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pp.336-341
In this study, the proximate compositions, minerals, free amino acids, total polyphenol and flavonoids of figs were analyzed according to their cultivars. The proximate compositions showed moisture at 85.37∼87.28%, crude ash at 0.38∼0.43%, crude lipid at 0.20∼0.26%, crude protein at 0.39∼0.81%, carbohydrate at 11.23∼13.66% and crude fiber at 5.12∼7.55% (dry base). The amount of the following minerals in the figs were highest, in this order: K 〉Ca 〉Mg 〉Na. The total polyphenol contents were highest in this order: Dauphine (198.91∼261.64 mg/kg), Banane (211.07 mg/kg) and Horaish (169.90∼174.33 mg/kg). The total flavonoid contents were highest in this order: Banane (84.52 mg/kg) 〉Dauphine (60.47∼68.71 mg/kg) 〉Horaish (44.12∼44.60 mg/kg). The quercetin contents were highest in this order: Dauphine, 2.40∼3.54 mg/kg; Banane, 3.54 mg/kg; and Horaish, 2.40∼2.75 mg/kg; but the flavonoid contents were lowest in this order: Dauphine, 1.11∼1.16 mg/kg; Banane, 1.14 mg/kg; and Horaish, 1.09∼1.11 mg/kg. The free amino acid content of the figs was 199.70∼328.77 mg/100 g; their essential free amino acid contents, 46.45∼67.46 mg/100 g; and their GABA (γ-aminobutyric acid) contents, 13.57∼26.69 mg/100 g.
