Changes in Proximate Composition, Free Amino Acid, Free Sugar and Vitamin of Curcuma longa L. and Curcuma atomatica Salib According to Picking Time
2007; The Korean Society of Food Preservation; Volume: 14; Issue: 6 Linguagem: Inglês
ISSN
2287-7428
Autores Tópico(s)Dyeing and Modifying Textile Fibers
ResumoAbstract Changes in proximate composition, amino acid, free sugar, reducing sugar and vitamin contents of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom ) were investigated according to picking time. Moisture, crude ash, crude protein and crude lipid were increased and non nitrogen substances was decreased by extending the picking time. Contents and ratio of total amino acid to essential amino acids was increased by extending the picking time. Free amino acid was increased by extending the picking time. Ratio of essential amino acids to total amino acids was decreased. Fructose was gradually increased, and then glucose, sucrose and total free sugars were decreased by extending the picking time. Amino acid and sugar contents of Curcuma longa. L. were higher than those of Curcuma atomatica Salib. In contents of vitamin C and B 1 , Curcuma longa L. was decreased and Curcuma atomatica Salib was increased by extending the picking time.Key words ： Curcuma longa
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