본문 바로가기
KERD
논문KCI 등재

Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi: Analysis of volatile and non-volatile components

2

조회

0

다운로드

2

인용

0

참고문헌

키워드

주제분류식품과학

초록

For analyzing the useful components in kanpei and natsumi, volatile as well as non-volatile components were analyzed using HPLC and GC/MS. Kanpei and natsumi juices contain free sugars and organic acids which are involved in imparting sweet and sour flavors. Analysis of the free sugar content revealed that the sucrose content was 6.53±0.31 g/100 g and 7.36±0.28 g/100 g in kanpei and natsumi, respectively. The content of citric acid, which is an organic acid, in kanpei and natsumi was 0.99±0.04 g/100 g and 0.87±0.06 g/100g, respectively. The analysis of 20 different free amino acids revealed that arginine was the most abundant at 65.27 mg/100 g and 38.09 mg/100 g, respectively. Essential amino acids contents were 13.59 mg/100 g and 17.93 mg/100 g, accounting for 5.95% and 14.3% of the total amino acids for kanpei and natsumi, respectively. Narirutin and hesperidin were identified as the major flavonoids in the juice and peel. Furthermore, nobiletin and tangeretin, which are present only in citrus species, were identified in the peels. The analysis of volatile components revealed that kanpei and natsumi had a high content of limonene>γ-terpinene>linalool, while natsumi was characterized by the abundance of limonene>γ-terpinene>β-myrcene. As a result of this study, many functional components were found in large amounts in kanpei and natsumi. This result can be used as cultivar characteristics evaluation.

Abstract

For analyzing the useful components in kanpei and natsumi, volatile as well as non-volatile components were analyzed using HPLC and GC/MS. Kanpei and natsumi juices contain free sugars and organic acids which are involved in imparting sweet and sour flavors. Analysis of the free sugar content revealed that the sucrose content was 6.53±0.31 g/100 g and 7.36±0.28 g/100 g in kanpei and natsumi, respectively. The content of citric acid, which is an organic acid, in kanpei and natsumi was 0.99±0.04 g/100 g and 0.87±0.06 g/100g, respectively. The analysis of 20 different free amino acids revealed that arginine was the most abundant at 65.27 mg/100 g and 38.09 mg/100 g, respectively. Essential amino acids contents were 13.59 mg/100 g and 17.93 mg/100 g, accounting for 5.95% and 14.3% of the total amino acids for kanpei and natsumi, respectively. Narirutin and hesperidin were identified as the major flavonoids in the juice and peel. Furthermore, nobiletin and tangeretin, which are present only in citrus species, were identified in the peels. The analysis of volatile components revealed that kanpei and natsumi had a high content of limonene>γ-terpinene>linalool, while natsumi was characterized by the abundance of limonene>γ-terpinene>β-myrcene. As a result of this study, many functional components were found in large amounts in kanpei and natsumi. This result can be used as cultivar characteristics evaluation.

참고문헌 (41)

  1. 안기홍, "국내 야생수집 버섯의 아미노산 함량 분석", 한국버섯학회지, 18(1), pp.107~114 (2020), 한국버섯학회[DOI]
  2. Assefa AD, "Fatty acids, tocopherols, phenolic and antioxidant properties of six citrus fruit species : a comparative study", Food Measure, 11, pp.1665~1675 (2017)
  3. Barros HRM, "Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from brazil", Food Chem, 134, pp.1892~1898 (2012)
  4. Benevent-Garcia O, "Uses and properties of Citrus flavonoids", J Agr Food Chem, 45, pp.4505~4515 (1997)
  5. Chappell J, "The biochemistry and molecular biology of isoprenoid metabolism", Plant Physiol, 107, pp.1~6 (1995)
  6. Cheng AX, "Plant terpenoids : Biosynthesis and ecological functions", Journal of Integrative Plant Biology, 49, pp.179~186 (2007)
  7. Cheng MW, "Characterisation of calamansi(Citrus microcarpa). Part I : Volatiles, aromatic profiles and phenolic acids in the peel", Food Chem, 134, pp.686~695 (2012)
  8. Cuevas FJ, "Assessing a traceability technique in fresh oranges(Citrus sinensis L. Osbeck)with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges", Food Chem, 221, pp.1930~1938 (2017)
  9. Cuevas FJ, "Assessment of premium organic orange juices authenticity using HPLC-HR-MS and HS-SPME-GC-MS combining data fusion and chemometrics", Food Control, 82, pp.203~211 (2017)
  10. De-Oliveira AC, "In vitro inhibition of CYP2B1 monooxygenase by b-myrcene and other monoterpenoid compounds", Toxicol Lett, 92, pp.39~46 (1997)
  11. Dudareva N, "Biochemistry of plant volatiles", Plant Physiol, 135, pp.1893~1902 (2004)
  12. Fang YZ, "Free radicals, antioxidants and nutrition", Nutrition, 18, pp.872~879 (2002)
  13. González-Mas MC, "Volatile compounds in citrus essential oils : A comprehensive review", Front Plant Sci, 10, pp.1~18 (2019)
  14. Hertog MGL, "Content of potentially anticarcinogenic flavonoids of tea infusions, wines and fruit juice", J Agr Food Chem, 41, pp.1242~1246 (1993)
  15. 전소현, "시판 막장의 맛 성분에 관한 연구 -유리당, 유기산, 유리아미노산을 중심으로-", 동아시아식생활학회지, 25(2), pp.326~332 (2015), 동아시아식생활학회[DOI]
  16. Analysis of Actual Conditions of the Distribution Treatment of Citrus Fruits in 2019, "Kim SB", Jeju Citrus Federation, 93~106 (2019)
  17. Kim SS, "Tyrosinase inhibitory activities of the compounds isolated from Neolitsea aciculata (Blume) Koidz", J Enzyme Inhib Med Chem, 28, pp.685~689 (2013)
  18. 김상숙, "국내육성 품종 ‘하례조생’의 생리활성 성분과 항산화 활성", 한국식품저장유통학회지, 26(6), pp.681~689 (2019), 한국식품저장유통학회
  19. 이희정, "생육시기 별 새싹율무의 유리당, 기능성 성분 및 항산화활성 변화", 한국약용작물학회지, 27(5), pp.339~347 (2019), 한국약용작물학회[DOI]
  20. 이미연, "감귤의 품종별 가공특성 비교", 한국식품조리과학회지, 35(5), pp.507~517 (2019), 한국식품조리과학회[DOI]
  21. Li C, "Health-promoting effects of the citrus flavanone hesperidin", Cri Rev Food Sci Nur, 57, pp.613~631 (2017)
  22. Li W, "Nobiletin-ameliorated lopopolysaccaride-induced inflammation in acute lung injury by suppression of NF-κB pathway in vivo and vitro", Inflammation, 41, pp.996~1007 (2018)
  23. M’Hiri N, "Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: a review", Food Rev Int, 33, pp.587~619 (2017)
  24. Manthey JA, "Falvonoids of the orange subfamaily aurantioideae", Adv Exp Med Biol, 439, pp.85~101 (1998)
  25. Matsuo Y, "Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel", Food Chem, 279, pp.356~363 (2019)
  26. Nair SA, "Citrus peels prevent cancer", Phytomedicine, 50, pp.231~237 (2018)
  27. 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)
  28. 박완수, "白蔘과 紅蔘이 포함된 理中湯의 마우스 대식세포 내 hydrogen peroxide 생성에 미치는 영향", 동의생리병리학회지, 25(1), pp.78~83 (2011), 한의병리학회
  29. Citrus Genetic Resources, "Park YC", Jeju Special Self-Governing Province Agricultural Research and Extension Service, 86~121 (2020)
  30. Pichersky E, "Biosynthesis of plant volatiles : Nature’s diversity and ingenuity", Science, 311, pp.808~811 (2006)
  31. 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)
  32. Schwab W, "Biosynthesis of plant-derived flavor compounds", Plant J, 54, pp.712~732 (2008)
  33. Shih MF, "A molecular pharmacology study into the anti-inflammatory actions of Euphorbia hirta L. on the LPSinduced RAW 264.7 cells through selective iNOS protein inhibition", J Nat Med, 64, pp.330~335 (2010)
  34. Singh B, "Phenolic composition, antioxidant potential and health benefits of citrus peel", Food Res Int, 132, pp.109114~ (2020)
  35. Tomiyama K, "Characteristic volatile components of Japanese sour citrus fruits : Yuzu, Sudachi and Kabosu", Flavour Fragr J, 27, pp.341~355 (2012)
  36. Tripoli E, "Citrus flavonoids : Molecular structure, biological activity and nutritional properties : A review", Food Chem, 104, pp.466~479 (2007)
  37. Valko M, "Free radicals and antioxidants in normal physiological functions and human disease", Int J Biochem Cell Biol, 39, pp.44~84 (2007)
  38. Whiteman SC, "Nobiletin, a citrus flavonoid isolated from tangerines, selectively inhibits class a scavenger receptor mediated metabolism of acetylated LDL by mouse macrophase", Atherosclerosis, 178, pp.25~32 (2005)
  39. Yamada M, "Bioavailability of glucosyl hesperidin in rats", Biosci Biotechnol Biochem, 70, pp.1386~1397 (2006)
  40. 양영택, "감귤 과즙의 플라보노이드 조성 특성", 원예과학기술지, 37(5), pp.651~662 (2019), 한국원예학회[DOI]
  41. 양영택, "감귤착즙박의 화학성분과 플라보노이드", 한국식품저장유통학회지, 15(1), pp.94~98 (2008), 한국식품저장유통학회

관련 논문AI추천

이 간행물의 다른 논문 (14건)