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KMID : 0380620120440040393
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.393 ~ p.400
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Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods
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Jeong Hee-Rok
Jo Yu-Na
Jeong Ji-Hee
Jin Dong-Eun
Song Byung-Gi
Jin Young-Rok
Heo Ho-Jin
Kim Man-Jo
Lee Uk
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Abstract
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Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0- 420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ω-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. β-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.
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KEYWORD
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Castane crenata, chestnut, chemical composition, tsukuba, tanzawa
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