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Comparison of Physicochemical Composition of Kohlrabi Flesh and Peel

콜라비 가식부와 껍질의 이화학적 성분 비교

  • Cha, Seon-Suk (Department of Food and Nutrition, Chosun University) ;
  • Lee, Myung-Yul (Department of Food and Nutrition, Chosun University) ;
  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
  • 차선숙 (조선대학교 식품영양학과) ;
  • 이명렬 (조선대학교 식품영양학과) ;
  • 이재준 (조선대학교 식품영양학과)
  • Received : 2012.11.04
  • Accepted : 2013.01.04
  • Published : 2013.02.28

Abstract

This study was investigated to compare the major chemical components of kohlrabi (Brassica oleracea var. gongylodes) flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100 g and 402.75 mg/100 g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order of K>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

콜라비의 생리활성 기능과 이용 가능성에 관한 연구의 일환으로 콜라비 가식부와 껍질의 이화학적 성분을 비교 분석하였다. 건물량 기준으로 콜라비 가식부와 껍질의 일반성분은 조지방과 조회분 함량은 비슷하였으나, 콜라비 껍질이 조단백질과 탄수화물 함량이 높았다. 총 유리당 함량은 콜라비 가식부가 껍질에 비하여 높았고, 콜라비 가식부와 껍질 모두 유리당 중 glucose 함량이 가장 높았으며, fructose, ribose, mannose, galactose 순이었다. 콜라비 가식부와 껍질 모두 검출된 16종의 구성아미노산 중 glutamic acid 함량이 가장 높았고, 유리아미노산은 proline 함량이 높았다. 콜라비 가식부와 껍질의 주요 지방산은 palmitic acid, linoleic acid, oleic acid 등이며, 콜라비 가식부가 껍질에 비하여 불포화지방산 함량이 높았다. 유기산 함량은 콜라비 껍질이 가식부에 비하여 10% 정도 높았고, 가식부와 껍질 모두 oxalic acid 함량이 가장 높았다. 콜라비 가식부는 비타민 C와 비타민 E 함량이 각각 231.36 mg/100 g와 0.17 mg/100 g 이고, 콜라비 껍질은 402.74 mg/100 g와 0.24 mg/100 g로 검출되었다. 총 무기질 함량은 콜라비 껍질이 콜라비 가식부에 비해서 높았고, 무기질 중 K 함량이 가장 높았으며, 다음으로 Ca, Mg, Na 순이었고, Fe, Zn, Mn 등은 미량으로 검출되었다.

Keywords

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