• Food Science and Preservation
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• v.9 no.4
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• pp.411-417
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• 2002

Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.338-345
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• 1987

The Physicochemical properties of six varieties of domestic orange and orange juices which were grown and produced in Korea, were analyzed their qualities, including taste evaluation based on the amount and the ratio of sugar and acid The physicochemical properties of mandarin were as follows soluble solid $10{\sim}11^{\circ}$ Bx, total acidity $0.76{\sim}1.20%$ ratio of sugar and acid $7.9{\sim}13.8$. Sugars of orange are mainly composed of sucrose, glucose, fructose. The sucrose content of mandarin was a little higher than that of sweet orange. The organic acids in orange were mainly citrate and malate. The content of these two acid in oranges were 0.8-1.4%. Mandarin type oranges tastes more sour than sweet orange. Hesperdin existed 30.8-67.5mg% in oranges. Naringin, one of the bitter components. was not detected in both varieties. The optimum sweetness and acid content were determined based on the results of sensory evaluation.