• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.384-390
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• 2009

Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of $50.23^{\circ}C$, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of $49.88^{\circ}C$, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of $50.28^{\circ}C$, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of $49.19^{\circ}C$, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of $50^{\circ}C$, extraction time of about 3 hr, and shaking velocity of 400 rpm.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.283-291
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• 2015

The aim of this study was to evaluate the changes of fruit quality, flavonoid contents and antioxidant activity of Yuzu (Citrus junos Sieb. ex Tanaka) from Go-heung and Jeju according to harvest time. Samples were harvested from August to December on the $1^{st}$ of every month. August and September samples were green colored, whereas November and December samples were yellow. The fruit shape index decreased, changing from globular to elliptical, whereas the $^{\circ}birx$ increased with ripening stage. The yuzu from Jeju was larger than that from Go-heung in each month of cultivation. August samples exhibited the highest amounts of phenolic compounds. In addition, samples from Jeju had higher total phenolic content than those from Go-heung. The content of phenolic compounds decreased with ripening until October and then increased subsequently. Antioxidant activity of the yuzu was evaluated by FRAP and DPPH methods. The antioxidant activity showed a similar trend as total phenolic content. Immature yuzu fruit was found to exhibit the highest amount of flavonoids such as naringin and hesperidin. November and December samples showed almost the same contents of flavonoids. The flavonoid content of yuzu fruit harvested from Jeju was higher than that from Go-heung. Overall, the samples harvested at the early stage, in the month of August, exhibited the highest flavonoid content, phenolic content and antioxidant activity. As the health benefits of these compounds has been demonstrated in various studies, the immature yuzu appears to be preferable for use as a raw material for formulation of pharmaceutical products as well as for functional food production after a proper in-vivo and in-vitro medical tests.

• Applied Biological Chemistry
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• v.9
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• pp.97-104
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• 1968

A survey of the free amino acids and free sugars in the juice of fourteen citrus varieties was made by means of paper chromatography and the pectin content in the rind was detected The results of the survey are summarized as follows. 1) Sixteen aminoacids detecteu in fourteen varieties under the condition of this study were distributed with. different frequency as follow. Proline, gamma-amino-butyric acid, alanine, valine, serine, glutamic acid, aspartic acid (in 14 varieties), lysine(12), leucine threonine(11), isoleucine(10), arginine(9), glycine(6) ${\beta}-alanine$(4) asparagine(3) unknown(2). 2) Proline, gamma-amino-butyric acid were mostly abundant in all varieties and alanine was next in the amount. 3) The varieties in the decreasing order of number of amino acids container were C. grandis madow C. leiocarpa (14 acids), C. sulcata, C. hassaku. native citron, Fortunella japonica(13) C. grandis heiko, C. Tamurana iyo, C. nobilis(12) C. reticulata C. junos(11) C. natsudaidai(10) C. miyakawa unshiu, C. ohali unshiu(9). 4) The varieties which appear to contain all essential amino acids(6 acids)detected were C. grandis madow C. grandis heiko, C. sulcata, C. Tamurana iyo, C. hassaku and native citron, and C. natsudaidai, C. unshiu were the least (1-3 acids). 5) Glucose fructose, sucrose and maltose were detected in all varieties. 6) The pectin content in the rind ranged from 8.64% F.W.(C. junos) up to 17.0% for C, grandis madow and the mean was $11.63{\pm}2.69%$.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.212-219
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• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Food Science and Preservation
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• v.13 no.5
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• pp.649-654
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• 2006

To enhance beneficial effects of citron fruits, anticancer and antioxidant activities of citron fruits extracts were assessed with or without ascorbic acid. Total phenolic acids and flavonoids of fruits peels and flesh extracts were determined. Fruits peels contained more phenolic acids and flavonoids than those detected in flesh extracts. Scavenging activities of 1,1-diphenyl-2-picrylhydrazyl radicals and reducing powers were increased depending on the concentration. The antioxidant activities on oxidation of linoleic acid emulsion incubated at $50^{\circ}C$ were increased but the effect was small to that of butylated hydroxy toluene and ascorbic acid. The anti-tumorigenic effect of these compounds were investigated. They were shown to inhibit the in vitro proliferation of four human tumorigenic cell lines, HT-29, MCF-7, DU-145 and HepG2, in a doso-dependent manner. This study demonstrated that the antioxidant and anticancer activities of citron fruits extracts were derived from their phenols and flavonoids.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.383-388
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• 2010

Identification of natural compounds that can prevent the development of obesity in vivo is time consuming and expensive. We have used in vitro systems derived from pig adipose tissue to screen simple aqueous or ethanolic extracts of Korean medicinal herbs (KMH) for their anti-adipogenic potential. A total of 183 extracts were tested for their actions in lipogenesis of pig adipose tissue and differentiation of pig preadipocytes. Ethanol extracts were prepared from 72 and aqueous extracts were prepared from 111 medicinal herbs. Both an ethanolic and an aqueous extract were prepared from 65 of these. Thirteen extracts substantially altered rates of lipogenesis in vitro. The effects of KMH on lipogenesis of pig adipose tissue are as follows. Elevens reduced lipogenesis to rates that were more than 40% lower than control and four of these reduced rates of lipogenesis by more than 70%. The most potent anti-lipogenic extracts were those obtained in ethanol from Iridaceae and from Sophora flavescens AIT as well as both the aqueous and ethanolic extracts from Lysimachia vulgaris L. Two extracts, those prepared in water from Caesalpiniae lignum and from Phellodendri cortex, were found to promote rates of lipogenesis in vitro. The effects of KMH on differentiation of pig preadoipocytes are as follows. Twentyeight extracts altered the rates of differentiation of cultured porcine preadipocytes. Sixteen increased and twelve reduced the rates of differentiation of preadipocytes. Extracts prepared in ethanol from Moutan radicis cortex and from Ostericum koreanum and those prepared in water from Angelicae gigantis radix, from Inula henenium L and from Magnolia flos doubled the rate of differentiation of cultured porcine preadipocytes. Ten extracts reduced the in vitro rate of differentiation of porcine preadipocytes by more than 35%. These were the ethanolic extracts from Glycyrrizae radix, Nepetae spica and from Polygala myrtifolia and the aqueous extracts from Amaranthaceae, Asparagus cochinchinesis, Atractylodis rhizoma alba, Citrus junos TANAKA, Cyperus rotundus, Epimedium grandiflorum and from Moutan radicis cortex. Only the ethanolic extract from Polygala myrtifolia was able to both reduce lipogenesis in adipose tissue slices and retard differentiation of cultured preadipocytes. The results of our study will provide meaningful information to identify medicinal herbs which would reduce fat deposition in livestocks and humans.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.32 no.2
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• pp.134-147
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• 2014

The purpose of this study is, focusing on the ancient paintings and literatures, by examining Flowering Plants and drawing their cultivating methods, to provide a ground of utilizing them on the modern landscaping. In the scope and method of this study, 766 pieces of ancient paintings(6 garden paintings and 760 folk paintings) which were available and had value as literatures, and 8 of ancient literatures were intensively examined. Main results extracted from them are as follows. First, the most frequently used Flowering Plants in Joseon Dynasty were Prunus mume, pbyllostachys, Nelumbo nucifera, Chrysanthemum morifolium, Musa basjoo, Rosa spp., Rhododendron mucronulatum, Paeonia lactiflora, which appeared 11 times to 16 times in total. Next frequently(4 times to 8 times) used Flowering Plants were Gardenia jasminoides, Punica granatum(8 times), Dianthus chinensis, Vitis vinifera(7 times), Orchidaceae, Syringa velutina, Impatiens balsamina, Hemerocallis fulva, Celosia cristata, Hibiscus Syriacus, Rhododendron indicum(6 times), Rhododendron, Rhododendron obutusum, Acorus calamus, Althaea rosea, Kerria japonica, Citrus junos(5 times), Hibiscus mutabilis, Lychnis cognata, Calendula officnalis, Begonia rex., Helianthus annuus, Papaver spp., Narcissus tazetta, Daphne odora, Hosta plantaginea(4 times). Second, usage of the Flowering Plants in Joseon Dynasty can be divided into character building and horticulture for pleasure through positive, scientific approach attempt. It suggests that there might have been classes in the use of them and we can estimate which plants were particularly preferred. Third, in the symbolicity of the usage of Flowering Plants, it can be divided into three parts: The case of representing integrity, gentleman, honesty and nobility and the thought of loyalty and filial piety under the influence of Confucianism. The case of representing Taoism's thought of hermit and perennial youth and long life. The case of representing wish on wealth and prosperity. So if we make a good use of it, we may draw a meaning of cultivation of Flowering Plants from it. This is your target audience or the good luck to all he plants is aimed at, you can see the occurred. Fourth, the Joseon Dynasty was the use of flowering plants are the line of rain wanted to be more consistent with the spirit world. This is shown as a symbol of their ancestors. Joseon Dynasty was used, resulting in a kind of flowering plant and is not a subjective judgement criteria A psychological approach to the side when interpreting the Joseon Dynasty flowering plants to take advantage of the landscape of the area will widen in scope.