Comparison of Nutritional and Functional Constituents, and Physicochemical Characteristics of Mulberrys from Seven Different Morus alba L. Cultivars
2010
Kim, E.O., Catholic University of Daegu, Gyungsan, Republic of Korea | Lee, Y.J., Catholic University of Daegu, Gyungsan, Republic of Korea | Leem, H.H., Catholic University of Daegu, Gyungsan, Republic of Korea | Seo, I.H., Catholic University of Daegu, Gyungsan, Republic of Korea | Yu, M.H., Catholic University of Daegu, Gyungsan, Republic of Korea | Kang, D.H., Sangro Co. Ltd., Gyungsan, Republic of Korea | Choi, S.W., Catholic University of Daegu, Gyungsan, Republic of Korea
Nutritional and functional components, and physicochemical characteristics of mulberry fruits from Morus alba L. cultivars, including Daejappong, Iksuppong, Daesungppong, Yongppong, Cheongilppong, Gwasang 1 and Gwasang 2, were investigated and compared. Among the 7 mulberry cultivars examined, Iksuppong, Cheongilppong and Gwasang 2 had higher contents of nitrogen free extract, total sugar and total reducing sugar, than other mulberry cultivars, while contents of protein, fat, and fiber were lowest. Gwasang 1 and Daesungppong had the highest content of total phenolic, total flavonoid, and total anthocyanin. Daesungppong, Gwasang 1 and Gwasang 2 had higher contents of C3G and C3R than other mulberry cultivars, although C3R content of Cheongilppong was the highest. Four flavonoid contents varied among of 7 mulberry cultivars. Contents of two major flavonoids, rutin and quercetin, were the highest in Gwasang 2, while Iksuppong and Cheongilppong were the lowest. Contents of piceid and 4-prenylmoracin were the highest in Daesungppong and Cheongilppong, respectively. Cheongilppong of mulberrys had the highest content of GABA. Iksuppong and Gwasang 2 with moderate weight and dark color had higher contents of total soluble solid than other mulberry cultivars, while contents of titratable acidity were lower. Our results provide useful information on nutritional and functional constituents of mulberry fruits according to cultivars, and their physicochemical and processing properties.
显示更多 [+] 显示较少 [-]