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KMID : 1134820220510090933
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 9 p.933 ~ p.941
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Comparison of Nutritional Compositions and Physicochemical Properties of Unripe and Ripe Pawpaw (Asimina triloba [L.] Dunal) Fruits Grown in Korea
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Park Seo-Yeon
Jang Hye-Lim
Nam Jin-Sik
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Abstract
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This study was undertaken to determine the nutritional value of ripe and unripe pawpaw (Asimina triloba [L.] Dunal) fruits grown in Korea, for their potential application in the food industry. As the fruit ripened, soluble solids increased from 8.32°Brix to 21.10°Brix, whereas the crude fat, crude ash, crude fiber, carbohydrate, and dietary fiber contents decreased. The major free sugar detected in ripe fruit was sucrose. Most organic acids had significantly higher levels in the unripe fruit than the ripe fruit. Totally, 17 amino acids were detected in the pawpaw fruit. Compared to ripe fruits, the unripe fruits contained non-essential and other amino acids; however, the ratio of essential amino acids to total amino acids was greater in ripe fruits. The mineral contents of the unripe fruit were higher than levels obtained in the ripe fruit for all the detected components (Ca, Fe, K, and Mg). The fatty acid composition of ripe fruits showed more diversity than unripe fruits; the major fatty acids detected were linoleic acid, linolenic acid, oleic acid, and palmitic acid. The content of β-carotene was higher in ripe fruits, whereas vitamin C and E were higher in unripe fruits. Only vitamin B complex, B5, and B6 were detected, whereas B1, B2, B3, and B12 were not detected. Taken together, our results reveal that the diverse nutrients present in the pawpaw fruit, particularly in the unripe fruit, can be practically used in various food industries because of the higher nutritional value
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KEYWORD
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pawpaw, Asimina triloba, fruit ripening, physicochemical properties, nutritive components
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