Vinegar Extract Produced Using Ripe Fruits of Wild Genotype of Citrus depressa Hayata in Okinawa
16. Juli 2023
Über diesen Artikel
Online veröffentlicht: 16. Juli 2023
Seitenbereich: 47 - 54
Eingereicht: 01. März 2023
Akzeptiert: 01. Juni 2023
DOI: https://doi.org/10.2478/johr-2023-0003
Schlüsselwörter
© 2023 Takashi Hanagasaki, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Figure 1.
Figure 2.
Characteristics of vinegar extract from Ishikunibu and ‘Kugani’ harvested in December and February
| Harvest month | December | February | ||
|---|---|---|---|---|
| Variety | Ishikunibu | Kugani | Ishikunibu | Kugani |
| Vinegar volume (mL) | 33.2±0.4aA | 35.5±1.5aA | 36.7±1.4aA | 33.5±0.7aA |
| Titratable acidity (%) | 4.70±0.1aA | 4.56±0.1aA | 4.83±0.1aA | 4.56±0.0bA |
| Ascorbic acid (μg per mL) | 69.4±15.1aA | 41.0±1.3aA | 115.2±5.2aA | 38.9±2.2bA |
| Polyphenols (μg per mL) | 185.1±2.0aA | 163.9±7.8aA | 191.7±8.9aA | 158.1±7.4aA |
| ORAC (μmol TEx per mL) | 7.1±0.1aA | 4.9±0.8aA | 5.7±0.4aA | 5.1±0.4aA |
| PMFs (mg per 100 mL) | 14.7±1.8aA | 33.4±0.2bA | 12.5±1.8aA | 29.0±0.7bB |
| Sinensetin | 1.5±0.2aA | 2.5±0.1bA | 1.2±0.2aA | 2.0±0.1bB |
| Nobiletin | 8.9±1.4aA | 20.8±0.6bA | 7.3±1.1aA | 19.2±0.8bA |
| Tangeretin | 4.3±0.5aA | 10.0±0.6bA | 4.0±0.6aA | 7.8±0.3bB |
| Limonin (mg per 100 mL) | 17.9±5.4aA | 46.4±7.4aA | 8.7±3.9aA | 28.3±5.1aA |
| Monoterpenes (IS%)y | 9.1±3.3aA | 6.5±1.1aA | 5.1±1.4aA | 7.8±1.6aA |
| β-myrcene | 0.3±0.2aA | 0.2±0.1aA | 0.1±0.1aA | 0.2±0.1aA |
| Limonene | 3.8±1.5aA | 2.2±0.5aA | 2.2±0.6aA | 2.9±0.6aA |
| γ-terpinen | 3.5±1.3aA | 2.7±0.4aA | 2.1±0.6aA | 3.3±0.7aA |
| p-cymene | 1.4±0.7aA | 1.4±0.3aA | 0.7±0.3aA | 1.5±0.4aA |
| Monoterpene alcohols (IS%)y | 1.3±0.1aA | 0.5±0.1bA | 0.6±0.2aB | 0.1±0.1bB |
| Linalool | 0.6±0.1aA | 0.1±0.1bA | 0.1±0.1aB | 0.0±0.0bA |
| Terpinen-4-ol | 0.5±0.1aA | 0.3±0.1bA | 0.3±0.1aA | 0.1±0.1aB |
| α-Terpineol | 0.3±0.1aA | 0.1±0.1bA | 0.1±0.1aB | 0.0±0.0bB |
| Sensory evaluation | ||||
| Shikuwasa aroma | 2.67±0.32a | 3.00±0.28a | 3.00±0.23a | 2.44±0.28a |
| Green smell | 4.56±0.23a | 3.67±0.39a | 3.67±0.39a | 3.44±0.23a |
| Bitterness | 4.00±0.36ab | 3.44±0.32ab | 4.33±0.28a | 3.33±0.28b |
| General flavor | 3.44±0.28a | 3.78±0.21a | 3.78±0.27a | 3.67±0.23a |
| CIELAB color space | ||||
| L* | 45.6±0.3aA | 51.6±1.1bA | 44.6±0.8aA | 48.9±0.9bA |
| a* | 0.3±0.4aA | −3.0±0.2bA | 5.9±1.3aB | −1.0±0.4bB |
| b* | 23.4±0.9aA | 26.1±1.3aA | 29.9±1.6aB | 28.4±0.3aA |
Chemical components of Ishikunibu and ‘Kugani’ harvested in December and February
| Harvest month | December | February | ||
|---|---|---|---|---|
| Variety | Ishikunibu | Kugani | Ishikunibu | Kugani |
| PMFs (mg per g of DW) | 1.97±0.02aA | 4.20±0.18bA | 1.34±0.02aB | 3.70±0.05bB |
| Sinensetin | 0.19±0.00aA | 0.28±0.1bA | 0.14±0.01aB | 0.26±0.01bB |
| Nobiletin | 1.16±0.01aA | 2.49±0.11bA | 0.75±0.02aB | 2.33±0.03bA |
| Tangeretin | 0.61±0.01aA | 1.43±0.06bA | 0.45±0.01aB | 1.11±0.02bB |
| Limonin (mg per g of DW) | 1.48±0.01aA | 1.32±0.02bB | 1.21±0.01aB | 1.41±0.02bB |
Characteristics of Ishikunibu and ‘Kugani’ harvested in December and February
| Harvesting date | Variety | Fruit weight (g) | Fruit diameter (cm) | Moisture content (%) |
|---|---|---|---|---|
| December 13, 2018 | Ishikunibu | 29.7 | 4.27 | 85.6 |
| Kugani | 43.6 | 4.66 | 87.0 | |
| February 18, 2019 | Ishikunibu | 33.6 | 4.95 | 85.5 |
| Kugani | 42.6 | 5.15 | 84.6 |