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Comparison of the nutrient components of figs based on their cultivars

품종별 무화과의 영양성분 비교

  • Na, Hwan Sik (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Kim, Jin Young (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Park, Hak Jae (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Choi, Gyeong Cheol (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Yang, Soo In (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment) ;
  • Lee, Ji Heon (Food and Drug Analysis Division, Jeollanamdo Institute of Health and Environment)
  • 나환식 (전라남도보건환경연구원 식품약품분석과) ;
  • 김진영 (전라남도보건환경연구원 식품약품분석과) ;
  • 박학재 (전라남도보건환경연구원 식품약품분석과) ;
  • 최경철 (전라남도보건환경연구원 식품약품분석과) ;
  • 양수인 (전라남도보건환경연구원 식품약품분석과) ;
  • 이지헌 (전라남도보건환경연구원 식품약품분석과)
  • Received : 2013.03.07
  • Accepted : 2013.06.17
  • Published : 2013.06.30

Abstract

In this study, the proximate compositions, minerals, free amino acids, total polyphenol and flavonoids of figs were analyzed according to their cultivars. The proximate compositions showed moisture at 85.37~87.28%, crude ash at 0.38~0.43%, crude lipid at 0.20~0.26%, crude protein at 0.39~0.81%, carbohydrate at 11.23~13.66% and crude fiber at 5.12~7.55% (dry base). The amount of the following minerals in the figs were highest, in this order: K > Ca > Mg > Na. The total polyphenol contents were highest in this order: Dauphine (198.91~261.64 mg/kg), Banane (211.07 mg/kg) and Horaish (169.90~174.33 mg/kg). The total flavonoid contents were highest in this order: Banane (84.52 mg/kg) > Dauphine (60.47~68.71 mg/kg) > Horaish (44.12~44.60 mg/kg). The quercetin contents were highest in this order: Dauphine, 2.40~3.54 mg/kg; Banane, 3.54 mg/kg; and Horaish, 2.40~2.75 mg/kg; but the flavonoid contents were lowest in this order: Dauphine, 1.11~1.16 mg/kg; Banane, 1.14 mg/kg; and Horaish, 1.09~1.11 mg/kg. The free amino acid content of the figs was 199.70~328.77 mg/100 g; their essential free amino acid contents, 46.45~67.46 mg/100 g; and their GABA (${\gamma}$-aminobutyric acid) contents, 13.57~26.69 mg/100 g.

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