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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(5): 557-566

Published online May 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Analysis of Active Components of Premature Mandarin

Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook

Department of Food and Nutrition, Chungnam National University

Abstract

This study was conducted to compare the physicochemical characteristics of premature mandarin pressed juice (PMPJ), premature mandarin pressed cake (PMPC), and whole premature mandarin (WPM) and to investigate the feasibility of using premature mandarin as an industrial raw material. The moisture content of the premature mandarin was PMPC (15.93%) > PMPJ (14.45%) > WPM (10.98%), the crude ash content was PMPJ (4.28%) > PMPC (3.61%) > WPM (2.90%), the crude protein content was WPM (13.31%) > PMPJ (12.90%) > PMPC (10.42%), and the crude fat content was WPM (1.83%) > PMPJ (0.99%) > PMPC (0.59%). The pH was highest in PMPC (3.84) and significantly lower (3.00) in PMPJ. Acidity was highest in PMPJ (0.64%) and lowest in PMPC (0.21%). Fructose, glucose, and sucrose were detected, but maltose was not. The free sugar content was highest in PMPJ. The pectin content was WPM (177.71 mg/g) > PMPC (167.52 mg/g) > PMPJ (119.72 mg/g) and the cellulose content was in WPM (117.29 mg/g) > PMPC (114.52 mg/g) > PMPJ (107.05 mg/g). Aspartic acid, glutamic acid, serine, proline, alanine, leucine, and lysine were the major amino acids present, while asparagine, aspartic acid, glutamic acid, and serine were major free amino acids. The total mineral contents were PMPJ (1,897.13 mg%) > WPM (1,706.10 mg%) > PMPC (1,642.10 mg%). The naringin and hesperidin contents were in the order of PMPJ > WPM > PMP and the vitamin C content was PMPJ (19.58 mg%) > WPM (13.75 mg%) > PMPC (11.82 mg%).

Keywords: premature mandarin, active components, proximate composition, flavonoid, ascorbic acid

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(5): 557-566

Published online May 31, 2019

Copyright © The Korean Society of Food Science and Nutrition.

청귤의 유효성분 분석

Analysis of Active Components of Premature Mandarin

Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook

Department of Food and Nutrition, Chungnam National University

Abstract

This study was conducted to compare the physicochemical characteristics of premature mandarin pressed juice (PMPJ), premature mandarin pressed cake (PMPC), and whole premature mandarin (WPM) and to investigate the feasibility of using premature mandarin as an industrial raw material. The moisture content of the premature mandarin was PMPC (15.93%) > PMPJ (14.45%) > WPM (10.98%), the crude ash content was PMPJ (4.28%) > PMPC (3.61%) > WPM (2.90%), the crude protein content was WPM (13.31%) > PMPJ (12.90%) > PMPC (10.42%), and the crude fat content was WPM (1.83%) > PMPJ (0.99%) > PMPC (0.59%). The pH was highest in PMPC (3.84) and significantly lower (3.00) in PMPJ. Acidity was highest in PMPJ (0.64%) and lowest in PMPC (0.21%). Fructose, glucose, and sucrose were detected, but maltose was not. The free sugar content was highest in PMPJ. The pectin content was WPM (177.71 mg/g) > PMPC (167.52 mg/g) > PMPJ (119.72 mg/g) and the cellulose content was in WPM (117.29 mg/g) > PMPC (114.52 mg/g) > PMPJ (107.05 mg/g). Aspartic acid, glutamic acid, serine, proline, alanine, leucine, and lysine were the major amino acids present, while asparagine, aspartic acid, glutamic acid, and serine were major free amino acids. The total mineral contents were PMPJ (1,897.13 mg%) > WPM (1,706.10 mg%) > PMPC (1,642.10 mg%). The naringin and hesperidin contents were in the order of PMPJ > WPM > PMP and the vitamin C content was PMPJ (19.58 mg%) > WPM (13.75 mg%) > PMPC (11.82 mg%).

Keywords: premature mandarin, active components, proximate composition, flavonoid, ascorbic acid