2019 ASHS Annual Conference

Yuzu (Citrus junos Tanaka), a sour fruit, is cultivated mainly in Japan and Korea. Yuzu is industrially used in the production of sweets, beverages, cosmetics, perfumery, and aromatherapy. Recently, various domestic yuzu varieties were developed for their higher contents of bioactive components like hesperidin, naringin, or stronger antioxidant property. The aim of study was to evaluate physiochemical and functional characteristics of three domestic yuzu varieties including native, Namhae, and Tadanishiki with respect to physical properties, total phenolics, antioxidant activity and anti-hypertension. Furthermore, functional flavonoids like hesperidin and naringin were detected by HPLC analysis. Compared to Native yuzu, Tadanishiki yuzu without seeds showed 40% harder and 30% more acidity but 50% lower fruit weight. Namhae yuzu showed similar physical pattern with native yuzu and highest fruit yields among three varieties. For functional characterization, Tadanishiki exhibited 129% or 132% higher amounts of total phenolics (380 mg) and flavonoid (5710 mg) than those of native or Namhae, based on 100g dried weight. By DPPH and ABTS radical scavenging activity, Tadanishiki detected the highest antioxidant activity with 79% ABTS or 33% DPPH scavenging activity compared to others. As the result of C18 reverse-phase HPLC analysis, hesperidin and naringin contents in Tadanishiki yuzu (261.0 mg and 96.9 mg per 100g) were 67% or 33.6% higher than those of native yuzu (156.9 mg and 72.5 mg per 100g). The angiotensin converting enzyme inhibition was 30%~ 40% higher at Tadanishiki yuzu than native or Namhae. Overall, those results indicate that Tadanishiki yuzu exhibited better physiochemical and functional properties than native or Namhea yuzu, suggesting as potential functional food agent. ±This study was financially supported by Rural Development Administration (Project No. PJ013826).

Keywords: Unripen yuzu, ripen yuzu, physiochemical properties, hesperidin