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KMID : 1011620170330010072
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.72 ~ p.77
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Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ruthenicum Murr
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Yang Min-Yi
Kang Myung-Hwa
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Abstract
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Purpose: Lycium ruthenicum Murr. is a nutritional food that has been used widely for treatment of heart disease, abnormal menstruation, and menopause.
Methods: In this study, the crude protein, crude lipid and crude ash contents of two different Lycii fruits with different colors were investigated, and their color values, total sugar, pH, total anthocyanins and total carotenoids were analyzed.
Results: Regarding crude ash, crude fat and crude protein contents, the L. barbarum showed higher in crude fat and crude protein contents than black fruits, whereas L. ruthenicum showed higher contents than black fruits. Regarding mineral composition, mineral contents were in the other of K, Mg, Mn, Na, Zn, and Fe. The K content was high in all of the samples, and the contents of Cr and Cu were not measured. The pH values of L. ruthenicum and L. barbarum were 5.00±0.01 and 5.08±0.02, respectively. The total sugar content of L. ruthenicum was 45.45% while that of L. barbarum was 45.43%. Ascorbic acid content of L. barbarum was 50.86±3.63% while that of L. ruthenicum was 6.3±1.40%. The total anthocyanin content of L. ruthenicum was 462.22±0.41 mg/100g, although no anthocyanin was detected in L. barbarum. The total carotenoids content was 812.25±6.01 mg/100 g in L. barbarum, although that of L. ruthenicum was not measured.
Conclusion: The results from this study indicate that there is a large difference in the composition of functional ingredients of L. ruthenicum and L. barbarum. There is a strong possibility of L. ruthenicum to be developed into color food sources.
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KEYWORD
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anthocyanin, antioxidant, black, Lycium barbarum L., L. ruthenicum Murr.
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