• Journal of Nutrition and Health
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• v.36 no.6
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• pp.559-569
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• 2003

This study was performed to investigate the effect of whole mandarin, peel, and pulp intake of Citrus unshiu Marc on the antioxidative capacity of 15-month-old rats. Forty-eight male Sprague-Dawley rats weighing 621.9 $\pm$ 10.1 g were separated into four groups according to body weight. The rats were raised with diets containing 5% (w/w) dried mandarin powder for four weeks. Three powders were used, consisting of mandarin peel, pulp, and the entire fruit. Total flavonoids, antioxidant vitamins and dietary fiber was highest in the mandarin peel powder, followed by the whole mandarin powder and the mandarin pulp. The body weight gains of the whole mandarin and mandarin pulp groups were higher, while that of the mandarin peel group was lower than that of the control group. Food intake and ratios of liver, kidney and epididymal fat pad (EFP) weights to body weight were not significantly different among the groups, but ratios of EFP weights per body weight of the experimental groups tended to be lower than that of the control animals. Plasma and liver TBARS concentrations decreased in all the mandarin groups compared to the control group. Plasma and liver xanthine oxidase (XO) activity decreased in all of the mandarin diet groups. Erythrocyte and liver SOD activity in all of experimental groups was not significantly different from the control group. Plasma vitamin A concentration increased significantly in all of the mandarin diet groups. That of the mandarin peel group was 4 times higher than that of the control group. Plasma total carotenoids and vitamin C level also increased in the mandarin peel group. Plasma vitamin I level was not significantly different among the groups.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.105-105
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• 2022

Unripen mandarin in Jeju Island is known to contain functional ingredients including various flavonoids. This Study was carried out to identify the components of Unripen mandarin extracts and Secondary metabolism by enzyme treatment on Unripen mandarin. We extracted Unripen mandarin using optimal extraction method and selected the most optimal enzyme among commercial enzymes for a Secondary metabolism. As a result, flavonoid components such as Hesperidine and Narirutin, which are known to be contained a lot in unripen mandarin, could be analyzed. However In this extraction method there were no other flavonoid components such as Nobiletin, Tangeretin known to contain in unripen mandarin. However as a result of secondary metabolism a new functional component called Prunin which was not known to be contained in unripen mandarin, was detected as a secondary metabolic product due to enzyme treatment. Through this, it can be confirmed that it would be possible to develop high-value-added products by enzyme treatment on unripen mandarin.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.5-11
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• 2002

The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.

• Korean Journal of Organic Agriculture
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• v.16 no.2
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• pp.189-204
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• 2008

The objective of this paper is to analyze consumers' consumption behavior of environment-friendly mandarin and attributes of mandarin in Korea. It is also to measure consumers' marginal willingness to pay by the attributes of mandarin and to estimate the market-share by products of mandarin from the data surveyed by a survey research company. The questionnaires for consumers were given randomly by interview to 500 married women lived in Seoul and to 200 wholesaler in Seoul, Busan, Daegu, Kwangju. The conjoint analysis method was used to analyze consumers' preference and suggest several implications for the rational production and marketing policy of mandarin.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.610-616
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• 2006

This study was performed to investigate the effect of whole mandarin, peel or pulp intake of Citrus unshiu Marc. on antioxidative capacity and oxidative DNA damage in fifteen-month aged rats. Forty-eight male Sprague-Dawley rats $(621.9\;{\pm}\;10.1\;g)$ were blocked into four groups according to their body weights as control group, whole mandarin powder group, mandarin peel powder group and mandarin pulp powder group. Rats were raised with diets containing 5% (w/w) freeze dried mandarin formulations for four weeks. Total polyphenol content and total antioxidant status (TAS) of mandarin formulations were highest in peel powder, followed by whole powder and then pulp powder. The 8-hydroxy2'-deoxyguanosine concentrations of kidney in all mandarin groups were significantly lower than that of control group, and that of mandarin peel group was much lower than whole powder and pulp groups. Plasma TAS levels of all the experimental groups were higher than that of control group, and among mandarin groups, peel group showed higher level than remaining two groups. In conclusion, all the mandarin formulations were effective on antioxidative capacity in fifteen-month aged rats, and the peel was most effective one among three formulations.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.488-494
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• 2013

This study assessed the quality characteristics of Yanggaeng prepared with different ratios of Citrus mandarin powder: 0, 2, 4, and 6%. The moisture content was lowest in the controls, while there were no significant differences among the groups supplemented with Citrus mandarin powder. The pH significantly decreased as the amount of Citrus mandarin powder increased. The lightness (L), redness (a), and yellowness (b) were lower in control groups compared to Citrus mandarin powder groups. Texture profile analysis showed that the hardness of the Citrus mandarin powder groups were lower than the control (which was the highest). The total polyphenol and flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of Citrus mandarin powder increased. The result of a sensory evaluation test revealed no significant differences between the controls and groups with 2% Citrus mandarin powder added in color, smell, taste, texture, and overall acceptability.

• Food Science and Preservation
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• v.15 no.5
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• pp.656-661
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• 2008

basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.

• Journal of Korean Society of Rural Planning
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• v.14 no.1
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• pp.43-50
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• 2008

The dichotomous-choice contingent valuation method is applied to estimate the landscape value of Jeju mandarin(orchard). A distribution-free approach, Turnbull empirical distribution model, is employed to solve negative willingness to pay and truncation problems. The data used are collected from the interviews with tourist about willingness-to-pay at the various donation amount levels of Jeju mandarin(orchard)'s landscape value. The evaluation result is shown that the average amount of willingness to pay for the Jeju mandarin's landscape value is 12,926 won per person with standard deviation of 1,874.7 won/person. When the number of Jeju visitors is considered, the economic value of Jeju mandarin's landscape rises every year(2005:64.89 billion won, 2011: 84.43 billion won). The average economic value of Jeju mandarin's landscape are estimated 59.65 billion won during 2000-2005 and 76.88 billion won during 2006-2011, respectively.