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KMID : 1134820210500060643
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 6 p.643 ~ p.647
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Comparative Analysis of the Nutritional Ingredients and Antioxidant Activities of Prunus salicina Daeseok, Formosa, and Chuhui Produced in Uiseong
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Eom Jung-Young
Kim Hyun-Jin
Choi Sang-Hun
Seo Hyun-Ju
Chun Ik-Jo
Sung Jee-Hye
Lim Jae-Hwan
Kwun In-Sook
Cho Young-Eun
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Abstract
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In this study, we investigated the chemical properties and antioxidant activities of Prunus salicina cultivars. We analyzed the nutritional ingredients, minerals, total polyphenols, total flavonoids, total fiber, and antioxidant activities of Prunus salicina Daeseok, Formosa, and Chuhui produced in Uiseong. There were no significant differences in the carbohydrate composition i.e., fructose, sucrose, and maltose between Prunus salicina Daeseok, Formosa, and Chuhui. Trans fat and cholesterol were not detected in any of the cultivars. The highest contents of P, K, and Ca were observed in the descending order of Prunus salicina Daeseok, Formosa, and Chuhui. In addition, the highest contents of total polyphenol and flavonoid were significantly detected in Prunus salicina Daeseok. Furthermore, the highest content of total fiber was observed in Prunus salicina Daeseok and Formosa. The highest antioxidant activities were observed in Prunus salicina Daeseok compared to Formosa and Chuhui. Taken together, these results suggest that Prunus salicina Daeseok produced in Uiseong could help develop antioxidant products.
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KEYWORD
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Prunus salicina cultivars, Daeseok, nutritional ingredients, flavonoid and polyphenol, antioxidant
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