pohang spinach. Color L (light) after blanching was significantly higher in chungman-saeng than other spinaches. Color a (redness) was significantly lower in chung-saeng and man-saeng than others and chungman-saeng was significantly higher than others. Color b (yellowness) was low in man-saeng and high in jo-saeng of Bigum spinach. In case of sensory properties after blanching, taste, sweet, overall preference were significant higher in Bigum spinach except chung-saeng than Pohang spinach.

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