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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 2015; 44(3): 379-385

Published online March 31, 2015

Copyright © The Korean Society of Food Science and Nutrition.

Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar

Lin-Lin Bian1, Su-Yeon You1, Jeongjin Park1, Soo Jin Yang2, and Hyun-Jung Chung1

1Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University; 2Department of Food and Nutrition, Seoul Women’s University

Abstract

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (β-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, β-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in β-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

Keywords: astringent persimmon, nutritional components, growing regions, cultivars

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2015; 44(3): 379-385

Published online March 31, 2015

Copyright © The Korean Society of Food Science and Nutrition.

떫은감의 재배지역과 품종에 따른 영양성분 특성

Characteristics of Nutritional Components in Astringent Persimmons according to Growing Region and Cultivar

Lin-Lin Bian*1, Su-Yeon You*1, Jeongjin Park*1, Soo Jin Yang*2, and Hyun-Jung Chung*1

*1Division of Food and Nutrition and Research Institute for Human Ecology, Chonnam National University; *2Department of Food and Nutrition, Seoul Women’s University

Abstract

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (β-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, β-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in β-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.

Keywords: astringent persimmon, nutritional components, growing regions, cultivars