• Natural Product Sciences
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• v.6 no.4
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• pp.179-182
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• 2000

Nine compounds were isolated from the fruit Citrus junos. Their structures were elucidated as 9-hydroxy-4-methoxypsoralen, auraptene, limonin, deacetylnomilin, cirsimaritin, narirutin, naringin, hesperidin and neohesperidin by physico-chemical evidences. 9-Hydroxy-4-methoxypsoralen and auraptene have not been reported from C. junos yet.

• Korean Journal of Pharmacognosy
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• v.46 no.1
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• pp.23-30
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• 2015

Processing of medicinal plants is one of the processing methods for reducing of toxicity or improving of effect on medicinal plants. In this study, we studied the changes in the constituents and antioxidant activity in accordance with the processing conditions by the salt water of Citrus unshiu Markovich. Changes in antioxidant activity was measured by the DPPH method and changes in the components were analyzed by high performance liquid chromatography. As a result, the content of the main constituents (narirutin, hesperidin) and total polyphenol were increased by increasing the concentration of salt water. Moreover, antioxidant activity was increased gradually in proportion to the increase of the total polyphenol content.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.105-105
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• 2022

Unripen mandarin in Jeju Island is known to contain functional ingredients including various flavonoids. This Study was carried out to identify the components of Unripen mandarin extracts and Secondary metabolism by enzyme treatment on Unripen mandarin. We extracted Unripen mandarin using optimal extraction method and selected the most optimal enzyme among commercial enzymes for a Secondary metabolism. As a result, flavonoid components such as Hesperidine and Narirutin, which are known to be contained a lot in unripen mandarin, could be analyzed. However In this extraction method there were no other flavonoid components such as Nobiletin, Tangeretin known to contain in unripen mandarin. However as a result of secondary metabolism a new functional component called Prunin which was not known to be contained in unripen mandarin, was detected as a secondary metabolic product due to enzyme treatment. Through this, it can be confirmed that it would be possible to develop high-value-added products by enzyme treatment on unripen mandarin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.331-337
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• 2015

Citrus and its peels, which are by-products from juice and/or jam processing, have long been used in Asian folk medicine. Citrus peels show an abundant variety of flavanones, and these flavanones have glycone and aglycone forms. Aglycones are more potent than glycones with a variety of physiological functions since aglycone absorption is more efficient than glycones. Bioconversion with cytolase converted narirutin and naringin into naringenin and hesperidin into hesperetin. Therefore, this study aimed to investigate the anti-oxidant and anti-inflammatory effects of bioconversion of Citrus unshiu (CU) peel extracts with cytolase (CU-C) in RAW264.7 cells. HPLC chromatograms showed that CU and CU-C had 23.42% and 29.39% total flavonoids, respectively. There was substantial bioconversion of narirutin to naringenin and of hesperidin to hesperetin. All citrus peel extracts showed DPPH scavenging activities in a dose-dependent manner, and CU-C was more potent than intact CU. RAW264.7 cells were pre-treated with $0{\sim}500{\mu}g/mL$ of citrus peel extracts for 4 h and then stimulated by $1{\mu}g/mL$ of lipopolysaccharide (LPS) for 8 h. All citrus peel extracts showed decreased mRNA levels and protein expression of LPS-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in a dose-dependent manner. Especially, CU-C markedly inhibited mRNA and protein expression of iNOS and COX-2 compared to intact citrus peel extracts. All citrus peel extracts showed decreased NO production by iNOS activity. This result suggests that bioconversion of citrus peel extracts with cytolase may provide potent functional food materials for prevention of chronic diseases attributable to oxidation and inflammation by boosting the anti-inflammatory effects of citrus peels.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.382-390
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• 2021

In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.154-159
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• 2007

In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 l (5%, w/v) of $30{\sim}95%$ ethanol concentration for 70 days. Changes in pH was $5.19{\sim}4.80$ with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was $2.00{\sim}2.19%$ (w/v) with $30{\sim}70%$ ethanol concentration. Acid content was $0.18{\sim}0.21%$ (v/v) with $30{\sim}70%$ ethanol concentration, while $0.13{\sim}0.15%$ (v/v) with 95% ethanol concentration. The contents of fructose and glucose was increased with lower ethanol concentration, and sucrose content was decreased with longer soaking time. Main flavonoids were narirutin, hesperidin, nobiletin, 3,5,6,7,8,3'4'-methoxylated flavone, and tangeretin. Most flavonoids were extracted more than 80% of ethanol for $3{\sim}5$ days soaking. Total polyphenol was $628.8{\sim}711.2$ ${\mu}g/ml$ with $30{\sim}70%$ ethanol concentration for 20 days soaking. Therefore, to prepare Citrus platymamma peel liqueur, it is necessary to soak the material in $50{\sim}70%$ ethanol concentration for 20 days.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.128-132
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• 2007

This study investigated the major components of citrus juice processing wastes (CJPW) as well as mushroom mycelia that were cultivated with the CJPW, such as Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS) and Ganoderma lucidum (GL). The organic acid contents of the mushroom mycelia were similar to or less than those of the CJPW, but the free sugar contents of the mycelia were lower than those of the CJPW. The narirutin contents of the mushroom mycelia ranged from 448.67-932.98 mg% and were similar to or less than those of the CJPW. However, the hesperidin contents of the mycelia ranged from 3019.94-4980.94 mg% (except for the PC mycelium) and were 17.81-52.61% greater than the CJPW. The dietary fiber contents of the mycelia were similar to or more than those the CJPW. With the exception of PE, the electron donating abilities (EDA) and nitrite scavenging abilities (NSA) showed a tendency to decrease.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.284-293
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• 2009

This study investigated chemical composition and antioxidant activity in the aerial parts or roots of Korean and Chinese Cirsium. Water was abundant in their roots than their aerial parts, and its content was similar between Korean Cirsium and Chinese one. Ash was abundant in the aerial parts of Korean one. Protein was abundant in the aerial parts of Korean one and the roots of Chinese one. Lipid content was abundant in the roots of Chinese one. Carbohydrate was abundant in the roots of Korean one while K content was abundant in the roots of Chinese one. Ca and Mg contents were abundant in the aerial parts of Korean one. P and Fe contents were abundant in the aerial parts of Korean one. Cu content was abundant in the aerial parts of Korean and Chinese ones. Vitamin A and vitamin C were not detected, but vitamin E and $\beta$-carotene were contained 5.35 IU/100 g, 1113.18 ${\mu}g$/100 g in the aerial parts of Korean one. Yield, total phenolics and total flavonoid contents were abundant in the roots of Korean one. Silymarin, cynarin, and narirutin were not detected in Korean and Chinese ones, but apigenin was identified in the aerial parts of Korean one. Acacetin was identified in the roots of Chinese one. Antioxidant activity was low in Korean and Chinese ones. These results suggest that nutrition composition, total phenolic content, total flavonoid content and apigenin content in the aerial parts of Korean Cirsium was superior than those in the roots of Korean and Chinese Cirsium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1236-1241
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• 2010

The present study investigated the alcohol fermentation characteristics of citrus fruit hydrolysates for the development of citrus fruit wine with enhanced functionality. The alcohol content of whole citrus (A) and removed peels citrus fruit (B) was 10.13% and 10.83%, respectively. The sugar content of (A) was $12.98^{\circ}Brix$, which was slightly higher than that of (B) ($11.38^{\circ}Brix$), but no significant difference in the alcohol fermentation characteristics was observed. Although the hesperidin content was not largely affected by removed peels the narirutin content of (A) was increased to $281.31\;{\mu}M$, which was significantly higher than that of (B) ($199.05\;{\mu}M$). Thus, the whole citrus was used for fermentation. Investigation of alcohol fermentation characteristics based on yeast type found that the maximum alcohol content was 12.75% when S. bayanus EC-1118 was used. The alcohol content reached 12.40% at an initial acidity of 0.2%, but when the initial acidity was higher than 0.2%, the alcohol content was slightly decreased. At an initial sugar content of $22^{\circ}Brix$, the alcohol content was 11.65%, and the maximum alcohol content of 12.85% was observed when at an initial sugar content of $24^{\circ}$Brix.

• Food Science and Preservation
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• v.13 no.5
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• pp.611-615
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• 2006

Physicochemical properties of Hallabong Tangor(Citrus Kiyomi ${\times}$ ponkan) cultivated in Heated greenhouse were investigated. Moisture contents of Hallabong and M16A (a variant species of Hallabong) were 87.42% and 88.12% total sugar were 8.01% and 7.81% and acid content were 1.09% and 0.99% respectively. Vitamin C content of Hallabong was 72.01 mg/100 g that was higher than Citrus unshiu. Potassium content of M16A was 938.33 mg/kg, while Hallabong was 1369.33 mg/kg. The contents of inorganic element in a decreasing order were K > Ca > P > Mg > Na in Hallabong, and K > P > Ca > Mg > Na in Ml6A. Sucrose in Hallabong and M16A were 3.60% and 4.36%, respectively, which is half of total free sugars. Fructose and glucose Hallabong and M16A were 2.22% and 1.90%, 1.94% and 1.65% respectively. Citric acid in Hallabong and M16A was 82.32% and 69.88%, respectively among total organic acids. The content of malic acid was higher in M16A, compared to Citrus unshiu. Hesperidin and narirutin were identified main flavonoids.