Asian J Beauty Cosmetol. 2010; 8: 0.
An Analysis on Physical and Chemical Features and Components of Each Part of the Rumex crispus L.
ABSTRACT
Based upon the preceding study results on the medical use ingredient of Rumex crispus that is disappearing naturally every year, in order to contribute for developing a new functional raw material, we have analyzed the ordinary ingredient and physical and chemical features of the Rumex crispus, and studied to get basic data to develop new raw material of cosmetics from the natural substance. The ordinary substance analysis of the Rumex crispus has shown that it contains 5.50～17.60%, of crude protein, 0.30～0.83% of crude fat, 5.66～12.14% of crude ash and 12.60～53.22% of crude fiber. Fatty acid shows relatively high of palmitic acid content at each part, i.e. 29.6% at the root, 26.2% at the stem, and 19.5% at the leaves respectively. Organic acid ingredient is analyzed total 8 kinds, i.e. 2,620.6 ㎎/100g of tartaric acid at the leaves, 2,515.1 ㎎/100g of malic acid at the stem, and the root has the highest succinic acid 1,853.7 ㎎/100g, and the ascorbic acid is analyzed at the root only 199.2 ㎎/100g. Total amino acid is analyzed that the leaves contain highest lysine and, the stem and root contain the highest glutamic acid. The reducing sugar is analyzed that the leaves contain 3.34%, the stem 2.26%, the root 12.05% respectively. The total sugar is analyzed that the leaves contain 16.36%, the stem 5.74%, the root 67.19% respectively.
Keywords :
Rumex crispus L, Ordinary ingredient, Fatty acid, Amino acid, Reducing acid
