Chemical Properties of Olive and Bay Leaves

The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were 3.95% and 8.50%, respectively. The contents of crude protein, crude fat, crude ash and carbohydrates of oli...

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Published inHan'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 34; no. 4
Main Authors Lee, O.H. (Chungbuk National University, Cheongju, Republic of Korea), Lee, H.B. (Chungbuk National University, Cheongju, Republic of Korea), Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea), Son, J.Y. (Hankyong National University, Ansung, Republic of Korea), Rhee, S.K. (Hankyong National University, Ansung, Republic of Korea), Kim, H.D. (Hankyong National University, Ansung, Republic of Korea), Kim, Y.C. (Korea Food Research Institute, Seongnam, Republic of Korea), Lee, B.Y. (Pochon CHA University, Seongnam, Republic of Korea), E-mail: bylee@cha.ac.kr
Format Journal Article
LanguageKorean
Published 01.04.2005
Subjects
analysis
bay leaf
CHEMICOPHYSICAL PROPERTIES
olive leaf
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
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Summary:The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were 3.95% and 8.50%, respectively. The contents of crude protein, crude fat, crude ash and carbohydrates of olive leaf were 11.04%, 7.45%, 5.05% and 76.46%, respectively. And the contents of same those components of bay leaf were 7.23%, 7.21%, 3.72% and 81.84%, respectively.
Bibliography:Q04
2006015598
ISSN:1226-3311