Abstract
In this study, the nutritional compounds present in various parts of
Hovenia dulcis Thunbergii (H. dulcis) were
compared. Regarding the free sugar content, fruits exhibited the highest
fructose concentration (9.42 g/100 g), whereas branches (2.46 g/100 g) and
leaves (5.82 g/100 g) contained the highest glucose levels. The most common
types of organic acids were citric and tartaric acids in the fruits, citric and
malic acids in the branches, and malic and succinic acids in the leaves. The
leaves exhibited the highest total amino acid content of 12,102.91 mg/100 g,
whereas vitamin C is predominantly found in branches and leaves at 367.85 mg/100
g and 336.21 mg/100 g, respectively. In H. dulcis,
β-carotene was present in high concentration in
leaves (2.41 mg/100 g), whereas the branches (0.15 mg/100 g) and fruits (0.09
mg/100 g) contain smaller amounts of it. Vitamin E,
α-tocopherol, was present in high concentrations in the
fruit (11.01 mg/100 g), branches (6.61 mg/100 g), and leaves (11.01 mg/100
g).
Publisher
The Korean Society of Food Preservation
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