[논문]메꽃(Calystegia japonica)의 영양학적 특성

이양숙; 곽창근; 김남우

doi:10.11002/kjfp.2012.19.5.619

[국내논문] 메꽃(Calystegia japonica)의 영양학적 특성
Nutritional Characteristics of Calystegia japonica 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.19 no.5, 2012년, pp.619 - 625

이양숙 (대구한의대학교 한약자원학과) , 곽창근 (대구한의대학교 한약자원학과) , 김남우 (대구한의대학교 한약자원학과)

Abstract ▼ AI-Helper

In the present study, the proximate composition, sugar, minerals, total phenolic and flavonoid compounds, and amino acids in Calystegia japonica (C. japonica) were measured to determine if it can be used as a nutritional and functional material for the development of valuable foods. The mean crude protein, fat, and ash contents of the leaves were 5.75, 2.46, and 7.77%, respectively. The soluble-protein contents of the leaves and roots were 146.78 and 33.67 mg%, respectively. The reducing-sugar and free-sugar contents of the leaves were 682.70 and 166.00 mg%, respectively, and those of the roots were 2,934.89 and 37.70 mg%. The mineral content of the leaves was 3,122.13 mg%, and that of the roots was 1,540.85 mg%. The three elements Ca, K, and Mg were very rich in all their parts, with minerals accounting for 96-99% of their total mineral contents. The total phenolic compound of the leaves was 3,028.89 mg%, and the total flavonoid compound was 382.67 mg%. The phenolic and flavonoid compounds in the leaves were more than 7.6 times those in the roots. The free-amino acid levels in the leaves and roots were 2,467.15 and 1,334.81 mg%, respectively. The results of the comparison of the leaves and roots of C. japonica showed that the leaves had a rich proximate composition consisting of minerals, total phenolic and flavonoid compounds, and amino acid. This suggests that C. japonica leaves are potentially useful sources of functional and favorite foods and nutraceuticals.

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문제 정의

The aim of the present study in this part was to determine the chemical composition and mineral contents of C. japonica leaves and roots in order to provide more comprehensive nutrient information about them. Furthermore, phenolic compound and flavonoid compound contents of these C.

가설 설정

1)nd is not detected.
2)nd is not detected.

데이터처리

Statistical analyses were performed by one-way analysis of variance (ANOVA) followed by Duncan's multiple range tests using version 15.0 for windows (Statistical Package for the Social Science, SPSS INC, Chicago, IL, USA).

이론/모형

The moisture, crude protein, crude fat and ash contents were determined following the standard Association of Official Analytical Chemists methods (10). Moisture content was determined after attaining constant weight at 105℃.
25 was used to convert nitrogen into crude protein. The crude fat content was obtained by the Soxhlet extraction method, sung diethyl ether. The ash content was determined by a muffle furnace at 550℃, and then the residue was quantitated gravimetrically.
japonica leaves and roots (10 g) were homogenized and extracted in 10 volumes of distilled water for 30 min, and the extracts were centrifuged at 1,500 rpm for 10 min and supernatant filtered through Whatman No 2 filter paper. Total soluble protein was quantified using the method of Lowry et al (11). Briefly, a 2 mL of extract were assayed with 1 mL mixed reagent(A : B = 50 : 1, A ; 2% Na₂CO₃ in 0.
Reducing sugar was quantified according to the Somogyi method (12). The dried C.
The mineral content of C. japonica leaves and roots was analyzed using the method of Yun et al (14). Dry sample was digested with a microwave oven decomposition system (Milestone Ethos-1600, Monroe, CT, USA).
japonica (10 g) were extracted with 100 mL distilled water, and the supernatant filtered through Whatman No 2 filter paper. It used to determine the content of total phenolic compound using the Folin-Denis method (15). Briefly, the extracts (0.

성능/효과

44 mg%) in roots. The percentage of savoury amino acids, aspartic acid and glutamic acid, to total amino acid in roots were as high as 28.11% and 13.87%, the sweet (alanine) and savoury (glutamic acid) amino acid to total amino acid in leaves were as high as 20.40% and 17.52%, respectively. The percentage of γ-aminoisobutyric acid in total amino acid derivatives was 49.

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