대추의 품종에 따른 특성파악 및 활용을 위한 기초자료를 확보하기 위하여 현재 국내에서 가장 많이 재배되고 있는 품종인 복조대추와 국내산 재래종대추(약대추)의 외형특성과 이화학적 특성을 비교한 결과 재래종대추는 복조대추에 비하여 크기가 작고 경도가 낮았으며 당도, 조단백질, 조지방, 조회분, 식이섬유, 칼슘함량이 높았다. 한편, 복조생대추는 인과 비타민 C의 함량이 높게 나타났다. 따라서 재래종대추는 복조대추에 비하여 크기는 작으나 부드럽고 당도가 높으며 주요 일반영양성분 함량이 높은 것으로 판단된다.
대추의 품종에 따른 특성파악 및 활용을 위한 기초자료를 확보하기 위하여 현재 국내에서 가장 많이 재배되고 있는 품종인 복조대추와 국내산 재래종대추(약대추)의 외형특성과 이화학적 특성을 비교한 결과 재래종대추는 복조대추에 비하여 크기가 작고 경도가 낮았으며 당도, 조단백질, 조지방, 조회분, 식이섬유, 칼슘함량이 높았다. 한편, 복조생대추는 인과 비타민 C의 함량이 높게 나타났다. 따라서 재래종대추는 복조대추에 비하여 크기는 작으나 부드럽고 당도가 높으며 주요 일반영양성분 함량이 높은 것으로 판단된다.
The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and ...
The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.
The appearance and physicochemical characteristics of a native jujube (called Yak jujube) and Bokjo jujube were compared in this study. Our results revealed that the native jujube had smaller size, lower hardness, and higher contents of sugar, crude protein, crude fat, crude ash, dietary fiber, and calcium contents, when compared to that of Bokjo jujube. Therefore, native jujube is softer and sweeter, with higher general nutrient content, despite being smaller than that of Bokjo jujube.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
문제 정의
However, comparative studies between jujube species have been seldomly conducted. Therefore, the objective of this study was to compare the characteristics of fresh and dried fruits of native jujube (also known as Yak jujube) and Bokjo jujube to provide basic data for the two species.
이론/모형
Crude protein content was determined using the Kjeldahl method. Crude ash and dietary fiber contents were measured using the Ash test method and Total dietary fiber method of the Korean Food Standards Codex of 2013 (10). Vitamin C content was analyzed using the Vitamins test method of the Korean Food Standards Codex of 2013 (10).
Moisture content was measured by atmospheric pressure heating and drying. Crude fat content was measured using the chloroform-methanol extraction method. Crude protein content was determined using the Kjeldahl method.
Crude fat content was measured using the chloroform-methanol extraction method. Crude protein content was determined using the Kjeldahl method. Crude ash and dietary fiber contents were measured using the Ash test method and Total dietary fiber method of the Korean Food Standards Codex of 2013 (10).
Vitamin C content was analyzed using the Vitamins test method of the Korean Food Standards Codex of 2013 (10). Mineral (Ca, Fe, P) contents were analyzed using inductively coupled plasma atomic emission spectroscopy (ICP-AES) methods (11).
Crude ash and dietary fiber contents were measured using the Ash test method and Total dietary fiber method of the Korean Food Standards Codex of 2013 (10). Vitamin C content was analyzed using the Vitamins test method of the Korean Food Standards Codex of 2013 (10). Mineral (Ca, Fe, P) contents were analyzed using inductively coupled plasma atomic emission spectroscopy (ICP-AES) methods (11).
성능/효과
대추의 품종에 따른 특성파악 및 활용을 위한 기초자료를 확보하기 위하여 현재 국내에서 가장 많이 재배되고 있는 품종인 복조대추와 국내산 재래종대추(약대추)의 외형특성과 이화학적 특성을 비교한 결과 재래종대추는 복조 대추에 비하여 크기가 작고 경도가 낮았으며 당도, 조단백질, 조지방, 조회분, 식이섬유, 칼슘함량이 높았다. 한편, 복조생대추는 인과 비타민 C의 함량이 높게 나타났다.
한편, 복조생대추는 인과 비타민 C의 함량이 높게 나타났다. 따라서 재래종대추는 복조대추에 비하여 크기는 작으나 부드럽고 당도가 높으며 주요 일반영양성분 함량이 높은 것으로 판단된다.
참고문헌 (12)
Choi KS (1990) Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening. J Resour Develop, 9, 47-53
Okamura N, Nohara T, Yagi A, Nishioka I (1981) Studies of dammarane-type saponin of Zizyphus fructus. Chem Pharm Bull, 29, 675-683
Kou X, Chen Q, Li X, Li M, Kan C, Chen B, Zhang Y, Xue Z (2015) Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food Chem, 173, 1037-1044
Li J, Ai L, Hang F, Ding S, Liu Y (2014) Composition and antioxidant activity of polysaccharides from jujuba by classical and ultrasound extraction. Int J Biol Macromol, 63, 150-153
Hong JY, Nam HS, Shin SR (2010) Changes on the antioxidant activities of extracts from the Ziziphus jujube Miller fruits during maturation. Korean J Food Preserv, 17, 712-719
Yagi A, Koda A, Inagaki N, Haraguchi Y, Noda K, Okamura N, Nishioka I (1981) Studies on the constituents of Zizyphi fructus. IV. Isolation of an anti-allergic component, ethyl a-D-fructofuranoside from EtOH extract of Zizyphi fructus. Yakugaku Zasshi, 101, 700-707
Al-Reza SM, Yoon JI, Kim HJ, Kim JS, Kang SC (2010) Anti-inflammatory activity of seed essential oil from Zizyphus jujuba. Food Chem Toxicol, 48, 639-643
Choi KS, Kwon KI, Lee JG, Lee RK (2003) Studies on the chemical compositions and antitumor activities of jujube tea products. J Resource Development, 22, 23-29
Hong JY, Nam HS, SR Shin (2012) Physicochemical properties of ripe and dry jujube (Ziziphus jujuba Miller) fruits. Korean J Food Preserv, 19, 87-94
AOAC (1990) Official methods analysis 13th ed. Association of official analytical chemists, Washington DC, USA, p 125-132
Kang MR, Lee IH, Jun H, Kim Y, Lee SC (2001) Elemental analysis in Astragali radix by using ICP-AES and determination of the original agricultureal place of oriental medicine by using a chemometrics. Anal SCI Technol, 14, 316-321
Kim IH, Jeong CH, Park SJ, Shim KH (2011) Nutritional components and antioxidative activities of Jujube (Zizyphus jujuba) fruit and leaf. Korean J Food Preserv, 18, 341-348
※ AI-Helper는 부적절한 답변을 할 수 있습니다.