Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata)
Identifieur interne : 001445 ( Main/Exploration ); précédent : 001444; suivant : 001446Volatile Aroma Components and Antioxidant Activities of the Flavedo Peel Extract of Unripe Shiikuwasha (Citrus depressa Hayata)
Auteurs : Yonathan Asikin [Japon] ; Ikuko Taira [Japon] ; Sayuri Inafuku [Japon] ; Hidekazu Sumi [Japon] ; Masayoshi Sawamura [Japon] ; Kensaku Takara [Japon] ; Koji Wada [Japon]Source :
- Journal of Food Science [ 0022-1147 ] ; 2012-04.
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Abstract
Abstract: The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold‐press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography‐mass spectrophotometry (GC‐MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75–93.75%[709.32–809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08–45.13%[341.46–379.81 mg/100 g of fresh flavedo peel]), γ‐terpinene (27.88–29.06%[219.90–245.86 mg/100 g of fresh flavedo peel]), and p‐cymene (8.13–11.02%[61.47–97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging activity and β‐carotene bleaching inhibition. The cold‐press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method.
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DOI: 10.1111/j.1750-3841.2011.02604.x
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Author Sumi is with Ogimi Village Office, 157‐Oganeku, Ogimi, Okinawa 905–1392, Japan. Author Sawamura is with Faculty of Agriculture, Kochi Univ., B200‐Monobe, Nankoku 783–8502</wicri:regionArea><wicri:noRegion>Nankoku 783–8502</wicri:noRegion></affiliation></author><author><name sortKey="Inafuku, Sayuri" sort="Inafuku, Sayuri" uniqKey="Inafuku S" first="Sayuri" last="Inafuku">Sayuri Inafuku</name><affiliation wicri:level="1"><country wicri:rule="url">Japon</country><wicri:regionArea>Authors Asikin, Takara, and Wada are with United Graduate School of Agricultural Science, Kagoshima Univ., 1–21–24 Korimoto, Kagoshima 890–0065, Japan. Authors Taira, Inafuku, Takara, and Wada are with Dept. of Bioscience and Biotechnology, Faculty of Agriculture, Univ. of the Ryukyus, 1‐Senbaru, Nishihara, Okinawa 903–0213, Japan. Author Sumi is with Ogimi Village Office, 157‐Oganeku, Ogimi, Okinawa 905–1392, Japan. Author Sawamura is with Faculty of Agriculture, Kochi Univ., B200‐Monobe, Nankoku 783–8502</wicri:regionArea><wicri:noRegion>Nankoku 783–8502</wicri:noRegion></affiliation></author><author><name sortKey="Sumi, Hidekazu" sort="Sumi, Hidekazu" uniqKey="Sumi H" first="Hidekazu" last="Sumi">Hidekazu Sumi</name><affiliation wicri:level="1"><country wicri:rule="url">Japon</country><wicri:regionArea>Authors Asikin, Takara, and Wada are with United Graduate School of Agricultural Science, Kagoshima Univ., 1–21–24 Korimoto, Kagoshima 890–0065, Japan. Authors Taira, Inafuku, Takara, and Wada are with Dept. of Bioscience and Biotechnology, Faculty of Agriculture, Univ. of the Ryukyus, 1‐Senbaru, Nishihara, Okinawa 903–0213, Japan. Author Sumi is with Ogimi Village Office, 157‐Oganeku, Ogimi, Okinawa 905–1392, Japan. 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Author Sawamura is with Faculty of Agriculture, Kochi Univ., B200‐Monobe, Nankoku 783–8502</wicri:regionArea><wicri:noRegion>Nankoku 783–8502</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2012-04">2012-04</date><biblScope unit="volume">77</biblScope><biblScope unit="issue">4</biblScope><biblScope unit="page" from="C469">C469</biblScope><biblScope unit="page" to="C475">C475</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">55608E2B7DF3C1B010FE6E10A9476A9B435B781D</idno><idno type="DOI">10.1111/j.1750-3841.2011.02604.x</idno><idno type="ArticleID">JFDS2604</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Shiikuwasha fruit</term><term>antioxidant activity</term><term>extraction method</term><term>flavedo peel</term><term>volatile aroma component</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Abstract: The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold‐press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography‐mass spectrophotometry (GC‐MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75–93.75%[709.32–809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08–45.13%[341.46–379.81 mg/100 g of fresh flavedo peel]), γ‐terpinene (27.88–29.06%[219.90–245.86 mg/100 g of fresh flavedo peel]), and p‐cymene (8.13–11.02%[61.47–97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging activity and β‐carotene bleaching inhibition. The cold‐press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method.</div></front></TEI><affiliations><list><country><li>Japon</li></country></list><tree><country name="Japon"><noRegion><name sortKey="Asikin, Yonathan" sort="Asikin, Yonathan" uniqKey="Asikin Y" first="Yonathan" last="Asikin">Yonathan Asikin</name></noRegion><name sortKey="Inafuku, Sayuri" sort="Inafuku, Sayuri" uniqKey="Inafuku S" first="Sayuri" last="Inafuku">Sayuri Inafuku</name><name sortKey="Sawamura, Masayoshi" sort="Sawamura, Masayoshi" uniqKey="Sawamura M" first="Masayoshi" last="Sawamura">Masayoshi Sawamura</name><name sortKey="Sumi, Hidekazu" sort="Sumi, Hidekazu" uniqKey="Sumi H" first="Hidekazu" last="Sumi">Hidekazu Sumi</name><name sortKey="Taira, Ikuko" sort="Taira, Ikuko" uniqKey="Taira I" first="Ikuko" last="Taira">Ikuko Taira</name><name sortKey="Takara, Kensaku" sort="Takara, Kensaku" uniqKey="Takara K" first="Kensaku" last="Takara">Kensaku Takara</name><name sortKey="Wada, Koji" sort="Wada, Koji" uniqKey="Wada K" first="Koji" last="Wada">Koji Wada</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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