Sun Lee, S. Jo, Ji An, Seongsoo Jeong, Dong-Shin Kim, S. Kim, Sukman Park, S. Yun, S. Han, H. Kim
{"title":"柑桔新品种黄球果皮化学特征及抗氧化活性研究","authors":"Sun Lee, S. Jo, Ji An, Seongsoo Jeong, Dong-Shin Kim, S. Kim, Sukman Park, S. Yun, S. Han, H. Kim","doi":"10.11002/kjfp.2023.30.2.235","DOIUrl":null,"url":null,"abstract":"\n \n Yellowball (Citrus hybrid cv.\n Yellowball ) is a new citrus hybrid between\n Haruka (C. tamurana ×\n natsudaidai ) and Kiyomi (C.\n unshiu × sinensis) and is known to possess\n strong antioxidant activity. However, detailed information on the antioxidant\n components of its peel has not yet been reported. This study evaluated the\n antioxidant activity of the peel and identified the antioxidant components by\n fractionating a methanolic extract of Yellowball peels using\n liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA),\n butanol, and water. The phenolic contents and antioxidant activities of the\n n-hexane, ether, and EA fractions were higher than those of the other fractions,\n and these fractions were further separated by semi-preparative high-performance\n liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1,\n were isolated and analyzed using ultra-performance liquid\n chromatography–quadrupole-time- of-flight mass spectrometry\n (UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and\n EA3, respectively, and a polymethoxylated flavone (PMF) complex\n (5-hydroxy-3,6,7,8,3’,4’-hexamethoxyflavone, natsudaidain,\n tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound\n in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2.\n The antioxidant activity of unknown2 (IC50=69.17\n μg/mL) was similar to that of Trolox, which was\n noted as a major antioxidant in Yellowball peel. Further\n studies on the antioxidant capacity of Yellowball peel are\n required; however, these results provide a foundation for using\n Yellowball peel as an antioxidant.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Chemical profile and antioxidant activity of peel of\\n Yellowball, a novel citrus variety\",\"authors\":\"Sun Lee, S. Jo, Ji An, Seongsoo Jeong, Dong-Shin Kim, S. Kim, Sukman Park, S. Yun, S. Han, H. Kim\",\"doi\":\"10.11002/kjfp.2023.30.2.235\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n Yellowball (Citrus hybrid cv.\\n Yellowball ) is a new citrus hybrid between\\n Haruka (C. tamurana ×\\n natsudaidai ) and Kiyomi (C.\\n unshiu × sinensis) and is known to possess\\n strong antioxidant activity. However, detailed information on the antioxidant\\n components of its peel has not yet been reported. This study evaluated the\\n antioxidant activity of the peel and identified the antioxidant components by\\n fractionating a methanolic extract of Yellowball peels using\\n liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA),\\n butanol, and water. The phenolic contents and antioxidant activities of the\\n n-hexane, ether, and EA fractions were higher than those of the other fractions,\\n and these fractions were further separated by semi-preparative high-performance\\n liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1,\\n were isolated and analyzed using ultra-performance liquid\\n chromatography–quadrupole-time- of-flight mass spectrometry\\n (UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and\\n EA3, respectively, and a polymethoxylated flavone (PMF) complex\\n (5-hydroxy-3,6,7,8,3’,4’-hexamethoxyflavone, natsudaidain,\\n tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound\\n in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2.\\n The antioxidant activity of unknown2 (IC50=69.17\\n μg/mL) was similar to that of Trolox, which was\\n noted as a major antioxidant in Yellowball peel. Further\\n studies on the antioxidant capacity of Yellowball peel are\\n required; however, these results provide a foundation for using\\n Yellowball peel as an antioxidant.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2023.30.2.235\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.2.235","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Chemical profile and antioxidant activity of peel of
Yellowball, a novel citrus variety
Yellowball (Citrus hybrid cv.
Yellowball ) is a new citrus hybrid between
Haruka (C. tamurana ×
natsudaidai ) and Kiyomi (C.
unshiu × sinensis) and is known to possess
strong antioxidant activity. However, detailed information on the antioxidant
components of its peel has not yet been reported. This study evaluated the
antioxidant activity of the peel and identified the antioxidant components by
fractionating a methanolic extract of Yellowball peels using
liquid-liquid extraction with n-hexane, ethyl ether (ether), ethyl acetate (EA),
butanol, and water. The phenolic contents and antioxidant activities of the
n-hexane, ether, and EA fractions were higher than those of the other fractions,
and these fractions were further separated by semi-preparative high-performance
liquid chromatography (HPLC). Four antioxidant peaks, EA1, EA2, EA3, and He1,
were isolated and analyzed using ultra-performance liquid
chromatography–quadrupole-time- of-flight mass spectrometry
(UPLC-Q-TOF MS). Sinapoyl glucoside and hesperidin were identified in EA2 and
EA3, respectively, and a polymethoxylated flavone (PMF) complex
(5-hydroxy-3,6,7,8,3’,4’-hexamethoxyflavone, natsudaidain,
tetrameth- oxyflavone, and tangeretin) was identified in He1. A compound
in EA1 with m/z 223.0246 [M-H] could not be identified and was named unknown2.
The antioxidant activity of unknown2 (IC50=69.17
μg/mL) was similar to that of Trolox, which was
noted as a major antioxidant in Yellowball peel. Further
studies on the antioxidant capacity of Yellowball peel are
required; however, these results provide a foundation for using
Yellowball peel as an antioxidant.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.