Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ruthenicum Murr.

붉은 열매 구기자와 검은 열매 구기자의 이화학적 특성 비교 연구

  • Yang, Min-Yi (Department of Food & Nutrition/Basic Science Institute, Hoseo University) ;
  • Kang, Myung-Hwa (Department of Food & Nutrition/Basic Science Institute, Hoseo University)
  • 양민이 (호서대학교 식품영양학과/기초과학연구소) ;
  • 강명화 (호서대학교 식품영양학과/기초과학연구소)
  • Received : 2017.01.12
  • Accepted : 2017.01.30
  • Published : 2017.02.28
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Abstract

Purpose: Lycium ruthenicum Murr. is a nutritional food that has been used widely for treatment of heart disease, abnormal menstruation, and menopause. Methods: In this study, the crude protein, crude lipid and crude ash contents of two different Lycii fruits with different colors were investigated, and their color values, total sugar, pH, total anthocyanins and total carotenoids were analyzed. Results: Regarding crude ash, crude fat and crude protein contents, the L. barbarum showed higher in crude fat and crude protein contents than black fruits, whereas L. ruthenicum showed higher contents than black fruits. Regarding mineral composition, mineral contents were in the other of K, Mg, Mn, Na, Zn, and Fe. The K content was high in all of the samples, and the contents of Cr and Cu were not measured. The pH values of L. ruthenicum and L. barbarum were $5.00{\pm}0.01$ and $5.08{\pm}0.02$, respectively. The total sugar content of L. ruthenicum was 45.45% while that of L. barbarum was 45.43%. Ascorbic acid content of L. barbarum was $50.86{\pm}3.63%$ while that of L. ruthenicum was $6.3{\pm}1.40%$. The total anthocyanin content of L. ruthenicum was $462.22{\pm}0.41mg/100g$, although no anthocyanin was detected in L. barbarum. The total carotenoids content was $812.25{\pm}6.01mg/100g$ in L. barbarum, although that of L. ruthenicum was not measured. Conclusion: The results from this study indicate that there is a large difference in the composition of functional ingredients of L. ruthenicum and L. barbarum. There is a strong possibility of L. ruthenicum to be developed into color food sources.

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References

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