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Changes in Nutritional Composition of Dropwort (Oenanthe javanica) Ethanol Extracts

에탄올 농도에 따른 미나리 추출물의 영양성분 변화

  • Won, Beom Young (Research & Development Center, Braintropia Co., Ltd.) ;
  • Shin, Ki Young (Research & Development Center, Braintropia Co., Ltd.) ;
  • Ha, Hyun Jee (Research & Development Center, Braintropia Co., Ltd.) ;
  • Yun, Yeo Sang (Research & Development Center, Braintropia Co., Ltd.) ;
  • Kim, Ye Ri (Research & Development Center, Braintropia Co., Ltd.) ;
  • Lee, Hyung Gun (Research & Development Center, Braintropia Co., Ltd.)
  • 원범영 ((주)브레인트로피아 기업부설연구소) ;
  • 신기영 ((주)브레인트로피아 기업부설연구소) ;
  • 하현지 ((주)브레인트로피아 기업부설연구소) ;
  • 윤여상 ((주)브레인트로피아 기업부설연구소) ;
  • 김예리 ((주)브레인트로피아 기업부설연구소) ;
  • 이형근 ((주)브레인트로피아 기업부설연구소)
  • Received : 2015.02.05
  • Accepted : 2015.03.23
  • Published : 2015.06.30

Abstract

This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.

Acknowledgement

Supported by : 농림축산식품기술기획평가원

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