The quality and the nutritional ingredients and the functional activation of Nypa fruticans flower stalk was evaluated in this research. It consisted of 7.5% of water, 13.56% of crude protein, 0.84% of crude fat, 9.25% of crude ash, and 68.85% of carbohydrate. 12 kinds of minerals were identified, where the top 3 of them being K, Cl, and Na in order. There were a total of 15 types of amino acid analyzed, with the main amino acids of arginine 30.25%, aspartic acid 26.90%, and glutamic acid 17.12%. Total polyphenol content was 20,190.73 mg/100 g, and the total flavonoid content was 71.73 mg/100 g. The IC50 for DPPH radical scavenging ability was 0.017±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 0.672±0.01 mg/mL for blueberry, and 1.282±0.03 mg/mL for ginseng. The IC50 for ABTS radical scavenging ability was 0.070±0.00 mg/mL for Nypa fruticans Wurmb flower stalk, 2.918±0.13 mg/mL for blueberry, and 4.131±0.24 mg/mL for ginseng. For this reason, it is considered that containing plenty of polyphenol and antioxidant, Nypa fruticans Wurmb is related to antiinflammation. This research will contribute to production of functional foods and high value materials using Nypa fruticans Wurmb.

• 이영희(대구한의대학교 한방식품학과) | Young-Hee Lee (Dept. of Oriental Medicine, Daegu Haany University, Gyeongbuk 38578, Korea)
• 김월곤(농업회사법인(주) 토디팜코리아) | Wol-Kon Kim (Agricultural Corporation, Toddypalm Korea, Gyeonggi 12991, Korea)
• 정현아(대구한의대학교 한방식품조리영양학부) | Hyeon-A Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University, Gyeongbuk 38578, Korea)
• 오왕규(대구한의대학교 한방식품조리영양학부) | Wang-Kyu Oh (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University, Gyeongbuk 38578, Korea) Corresponding author