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KMID : 1134820160450060851
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 6 p.851 ~ p.858
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Chemical Components Composition on Different Parts of Fruit in Schisandra chinensis Baillon
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Lee Ka-Soon
Lee Bo-Hee
Seong Bong-Jae
Kim Sun-Ick
Han Seung-Ho
Kim Gwan-Hou
Park Saet-Byul
Kim Hyun-Ho
Choi Taek-Yong
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Abstract
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The effective components of Schisandra chinensis are lignans (schizandrins and gomisins), which have various physiological functionalities such as anti-cancer, anti-inflammatory, and antioxidant activities. This study was carried out to determine the different parts of fruits in Schisandra chinensis to elevate their usefulness. Schisandra chinensis was separated into skin (epicarp), pulp (mesocarp), and seeds, and raw Omija and hot-dried Omija (HDO) were used as control. The most abundant component was nitrogen free extract (6.88∼56.70%) followed by crude lipids (1.65∼19.04%). The main mineral was K (383.10∼2,024.10 mg/100 g), except in seeds where P was the main mineral. The main lignan in all parts of fruit was schizandrin, and the highest content of schizandrin was 9.46 mg/g in dried seeds. Total lignan content was 25.97 mg/g and 14.97 mg/g in dried seeds and HDO, respectively. A total of 17 components of fatty acids in seeds and HDO were detected, of which linoleic acid (72.66∼73.78%), oleic acid (14.78∼17.39%), palmitic acid (2.88∼3.54%), and capric acid (1.70∼4.93%) were determined as the major components. Main lignans and fatty acids of Schisandra chinensis fruit contain mainly seeds. Therefore, it is more efficient to use seeds than pulp and extract of fruit itself to use the components of Omija.
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KEYWORD
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Schisandra chinensis, schizandrin, lignan, fatty acid, seed
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