• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1503-1510
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• 1999

This study was performed to investigate the physicochemical properties of Korean Citrus sudachi fruit which were harvested at different harvesting time(every 20 days from Sep. 3 to Nov. 8) and region(Seogwipo and Cheju city area). The average weight of Citrus sudachi fruit harvested from Seogwipo area was as twice as that of Cheju area at the same period. The moisture content in fruit peel increased by ripening of fruit, but that of fruit juice showed no difference. The content of reducing sugar in fruit peel and fruit juice increased 2 times from Sep. 3 to Nov. 8. The content of crude fiber decreased both in fruit peel and fruit juice as progression of ripening. Crude protein and ash contents decreased in fruit peel but revealed no differences in the fruit juice during the same period. pH decreased in fruit peel and juice with its ripening. The content of vitamin C decreased by ripening of fruit. The transmittance which is important quality factor in fruit juice increased from Sep. 20 to Oct. 13. The content of free sugar increased about 2 times in fruit peel from Sep. 3 to Nov. 8 and showed 4 times increase in fruit juice at the same period. In the composition ratio of mineral, Ca and K were abundant in the fruit peel, but only K was the most abundant mineral in fruit juice than any others.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.243-249
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• 2005

Citrus juice, a concentrate manufactured by the Jeju Provincial Corporation, was converted into vinegar orderly by alcohol and acetate fermentation. The juice with a 6-fold dilution by distilled water was used as the sole nutrient source throughout the experiments. The diluted juice contained 12.96Brix of total sugar, $0.632\%$ of total acid and $20.23{\mu}g/ml$ of hesperidin. Naringin was not detected from the juice. Citrus wine having $5.6\~6.3\%$ alcohol was produced from the diluted juice after 3 days of fermentation at $28^{\circ}C$. A kind of citrus-malomelo-yeast CMY-28 was used for the wine fermentation. The wine was successfully fermented for 8 days at $30^{\circ}C$ after inoculation of seed vinegar which contained active cells of acid producing bacteria CV1. The inoculum size of the seed vinegar was controlled to $10\%$(v/v) of the citrus wine. The wine was converted into vinegar by the fermentation process. Citrus vinegar, the final fermentation product, was colored with very thin, radish-yellow and was transparent. It's acidity ranged between $5.8\~6.2\%$ of that of acetic acid. The vinegar attained the best score by sensory test among several natural fruit vinegars. It was clear from the results that high quality citrus vinegar could be produced from concentrated citrus juice. However, the fermentation conditions should be improved to reduce the amount of reducing alcohol.

• Food Science and Preservation
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• v.1 no.1
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.161-167
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• 1994

Soluble solids $(^{\circ}Brix)$, acid content and vitamin C content of Citrus miyakawa unshiu and C. okitsu unshiu juice harvested middle of November 1993 in Seuho-Dong and Topyung-Dong, Seogwipo-si, south area of Cheju were $10.7{\sim}11.0$, 1.04% and $41.19{\sim}44.94\;mg/100\;g$ juice, respectively. Carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose, and 1/4 fructose. Fruit weight, peel thickness, soluble solids, pH, acid content and Brix/Acid ratio had a good correlation in linear function with increasing fruit size, respectively. However, hardness and edible part ratio were not showed correlation with increasing fruit size. Middle size of citrus fruit was favorable to panelists, and the citrus peel color of red yellow was more favorable than pale yellow color in sensory evaluation. Sensory evaluation score showed a linear correlation among citrus fruits of C. okitsu unshiu produced in Namwon-ri, Seuho-Dong, Seogwipo-si, south area of Cheju, and that of Chochun-ri, Ara-Dong, Cheju-si, north area of Cheju, and the score was higher according to citrus fruit produced in optimum cultivation area. With increasing Brix/Acid ratio of citrus juice, high sensory evaluation score was gained in panelists. These data obtained are supposed to be applied to the quality evaluation of Citrus unshiu produced in Cheju.

• Journal of Pharmacopuncture
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• v.26 no.3
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• pp.265-275
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• 2023

Objectives: The aim of this study was to evaluate the effect of fruit juices on Multi-Drug Resistant (MDR) bacterial pathogens involved in Urinary Tract Infections (UTIs) and Sexually Transmitted Infections (STIs) among tribal women in the district Anuppur, Madhya Pradesh, India. Methods: Fresh juices of lemon (Citrus limon), amla/Indian gooseberry (Phyllanthus emblica), pineapple (Ananas comosus), mosambi/sweet lime (Citrus limetta), orange (Citrus sinensis), kiwi (Actinidia deliciosa), and pomegranate (Punica granatum) fruits were evaluated for in vitro antibacterial activity against bacterial pathogens involved in UITs and STIs among tribal women. Physico-chemical analysis of fresh fruits was also carried out by measuring the pH, moisture, protein, fat, crude fibre, carbohydrate, and ascorbic acid content. Results: Lemon and amla juice showed better antibacterial activity against the pathogens as compared to other juices. MIC results fruit juices against UTIs and STIs pathogens vary depending on the specific pathogen and juice chemical constituents. The physico-chemical analysis showed that the moisture content was highest in mosambi (90%), followed by orange (87%). Ascorbic acid content was found highest in amla (540 mg/100 g), followed by kiwi (90.3 mg/100 g). Pomegranate showed highest concentration of carbohydrate (15.28 g/100 g), fat (1.28 g/100 g), and protein (1.65 g/100 g). Lemon juice had lowest pH of 2.20, followed by amla 2.67. Conclusion: The lemon juice showed highest antibacterial activity against MDR bacterial pathogens involved in UTIs and STIs among tribal women in district Anuppur, Madhya Pradesh, India. The low pH of lemon may be responsible for its high antibacterial activity as compared to other juices.

• Food Science and Preservation
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• v.2 no.1
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• Food Science and Preservation
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• v.3 no.1
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Preventive Nutrition and Food Science
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• v.21 no.3
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• pp.208-220
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• 2016

The aim of this study was to investigate the protective effects of juice powders from sweet orange [Citrus sinensis (L.) Osbeck], unshiu mikan (Citrus unshiu Marcow), and mini tomato (Solanum lycopersicum L.), and their major flavonoids, hesperidin, narirutin, and rutin in tert-butyl hydroperoxide (t-BHP)-induced oxidative stress in HepG2 cells. The increased reactive oxygen species and decreased glutathione levels observed in t-BHP-treated HepG2 cells were ameliorated by pretreatment with juice powders, indicating that the hepatoprotective effects of juice powders and their major flavonoids are mediated by induction of cellular defense against oxidative stress. Moreover, pretreatment with juice powders up-regulated phase-II genes such as heme oxygenase-1 (HO-1), thereby preventing cellular damage and the resultant increase in HO-1 expression. The high-performance liquid chromatography profiles of the juice powders confirmed that hesperidin, narirutin, and rutin were the key flavonoids present. Our results suggest that these fruit juice powders and their major flavonoids provide a significant cytoprotective effect against oxidative stress, which is most likely due to the flavonoid-related bioactive compounds present, leading to the normal redox status of cells. Therefore, these fruit juice powders could be advantageous as bioactive sources for the prevention of oxidative injury in hepatoma cells.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.306-312
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• 1998

Free sugar, organic acid, naringin, hesperidin and inorganic elements change of six varities of Cheju citrus fruits; Citrus natsudaidai, C. grandis, C. platymamma., C. sudachi, C. aurantiun and C. unshiu Marc. var. miyagawa by harvest date were investigated. Changes in free sugar of citrus fruits on the different harvesting stages and varieties showed a little differencies. The content of sucrose, glucose and maltose in citrus juice were $44.9{\sim}66.0%,\;15.7{\sim}25.7%\;and\;17.5{\sim}30.1%$, respectively. As the fruits were matured, free sugar was increased, but organic acid was decreased gradually. The major organic acids from the fruit juice were citric acid, malic acid and oxalic acid. Citric acid content exceeded 90%, oxalic acid ranged less than 3.58% and malic acid ranged $0.98{\sim}9.45%$ in total organic acids. Both naringin and hesperidin content showed markedly high in immature fruits, and in rind compare to fruit juice. Naringin and hesperidin content decreased as peel coloration progressed. It was estimated that fully matured fruits would be useful for making processed products, which lead to less turbity and less bitterness.

• Toxicological Research
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• v.35 no.3
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• pp.271-277
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• 2019

Citrus macroptera (Rutaceae) has long been used in folk medicine in Bangladesh. Considering the folkloric context, this study was aimed to scrutinize anti-proliferative activity of C. macroptera fruit pulp juice (CMFPJ) against Ehrlich's ascites carcinoma (EAC). The anti-proliferative capacity of CMFPJ was investigated and confirmed primarily using MTT assay. In vivo anti-proliferative aptitude of CMFPJ was investigated with 25, 50, and 100 mg/kg/day intraperitoneal (i.p.) treatment. Anti-proliferative efficacy of CMFPJ was assessed based on EAC growth inhibition. CMFPJ inhibited EAC growth in vitro in a dose-dependent manner. And the percentages of in vivo EAC growth inhibition were 19.53, 49.2, and 68.9% at 25, 50, and 100 mg/kg CMFPJ respectively. CMFPJ significantly induced expression of apoptosis regulatory genes caspase-8, caspase-9, cytochrome-c, and caspase-3. This considerable anti-cancer activity was perhaps due to combinatorial effect of lectin, polyphenols, and flavonoids present in CMFPJ.