Nutritional Value and Functional Property of Lemon Seed during Germination

• 발행기관: 한국작물학회
• 저자명: Yong-Sung Park Sanjeev Kumar Dhungana Hye-Ryun Kim Il-Doo Kim Dong-Hyun Shin
• 간행물 정보: 『한국작물학회 학술발표대회 논문집』2018년도 춘계학술대회, 119~119쪽, 전체 1쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.04.19

영문 초록

Lemon is one of the preferred fruits for many people around the world. They have outstanding flavor and acidity, and possess potential application as industrial and value-added food products. Lemon fruit contains various important natural compounds, including phenolics and other vitamins, minerals, dietary fiber, essential oils and carotenoids. A large amount of the fruits are basically used in juice processing industries while the peels and seeds are generally discarded as wastes. The objective of this study was to investigate the chemical characteristics, salicylic acid content, and antioxidant potential of germinating lemon seeds. We will also analyze the salicylic acid, which are recently considered to have health benefits for human, content of lemon seeds and sprouts.