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Jeong H, Rani Das P, Kim H, Im AE, Lee BB, Yang KY, Nam SH. A combination of commercial and traditional food-source-derived enzymatic treatment acts as a potential tool to produce functional yuzu ( Citrus junos) powder. Food Chem X 2023; 20:100918. [PMID: 38144855 PMCID: PMC10740101 DOI: 10.1016/j.fochx.2023.100918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/05/2023] [Accepted: 10/01/2023] [Indexed: 12/26/2023] Open
Abstract
Enzymatic modifications have been applied in citrus to enhance their physicochemical and biological properties and reduce their bitterness. Notwithstanding, research on the combination of enzyme treatment of yuzu is lacking. In this study, yuzu was treated with a combination of isolated cellulase NY203, pectinase UF, and cellulase KN, and this enzymatic treatment was found to increase monosaccharide, naringenin, and hesperetin levels. In contrast, dietary fiber, cellulose, hemicellulose, lignin, and pectin levels were decreased. Moreover, the enzymes disintegrated the inner and outer surface structures and chemical bonding of yuzu, thus improving its solubility rate, water-holding capacity, oil-adsorption capacity, cholesterol-binding capacity, and water-swelling capacity. Furthermore, NY203 + UF + KN combination treatment reduced the bitterness of treated yuzu by 50 % compared with the control. Additionally, NY203 + UF + KN treatment yielded a 28 % decrease in lipid accumulation and two-fold higher lipolytic activity in 3T3L-1 adipocytes. These findings are potentially beneficial to the food/nutraceutical industries regarding functional yuzu powder production.
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Affiliation(s)
- Hana Jeong
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Protiva Rani Das
- Plant Science Department, University of Tennessee, Knoxville, TN 37922, USA
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bio-science and Technology, Seoul National University, Pyeonchang-gun, Gangwon-do 25354, Republic of Korea
| | - Ae Eun Im
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Bo-Bae Lee
- Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, Jeonnam 59021, Republic of Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
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Nam SH, Cho HS, Jeong H, Lee BB, Cho YS, Rameeza F, Eun JB. Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times. Food Sci Biotechnol 2021; 30:117-127. [PMID: 33552623 DOI: 10.1007/s10068-020-00850-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 11/03/2020] [Accepted: 11/17/2020] [Indexed: 11/30/2022] Open
Abstract
This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu-Native, Tadanishiki yuzu, and Namhae1-during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.
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Affiliation(s)
- Seung-Hee Nam
- Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, 61186 Korea.,Department of Food Science and Technology, Chonnam National University, Gwangju, 61186 Korea
| | - Hye-Sung Cho
- Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, 59021 Jeonnam Korea
| | - Hana Jeong
- Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, 61186 Korea
| | - Bo-Bae Lee
- Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, 59021 Jeonnam Korea
| | - Youn-Sup Cho
- Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, 59021 Jeonnam Korea
| | - Fatima Rameeza
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186 Korea
| | - Jong-Bang Eun
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186 Korea
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Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. Molecules 2020; 25:molecules25246027. [PMID: 33352716 PMCID: PMC7766395 DOI: 10.3390/molecules25246027] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022] Open
Abstract
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.
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Uehara A, Baldovini N. Volatile constituents of yuzu (
Citrus junos
Sieb.
ex
Tanaka) peel oil: A review. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ayaka Uehara
- Institut de Chimie de Nice Université Côte d’Azur Nice France
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Zhang H, Xie Y, Liu C, Chen S, Hu S, Xie Z, Deng X, Xu J. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species. Food Chem 2017; 230:316-326. [PMID: 28407917 DOI: 10.1016/j.foodchem.2017.03.040] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/08/2017] [Accepted: 03/08/2017] [Indexed: 01/02/2023]
Abstract
The volatile profiles of fruit peels and juice sacs from 108 citrus accessions representing seven species were analyzed. Using GC-MS 162 and 107 compounds were determined in the peels and juice sacs, respectively. In the peels, monoterpene alcohols were accumulated in loose-skin mandarins; clementine tangerines and papedas were rich in sesquiterpene alcohols, sesquiterpenes, monoterpene alcohols and monoterpene aldehydes. β-pinene and sabinene were specifically accumulated in 4 of 5 lemon germplasms. Furthermore, concentrations of 34 distinctive compounds were selected to best represent the volatile profiles of seven species for HCA analysis, and the clustering results were in agreement with classic citrus taxonomy. Comparison of profiles from different growing seasons and production areas indicated that environmental factors play important roles in volatile metabolism. In addition, a few citrus germplasms that accumulated certain compounds were determined as promising breeding materials. Notably, volatile biosynthesis via MVA pathway in C. ichangensis 'Huaihua' was enhanced.
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Affiliation(s)
- Haipeng Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Yunxia Xie
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Cuihua Liu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
| | - Shilin Chen
- Agricultural Bureau of Yichang District, Yiling 443310, PR China.
| | - Shuangshuang Hu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Zongzhou Xie
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Xiuxin Deng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Juan Xu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Collene of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, PR China.
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Asikin Y, Maeda G, Tamaki H, Mizu M, Oku H, Wada K. Cultivation line and fruit ripening discriminations of Shiikuwasha (Citrus depressa Hayata) peel oils using aroma compositional, electronic nose, and antioxidant analyses. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Minamisawa M, Yoshida S, Uzawa A. The functional evaluation of waste yuzu (Citrus junos) seeds. Food Funct 2014; 5:330-6. [PMID: 24336775 DOI: 10.1039/c3fo60440c] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We have succeeded in extracting a large amount of expensive limonoids and the high total antioxidant capability yuzu seed oil from waste yuzu seed by simple methods. Yuzu seeds contain higher amounts of fat-soluble limonoid aglycone (330.6 mg g(-1) of dry seed), water-soluble limonoid glycoside (452.0 mg g(-1) of dry seed), and oil (40 mg g(-1) of green seed) than other citrus fruits. The antioxidant activities of yuzu seed aglycone, glycoside, and seed oil were evaluated in vitro. The potential antioxidant activity in oil solution, diphenylpicrylhydrazyl radical-scavenging activity, and hydrogen peroxide-scavenging activity effects of the seed extracts were also investigated. The antioxidant activity of yuzu seed oil was two times that of grapefruit seed oil, which has high activity. Yuzu glycoside produced the same high antioxidant activity as Luo Han Guo glycoside.
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Affiliation(s)
- Mayumi Minamisawa
- Department of Chemistry, Education Center, Chiba Institute of Technology, Shibazono, Narashino, Chiba 275-0023, Japan.
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Satou T, Miyahara N, Murakami S, Hayashi S, Koike K. Differences in the effects of essential oil fromCitrus junosand (+)-limonene on emotional behavior in mice. JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.705100] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Asikin Y, Taira I, Inafuku-Teramoto S, Sumi H, Ohta H, Takara K, Wada K. The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7973-80. [PMID: 22804782 DOI: 10.1021/jf301848s] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Citrus peels are important sources of various pleasant aroma compounds and valuable bioactive substances. To investigate differences in the composition and content of Shiikuwasha (Citrus depressa Hayata) peels from different cultivation lines, the composition of volatile aroma components, flavanones, and polymethoxylated flavones (PMFs) in four Shiikuwasha cultivation lines was examined. The composition of volatile aroma components in cold-pressed extracts of Shiikuwasha peels was analyzed using gas chromatography-flame ionization detection and gas chromatography-mass spectrophotometry. The extracts contained mainly monoterpene hydrocarbons (93.40-97.25%), including limonene (46.52-68.26%) and γ-terpinene (21.48-30.52%). Differences in the composition of volatile aroma compounds in the Shiikuwasha cultivation lines were revealed using principal component analysis. Additionally, the composition of flavanones and PMFs was determined using high-performance liquid chromatography methods. Neohesperidin (96.58%) was the predominant flavanone in 'Izumi kugani' peel, while the other peels had high hesperidin contents (89.26-98.66%). Moreover, the PMFs of Shiikuwasha peels were composed of nobiletin (56.74-64.77%) and tangeretin (23.17-34.70%).
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Affiliation(s)
- Yonathan Asikin
- United Graduate School of Agricultural Science, Kagoshima University, Korimoto, Kagoshima, Japan
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Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2617-28. [PMID: 22352344 DOI: 10.1021/jf2039197] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Volatiles of a wild mandarin, Mangshanyegan (Citrus nobilis Lauriro), were characterized by GC-MS, and their aroma active compounds were identified by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GC-O). The volatile profile of Mangshanyegan was compared with those of other four citrus species, Kaopan pummelo (Citrus grandis), Eureka lemon (Citrus limon), Huangyanbendizao tangerine (Citrus reticulata), and Seike navel orange (Citrus sinensis). Monoterpene hydrocarbons predominated in Mangshanyegan, in particular d-limonene and β-myrcene, which accounted for 85.75 and 10.89% of total volatiles, respectively. Among the 12 compounds with flavor dilution factors (FD) = 27, 8 oxygenated compounds, including (Z)- and (E)-linalool oxides, were present only in Mangshanyegan. The combined results of GC-O, quantitative analysis, odor activity values (OAVs), and omission tests revealed that β-myrcene and (Z)- and (E)-linalool oxides were the characteristic aroma compounds of Mangshanyegan, contributing to the balsamic and floral notes of its aroma.
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Affiliation(s)
- Cuihua Liu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), National Key Laboratory of Crop Genetic Improvement, College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, People's Republic of China
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Yang C, Luo L, Zhang H, Yang X, Lv Y, Song H. Common aroma-active components of propolis from 23 regions of China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1268-1282. [PMID: 20394010 DOI: 10.1002/jsfa.3969] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The study of propolis odorants by gas chromatography-olfactometry-mass spectrometry has rarely been put into practice until now. This study aimed to investigate the common odorants of 23 samples of Chinese propolis and analyse the relationship between the principal components and the regions where the samples had been obtained. RESULTS By using dynamic headspace sampling, gas chromatography-olfactometry-mass spectrometry and two internal standards, the principal aroma-active components of 23 propolis samples were analysed qualitatively and quantitatively. The common aroma-active components were compared with each other by principal component analysis from concentration, odour activity value (OAV) and sensory evaluation score. The components with high OAVs were acetic acid, 2-phenylethyl acetate, and naphthalene, in decreasing order, which approximated the sensory evaluation scores. On the discrete-point map the first three principal components seemed to be grouped into three patterns, while four samples were outliers. CONCLUSION The concentrations of aroma-active components were closely related to the regions from a discrete-point map by the first three principal components. It was confirmed that components with high concentrations did not always play important roles in odour contribution, for odour level was linked with their threshold. OAVs could reflect the level of odour exactly according to the approximate result from the comparison between OAVs and sensory evaluation scores.
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Affiliation(s)
- Chao Yang
- College of Chemical & Environmental Engineering, Beijing Technology and Business University, Beijing 100048, China
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