Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Properties and Nitrite Scavenging Ability of Citron (Citrus junos)

유자의 화학적 특성 및 아질산엄 소거작용

  • Shin, Jung-Hye (Dept. of Hotel Curinary & Bakery, Changshin College) ;
  • Lee, Jun-Yeal (Dept. of Hotel Curinary & Bakery, Changshin College) ;
  • Ju, Jong-Chan (Dept. of Hotel Curinary & Bakery, Changshin College) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Cho, Hee-Sook (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 신정혜 (창신대학 호텔조리제빵과) ;
  • 이준열 (창신대학 호텔조리제빵과) ;
  • 주종찬 (창신대학 호텔조리제빵과) ;
  • 이수정 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 조희숙 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과, 농업생명과학연구원)
  • Published : 2005.04.01

Abstract

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

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