• Journal of Microbiology and Biotechnology
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• v.26 no.2
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• pp.295-308
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• 2016

This study investigated the effects of a flavonoid-rich ethanol extract of persimmon leaf (PL), an ethanol extract of Citrus junos Sieb (CJS), and a PL-CJS mixture (MPC) on mice fed a high-fat diet (HFD). We sought to elucidate the mechanisms of biological activity of these substances using measurements of blood coagulation indices and lipid metabolism parameters. C57BL/6J mice were fed a HFD with PL (0.5% (w/w)), CJS (0.1% (w/w)), or MPC (PL 0.5%, CJS 0.1% (w/w)) for 10 weeks. In comparison with data obtained for mice in the untreated HFD group, consumption of MPC remarkably prolonged the activated partial thromboplastin time (aPTT) and prothrombin time (PT), whereas exposure to PL prolonged aPTT only. Lower levels of plasma total cholesterol, hepatic cholesterol, and erythrocyte thiobarbituric acid-reactive substances, hepatic HMG-CoA reductase, and decreased SREBP-1c gene expression were observed in mice that received PL and MPC supplements compared with the respective values detected in the untreated HFD animals. Our results indicate that PL and MPC may have beneficial effects on blood circulation and lipid metabolism in obese mice.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.672-681
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• 2009

The aim of this study was to evaluate the antioxidant activities of enzymatic digests from citrus by-products (CBPs) prepared by high speed drying (HSD). HSD needs a short time (60 min) for drying and can be used in a commercial scale. Enzymatic digests were prepared from the CBPs using 6 enzymes such as aminoglucosidase (AMG), celluclast, pectinex, termamyl, ultraflo, and viscozyme. Antioxidant activities of AMG digest from CBPs were evaluated by different in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, alkyl, $H_2O_2$ scavenging, metal chelating, lipid peroxidation, and comet assays, and exhibited strong activities. The antioxidant compounds were detected by an high performance liquid chromatography (HPLC) coupled on-line to an 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) scavenging detection system, and found that hesperidin was the key compound. Therefore, the results obtained in this study suggest that HSD is an effective method to transform wet CBPs into dried form, and CBPs are potential source of natural antioxidant.

• Applied Biological Chemistry
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• v.17 no.1
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• pp.63-80
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• 1974

The chemical components of Citrus junos produced in Korea were divided into two parts; common and special components respectively. In the former the relation between the physiological effects of the plant and its ripening process was observed periodically while the latter was analyzed the ripening fruits for their effective utilization as food. The results are summarized as follows: 1. The analytical result of seasonal change showed that the rind ratio was higher than the flesh ratio and on a regional basis, the rind ratio was higher in the islands than on land areas. 2. In the experiment the moisture was increased until the third period, but afterwards it was made constant. While the content of crude fat, cellulose, ash, total acid and soluble non-nitrogen material were decreased until the third period and the cotent of cellulose and total acid were continuousely redused until the last period. In con trast with the above the content of reducing sugars was increased but the content of crude fat, cellulose, ash, crude protein and soluble non-nitrogen material were increased until last period. 3. The content of vitamin C was richer in the rind than in the flesh, in the Korean species than in the Japanese. 4. Free sugars; xylose, fructose, glucose were richer in the rind than in the flesh. 5. The content of volatile organic acids was richer in the rind than in the flesh. Among them, volatile acids, acetic acid, formic and n-valeric acid were found in the rind and formic acid, acetic acid and propionic acid were deteceed in the flesh. 6. The total content of non-volatile acids was richer in the flesh than in the rind. In the kind of non-volatile acids, citric acid,glutaric acid, malic acid, tartaric acid, oxalic acid, malonic acid, succinic acid and an unknown acid were found in the rind and citric acid, malic acid, succinic acid, oxalic acid, glutaric acid and malonic acid in the flesh. 7. Three kinds of aromatic components: D-limonene, ${\alpha}-pinene$, p-cymene and seven other kinds of unknown aromatic components were detected in neutral essential oils. Among them, D-limonene seemed to be main aromatic component in the fruits. 8. From the above results it is confirmed that both rind and flesh of the ripened fruit could be utilized for food effectively, and unripened fruits are suitable for producing citric acid, ripened fruits are also useful for producing juice.

• Journal of Nutrition and Health
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• v.30 no.2
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• pp.210-219
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• 1997

Retarding effects of the dietary fibers from tangerine peels on glucose, bile acid and cadmium transport were evaluated by dialysis method, and were compared with those of commercial dietary fibers(citrus pection, CM-cellulose, guar gum, $\alpha$-cellulose). Yields of total (TDF), insoluble(IDF) and soluble dietary fibers(SDF) from tangerine peels on the fresh matter basis were 2.84%, 1.95% and 0.39% respectively. The amount of insoluble fibers was 5.2 times higher than that of soluble fibers. Soluble fibers(guar gum, CM-cellulose, SDF, pectin) had the retarding effect on glucose transport, while IDF, TDF and $\alpha$-cellulose did not have. Guar gum showed the greatest effect, followed by CM-cellulose, SDF and pectin. Among the extracted fibers, only SDF had the effect on glucose transport retardation. Regarding bile acid dialysis, guar gum had the greatest retarding effect, and all dietary fibers from tangerine peels, especially SDF, showed the effect of bile acid retardation. On cadmium transport retardation, CM-cellulose had the greatest effect, followed by SDF, TDF, IDF, guar gum and pectin. Among the extracted fibers, SDF had the greatest effect on Cd trasport transport retardation. The extracted dietary fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and the effect of SDF was higher than IDF.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.642-649
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• 2012

The study was conducted to investigate the effect of fruit bearing type with leafy (LY) and leafless (LS) fruits on fruit growth, sugar, and acid characteristics in satsuma mandarin. Fruit growth including fruit length, diameter, shape index (diameter/length), weight, and size distribution was not different between LY and LS fruits at ripening time. Total soluble solids (TSS) concentration of the fruit juice increased and acidity decreased continuously and then TSS:acidity ratio increased with fruit development from 100 days after anthesis to ripening time. Soluble sugar was continuously increased, whereas organic acid decreased. Theses tendencies were related to the increase of sucrose and decline of citric acid, respectively. However, there was no effect of fruit bearing type on TSS, acidity, and TSS:acidity ratio, and soluble sugar and organic acid composition in fruit juice. Also, photosynthetic rate and chlorophyll index with SPAD value were not different between leaves adjacent to LY and LS fruits. The results indicated that fruit growth and sugar and acid characteristics were not affected by fruit bearing type with leafy and leafless fruits in satsuma mandarin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.537-543
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• 2014

Three different granule powders of Citrus Hallabong were prepared with different ratios of fresh juice and citric acid (J10C3=10.0:3.08, J08C4=8.75:4.33, J07C5=7.5:5.58) at fixed quantities of juice powder (70%), pressed cake powder (10%), and additives (6.92%), and their physicochemical properties were measured and compared with targeted commercial product (CP). The moisture content of Hallabong granules (HG) was 5.08~5.44% (w/w), which was two times higher than that of CP. Titratable acidities increased with higher citric acid content and were 1.7~2.3 times lower in HG compared to that of CP. Soluble solids of HG increased with higher citrus juice content ($90{\sim}98^{\circ}Brix$) and were slightly lower than that of CP. Vitamin C contents of HG increased with higher citrus juice content and were 5.8~7.6 times lower than that of CP. In terms of color difference, L and b values of HG were higher while a value was lower than those of CP. Bulk and compaction densities of HG were 0.541~0.660 g/mL and 0.561~0.689 g/mL, respectively and were similar to those of CP. Water solubility and swelling capacity were 66.6~72.0% and 3.84~6.40 g/g, respectively, and were similar to those of CP. Hygroscopicity of HG after an hour of elapsed time was 1.6~1.8 times higher than that of CP. Sensory evaluation test showed that color, sweetness, and overall acceptance of HG were not significantly different from those of CP, whereas flavor and bitterness of HG were lower than those of CP. In conclusion, convenient food granules could be made with Citrus Hallabong juice and pressed cake, which is similar to the commercial product.

• Journal of the Korean Wood Science and Technology
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• v.49 no.1
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• pp.23-43
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• 2021

In this study, we selected two essential oils, Citrus unshiu and Cinnamomum cassia with superior antioxidant effects from the essential oils of 7 wild plants in South Korea and examined their antimicrobial activity against Candida albicans, which causes dermatitis to identify the antimicrobial components in the essential oils. As a result of measuring DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, SC50 value of the Citrus unshiu essential oil was 0.010 mg/mL, while for the Cinnamomum cassia essential oil, SC50 value was 0.09 mg/mL. In addition, when ABTS (2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was measured, SC50 value of the Citrus unshiu essential oil was 0.09 mg/mL, while for the Cinnamomum cassia essential oil, it was 0.06 mg/mL, exhibiting high antioxidant activity. For the minimum inhibitory concentration (MIC), the essential oil of Cinnamomum cassia was 1.25 mg/mL and that of Citrus unshiu was 5 mg/mL, demonstrating a high antimicrobial activity of the Cinnamomum cassia essential oil. Through the thin layer chromatography (TLC) bioassay, we assessed the antimicrobial activity against C. albicans according to the fraction components of the two essential oils. Also, by using preparative TLC (prep. TLC), we obtained the active fractions, and by performing GC/MS analysis of the components with the same Rf value, we identified the antimicrobial-active components. As a result, the main components having antioxidant and antimicrobial activities were cinnamyl acetate, eucalyptol, linalool, and citral of the Cinnamomum cassia essential oil and linalool from the Citrus unshiu essential oil. Also, based on the analysis of the fractional components that showed antioxidant and antimicrobial activities in both of the two essential oils, it was found that linalool has antioxidant activity, while cinnamyl acetate, eucalyptol, citral, and geranyl acetate have antioxidant and antimicrobial activities.

• Journal of Applied Biological Chemistry
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• v.51 no.1
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• pp.7-12
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• 2008

The suitability of CPWs, by-products of the juice industry, was investigated as a source for the production of cosmeceuticals. Four kinds of CPWs, CW, CWE, CWER, and CWEA, were examined for their antioxidant potentials in terms of DPPH radical-scavenging ability for anti-wrinkle applications, inhibition of tyrosinase or melanin production for whitening products, and anti-inflammatory effects to treat various skin diseases such as atopic dermatitis and acne as well as for anti-bacterial activity against acne-inducing pathogens. Of the four extracts, CWER was the most potent tyrosinase inhibitor ($IC_{50}$ value: $109\;{\mu}g/mL$), and CWEA ($IC_{50}:\;167\;{\mu}g/mL$) showed good antioxidative effects. CWE and CWEA samples had dose-dependent inhibitory effects on the melanin production. The cytotoxic effects of the four CPWs were determined by colorimetric MTT assays using human keratinocyte HaCaT cells. Most extracts exhibited low cytotoxicity at $100\;{\mu}g/mL$. These results suggest CPWs are attractive candidates for topical applications on the human skin.

• The Korea Journal of Herbology
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• v.27 no.5
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• pp.37-44
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• 2012

Objectives : The present study was undertaken to determine whether the ethanol extact of Citri Pericarpium (CP, Pericarp of Citrus unshiu Markovich, Rutaceae) is effective against atopic dermatitis according to it's storage period. Methods : To evaluate antiallergic effect of CP and OCP (Old Citri Pericarpium) evaluated in vivo their inhibitory effects against passive cutaenous anaphylaxis (PCA) reaction induced by IgE-antigen complex and scratching behaviors by compound 48/80. The Anti-atopic effects were measured by contact dermatitis, prurient animal model and PCA reaction. Contact dermatitis in mice as a model of the Type IV reaction caused by Oxazolone. Results : The results showed that anti-pruritus effects, analgesic effects of CP was depends on its hesperetin contents. And It also showed that keep longer in storage appeared to be higher in hesperetin contents. Both CP and OCP(Old CP) have a dose-dependent analgesic action in acetic acid induced writhing syndrome. OCP Potently inhibited PCA reaction in mice, although OCP weakly inhibited in long term contact dermatitis model in mice. Conclusions : These results suggest that the Proportional to the storage period, Citri Pericarpium possesses analgesic effects and anti-allergic effects.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.524-530
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• 2008

In this study, the effects of feed containing citrus byproducts on the physicochemical characteristics and palatability of Korean native chickens were investigated. The Korean native chickens used in this study were divided into two groups: T0 (chickens that were not fed citrus byproducts until they were 39 weeks old) and T1 (chickens that were fed citrus byproducts). The feed given to the T1 chickens was the same as that given to the T0 chickens for the first 16 weeks. Between weeks $17{\sim}39$, the feed given to the T1 chickens was prepared by adding 4% of the citrus byproducts to the feed given to the T0 chickens. The chickens used in the experiment were chilled for 2 days after being sacrificed. The feed containing citrus byproducts did not cause any statistically significant differences in the breast and thigh characteristics of lightness ($L^*$ value), redness ($a^*$ value), yellowness ($b^*$ value), water-holding capacity, frozen loss, thawing loss and boiling loss. As for the rheological properties, there was no statistically meaningful difference in the breast/thigh characteristics of springiness, cohesiveness, gumminess, and chewiness between the T0 and T1 chickens. However, hardness and shear force were significantly lower in the T1 chickens than in the T0 chickens (p<0.05). The acid and peroxide values were also lower in the T1 chickens than in the T0 chickens, but the difference was not statistically significant. Antioxidant activity was better in the T1 chickens than in the T0 chickens. Thus, the results of the present study show that consumption of citrus byproducts did not affect the color and smell of raw meat. The palatability of boiled meat was significantly better in the T1 chickens than in the T0 chickens.