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KMID : 1160620050100030219
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Preventive Nutrition and Food Science
2005 Volume.10 No. 3 p.219 ~ p.223
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Effect of Harvesting Season on the 6-Cryptoxanthin in Shiranuhi Mandarin Fruit Cultivated in Jeju Island
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Heo Ji-Man
Kim Do-Hyun
Kim In-Jung
Lee Sam-Pin
Kim Chan-Shick
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Abstract
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β-Cryptoxanthin content was determined in Shiranuhi mandarin fruits harvested at monthly intervals from October to February in Jeju Island. Crude carotenoids were extracted from both peel and flesh of Shiranuhi mandarin fruits and analyzed using TLC and HPLC; β-cryptoxanthin was indicated the Rf value of 3.2 and retention time of 23 min, respectively. β-Cryptoxanthin contents in both peel and flesh were increased gradually as the citrus fruits ripened fully until harvesting season (February). According to the harvesting time, β-cryptoxanthin contents in the peel were 0.15 mg% (October), 0.28 mg% (November), 0.38 mg% (December), 1.23 mg% (January), and 1.71 mg% (February). In the flesh, β-cryptoxanthin contents were lower than those of peels, having 0.06 mg% (October), 0.08 mg% (November), 0.19 mg% (December), 0.26 mg% (January), and 0.65 mg% (February). These results demonstrate that β-cryptoxanthin in Shiranuhi mandarin fruits accumulated during ripening of the citrus fruits. In particular, the peels had much higher concentrations of β-cryptoxanthin and have potential for use as a functional ingredient.
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KEYWORD
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B-cryptoxanthin, Shiranuhi mandarin fruits, HPLC, peel, flesh
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