• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1224-1229
• /
• 2009

The main objective of this study was to investigate possible application of citron (Citrus junos Sieb. ex TANAKA) seeds, which are massively produced as by-products during citron tea process, into functional food materials. First of all, citron seeds were germinated and produced citron shoots were examined for their functional properties. When contents of flavonoids in citron seeds and their germinated shoots were compared, naringenin, neohesperitin, and hesperitin were remarkably increased in shoots after germination while naringin and didymin were decreased. Concentrations of limonin and nomilin were decreased by germination otherwise their unidentified derivatives were newly formed. A methanol extract of citron shoot had lower $IC_{50}$ values [0.13 and 0.07 mg/mL for 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and ABTS, respectively] than citron seed extract in radical scavenging activities. Addition of 500 mg/mL of citron shoot extract suppressed fat accumulation in 3T3-L1 adipocytes by 36.9%. Oral administration of olive oil along with citron shoot extract (33 mg/kg body weight) to Sprague Dawley rats effectively inhibited absorption of lipid into a body by decreasing blood triglyceride levels from 105.1 to 74.9 mg/dL 2 hr after olive oil administration. According to these results, citron shoot extract as a rich source of flavonoids can be utilized for functional food ingredients with effective antioxidant and anti-adipogenic properties.

• Toxicological Research
• /
• v.13 no.4
• /
• pp.409-415
• /
• 1997

The influences of dietary supplement of citron tea on the hepatocellular chemical carcinogenesis have been studied by examining placental glutathione S-transferase(GST-P) positive foci area in a liver tissue, contents of total cytochrome P450, thiobarbituric acid reactive substances(TBARS) and glucose 6-phosphatase(G6Pase) in hepatic microsome and glutathione S-transferase(GST) activity. Weaning Sprague-Dawley male rats were fed AIN76 diet with or without citron tea supplement. Rats of CTR and CTR+ groups were fed diet without citron tea supplement while CDI and CDI+ groups were fed diet with citron tea supplement for the entire experimental period(13 weeks). Rats of CDP and CDP+ groups were fed diet without citron tea supplement for the first 7 weeks and swiched to citron tea containing diet for the last 6 weeks of experimental period. CTR+, CDI+ and CDP+ groups were carcinogen treated group. Diethylnitrosamine(DEN) was used as a carcinogen initiator and injected to the rats of carcinogen treated groups as a single dose of 200 mg/kg body weight intraperitoneally after 4 weeks of feeding. 2-Acethylaminofiuorene(AAF) was used as a carcinogen promoter and supplied in the diets of carcinogen treated rats as 0.02% content for the last 6 weeks starting from 2 weeks after DEN injection. Rats were sacrificed after 13 weeks of feeding. Liver/body weight ratio and GST activities were increased by carcinogen treatment. However, they were not changed by citron tea supplement. Total cytochrome P450 contents were not changed by carcinogen treatment or citron tea supplement. TBARS contents of carcinogen treated rats showed tendency to decrease by citron tea supplement. G6Pase activity decreased by carcinogen treatment and citron tea supplement. The area of GST-P positive foci detected in carcinogen treated rats were decreased by citron tea supplement and not affected by the timing and the duration of citron tea supplement. These results suggest that citron tea has suppressive effects on hepatocellular chemical carcinogenesis probably through antioxidant compounds by decreasing TBARS contents.

• Journal of Microbiology and Biotechnology
• /
• v.14 no.6
• /
• pp.1275-1279
• /
• 2004

Citron peel oil was extracted from citron (Citrus funas) fruit by steam distillation, and was used as starting material for microbial conversion to synthesize attractive flavor compounds by using Enterobacter agglomerans 6L. E. agglomerans was isolated from citron peel and was able to metabolize the citron peel oil and grew well ($A_{600}:\;3.0$) on the citron peel oil as the sole carbon source. Multiple terpene metabolites were produced by E. agglomerans 6L on M9 salt media with citron oil vapor. The identified bioconversion products from the citron peel oil included trans-2-decenal, octanol, $\delta$­valerolactone, $\gamma$-valerolactone, cryptone, hydroxycitronellol, cuminol, and $\gamma$-dodecalactone.

• Korean Journal of Environmental Biology
• /
• v.22 no.1
• /
• pp.83-88
• /
• 2004

In order to investigate whether or not CCD-980sk cell line can be affected by Korean Citrus junos and medicinal herbs, we examined the MTT assay when we treated Korean Citrus junos and medicinal herbs in CCD-986sk human fibroblast cell line. The samples that added complex of grinded extracts of Korean Citrus junos and boiling-water extracts from Korean medicinal herbs were tested toy cell proliferation activity by means of a modification of the MTT assay. Among mixture of Citron 3 (Citron 3, less mellowed citron which was ripened for three months) and boiling-water extracts, the group Citron 3+Phellinus linteus showed significantly strong cell proliferation activity. And among mixture of Citron 4 (Citron 4, completely mellowed citron which was ripened for four months) and boiling-water extracts, the group Citron 4＋Cordyceps militaris and Citron 4+Phellinus linteus showed significantly strong cell proliferation activity, respectively. These results suggest that complex of Korean Citrus junos and medicinal herbs could be an excellent candidate toy protection of human skin aging.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.851-858
• /
• 2005

This study investigated the most desirable mixture ratio of citron preserved in sugar to rice flour for Yuza Sulgidduk(Sulgidduk added with Citron). The moisture contents were $39\~40\%$ The L-value was decreased with increasing addition of Citron, while a- and b-values were increased. The pH was increased with addition of citron. In the mechanical evaluation, hardness was the highest at $\0%$ and the lowest at $26\%$ citron content during the storage period. Cohesiveness was decreased and adhesiveness was increased during the storage period. Springiness showed little difference among the different levels of citron addition. Gumminess decreased with increasing citron content. Brittleness was the highest at $0\%$ level and the lowest at $26\%$ level. In the sensory test characteristics, the color, flavor, sweetness, sourness, astringency were increased with addition of citron. The softness, moistness, chewiness and the overall-acceptability were the highest at $20\%$ level. Consequently, Yuza Sulgidduk with the addtion of $20\%$ citron to rice flour was determined to be the best recipe in terms of the sensory test results.

• Annals of dermatology
• /
• v.30 no.6
• /
• pp.653-661
• /
• 2018

Background: Citron is well known for an abundance of antioxidative and anti-inflammatory ingredients such as vitamin C, polyphenol compounds, flavonoids, and limonoids. Objective: In this study, we aimed to evaluate the effects of citron essential oils on rosacea mediators in activated keratinocytes in vitro. Methods: Normal human epidermal keratinocytes (NHEKs) were stimulated with $1{\alpha}$, 25-dihydroxyvitamin $D_3$ ($VD_3$) and interleukin 33 (IL-33) with LL-37 to induce rosacea mediators such as kallikrein 5 (KLK5), cathelicidin, vascular endothelial growth factor (VEGF), and transient receptor potential vanilloid 1 (TRPV1). These mediators were analyzed by performing reverse-transcription polymerase chain reaction (PCR), quantitative real-time PCR, immunocytofluorescence and enzyme-linked immunosorbent assay after NHEKs were treated with citron seed and unripe citron essential oils. Results: The messenger RNA (mRNA) and protein levels of KLK5 and LL-37 induced by $VD_3$ were suppressed by citron seed and unripe citron essential oils. Furthermore, the mRNA and protein levels of VEGF and TRPV1 induced by IL-33 with LL-37 were also suppressed by citron essential oils. Conclusion: These results show that citron essential oils have suppressive effects on rosacea mediators in activated epidermal keratinocytes, which indicates that the citron essential oils may be valuable adjuvant therapeutic agents for rosacea.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.111-120
• /
• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.396-402
• /
• 1999

To increase the utilization of citron(Citrus junos), manufacturing conditions of citron jelly were studied. Citron extract was diluted 7 fold for jelly processing and it's pH was 2.64. Due to the low pH of citron extract, 2.5∼3.0% of pectin was added which was slightly higher than the amount for ordinary jelly process. To reduce the loss of citron flavor and vitamin C, it was heated for 10 min. and found to be enough for proper hardness of jelly. Agar and gelatin was used as jellying agents to improve the physical properties of pectin jelly. From the result of compression curve analysis, addition of 5% and 7% of gelatin were more effective in jelly texture than agar in 1.5% and 2.5% pectin jelly, respectively. Sucrose was replaced by glucose and oligosaccharide; galactooligosaccharide, fructooligosaccharide and isomaltooligosaccharide. From the sensory evaluation analysis, 30% of sucrose and 30% of isomaltooligosaccharide in jelly was evaluated as superior to other sugars.

• Korean Journal of Food Science and Technology
• /
• v.38 no.2
• /
• pp.197-201
• /
• 2006

Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at $95^{\circ}C$ for 2 min; type C, blanched at $95^{\circ}C$ for 2 min, sugar added; type D, blanched at $95^{\circ}C$ for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.212-219
• /
• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.