Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 124 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025882

Analysis and evaluation of nutritional components of Kadsura coccinea fruit peel and pulp

  • WANG Lijun ,
  • LIAO Suqi ,
  • LONG Hairong ,
  • XIA Xianghua ,
  • CHEN Qianping ,
  • LIANG Jie ,
  • WEI Shugen
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  • 1(Guangxi Botanical Garden of Medicinal Plants, Nanning 530023, China)
    2(Guangxi Zhuang Autonomous Region Chinese Medicinal Materials Product Quality Supervision and Inspection Station, Nanning 530023, China)

Received date: 2020-10-14

  Revised date: 2020-11-20

  Online published: 2021-06-17

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Abstract

The peel and pulp of a novel fruit, Kadsura coccinea fruit were used as the research objects to compare their nutritional components (including carbohydrate/monosaccharide composition, lipid/fatty acids, crude protein/amino acids, essential oil and minerals). The results showed that the total sugar of the peel and pulp of K. coccinea fruit was 21.14% and 24.15%, and the polysaccharide content was 5.97% and 2.64%, respectively. The analysis of the monosaccharide composition of polysaccharides showed that the peel and pulp polysaccharides all contain 9 kinds of monosaccharides, including mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose. However, there were differences in the molar ratio of monosaccharides. The content of fatty acids in the peel and pulp was relatively low, but the unsaturated fatty acids account for a relatively high proportion of 56.21% and 29.39%, and the main components of unsaturated fatty acids were linoleic acid and α-linolenic acid. The K. coccinea fruit contained 17 kinds of amino acids, including 7 kinds of essential amino acids, and the amino acid score results showed that the protein quality of the pulp was better. There were many types of volatile components in the peel and pulp, and terpenes were the main volatile components. In addition, the K. coccinea fruit was also rich in mineral elements, including trace elements such as iron, zinc, manganese and selenium, which were necessary for the human body, and the content of heavy metals was lower than the limit specified by the standard. In summary, the peel and pulp of K. coccinea fruit are rich in nutrients and have good nutritional value. This study provides a reference for further development and utilization of the K. coccinea fruit.

Key words： Kadsura coccinea; fruit; nutritional components; analysis; evaluation

Cite this article

WANG Lijun , LIAO Suqi , LONG Hairong , XIA Xianghua , CHEN Qianping , LIANG Jie , WEI Shugen . Analysis and evaluation of nutritional components of Kadsura coccinea fruit peel and pulp[J]. Food and Fermentation Industries, 2021 , 47(10) : 124 -131 . DOI: 10.13995/j.cnki.11-1802/ts.025882

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