산지별 유자의 이화학적 특성, 유리당 및 향기성분

이수정(Soo-Jung Lee),신정혜(Jung-Hye Shin),강민정(Min-Jung Kang),정창호(Chang-Ho Jeong),주종찬(Jong-Chan Ju),성낙주(Nak-Ju Sung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.1

산지별 유자의 이화학적인 특성, 유리당 및 향기성분 등을 비교한 결과 과실의 총 중량은 107.97~154.86 g으로 산지에 따라 유의적인 차이를 보였으며, 과실의 총 중량에 대한 과육의 비율은 거제, 고흥 개량종 및 남해 재래종에서 과피보다 높았다. 산지별 유자의 크기는 남해 재래종이 가장 컸으며, 산지별 유자 과피의 색도는 고흥산 유자에서 유의적으로 높았다. 산지별 유자 과피의 경도는 거제산 유자의 과피가 가장 단단하였으며(2337.13 ㎝/㎏²), 고성산 유자 과피가 가장 무른 것으로 나타났다(1592.38 ㎝/㎏²). 유자 과육 중 수분은 85.35~87.81 g/100 g, 회분은 0.8 g/100 g 미만이었다. 거제산 유자의 조섬유 함량이 과피 중 가장 유의적으로 낮았음에도 불구하고, 과피가 과육에 비해 1.88~2.60배 높은 함량을 나타내었다. 유자 중 유리당은 fructose, glucose 및 sucrose의 순으로 검출되었으며, fructose와 glucose에서 과피가 과육에 비해 함량이 높았다. 유자의 총 유리당 함량은 8.44~12.19 g/100 g의 범위였으며, 고흥 및 남해 개량종이 재래종에 비해 유의적으로 높은 함량이었다. 한편, 유자의 과피로부터 동정된 향기성분 15종에서, dl-limonene의 함량이 전체 향기성분 중 59.52~74.30%로 가장 높았으며, 다음으로 γ-terpinene(5.60~7.88%)이었다. Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13 ㎝/㎏²) whereas citron produced from Goseong (1592.38 ㎝/㎏²) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and γ-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.

Identification and Evaluation of Cytotoxicity of Peptide Liposome Incorporated Citron Extracts in an in Vitro System

Zhang, Xiaowei,Yoon, Hee Jeong,Kang, Min Gyeong,Kim, Gyeong Jin,Shin, Sun Young,Baek, Sang Hong,Lee, Jung Gyu,Bai, Jingjing,Lee, Sang Yoon,Choi, Mi Jung,Hong, Kwonho,Bae, Hojae MDPI 2018 INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES Vol.19 No.2

<P>Citrons have been widely used for medicinal purposes for a long time, but the application of citron in the food industry is still restricted. The extensive advantages of nanotechnology in the food industry have greatly broadened the application of foods. In this study, by employing nanotechnology, we prepared citron-extract nanoparticle with an average size of 174.11 ± 3.89 nm, containing protein peptide and/or liposome. In order to evaluate the toxicity of nanoparticles and to ensure food safety, biological cytotoxicity at the cell and genomic levels was also identified to examine the toxicity of citron extracts by using an in vitro system. Our results demonstrated that the cytotoxicity of citron<SUB>liposome</SUB> was dependent on cell type in high concentrations (1 and 5 mg/mL), selectively against primary human cardiac progenitor cells (hCPCs), and human endothelial progenitor cells (hEPCs) in MTT and lactate dehydrogenase (LDH) assays. Interestingly, for the NIH-3T3 and H9C2 cell lines, cell cytotoxicity was observed with slight genotoxicity, especially from citron<SUB>peptide</SUB> extract for both cell lines. Taken together, our study provides cytotoxicity data on nanoengineered citron extracts according to different cell type as is crucial for further applications.</P>

갈변방지제 처리에 따른 슬라이스 유자의 품질 변화

이보배,조혜성,조윤섭,남승희,Lee, Bo-Bae,Cho, Hye-Sung,Cho, Youn-sup,Nam, Seung-Hee 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.4

The purpose of this study was to investigate the qualitative changes of the citron by identifying the type of solution and addition of the solution to prevent the browning reaction of the citron in a way that inhibits the browning of the citron. The browning inhibitor solution was investigated using the individual and mixture, and the results of the degree of browning and chromaticity showed that vitamin C+NaCl+cyclodextrin (CD) had the lowest browning of 0.52. In chromaticity, the ΔE values indicate that the higher the value, the greater the change in color, and the lowest value of the vitamin C+NaCl+CD mixture was 47.0, indicating that there was minimal browning compared to other treatment. The active change of the polyphenol oxidase (PPO) in the citron increased enzyme activity as the browning progressed, and the vitamin C+NaCl+CD solution was the lowest at 68.40 μ/g among the anti-browning solution. Based on these research results, it seems that the CD mixing solution can be used as a citron browning inhibitor.

해양관광자원 매력성에 따른 한국산 유자제품 구매모형 예측 : 재한중국 유학생을 대상으로

이승현(Lee, Seung-Hyun),하지영(Ha, Ji-Young),박향자(Park, Hyang-Ja),김덕현(Kim, Deok-Hyeon),남승희(Nam, Seung-Hee) 한국해양관광학회 2021 해양관광학연구 Vol.14 No.1

After forming a diplomatic relation between Korea and China, the image of tourism in Korea by the Chinese media is in good shape, and international Chinese students in Korea are potential consumers of Korea in the future. Therefore, to increase the purchasing power and expand word of mouth for Korean products after returning home, it is necessary to improve the Korean product image and reduce the anti‐Korean Wave tendency. This study grasped the attractiveness of marine tourism resources to them, and sought a Korean product purchase prediction model. Through an online survey using WeChat, this study was conducted on 304 international Chinese students in Korea who prefer marine tourism and recognize Korean citrons. As a result, in terms of the attractiveness of marine tourism, women see marine sunrises and marine festivals as sites of attractiveness, and the citron product purchasing group of people values the fish market and puts little importance on marine fishing, and although they put little importance on the fish market, it appears that they put importance on the beach resort. Based on this, in establishing external programs in connection with local governments in school programs, a program development strategy was proposed that takes into account specialty products for regional exports and marine tourism resources.

유자박 올레오레진 및 당 함량 차이가 유자 젤리의 품질 특성에 미치는 영향

조혜영 ( Hye Young Jo ),강태영 ( Tae Young Kang ),정준호 ( Junho Jung ),고상훈 ( Sanghoon Ko ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

본 연구의 목표는 유자박 올레오레진, 비타민, 미네랄이 첨가된 유자 젤리 제조 시 설탕 및 자일리톨의 함량 차이가 유자 젤리의 외관 및 물성에 미치는 영향을 연구하는 것이다. 유자 젤리는 유자 착즙액에 젤라틴, 유자박 올레오레진, 비타민, 미네랄을 첨가하고 이때 설탕 및 자일리톨의 조성을 각각 0, 25, 50%의 조건에서 제조하였다. 제조된 유자 젤리의 특성분석을 위하여 명도, 적색도, 황색도를 측정하였고, 저장 기간에 따른 유자 젤리의 견고성, 점성, 탄성, 점착성 변화를 측정하였다. 유자 젤리는 설탕의 첨가 비율이 높을수록 명도가 낮고 견고한 젤리가 제조되었고, 유자박 올레오레진을 첨가하였을 때 명도가 낮고 부드러운젤리가 제조되었다. 유자 젤리는 저장 기간이 증가함에 따라 설탕보다 자일리톨의 첨가 비율이 높은 시료에서 당 석출 정도가 높았다. 결론적으로 설탕과 자일리톨의 비율이 각 25%일 때 유자 젤리의 외관 및 물성 변화가 최소화되었다. 본 연구에서 확립한 유자 젤리 제조 방법은 유자박의 활용성 제고 및 고부가가치 유자 가공품 개발을 위한 기초 자료로 사용될 수 있을 것으로 판단된다. The objectives of this study were to prepare citron jellies containing citron pomace oleoresin, vitamins, and minerals and to investigate the effect of sugar and xylitol composition on their appearance and texture properties over time. The citron jellies were prepared with the ingredients of citron juice, gelatin, citron pomace oleoresin, vitamins, sugar (0, 25, and 50%), xylitol (0, 25, and 50%), and minerals. The lightness of the citron jellies decreased with increasing sugar content. On the contrary, the hardness of the citron jellies increased with increasing sugar content. The addition of citron pomace oleoresin lowered the lightness and hardness of the citron jellies. Sugar recrystalization in the citron jellies occurred over time; the sugar recrystalization was high in the citron jellies prepared with a high content of xylitol. In conclusion, the citron jellies prepared at 25% sugar and 25% xylitol showed the smallest change of appearance and texture property over time.

유자차가 랫드 간암화과정에서 태반형 Glutathione S-transferase(GST-P) 양성 병소에 미치는 영향

김형숙,김희선,신길상,최혜미 한국독성학회 1997 Toxicological Research Vol.13 No.4

The influences of dietary supplement of citron tea on the hepatocellular chemical carcinogenesis have been studied by examining placental glutathione S-transferase(GST-P) positive foci area in a liver tissue, contents of total cytochrome P450, thiobarbituric acid reactive substances(TBARS) and glucose 6-phosphatase(G6Pase) in hepatic microsome and glutathione S-transferase(GST) activity. Weaning Sprague-Dawley male rats were fed AIN76 diet with or without citron tea supplement. Rats of CTR and CTR+ groups were fed diet without citron tea supplement while CDI and CDI+ groups were fed diet with citron tea supplement for the entire experimental period(13 weeks). Rats of CDP and CDP+ groups were fed diet without citron tea supplement for the first 7 weeks and swiched to citron tea containing diet for the last 6 weeks of experimental period. CTR+, CDI+ and CDP+ groups were carcinogen treated group. Diethylnitrosamine(DEN) was used as a carcinogen initiator and injected to the rats of carcinogen treated groups as a single dose of 200 mg/kg body weight intraperitoneally after 4 weeks of feeding. 2-Acethylaminofiuorene(AAF) was used as a carcinogen promoter and supplied in the diets of carcinogen treated rats as 0.02% content for the last 6 weeks starting from 2 weeks after DEN injection. Rats were sacrificed after 13 weeks of feeding. Liver/body weight ratio and GST activities were increased by carcinogen treatment. However, they were not changed by citron tea supplement. Total cytochrome P450 contents were not changed by carcinogen treatment or citron tea supplement. TBARS contents of carcinogen treated rats showed tendency to decrease by citron tea supplement. G6Pase activity decreased by carcinogen treatment and citron tea supplement. The area of GST-P positive foci detected in carcinogen treated rats were decreased by citron tea supplement and not affected by the timing and the duration of citron tea supplement. These results suggest that citron tea has suppressive effects on hepatocellular chemical carcinogenesis probably through antioxidant compounds by decreasing TBARS contents.

Citron Essential Oils Alleviate the Mediators Related to Rosacea Pathophysiology in Epidermal Keratinocytes

( Hyeon Woo Jeon ),( Eui Young Na ),( Sook Jung Yun ),( Seung-chul Lee ),( Jee-bum Lee ) 대한피부과학회 2018 Annals of Dermatology Vol.30 No.6

Background: Citron is well known for an abundance of antioxidative and anti-inflammatory ingredients such as vitamin C, polyphenol compounds, flavonoids, and limonoids. Objective: In this study, we aimed to evaluate the effects of citron essential oils on rosacea mediators in activated keratinocytes in vitro. Methods: Normal human epidermal keratinocytes (NHEKs) were stimulated with 1α, 25-dihydroxyvitamin D₃ (VD₃) and interleukin 33 (IL-33) with LL-37 to induce rosacea mediators such as kallikrein 5 (KLK5), cathelicidin, vascular endothelial growth factor (VEGF), and transient receptor potential vanilloid 1 (TRPV1). These mediators were analyzed by performing reverse-transcription polymerase chain reaction (PCR), quantitative real-time PCR, immunocytofluorescence and enzyme-linked immunosorbent assay after NHEKs were treated with citron seed and unripe citron essential oils. Results: The messenger RNA (mRNA) and protein levels of KLK5 and LL-37 induced by VD₃ were suppressed by citron seed and unripe citron essential oils. Furthermore, the mRNA and protein levels of VEGF and TRPV1 induced by IL-33 with LL-37 were also suppressed by citron essential oils. Conclusion: These results show that citron essential oils have suppressive effects on rosacea mediators in activated epidermal keratinocytes, which indicates that the citron essential oils may be valuable adjuvant ther-apeutic agents for rosacea. (Ann Dermatol 30(6) 653∼661, 2018)

유자박 올레오레진 및 당 함량 차이가 유자 젤리의 품질 특성에 미치는 영향

조혜영,강태영,정준호,고상훈 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.3

본 연구의 목표는 유자박 올레오레진, 비타민, 미네랄이 첨가된 유자 젤리 제조 시 설탕 및 자일리톨의 함량 차이가 유자 젤리의 외관 및 물성에 미치는 영향을 연구하는 것이다. 유자 젤리는 유자 착즙액에 젤라틴, 유자박 올레오레진, 비타민, 미네랄을 첨가하고 이때 설탕 및 자일리톨의 조성을 각각 0, 25, 50%의 조건에서 제조하였다. 제조된 유자 젤리의 특성분석을 위하여 명도, 적색도, 황색도를 측정하였고, 저장 기간에 따른 유자 젤리의 견고성, 점성, 탄성, 점착성 변화를 측정하였다. 유자 젤리는 설탕의 첨가 비율이 높을수록 명도가 낮고 견고한 젤리가 제조되었고, 유자박 올레오레진을 첨가하였을 때 명도가 낮고 부드러운 젤리가 제조되었다. 유자 젤리는 저장 기간이 증가함에 따라 설탕보다 자일리톨의 첨가 비율이 높은 시료에서 당 석출 정도가 높았다. 결론적으로 설탕과 자일리톨의 비율이 각 25%일 때 유자 젤리의 외관 및 물성 변화가 최소화되었다. 본 연구에서 확립한 유자 젤리 제조 방법은 유자박의 활용성 제고 및 고부가가치 유자 가공품 개발을 위한 기초 자료로 사용될 수 있을 것으로 판단된다. The objectives of this study were to prepare citron jellies containing citron pomace oleoresin, vitamins, and minerals and to investigate the effect of sugar and xylitol composition on their appearance and texture properties over time. The citron jellies were prepared with the ingredients of citron juice, gelatin, citron pomace oleoresin, vitamins, sugar (0, 25, and 50%), xylitol (0, 25, and 50%), and minerals. The lightness of the citron jellies decreased with increasing sugar content. On the contrary, the hardness of the citron jellies increased with increasing sugar content. The addition of citron pomace oleoresin lowered the lightness and hardness of the citron jellies. Sugar recrystalization in the citron jellies occurred over time; the sugar recrystalization was high in the citron jellies prepared with a high content of xylitol. In conclusion, the citron jellies prepared at 25% sugar and 25% xylitol showed the smallest change of appearance and texture property over time.

Flavonoids and Functional Properties of Germinated Citron (Citrus junos Sieb. ex TANAKA) Shoots

Inwook Choi,Soyun Choi,Joongryung Ji 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5

The main objective of this study was to investigate possible application of citron (Citrus junos Sieb. ex TANAKA) seeds, which are massively produced as by-products during citron tea process, into functional food materials. First of all, citron seeds were germinated and produced citron shoots were examined for their functional properties. When contents of flavonoids in citron seeds and their germinated shoots were compared, naringenin, neohesperitin, and hesperitin were remarkably increased in shoots after germination while naringin and didymin were decreased. Concentrations of limonin and nomilin were decreased by germination otherwise their unidentified derivatives were newly formed. A methanol extract of citron shoot had lower IC?? values [0.13 and 0.07 ㎎/㎖ for 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and ABTS, respectively] than citron seed extract in radical scavenging activities. Addition of 500 mg/mL of citron shoot extract suppressed fat accumulation in 3T3-L1 adipocytes by 36.9%. Oral administration of olive oil along with citron shoot extract (33 ㎎/㎏ body weight) to Sprague Dawley rats effectively inhibited absorption of lipid into a body by decreasing blood triglyceride levels from 105.1 to 74.9 ㎎/㎗ 2 hr after olive oil administration. According to these results, citron shoot extract as a rich source of flavonoids can be utilized for functional food ingredients with effective antioxidant and anti-adipogenic properties.

유자잎 가루를 첨가한 절편의 기호도 및 품질특성

주행숙,박정은,장명숙,Joo, Hang-Sook,Park, Jung-Eun,Jang, Myung-Sook 한국식품조리과학회 2010 한국식품조리과학회지 Vol.30 No.2

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.