• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.119.2-119.2
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• 2007

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• Food Science and Biotechnology
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• v.15 no.3
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• pp.357-362
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• 2006

We assessed various antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis 3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) radical, and reactive oxygen species (ROS) radical scavenging effect, along with antioxidant capacity, of soybean oil with added Citrus species peel extracts (CPEs). These extract oils showed higher radical scavenging effects than grape fruit seed extract, the natural antioxidant agent, did. When CPEs were added to soybean oil, they showed peroxide value (POV) and acid value (AV) increasing inhibition effects. Furthermore, none of the CPEs showed any cytotoxicity over the tested concentration range of 0.01-100 ppm. The major flavonoid contents of Citrus junos, as determined by HPLC, were naringin ($7.5\;{\mu}g/mg$) and neohesperidin ($7.5\;{\mu}g/mg$), and those of Citrus unshiu were narirutin ($3.13\;{\mu}g/mg$) and hesperidin ($1.97\;{\mu}g/mg$). However, the aglycone form was not found. This study showed that CPEs might be a potent source of natural antioxidant, without any toxic effects.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.603-610
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• 2011

This study was performed to examine the physicochemical characteristics and sensory properties of makgeolli with dried citron peel and levels (3, 6, and 9%) of citron (Citrus junos) in makgeolli during fermentation with two-step-brewing. The pH of makgeolli with citron dried peel increased within 5 days of fermentation, and decreased until 11 days of fermentation. Total acidity increased after 3 days of fermentation then decreased after 5 days of fermentation, but continued to increase slightly up to 12 days. Changes in alcohol content and amino acidity increased during fermentation. A sensoryevaluation of appearance, flavor, sourness, sweetness, bitterness, and overall acceptance of makgeolli with citron dried peel showed lower values than those of the control.

• Journal of agriculture & life science
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• v.44 no.5
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• pp.81-90
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• 2010

This study was conducted to evaluate quality characteristics of citron from Namhae. The physicochemical properties, organic acid, free sugar and aroma components were analyzed and compared with citron harvested in different areas of Namhae (Seolcheon, Changseon and Idong-meyon). Total weight of citron was range of 120.51~176.56 g, total and peel weight of citron cultivated from Changseon were significantly higher than the other citron. The color of peel was not significant in cultivated area. Soluble solids was higher in citron from Changseon and Idong than Seolcheon. Total phenol and flavonoids contents in citron from Idong were higher than the others. Organic acids such as citric acid and malic acid were higher in citron from Changseon. The contents of fructose and glucose in peel and sucrose in pulp were detected higher amount. Major component of aroma profiles in citron from different region of was dl-limonene. It was amount to 57.60% in citron from Idong, 71.02% and 73.04% in citron from Seolcheon and Changseon of all aromatic components. These results were suggested that physicochemical properties and aroma components of citron have some difference by cultivation habit, period, different cultivar and producing areas.

• Food Science and Preservation
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• v.24 no.8
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• pp.1088-1093
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• 2017

This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air ($50^{\circ}C$), cold-air ($30^{\circ}C$), or freeze-dried ($-45^{\circ}C$), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water ($70^{\circ}C$). $L^*$ value (lightness) and $-a^*$ value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Food Science and Preservation
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• v.11 no.1
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• pp.53-56
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• 2004

The content of naringin and hesperidin of Yuzu were 95.54 and 103.99 in peel ; 65.77 and 77.18 in flesh ; 16.49 and 15.88mg％ in seed, respectively. When 10 mg％ of naringin and 5 mg％ hesperidin were treated with 10.0 units naringinase and 2.0 units of hesperidinase, they were decreased to 0.11 and 0.45 mg％, respectively. One percent of Japanese naringinase digested naringin and hesperidin that their final concentration were 0.54 and 0.09 mg％ in 30 minutes, while 5％ Amorepacific enzyme did until 0.26 and 0.04 mg％, respectively.

• Journal of Life Science
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• v.18 no.10
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• pp.1435-1441
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• 2008

In this study, anti-cancer activities of peel of Citrus junos (CJP) and Poncirus trifoliata (PTP) on MCF-7 breast cancer cells, and anti-proliferative effects of cancer cells induced by environmental hormones were investigated. The ethanol extracts of CJP and PTP inhibited cancer cell growth and induced apoptosis at the concentration over 300 mg/ml treatment for 72 hr. Morphological change of MCF-7 breast cancer cells were observed treated with the CJP and PTP of 500 mg/ml concentration for 72 hr, and apoptosis was induced by activation of caspase-3. The proliferation of MCF-7 breast cancer cells was decreased in a dose-dependent manner treated with various concentration of CJP and PTP, when compared with the control at 300 mg/ml, the proliferation of the MCF-7 breast cancer cells of both extracts was decreased over 70% and 80%, respectively.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.237-243
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• 2005

Methanol, ether, ethylacetate and water extracts from flesh and peel of yuna (Citrus junos) were investigated to analyze their ability of electron donating, nitrite scavenging and nitrosodimethylamine (NDMA) formation in model system. The electron donating ability of ynza flesh extract, when it added at 10 mg/ml or over, were more an $50\%$, except ether extract. The high electron donating ability ($99.2{\pm}0.37\%$) was observed in the methanol extract and its effect was similar to BHA and ascorbic acid, when 40 mg/ml of methanol extract was added in reaction solution. Nitrite scavenging ability of all extracts ken yuza was increased in proportion to sample concentration and more than $40\%$ when 1 mg/ml sample was added, under pH 1.2. Also nitrite scavenging ability was higher in peel extracts than flesh extracts of yuza. Inhibition ratio of NDMA formation from flesh methanol extract of yuza was $31.7{\pm}1.25\%$, when 40 mg/ml added under pH 1.2. In all samples, inhibition effects were lower than $20\%$, at pH 4.2 and 6.0.

• Journal of Microbiology and Biotechnology
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• v.13 no.4
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• pp.636-639
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• 2003

Entercbacter agglomerans 6L was isolated from citron (Citrus junos) peel by using an enrichment culture containing (+)-limonene. It was able to metabolize limonene and grew well ($A_{600}$:4.5) on limonene as a sole carbon source. E. agglomernas 6L was highly resistant to limonene toxicity, and grew to 1.0 optical density ($A_{600}$) even at 5% (v/v) of limonene in Luria-Bertani media. ${\gamma}-Valerolactone$ and cryptone were detected as the major metabolic products of limonene by E. agglomerans 6L.