Quality Characteristics and Antioxidant Activity of Immature Citrus unshiu Vinegar

이미란,; 황준호,; 오유성,; 오현정,; 임상빈,

doi:10.3746/jkfn.2014.43.2.250

Cited by 34 publications

(11 citation statements)

References 16 publications

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“…The final total acid content of PMV was 6.3%, which was higher than the 5.8% obtained for MV ( Figure 1 b). These results suggest that the acidity of the immature citrus juice samples was higher than that of the mature samples, which is similar to results reported by Yi et al [ 18 ].…”

Section: Resultssupporting

confidence: 91%

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Yun¹,

Park²,

Kim³

et al. 2021

Foods

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Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared Jeju citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control. The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (p < 0.05). Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (p < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (p < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H2O2-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields.

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Section: Resultssupporting

confidence: 91%

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Yun¹,

Park²,

Kim³

et al. 2021

Foods

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“…Kamran Ghasemi et al [ 28 ] measured the DPPH radical scavenging activity of various species of citrus fruit at ripening stage and found that it has excellent antioxidant ability. Yi et al [ 29 ] reported that the vinegar produced by immature citrus fruit showed better antioxidant ability than the product produced by ripe citrus fruit, because the immature fruit had more polyphenol and flavonoid content than the ripe fruit. In our study, putgyul extract showed better antioxidant ability than the previously reported ripe citrus fruit.…”

Section: Discussionmentioning

confidence: 99%

Anti-Photoaging Effect of Jeju Putgyul (Unripe Citrus) Extracts on Human Dermal Fibroblasts and Ultraviolet B-induced Hairless Mouse Skin

Choi

Jung

et al. 2017

IJMS

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Ultraviolet (UV) radiation stimulates the expression of matrix metalloproteinases (MMPs) and inflammatory cytokines. These signaling pathways participate in the degradation of the extracellular matrix and induce inflammatory responses that lead to photoaging. This study evaluated the antioxidant activity and the effect on MMPs and procollagen of putgyul extract in vitro. The anti-photoaging activity of putgyul extracts was estimated in vivo using hairless mice (HR-1). The putgyul extracts reduced MMP-1 production and increased the content of procollagen type I carboxy-terminal peptide in human dermal fibroblasts. Ultravilot-B (UVB)-induced expression of inflammatory cytokines and MMPs was detected in mice, and putgyul extracts suppressed the expression. These results suggest that putgyul extract inhibits photoaging by inhibiting the expression of MMPs that degrade collagen and inhibiting cytokines that induce inflammatory responses. The mouse model also demonstrated that oral administration of putgyul extracts decreased wrinkle depth, epidermal thickness, collagen degradation, and trans-epidermal water loss, and increased β-glucosidase activity on UVB exposed skin. Putgyul extract protects against UVB-induced damage of skin and could be valuable in the prevention of photoaging.

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“…TPC was measured using the Folin-Denis method ( 20 ). A diluted extract (0.2 mL) was added to 0.1 mL of 2 M Folin-Ciocalteau’s phenol reagent and 0.9 mL of distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…TFC was determined by the aluminum chloride colorimetric method ( 20 ). A diluted extract (0.2 mL) was mixed with 60 μL of NaNO 2 (5% w/v) and 0.8 mL of ethanol.…”

Section: Methodsmentioning

confidence: 99%

Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction

Kim¹,

Kim²,

Lim³

2017

pnf

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To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe2+/100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L* and b* decreased, and a* increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves.

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Quality Characteristics and Antioxidant Activity of Immature Citrus unshiu Vinegar

Cited by 34 publications

References 16 publications

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Anti-Photoaging Effect of Jeju Putgyul (Unripe Citrus) Extracts on Human Dermal Fibroblasts and Ultraviolet B-induced Hairless Mouse Skin

Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction

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