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KMID : 1160120150040020031
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Journal of the Korean Society of Beauty Cultural Arts
2015 Volume.4 No. 2 p.31 ~ p.39
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Analyses of Chemical Components of Muroo as Functional Beauty Food and Cosmetical Materials
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Kim Myung-Gon
Lee Keun-Kwang
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Abstract
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The results for analyses of chemical components of Muroo as functional beauty food and cosmetical materials were as fellows: The major components of free sugar in Muroo extract were fructose glucose 25.98 mg/me, fructose 30.18 mg/me, sucrose 4.96 mg/me. The major components of organic acid were citric acid (0.1 mg/me), malic acid (5.19 mg/me), tartaric acid (2.43 mg/me). Among these components, malic acid was much of organic acids. From the analysis of volitile flavor in Muroo fruits, 36 different compounds were isolated and major compounds were linalool (35%), 4-terpineol (24.49%), β-terpineol (17.27%) and trans-2-hexen-1-ol (11.86%). From the analysis of functional compounds resveratrol in Muroo fruits, trans-resveratrol content of Muroo was 2.98 mg% and its contents was two times of grape (1.49 mg%) and higher in moderately ripened fruits.
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KEYWORD
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Free sugar, Muroo, organic acid, volitile flavor, resveratrol
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