한국식품저장유통학회지 (Food Science and Preservation)

  • 제30권2호
  • /
  • Pages.235-246
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  • 2023
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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Chemical profile and antioxidant activity of peel of Yellowball, a novel citrus variety

  • Sun Lee (Division of Applied Life Science (BK21 Four), Gyeongsang National University) ;
  • Seong-Ho Jo (Division of Applied Life Science (BK21 Four), Gyeongsang National University) ;
  • Ji-Hyun An (Division of Applied Life Science (BK21 Four), Gyeongsang National University) ;
  • Seong-man Jeong (Division of Applied Life Science (BK21 Four), Gyeongsang National University) ;
  • Dong-Shin Kim (Institute of Animal Medicine, Gyeongsang National University) ;
  • Sang Suk Kim (Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Suk Man Park (Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Su Hyun Yun (Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Seung-Gab Han (Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Hyun-Jin Kim (Division of Applied Life Science (BK21 Four), Gyeongsang National University)
  • 투고 : 2022.11.18
  • 심사 : 2022.12.26
  • 발행 : 2023.04.30
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초록

Yellowball (Citrus hybrid cv. Yellowball ) is a new citrus hybrid between Haruka (C. tamurana × natsudaidai ) and Kiyomi (C. unshiu × sinensis) and is known to possess strong antioxidant activity. However, detailed information on the antioxidant components of its peel has not yet been reported. This study evaluated the antioxidant activity of the peel and identified the antioxidant components by fractionating a methanolic extract of Yellowball peels using liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA), butanol, and water. The phenolic contents and antioxidant activities of the n-hexane, ether, and EA fractions were higher than those of the other fractions, and these fractions were further separated by semi-preparative high-performance liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1, were isolated and analyzed using ultra-performance liquid chromatography-quadrupole-time- of-flight mass spectrometry (UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and EA3, respectively, and a polymethoxylated flavone (PMF) complex (5-hydroxy-3,6,7,8,3',4'-hexamethoxyflavone, natsudaidain, tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2. The antioxidant activity of unknown2 (IC50=69.17 ㎍/mL) was similar to that of Trolox, which was noted as a major antioxidant in Yellowball peel. Further studies on the antioxidant capacity of Yellowball peel are required; however, these results provide a foundation for using Yellowball peel as an antioxidant.

키워드

과제정보

This work was carried out with the support of "Cooperative Research Program for Agriculture Science & Technology Development (Project No. G2401496903)" Rural Development Administration, Republic of Korea.

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