NDLI: Changes in Nutritional Composition of Dropwort (Oenanthe javanica) Ethanol Extracts

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Changes in Nutritional Composition of Dropwort (Oenanthe javanica) Ethanol Extracts

Content Provider	Semantic Scholar
Author	Won, Beom Young Ha, Hyun Jee Yun, Yeo Sang Lee, Hyung Gun
Copyright Year	2015
Abstract	This study evaluated the nutritional compositions of dropwort (Oenanthe javanica) extracts depending on the ethanol concentrations. Extractions were performed with hot water, 50% ethanol, 80% ethanol, and 95% ethanol for 4 hours. Changes in yield, as well as total carbohydrate, crude protein, crude fat, total dietary fiber, free sugar, and mineral (Na, Fe, and Ca) contents were investigated. The highest extraction yield of ethanol extracts was 44.67% in 50% ethanol extract of dropwort. Crude protein content reached a maximum of 6.70% while carbohydrate content was highest at 19.6%, in 50% ethanol extract of dropwort. Crude fat content irregularly increased according to ethanol concentration as compared with hot water extract. Total dietary fiber content decreased in ethanol extract, but these changes were not concentration-related. Total sugar contents were highest in hot water and 80% ethanol extracts. Vitamin A content of ethanol extract was higher than that of hot water extract. Mineral (Na, Ca, and Fe) contents were significantly reduced in ethanol extract according to concentration of ethanol, whereas mineral contents were higher in ethanol extract than in hot water extract. Based on this study, ethanol extract of dropwort is more efficient for development of desirable processed foods.
Starting Page	882
Ending Page	887
Page Count	6
File Format	PDF HTM / HTML
DOI	10.3746/jkfn.2015.44.6.882
Volume Number	44
Alternate Webpage(s)	http://ocean.kisti.re.kr/downfile/volume/kfn/SPOOBG/2015/v44n6/SPOOBG_2015_v44n6_882.pdf
Alternate Webpage(s)	https://doi.org/10.3746/jkfn.2015.44.6.882
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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