• Food Science and Preservation
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• v.3 no.2
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• pp.105-111
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• 1996

The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1322-1329
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• 2009

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

• Food Science and Preservation
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• v.15 no.1
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• pp.94-98
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• 2008

To search functional biomaterials of citrus pressed cake, the chemical constituents were analyzed Moisture content of citrus pressed cake varied slightly with sampling time. Moisture, non-nitrogen compounds, crude protein, crude fat, and ash of citrus pressed cake were 82.23% 16.94% 1.27% 2.5%, 0.58% (all w/w) on average, respectively. The chemical composition of citrus pressed cake was more similar to the peel than to the flesh of Citrus unshiu var: miyakawa. The pH, acid content, and pectin content were 3.57, 0.43% (w/w) and 1.49% (w/w), respectively. The vitamin C content of peel of Citrus unshiu var. miyakawa was 87.1mg/100g, and was higher than the 46.4mg/100g of citrus pressed cake. Total carotenoids of citrus pressed cake, and the peel and flesh of Citrus unshiu var. miyakawa, were 512.2mg/kg, 2,649.5mg/kg, and 199.4mg/kg, respectively. Therefore, citrus pressed cake may be utilized as a natural source of pectin, flavonoids and carotenoids. The major inorganic elements of citrus pressed cake were 201.3mg/100g of K, 47.9mg/100g of Ca, 19.4/100g of P, and 17.8/100g of Mg. The major free sugar contents of citrus pressed cake were 3.05% (w/w) fructose, 2.91% (w/w) glucose, and 4.94%(w/w) sucrose. Total free sugar was 9.91% (w/w), corresponding to 58.5% of 1be non-nitrogen compounds. The main flavonoids of Citrus unshiuwere narirutin, hesperidin, and rutin. Neohesperidin and hesperetin were also detected in trace amounts. Themajor flavonoids of citrus pressed cake were hesperidin and narirutin, and the content of hesperidin was 194.6mg/100g.

• KSBB Journal
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• v.17 no.2
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• pp.148-152
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• 2002

The extraction of volatile essential oil using supercritical carbon dioxide with 2%(v/v) ethanol and non-ethanol was performed in a semi-continuous flow extractor at the range of pressures and temperatures 6.9 to 17.2 MPa and 30 to 45$^{\circ}C$, respectively. When ethanol was added to the co-solvent, the solubility of volatile essential oils was increased up to 90% over the neat CO$_2$ value. The most efficiency of extraction of the voilatile essential oils was achieved at 13.8㎫ and 40$^{\circ}C$ by supercritical carbon dioxide with entrainer from Citrus junos peel.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.339-344
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• 2004

Effects of 18 kinds of yuza extracts on viability of prostate cancer cells, DU 145 and LN-CaP, were investigated. Chloroform and methanolic extracts of yuza peel exhibited moderate cytotoxicity against both cancer cell lines dose-dependently and also showed antioxidant activity matching on inhibition of cell viability (author's intension not clear). Chloroform extract of yuza peel exhibited highest radical-scavenging activity and cytotoxicity against prostate cancer cells in vitro.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.136-142
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• 1992

The crude bioflavonoids were obtained by methanol and butanol extraction from Iyophilized orange (Citrus sinensis) peel. And then, its yield was about 0.26% in dry base. Two bioflavonoids were purified by gel filtration and HPLC, and could be identified narirutin and hesperidin through TLC, HPLC, UV spertrum and NMR analysis. The yields of narirutin and hesperidin from a gram of crude bioflavonoids were 42mg and 530mg respectively, and the main fraction of bioflavonoid from orange peel was supposed to be hesperidin. Each component was intravenously injected into Sprague-Dawley rats (1mg/100g body weight) and hesperidin was found to lower their blood pressure significantly (p < 0.001).

• Advances in nano research
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• v.17 no.1
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• pp.75-86
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• 2024

The insecticidal efficiency of orange (Citrus sinensis) peel essential oil (OP-EO) is limited because of its low stability under environmental conditions. Nanoemulsion formulations show promise in overcoming this limitation. Therefore, this study aimed to formulate and characterize the OP-EO nanoemulsion form (OP-EON) and investigate its insecticidal properties against two significant storage pests, Rhyzopertha dominica (Fabricius, 1792), and Tribolium castaneum (Herbst, 1797). The OP-EON (4:3:3:90 w/w, EO: Tween 80: Ethanol: water) was successfully created using an ultrasonic homogenizer. The major chemical components of the OP-EO were determined to be D-limonene (87.93%), myrcene (3.62%), and α-pinene (1.34%) through GC-MS analysis. The OP-EON was characterized using TEM (50-100 nm), Zeta sizer (the mean droplet particle size of 58.60 nm, the ζ-potential value of -12.6 mV, and the polydispersity index of 0.486), and FT-IR analysis. After 7 days, exposure to 500 ppm of the OP-EON resulted in 50% and 30% mortality rates in R. dominica and T. castaneum, respectively. Exposure to 1000 ppm of OP-EON resulted in 90% and 55% mortality in R. dominica and T. castaneum, respectively, after 7 days. Overall, these results clearly showed the potential to exceed the limits of the insecticidal activity of the OP-EO with its nanoemulsion form.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.7
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• pp.3559-3567
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• 2016

Background: In recent years, there has been considerable research on recycling of agro-industrial waste for production of bioactive compounds. The food processing industry produces large amounts of citrus peels that may be an inexpensive source of useful agents. Objective: The present work aimed to explore the phytochemical content, antioxidant, anticancer, antiproliferation, and antigenotxic activities of lemon, grapefruit, and mandarin peels. Materials and Methods: Peels were extracted using 98% ethanol and the three crude extracts were assessed for their total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity using DPPH (1, 1-diphenyl-2-picrylhydrazyl). Their cytotoxic and mitogenic proliferation activities were also studied in human leukemia HL-60 cells and mouse splenocytes by CCK-8 assay. In addition, genotoxic/antigenotoxic activity was explored in mouse splenocytes using chromosomal aberrations (CAs) assay. Results: Lemon peels had the highest of TPC followed by grapefruit and mandarin. In contrast, mandarin peels contained the highest of TFC followed by lemon and grapefruit peels. Among the extracts, lemon peel possessed the strongest antioxidant activity as indicated by the highest DPPH radical scavenging, the lowest effective concentration 50% ($EC_{50}=42.97{\mu}g\;extract/mL$), and the highest Trolox equivalent antioxidant capacity (TEAC=0.157). Mandarin peel exhibited moderate cytotoxic activity ($IC_{50}=77.8{\mu}g/mL$) against HL-60 cells, whereas grapefruit and lemon peels were ineffective anti-leukemia. Further, citrus peels possessed immunostimulation activity via augmentation of proliferation of mouse splenocytes (T-lymphocytes). Citrus extracts exerted non-cytotoxic, and antigenotoxic activities through remarkable reduction of CAs induced by cisplatin in mouse splenocytes for 24 h. Conclusions: The phytochemical constituents of the citrus peels may exert biological activities including anticancer, immunostimulation and antigenotoxic potential.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1358-1364
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• 2007

Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 mg/g. In the case of optimal enzyme-treated citrus peels (CE), soluble solid content was 72.97% and the contents of naringin, hesperidin, naringenin and hesperetin were 1.56 mg/g, 31.31 mg/g, 2.58 mg/g and 3.90 mg/g, respectively. In the results of electron donating ability and angiotensin converting enzyme inhibition activity, the activity of CE was higher than that of CC.