Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritional Compositions in Edible Portion of Castanopsis cuspidata Seeds

구실잣밤나무 열매의 영양성분

  • Lee, Jin-Cheol (Biotechnology Industrialization Center, Dongshin University) ;
  • Lee, Byung-Doo (Dept. of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Lee, Hong-Yeol (Dept. of Hotel Culinary and Bakery, Dong-A Injae College) ;
  • Chung, Dong-Ok (Dept. of Culinary Art, Chodang University) ;
  • Eun, Jong-Bang (Dept. of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
  • 이진철 (동신대학교 생물자원산업화지원센터) ;
  • 이병두 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 이홍열 (동아인재대학 호텔조리제빵) ;
  • 정동옥 (초당대학교 조리과학부) ;
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소)
  • Published : 2009.05.29
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Abstract

Nutritional compositions in edible portion of Castanopsis cuspidata seeds were investigated. Moisture content of Castanopsis cuspidata was 24.72 (Wt. %), crude protein was 2.19% (Wt. %), crude lipid was 0.83% (Wt. %), ash was 1.04% (Wt. %), and carbohydrate was 52.63% (Wt. %) in Castanopsis cuspidata seeds. Major amino acids were glutamic acid, aspartic acid, arginine and histidine, and minor ones were alanine, serine, proline, and valine. Sucrose was the highest content of free sugar in the seed. Major fatty acids were linolenic acid (18:3), palmitic acid (16:0) and oleic acid (18:1). Major minerals were P, K, Mg, Zn and Ca at the level of 88.31, 26.00, 13.20, 10.90, and 3.93 mg/100 g, respectively.

잣밤의 소재를 널리 알리고 새로운 식품 원으로 개발하는 목적의 일환으로 잣밤 가식부의 성분을 분석하였다. 습물기준으로 일반성분 중 수탄수화물은 63.10, 수분 29.64, 조단백질 5.03, 회분 1.25 및 조지방 함량은 1.00%이었다. 주요아미노산은 glutamic acid, aspartic acid, arginine과 histidine이었고, 유리당은 3.74%로 sucrose의 함량이 가장 높았다. 잣밤 총 지질의 지방산 중 linolenic acid(18:3), palmitic acid(16:0) 및 oleic acid(18:1)가 주요 지방산으로 분석되었다. 또한, 주요 무기성분은 P, K, Mg, Zn 및 Ca이었고, 이들의 함량은 각각 88.31, 26.00, 13.20, 10.90 및 3.93 mg/100g이었다. 상기의 결과를 종합하여 풍부한 영양성분을 포함한 구실잣밤의 열매를 새로운 식품 소재의 개발에 사용하여도 효과적일 것으로 예측된다.

Keywords

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