Quantification and Varietal Variation of Fatty Acids in Mulberry Fruits
2003
Kim, H.B. | Sung, K.B. | Nam, H.W. | Chang, S.J. (National Institute of Agriculture Science and Technology, RDA, Suwon, Republic of Korea) | Kim, S.L. (National Crop Experiment Station, RDA, Suwon, Republic of Korea) | Moon, J.Y. (Seoul National University, Suwon, Republic of Korea)
Fatty acids analysis was carried out to with mulberry seed. As a result, palmitic acid, stearic acid, oleic cid and linoleic acid were detected as a major fatty acid. Their rates of composition were 8.8¡¾3.3, 4.2¡¾1.6, 5.8¡¾2.3, and 81.2¡¾6.9(%). respectively. The unsaturated fatty acids, such as oleic acid and linoleic acid wre abundant in mulberry seed. Paticularly, five accessions including ' Gukkwang ' ,'Jaelaenosing', 'Sangbansibmunja', 'Neunggeum' and 'Suwonnosang' were observed only with linoleic acid. Unsaturated fatty acids are known to have physiological effects decreasing the anthocyanin pigments, and they are of great value as functional food resouces.
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