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KMID : 1024520140230111791
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Journal of the Environmental Sciences
2014 Volume.23 No. 11 p.1791 ~ p.1799
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Contents of Antioxidative Components from Pulpy and Seed in Wild Haw (Crataegus pinnatifida BUNGE)
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Kim Han-Soo
Kim Min-A
Jang Seong-Ho
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Abstract
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This study was conducted to evaluate the contents of antioxidative components from pulpy and seed in wild haw
(Crataegus pinnatifida BUNGE). Pulpy and seed of haw were smashed, then measured for color properties, antioxidative
components of ascorbic acid, phytic acid, proanthocyanidin, anthocyanin, total carotene, β-carotene, lycopene,
chlorophyll a, b and tannin. The a*, b*and C*values of seed were significantly lower than pulpy, but L*
and H°values were higher than that of pulpy. Ascorbic acid contents of pulpy and seed were found to be 10.89±1.69 mg/100 g and 1.45±0.16 mg/100 g, respectively. Phytic acid, proanthocyanidin, total carotene and tannin contents of pulpy and seed were 689.17±3.63 mg/g, 597.78±2.93 mg/g; 355.61±19.39 mg/g, 49.12±4.97 mg/g; 8.32±0.42 mg%, 0.80±0.01 mg%; 7.53± 0.09 mg/g, 1.02±0.03 mg/g, respectively. Similarly, β-carotene, lycopene, chlorophyll a and chlorophyll b
contents of pulpy also displayed higher values than that of seed. On the contrary, anthocyanin content of seed
(4.24±0.33 mg/L) was remarkably higher than pulpy (0.99±0.62 mg/L). The results showed that pulpy could be severed
as great natural antioxidant and biohealth functional food.
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KEYWORD
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Wild haw (Crataegus pinnatifida BUNGE), Pulpy, Seed, Antioxidative components
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