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KMID : 1134820160450070980
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.980 ~ p.989
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Comparison of Nutritional Compositions between Amaranth Baby-Leaves Cultivated in Korea
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Jang Hye-Lim
Yoo Min
Nam Jin-Sik
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Abstract
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In the present study, we compared and investigated the nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus baby-leaves cultivated in Korea. Baby-leaves of two amaranthes consisted of more than 92% moisture, and A. cruentus contained a higher amount of moisture than A. hypochondriacus. Meanwhile, A. hypochondriacus contained higher levels of crude ash, crude protein, crude lipid, carbohydrates, and dietary fiber than A. cruentus. The major free sugars of the two amaranth baby-leaves were fructose and glucose. Fructose content of A. hypochondriacus was higher than that of A. cruentus, and glucose content of A. cruentus was higher than that of A. hypochondriacus. Acetic acid, malic acid, and fumaric acid were detected in two amaranth leaves, but succinic acid was not detected. Two amaranth leaves contained 17 amino acids except for methionine, proline, and tyrosine, and leaves contained the highest glutamic acid contents. In addition, A. cruentus and A. hypochondriacus leaves contained high contents of taurine and γ-aminobutyric acid and showed various biological activities. The major mineral and fatty acid of the two amaranth leaves were potassium and linolenic acid (C18:3), respectively. The β-carotene contents of A. cruentus and A. hypochondriacus leaves were 478.72 μg/100 g and 474.12 μg/100 g, respectively. In vitamin B complex, B2, B3, and B5 were detected in the two amaranth leaves whereas vitamins B1, B6, and B12 were not detected. A. hypochondriacus contained higher amounts of vitamin C and E than those of A. cruentus. Overall, amaranth leaves contained high amounts of nutritional components. Therefore, amaranth leaves are expected to be useful for the development of a functional food. Moreover, these results will provide fundamental data for advancing sitological value, breeding new cultivars, and promoting leafy vegetable usage.
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KEYWORD
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amaranth, Amaranthus cruentus, Amaranthus hypochondriacus, nutritional compositions, functional foods
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