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Food nutritional characteristics of fruit of Cudrania tricuspidata in its various maturation stages

꾸지뽕나무 열매의 숙기별 식품학적 특성

  • Jung, Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Ju, In-Ok (Department of Food Science and Technology, Chonbuk National University) ;
  • Choi, So-Ra (Jeollabuk-do Agricultural Research and Extension Services) ;
  • You, Dong-Hyun (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Noh, Jae-Jong (Jeollabuk-do Agricultural Research and Extension Services)
  • Received : 2013.01.24
  • Accepted : 2013.05.01
  • Published : 2013.06.30

Abstract

This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2~5.1, 1.4~2.0% and 5.4~8.6%, respectively. The general chemical components of its fruit were observed as 76~80% moisture, 2.2~3.5% crude protein, 1.7~2.9% crude fat, 0.8~1.2% ash and 14.5~16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5~149.2 mg% and 22.7~38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9~19.6 mg% and 40.9~48.2 mg%, respectively.

Acknowledgement

Supported by : 농촌진흥청

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