Nutritional compositions in roots, twigs, leaves, fruit pulp, and seeds from pawpaw (Asimina triloba [L.] Dunal) grown in Korea

• Main Authors: Jin-Sik Nam, Hye-Lim Jang, Young Ha Rhee
• Format: Article
• Language: English
• Published: Julius Kühn-Institut 2018-03-01
• Series: Journal of Applied Botany and Food Quality
• Online Access: https://ojs.openagrar.de/index.php/JABFQ/article/view/8466

Pawpaw (Asimina triloba L.) roots, twigs, leaves, fruit, and seeds were analyzed for their nutritional compositions. Seeds exhibited significantly higher levels of crude protein, lipid, fiber, and dietary fiber than those of the other parts. Sucrose in fruit was 9321.24 mg%, which was the highest among the samples. The total essential amino acid to total amino acid ratio was highest in the leaves, and the leaves contained the highest amount of potassium. The calcium content ranged between 8.15-153.41 mg%. Oleic and linoleic acids in seeds were 5905.11 and 8045.56 mg%, respectively, which were the highest among the pawpaw parts. The highest amount of linolenic acid was measured in the leaves, and β-carotene, vitamin C, and vitamin E were also the most abundant in the leaves. These results suggest that every part of pawpaw is a good source of an important food item. Additionally, this study provides basic data for improving the sitological value of pawpaw.