Chemical Components and Antimicrobial Effects of Corni fructus
2006
Lee, S.O. (Korea Tourism College, Ichon, Republic of Korea) | Han, S.M. (Hallym University, Chuncheon, Republic of Korea) | Kim, H.M. (Hallym University, Chuncheon, Republic of Korea) | Jeung, S.K. (Hallym University, Chuncheon, Republic of Korea) | Choi, J.Y. (Hallym University, Chuncheon, Republic of Korea) | Kang, I.J. (Hallym University, Chuncheon, Republic of Korea), E-mail: [email protected]
The chemical components and antimicrobial effects were investigated to provide basic data that will predict the usefulness of Corni fructus as food materials. The carbohydrate, crude protein, lipid and ash contents of Corni fructus were 87.7, 3.2, 4.5 and 4.6% in dry basis, respectively. Total amino acid content of Corni fructus was 2,470 mg%. Major amino acids of Corni fructus were aspartic acid (523 mg%) and glutamic acid (347 mg%). The compositions of total saturated and unsaturated fatty acids of Corni fructus were 30.8% and 69.2%, respectively.
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