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KMID : 1134820210500090943
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 9 p.943 ~ p.949
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Physicochemical Properties and Nutritional Constituents of Sweet Sapphire and Different Grape Cultivars Grown in Korea
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Park Seo-Yeon
Kang Nae-Kyong
Hwang Myung-Jin
Kim Eun-Hee
Kim Sang-Mi
Lee Jong-Hun
Lee Sang-Hoon
Nam Jin-Sik
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Abstract
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In this study, the physicochemical properties and nutrient components of grapes including sweet sapphire, campbell early, Muscat Bailey A (MBA), and kyoho that are grown in Korea were investigated and analyzed. Considering color, sweet sapphire was the highest in terms of its L-value, and the MBA was the highest in terms of its a-value, and the b-values showed a similar trend to the lightness. The soluble solid content was the highest with 19.67°Brix in the MBA and the highest pH was 3.56 in the sweet sapphire. The acidity of kyoho was the highest at 0.91%. The moisture content of grapes ranged from 79.75 to 87.44%. An analysis of the dietary fiber content showed that MBA was the highest followed by campbell early, sweet sapphire, and kyoho. The main mineral in the grapes was potassium, and the content was obtained in the decreasing order of MBA, kyoho, sweet sapphire, and campbell early. The vitamin B1 content was the highest at 2.11 μg/100 g in kyoho, and vitamin B2 was the highest in campbell early at 36.10 μg/100 g. The content of vitamin C was the highest in kyoho (0.54 mg/100 g). The content of total fatty acids was highest in MBA at 357.80 mg/100 g. Palmitic acid was identified as the major saturated fatty acid of all varieties, and linoleic acid was identified as the main component of unsaturated fatty acids. Fructose and glucose were detected in all cultivars. These results can be used as the basic data needed for the proper utilization of each variety of grapes.
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KEYWORD
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sweet sapphire, campbell early, Muscat Bailey A, kyoho, nutritional constituents
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