Analysis on the Components of the Vitex rotundifolia Fruit and Stem
2008
Lee, Y.S. (Daegu Haany University, Gyeongsan, Republic of Korea) | Joo, E.Y. (Daegu Haany University, Gyeongsan, Republic of Korea) | Kim, N.W. (Daegu Haany University, Gyeongsan, Republic of Korea), E-mail: [email protected]
This study was conducted to analyze components of the fruit and stem of Vitex rotundifolia as part of a study on the nutritional and functional materials, and the development of a functional food. General components of V. rotundifolia fruit are moisture 12.92%, carbohydrate 78.67%, crude protein 3.22%, crude fat 1.73% and 3.46% crude ash V. rotundifolia stem was moisture 11.30%, carbohydrate 80.87%, crude protein 4.78%, crude fat 0.64% and 2.41% crude ash. The content of V. rotundifolia reducing sugar was 646.07 mg% (fruit) and 1,547.97 mg% (stem). The total amount of free sugar was fruit 5.66 mg% and stem 90.79 mg%. The content of soluble protein was 3,268.12 mg% in fruit and 4,927.55 mg% in stem. The polyphenol compound content was 608.06 mg% and 808.06 mg%, respectively. Total amount of hydrolyzed amino acid of V. rotundifolia fruit and stem were 3,095.75 mg% and 2,135.84 mg%, while that of free amino acid of fruit and stem were 79.99 mg%, 81.20 mg%, among which cysteine (2,010.82 mg%) was the highest in the V. rotundifolia fruit. In the results of mineral analysis, the content of K was the highest in fruit (2,184.00 mg%) and stem (1,469.20 mg%).
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