Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi

doi:10.7506/spkx1002-6630-201305053

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (5): 255-259.doi: 10.7506/spkx1002-6630-201305053

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Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi

WANG Ying1，ZHAO Xing-e1，WANG Wei1，KAN Jian-quan1,*，YU Yi-jun2

1. Key Laboratory of Products Processing and Storage of Chongqing, Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, College of Food Science, Southwest University, Chongqing 400715, China；2. Junqin Food Company of Chongqing, Chongqing 400700, China

Received:2011-12-26 Revised:2013-01-20 Online:2013-03-15 Published:2013-04-16
Contact: KAN Jian-quan E-mail:ganjq1965@163.com

Abstract

Abstract:

Nutritional and functional components were analyzed in different tissues of Coix lacryma-jobi grown in Guizhou. Results showed that nutritional factors from different tissues exhibited a difference. Higher contents of proteins and polysaccharides were determined in coix seed kernel, which were up to 19.33 g/100 g and 2.26 g/100 g, respectively. The content of vitamin E in coix seed kernel was 8.66 mg/100 g. Higher contents of total fiber were determined in coix coat and coix shell. Coix root had the highest content of VB1 and VB2, which were up to 0.61 mg/kg and 2.96 mg/kg, respectively. Higher contents of potassium, sodium, calcium and magnesium among minerals were also determined. Meanwhile, 7 essential amino acids and 10 non-essential amino acids were detected in coix seed kernel and coix leaf; in addition, 7 essential amino acids and 9 non-essential amino acids were detected in other locations. The contents of eoixol and polyphenols revealed the highest levels in root, which were 1.26 mg/g and 4.53 mg/g, respectively. The highest content of flavonoids was determined in coix seed kernel at the level of 2.26 mg/g. The contents of unsaturated fatty acids in coix coat, stem and leaves were more than 70%. Therefore, Coix lacryma-jobi has high nutritional value and healthcare function so that it has promising prospects for further development and utilization.

Key words: Coix lacryma-jobi, nutrition constituent, amino evaluation, functional constituent

CLC Number:

TS201.4

WANG Ying1，ZHAO Xing-e1，WANG Wei1，KAN Jian-quan1,*，YU Yi-jun2. Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi[J]. FOOD SCIENCE, 2013, 34(5): 255-259.

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Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi

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