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KMID : 1007520210300010117
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Food Science and Biotechnology
2021 Volume.30 No. 1 p.117 ~ p.127
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Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times
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Nam Seung-Hee
Cho Hye-Sung
Jeong Ha-na
Lee Bo-Bae
Cho Youn-Sup
Rameeza Fatima
Eun Jong-Bang
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Abstract
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This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu?Native, Tadanishiki yuzu, and Namhae1?during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.
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KEYWORD
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Yuzu cultivar, Physiochemical properties, Dietary fibers, Anti-hypertensive
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