Characteristics of Alcohol Fermentation in Citrus Hydrolysates through Narirutin Addition

Sung, N. H.; Jo, Yong-Jun; Park, Chanwoo; Woo, Seung-Mi; Jang, Se-Young; Choi, In-Wook; Jeong, Yong-Jin

doi:10.11002/kjfp.2012.19.1.153

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…래귤 (Rhyu et al, 2002;Kim et al, 2009), 만감류 (Lee and Kang, 1997), 온주밀감 (Kim et al, 2001a), 감귤 착즙박 (Yang et al, 2008), 감귤 유래 생약 (Nugroho et al, 2009;Hyon et al, 2010) 등이 보고되고 있으며, 기능성에 대한 연구로는 혈압 강화효과 (Son et al, 1992), 항산화 활성 (Kim et al, 2009), 췌 장암 억제효과 (Zhang et al, 2014), 비만억제 (Choi et al, 2012) 등 다양하게 이루어지고 있다.…”

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Characteristics of Flavonoids in Juice and Cluster Analysis of Satsuma Mandarin Germplasms

Park¹,

Yang²,

Kim³

et al. 2015

Korean Journal of Plant Resources

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-This research was conducted to analyze flavonoids in juice and to investigate correlation between 60 germplasms of satsuma mandarin (Citrus unshiu Marc.) on the basis of the result of flavonoid analysis. Juice of satsuma mandarin contained 6 flavonoids, 2 flavanones such as narirutin and hesperidin, 1 flavone such as rutin and 3 polymethoxylated flavones such as sinensetin, tangeretin and nobiletin. Hesperidin content ranged from 41 to 196 ㎎/L. Narirutin content ranged from 25 to 230 ㎎/L. The average of rutin content was 2.2 ㎎/L but it was not detected in some cultivars. Polymethoxylated flavone which is known as a citrus specific flavonoid, was detected in all germplasms in small quantities. Cluster analysis using R program (Version 3.1.1) was carried out with the results of the flavonoid analysis and harvesting time of satsuma mandarin germplasms. All germplasms were grouped as A, B1 or B2. But all 3 groups contained very early-ripening type, early-ripening type and commonly-ripening type cultivars. This showed there was no correlation between flavonoids in juce and their harvest time. Key words -

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Characteristics of Flavonoids in Juice and Cluster Analysis of Satsuma Mandarin Germplasms

Park¹,

Yang²,

Kim³

et al. 2015

Korean Journal of Plant Resources

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Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC

Na¹,

Ju²,

Shin³

et al. 2019

Korean Journal of Food Preservation

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In this study, the chemical composition and antioxidant activities of Moru wine and alcohol-free Moru wine were evaluated. To prepare the alcohol-free analogue, Moru wine was subjected to either atmospheric distillation (NA-AD) or vacuum distillation (80 mbar, 55℃, NA-VD). Among the three different preparations of Moru wines, namely, Moru wine, NA-AD, and NA-VD, the total acidity was the highest in NA-VD, while the soluble solid content was the highest in Moru wine. The total phenolic content, total flavonoid content, and ABTS radical scavenging activity were the highest in NA-AD. The three different preparations of Moru wines were examined by an on-line high-performance liquid chromatography (HPLC)-2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS)-based assay to identify the compounds responsible for the radical scavenging activity of wines. The results obtained for NA-AD and NA-VD in the on-line screening HPLC-ABTS assay were similar. At least 10 different compounds, namely, gallic acid, protocatechuic acid, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, t-ferulic acid, rutin, naringin, and t-cinnamic acid, were identified from Moru wine, NA-AD, and NA-VD. Gallic acid (10.35-24.69 μg/mL) and syringic acid (9.29-43.98 μg /mL) were found to be the major polyphenols in Moru wine, NA-AD, and NA-VD.

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Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines

Baek

Chang

Lee

2022

Foods

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The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02–0.35 mg/L. Diacetyl contents were in the range of 0.66–2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22–259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.

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Characteristics of Alcohol Fermentation in Citrus Hydrolysates through Narirutin Addition

Cited by 3 publications

References 12 publications

Characteristics of Flavonoids in Juice and Cluster Analysis of Satsuma Mandarin Germplasms

Characteristics of Flavonoids in Juice and Cluster Analysis of Satsuma Mandarin Germplasms

Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC

Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines

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