Browse > Article

Chemical Components in Peel and Flesh of Trifoliate Oranges(Poncirus trifoliata)  

Chung Hun-Sik (Food & Bio-industry Research Institute, and Department of Food Science & Technology, Kyungpook National University)
Lee Joo-Baek (Department of Hotel Cooking and Beverage, Daegu Health College)
Seong Jong-Hwan (Department of Food Science, Miryang National University)
Choi Jong-Uck (Food & Bio-industry Research Institute, and Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 342-346 More about this Journal
Abstract
Chemical components in the peel and flesh of full riped trifoliate oranges(Poncirus trifoliata) were investigated. Contents of crude protein, crude fat and ash in peel and flesh were 5.15 and 3.31$\%$, 3.82 and 6.65$\%$, 2.62 and 2.09$\%$, respectively. Vitamin C contents were 4.70 mg$\%$ in peel and 70.93 mg$\%$ in flesh. Free sugars were fructose, glucose and sucrose, the level of each or total free sugars was twice higher in peel than in flesh. Organic acids were citric acid, malic acid and oxalic acid, the total contents in peel and flesh were 0.35 and 1.25$\%$, respectively. Free amino acids were aspartic acid, histidine, tyrosine, arginine, valine, lysine, ammonia, cysteine, alanine, glutamic acid, isoleucine, leucine in peel, and lysine, valine, ammonia, arginine, tyrosine, isoleucine, methionine, leucine, histidine, phenylalanine in flesh.
Keywords
Poncirus trifoliata; vitamin C; sugar; organic acid; amino acid;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Song, E.Y., Choi, Y.H., Kang, K.H. and Koh, J.S. (1998) Free sugar, organic acid, hesperidin, naringin and inorganic elements changes of Cheju Citrus fruits according to harvest date. Korean J. Food Sci. Technol., 30, 306-312
2 Kang, M.J., Kim, J.Y. and Koh, J.S. (2000) Changes in pectin-degrading enzymes activity during storage of satsuma mandarin. J. Korean Soc. Agric. Chem. Biotechnol. 43, 179-183
3 Jung, J.H. (1974) Studies on the chemical compositions of Citrus junos in Korea. J. Korean Soc. Agric. Chem. Biotechnol., 17, 63-80
4 Lee, Y.C., Kim, I.H., Jeong, J.W., Kim, H.K. and Park, M.H. (1994) Chemical characteristics of citron(Citrus junos) juices. Korean J. Food Sci. Technol., 26, 552-556
5 Nisperos-Carriedo, M.O., Buslig, B.S. and Shaw, P.E. (1992) Simultaneous detection of dehydroascorbic, ascorbic and some organic acids in fruits and vegetables by HPLC. J. Agri. Food Chem., 40, 1127-1132   DOI
6 Koh, J.S., Kim, C.S., Ko, M.S. and Yang, Y.T. (1993) Manufacture of processed foods and its quality characteristics from Kumquats, a Citrus variety produced in Cheju. Korean J. Food Sci. Technol., 25, 33-38
7 The Korean Society of Food Science and Nutrition (2000) Handbook of Experiments in Food Science and Nutrition. Hyoil Press, Seoul, p.256-261
8 Koh, J.S. and Kim, S.H. (1995) Physicochemical properties and chemical compositions of Citrus fruits produced in Cheju. J. Korean Soc. Agric. Chem. Biotechnol., 38, 541-545
9 Yi, J.M, Kim, M.S., Koo, H.N., Song, B.K., Yoo, Y.H. and Kim, H.M. (2004) Poncirus trifoliata fruit induces apoptosis in human promyelocytic leukemia cells. Clinica Chimica Acta, 340, 179-185   DOI   ScienceOn
10 Kim, H.M, Kim, H.J. and Park, S.T. (1999) Inhibition of immunoglobulin E production by Poncirus trifoliata fruit extract. J. Ethnopharmacol., 66, 283-288   DOI   ScienceOn
11 Kim, B.J., Kimm H.S. and Kang, Y.J. (1995) Comparison of physico-chemical components on Citrus varieties. Korean J. Postharvest Sci. Technol., 2, 259-268
12 AOAC. (1995) Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists, Washington DC. USA
13 Lee, G.D. and Yoon, S.R. (2003) Optimization on preparation conditions of dried Citrus. J. Korean Soc. Food Sci. Nutr., 32, 1297-1301   DOI
14 Chung, J.H. (1972) Studies on contents of amino acids in Citrus Junas. J. Korean Soc. Agric. Chem. Biotechnol., 15, 175-180
15 Oh, C.H., Kim, J.H., Kim, K.R. and Ahn, H.J. (1989) Flavor components of Poncirus trifoliata. Korean J. Food Sci. Technol., 21, 749-754
16 Park, H., Yang, C.B., Kim, Z.U. and Lee, C.Y. (1968) Studies on the chemical composition of citrus fruits in Korea. J. Korean Soc. Agric. Chem. Biotechnol., 9, 97-104
17 Park, M.S. and Chun, S.B. (1969) Studies on the change of chemical composition of Poncirus trifoliata. Korean J. Bot., 12, 31-34
18 Kim, D.H., Bae, E.A. and Han, M.J. (1999) Anti-helicobacter pylori activity of the etabolites of poncirin from Poncirus trifoliata by human intestinal bacteria. BioI. Pharm. Bull., 22, 422-424   DOI   ScienceOn
19 Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acid and sugar in tomato juice. J. Food Sci., 51, 571-580   DOI
20 Koh, J.S., Koh, N.K. and Kang, S.S. (1989) Citrus wine-making from mandarin orange produced in Cheju island J. Korean Soc. Agric. Chem. Biotechnol., 32, 416-423
21 Kim, M.J., Lee, K.A., Park, K.J., Kang, H. and Kim, K.S. (2003) Physicochemical properties and formulation of Citrus juice extracted with different methods. Korean J. Environ. Biol., 21, 31-35
22 Kim, K.T., Kim, S.S., Hong, H.D., Ha, S.D. and Lee, Y.C. (2003) Quality changes and pasteurization effects of Citrus fruit juice by high voltage pulsed electric fields treatment. Korean J. Food Sci. Technol., 35, 635-641
23 Song, E.Y., Choi, Y.H., Kang, K.H. and Koh, J.S. (1997) Quality characteristics of Citrus fruits according to the harvest date and variety. J. Korean Soc. Agric. Chem. Biotechnol., 40, 416-421