국내육성 신품종 감귤 ‘미니향’ 과실의 플라보노이드, 유리아미노산, 방향성 성분특성 분석
Characterization of Flavonoid, Free Amino Acid, Volatiles Components of ‘Minihyang’ Fruit, a New Cultivar Citrus reticulata
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The ‘Minihyang’ mandarin is a new hybrid of ‘Kinokuni’ × ‘Ponkan’ bred at the Citrus Research Institute, National Horticulturaland Herbal Science, Korea. It has a small fruit size (30-40 g) and a high sugar content (12-14°Brix). Herein, a chemical characterizationof ‘Minihyang’ was conducted. Free sugar, which determines sweetness, is a key component of food taste. Analysis of free sugar showed thatthe most abundant component was sucrose (8.81±0.45 g/100 g), followed by glucose (1.23±0.11 g/100 g), and fructose (1.23±0.08 g/100 g). Among the 20 free amino acids analyzed, arginine and asparagine accounted for 71% of the total amino acid content, displaying both aminoacids at the highest content of 77.14 mg/100 g. The major flavonoids in citrus fruits differ between varieties, showing the differences amongcultivars. The flavonoid contents of ‘Minihyang’ were higher in the peel than in the flesh, and hesperidin was identified as the major flavonoid,with 1,133.7 and 689.8 mg/100 g extracted from the peel and flesh, respectively. Furthermore, nobiletin and tangeretin, which are only presentin citrus species, were identified in the peel. Volatile component analysis revealed that limonene content, a characteristic component of citrusfruits, was highest in the flesh of ‘Minihyang,’ accounting for approximately 75-80% of all volatile compounds. Notably, the order was freshlimonene>terpinene>terpinolene. Overall, this study revealed many functional compounds in the ‘Minihyang’ mandarin hybrid.
Abstract
The ‘Minihyang’ mandarin is a new hybrid of ‘Kinokuni’ × ‘Ponkan’ bred at the Citrus Research Institute, National Horticulturaland Herbal Science, Korea. It has a small fruit size (30-40 g) and a high sugar content (12-14°Brix). Herein, a chemical characterizationof ‘Minihyang’ was conducted. Free sugar, which determines sweetness, is a key component of food taste. Analysis of free sugar showed thatthe most abundant component was sucrose (8.81±0.45 g/100 g), followed by glucose (1.23±0.11 g/100 g), and fructose (1.23±0.08 g/100 g). Among the 20 free amino acids analyzed, arginine and asparagine accounted for 71% of the total amino acid content, displaying both aminoacids at the highest content of 77.14 mg/100 g. The major flavonoids in citrus fruits differ between varieties, showing the differences amongcultivars. The flavonoid contents of ‘Minihyang’ were higher in the peel than in the flesh, and hesperidin was identified as the major flavonoid,with 1,133.7 and 689.8 mg/100 g extracted from the peel and flesh, respectively. Furthermore, nobiletin and tangeretin, which are only presentin citrus species, were identified in the peel. Volatile component analysis revealed that limonene content, a characteristic component of citrusfruits, was highest in the flesh of ‘Minihyang,’ accounting for approximately 75-80% of all volatile compounds. Notably, the order was freshlimonene>terpinene>terpinolene. Overall, this study revealed many functional compounds in the ‘Minihyang’ mandarin hybrid.
참고문헌 (45)
- 안기홍, "국내 야생수집 버섯의 아미노산 함량 분석", 한국버섯학회지, 18(1), pp.107~114 (2020), 한국버섯학회[DOI]
- Benevent-Garcia O, "Uses and properties of citrus flavonoids", J Agr Food Chem, 45, pp.4505~4515 (1997)
- Chappell J, "The biochemistry and molecular biology of isoprenoid metabolism", Plant Physiol, 107, pp.1~6 (1995)
- Curan AM, "Comparison of the volatile organic compounds present in human odor using SPME-GC", MS, 2005, pp.31, 1607~1619
- De-Oliveira AC, "In vitro inhibition of CYP2B1 monooxygenase by b-myrcene and other monoterpenoid compounds", Toxicol Lett, 92, pp.39~46 (1997)
- Dudareva N, "Biochemistry of plant volatile", Plant Physiol, 135, pp.1893~1902 (2004)
- El-Shafae AM, "Bioactive polymethoxyflavones and flavanone glycosides from the peels of Citrus deliciosa", Zhonghua Yao Xue Za Zhi, 54, pp.199~206 (2002)
- Fang YZ, "Free radicals, antioxidants and nutrition", Nutrition, 18, pp.872~879 (2002)
- Hertog MGL, "Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juice", J Agri Food Chem, 41, pp.1242~1246 (1993)
- Hirano T, "Citrus flavone tangeretin inhibits leukaemic HL-60 cell growth partially through induction of apoptosis with less cytotoxicity on normal lymphocytes", Br J Cancer, 72, pp.1380~1388 (1995)
- Jeon SH, "Analysis of free sugar, organic acid and free amino acid in commercial Makjang", J East Asian Soc Diet Life, 25, pp.326~332 (2015)
- Kim MS, "Influence of freezing temperatures on metabolite composition and antioxidant activity in Shiranuhi mandarin", Sci Hortic, 288, pp.110397~ (2021)
- Analysis of actual conditions of the distribution treatment of citrus fruits in 2020, "Kim SB", Jeju Citrus Federation, 1~7 (2021)
- 김상숙, "국내육성 품종 ‘하례조생’의 생리활성 성분과 항산화 활성", Food Science and Preservation, 26(6), pp.681~689 (2019), 한국식품저장유통학회
- 김상숙, "Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi: Analysis of volatile and non-volatile components", Food Science and Preservation, 29(1), pp.1~12 (2022), 한국식품저장유통학회
- 김상숙, "마우스에서 국내 육성 신품종 ‘신예감’ 추출물의 기억력 증진 효과", Food Science and Preservation, 25(7), pp.855~862 (2018), 한국식품저장유통학회
- Kim YC, "Changes of some flavonoids in the peel of satsuma mandarin(Citrus unshiu)harvested during maturation", Agric Chem Biotechnol, 44, pp.143~146 (2001)
- 김용덕, "수확시기별 제주재래종 감귤착즙액의 Flavonoids 분포 및 항산화 활성", Journal of Nutrition and Health, 42(3), pp.278~290 (2009), 한국영양학회
- Kim-Chung TP, "In vitro and intracellular antioxidant capacity of thymyl methyl ether as a major component in Blumea lanceolaria(Roxb. )Druce leaf oil", Food Chem Toxicol, 50, pp.1583~1588 (2012)
- Lee CH, "HPLC analysis of some flavonoids in citrus fruits", Korean J Post-harvest Sci Technol Agri Prod, 4, pp.181~187 (1997)
- 이희정, "생육시기 별 새싹율무의 유리당, 기능성 성분 및 항산화활성 변화", 한국약용작물학회지, 27(5), pp.339~347 (2019), 한국약용작물학회[DOI]
- 이재민, "Determination of flavonoids in Acer okamotoanum and their aldose reductase inhibitory activities", Horticulture, Environment, and Biotechnology, 59(1), pp.131~138 (2018), 한국원예학회
- Li C, "Health-promoting effects of the citrus flavanone hesperidin", Cri Rev Food Sci Nur, 57, pp.613~631 (2017)
- Manthey JA, "Flavonoids of the orange subfamaily aurantioideae", Adv Exp Med Biol, 439, pp.85~101 (1998)
- Mokbel MS, "Evaluation of the antioxidant activity of extracts from buntan(Citrus grandis Osbeck)fruit tissues", Food Chem, 94, pp.529~534 (2006)
- Hasan Mumivand, "Antioxidant Properties and Principal Phenolic Phytochemicals of Iranian Tarragon (Artemisia dracunculus L.) Accessions", Horticulture, Environment, and Biotechnology, 58(4), pp.414~422 (2017), 한국원예학회[DOI]
- Park HY, "Effect of oral administration of water-soluble extract from citrus peel(Citrus unshiu)on suppressing alcohol-induced fatty liver in rats", Food Chem, 130, pp.598~604 (2012)
- 박영철, "온주밀감 유전자원의 과즙 중 플라보노이드 특성 및 군집 분석", 한국자원식물학회지, 28(1), pp.16~25 (2015), 한국자원식물학회[DOI]
- Phi KT, "In vitro and intracellular antioxidant capacity of thymyl methyl ether as a major component in Blumea lancelara(Roxb. )Druce leaf oil", Food Chem Toxicol, 50, pp.1583~1588 (2012)
- Xiang-Min Piao, "Variation in Antioxidant Activity and Flavonoid Aglycones in Eggplant (Solanum melongena L.) Germplasm", Plant Breeding and Biotechnology, 2(4), pp.396~403 (2014), 한국육종학회[DOI]
- Pichersky E, "Biosynthesis of plant volatiles : nature’s diversity and ingenuity", Science, 311, pp.808~811 (2006)
- 류미라, "제주재로종 감귤류 미숙과의 neohesperidin, naringin 및 hesperidin 함량", 한국식품과학회지, 34(1), pp.132~135 (2002), 한국식품과학회
- Rodríguez A, "Terpene down-regulation in orange reveals the role of fruit aromas in mediating interactions with insect herbivores and pathogens", Plant J, 156, pp.793~802 (2011)
- 류재혁, "Comparison of Phytochemicals and Antioxidant Activity in Blackberry (Rubus fruticosus L.) Fruits of Mutant Lines at the Different Harvest Time", Plant Breeding and Biotechnology, 4(2), pp.242~251 (2016), 한국육종학회[DOI]
- Schwab W, "Biosynthesis of plant-derived flavor compounds", Plant J, 54, pp.712~732 (2008)
- Son HS, "Isolation, purification and hypotensive effects of bioflavonoids in Citrus sinensis", J Korean Soc Food Nutr, 21, pp.136~142 (1992)
- Sorrequieta A, "Free amino acid production during tomato fruit ripening : a focus on L-glutamate", Amino Acids, 38, pp.1523~1532 (2010)
- Tripoli E, "Citrus flavonoids : Molecular structure, biological activity and nutritional properties : A review", Food Chem, 104, pp.466~479 (2007)
- Valko M, "Free radicals and antioxidants in normal physiological functions and human disease", Int J Biochem Cell Biol, 39, pp.44~84 (2007)
- Whiteman SC, "Nobiletin, a citrus flavonoid isolated from citrus, selectively inhibits class a scavenger receptor mediated metabolism of acetylated LDL by mouse macrophase", Atherosclerosis, 178, pp.25~32 (2005)
- Yamada M, "Bioavailability of glucosyl hesperidin in rats", Biosci Biotechnol Biochem, 70, pp.1386~1397 (2006)
- 양영택, "감귤착즙박의 화학성분과 플라보노이드", Food Science and Preservation, 15(1), pp.94~98 (2008), 한국식품저장유통학회
- Yoshimizu N, "Anti-tumour effects of nobiletin, a citrus flavonoid, on gastric cancer include : Antiproliferative effects, induction of apoptosis and cell cycle deregulation", Aliment Pharmacol Ther, 1, pp.95~101 (2004)
- Yuasa M, "Chemical composition and sensory preoperties of fermented citrus juice using probiotic lactic acid bacteria", Food Biosci, 39, pp.100810~ (2021)
- Zhang H, "Comprehensive comparative analysis of volatile compounds in citrus fruits of different species", Food Chem, 230, pp.316~326 (2017)