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KMID : 1134820070360030327
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 3 p.327 ~ p.331
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Physicochemical Compositions of Pimpinella brachycarpa
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Lee Jae-Joon
Choo Myung-Hee
Lee Myung-Yul
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Abstract
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This study was carried out to analyze major chemical components of dried Pimpinella brachycarpa leaves. Proximate compositions of the dried Pimpinella brachycarpa were 8.96% moisture content, 28.73% crude protein, 2.66% lipids, 19.14% ash, and 40.50% carbohydrates. Major components of the free sugars and disaccharides were glucose and maltose. A total of 15 kinds of amino acids were isolated from Pimpinella brachycarpa. Essential amino acids accounted for 49.13% of the total amino acids and non?essential amino acids accounted for 50.87%. A major fatty acid was linolenic acid. A ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 2.18. Oxalic acid was a major organic acid. The contents of the vitamins A and E were 9.23 mg% and 0.26 mg%, respectively. Among the minerals in the dried Pimpinella brachycarpa, the content of calcium was the highest (765.13 ㎎%) and those of magnesium and sodium were also comparatively high (303.00 ㎎%, 96.21 ㎎%).
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KEYWORD
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Pimpinella brachycarpa, proximate compositions, amino acids, fatty acids, vitamins, minerals
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