Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Composition and Electron Donating and Nitrite Scavenging Activities of Glechoma hederacea var. longituba $N_{AKAI}$

  • Deokjo Jo (Department of Food and Technology, Kyungpook National University) ;
  • Lee, Jungeun (Department of Food and Technology, Kyungpook National University) ;
  • Jungeun Noh (Department of Food and Technology, Kyungpook National University) ;
  • Kim, Ok-Kyung (Department of Food and Nutrition, Daejin University) ;
  • Kwon, Joong-Hoo (Department of Food and Technology, Kyungpook National University)
  • Published : 2001.09.01
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Abstract

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

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