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KMID : 0903520070500030154
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2007 Volume.50 No. 3 p.154 ~ p.159
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Changes of Major Constituents by Soaking of Citrus platymamma Peel with Spirit Solution
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Lee Sang-Hyup
Kim Jong-Hyun
Jeong Hee-Chan
Yang Young-Taek
Koh Jeong-Sam
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Abstract
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In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 l (5%, w/v) of 30~95% ethanol concentration for 70 days. Changes in pH was 5.19~4.80 with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was 2.00~2.19% (w/v) with 30~70% ethanol concentration. Acid content was 0.18~0.21% (v/v) with 30~70% ethanol concentration, while 0.13~0.15% (v/v) with 95% ethanol concentration. The contents of fructose and glucose was increased with lower ethanol concentration, and sucrose content was decreased with longer soaking time. Main flavonoids were narirutin, hesperidin, nobiletin, 3,5,6,7,8,3’4’-methoxylated flavone, and tangeretin. Most flavonoids were extracted more than 80% of ethanol for 3~5 days soaking. Total polyphenol was 628.8~711.2 μg/ml with 30~70% ethanol concentration for 20 days soaking. Therefore, to prepare Citrus platymamma peel liqueur, it is necessary to soak the material in 50~70% ethanol concentration for 20 days.
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KEYWORD
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Citrus platymamma peel, DPPH radical scavenging, soaking, flavonoid, total polyphenol
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