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KMID : 0665220170300040841
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 4 p.841 ~ p.846
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Nutritional Compositions and Physiochemical Properties of Domestic Jujube (Zizyphus jujube Miller) Varieties
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Park Jae-Ho
Chung Ji-Eun
Kang Hye-Jeong
Oh Ha-Kyung
Lee Kyeong-Hee
Kim Young-Ho
Yoon Gun-Mook
Eom Hyun-Ju
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Abstract
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This study investigated the nutritional compositions and physiochemical properties of three domestically cultivated jujube fruits (Boeun, Sangwhang, and Bokjo). Nutrient contents were analyzed by freeze-drying the jujube fruits. The results showed that the proximate compositions of the three jujube cultivars ranged from 7.85~13.52% for moisture, 4.65~5.24% for crude protein, 1.29~2.38% for crude ash, 0.17~1.09% for crude lipid, and 7.66~16.63% for crude fiber. The above proximate contents of jujube cultivars were significantly different. Mineral contents of Al, Fe, Mg, Ca, Na, and K in the three jujube fruits were also determined. Mn, Cu and Zn were not detected in any of the varieties. The content of Al was higher in Sangwhang, while Boeun had higher contents of Ca and K. The total polyphenol, ABTS values, and hypoglycemic effect were slightly higher in Boeun as compared to the other varieties. Taken together, Boeun could be an important source of natural antioxidant as a functional food.
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KEYWORD
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jujube, nutritional composition, mineral contents, physiochemical properties
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