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Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times

Food Science and Biotechnology 2021년 30권 1호 p.117 ~ 127
남승희, 조혜성, 정하나, 이보배, 조윤섭, Rameeza Fatima, 은종방,
소속 상세정보
남승희 ( Nam Seung-Hee ) - Chonnam National University Department of Food Science and Technology
조혜성 ( Cho Hye-Sung ) - Jeollanamdo Agricultural Research and Extension Services Fruit Research Institute
정하나 ( Jeong Ha-na ) - Chonnam National University Institute of Agricultural Science and Technology
이보배 ( Lee Bo-Bae ) - Jeollanamdo Agricultural Research and Extension Services Fruit Research Institute
조윤섭 ( Cho Youn-Sup ) - Jeollanamdo Agricultural Research and Extension Services Fruit Research Institute
 ( Rameeza Fatima ) - Chonnam National University Department of Food Science and Technology
은종방 ( Eun Jong-Bang ) - Chonnam National University Department of Food Science and Technology

Abstract


This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu?Native, Tadanishiki yuzu, and Namhae1?during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.

키워드

Yuzu cultivar; Physiochemical properties; Dietary fibers; Anti-hypertensive

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