title: Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
abstract: The flavedo peel extracts of unripe Shiikuwasha (Citrus depressa Hayata) fruits were extracted using steam distillation (SD) or a cold-press (CP) system. Volatile aroma content and composition were determined using gas chromatography (GC) and each compound was identified using gas chromatography-mass spectrophotometry (GC-MS). The major constituents of the extracts were monoterpene hydrocarbons (91.75-93.75%[709.32-809.05 mg/100 g of fresh flavedo peel]) including limonene (43.08-45.13%[341.46-379.81 mg/100 g of fresh flavedo peel]), γ-terpinene (27.88-29.06%[219.90-245.86 mg/100 g of fresh flavedo peel]), and p-cymene (8.13-11.02%[61.47-97.22 mg/100 g of fresh flavedo peel]). The extraction process used was determined to be a decisive factor that affects the composition of key citrus aroma components, as well as the antioxidant activities of the Shiikuwasha fruit. Antioxidant capabilities of the extracts were examined by assay of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene bleaching inhibition. The cold-press extraction system may better retain the total phenolic content of the flavedo peel and display superior antioxidant activities, compared to the steam distillation extraction method.
  
  
  CONCLUSIONS
  Shiikuwasha (Citrus depressa Hayata) is a type of small citrus fruit, and has been used as raw material for beverage and food additive productions in Japan. It had a unique aroma composition in which the limonene content of its peels is lower than that of other commonly known citrus peels. The present study detailed the volatile aroma composition, as well as antioxidant capabilities of Shiikuwasha peel extracts of different extraction methods, that are cold-press and steam distillation methods. The results of this study may provide a basis for selection of Shiikuwasha peel extracts in food industry for citrus flavor production.
authors.affiliation: United Graduate School of Agricultural Science, Kagoshima University, Kagoshima, Japan.
authors.forename: Yonathan
authors.initials: Y
authors.lastname: Asikin
authors.forename: Ikuko
authors.initials: I
authors.lastname: Taira
authors.forename: Sayuri
authors.initials: S
authors.lastname: Inafuku
authors.forename: Hidekazu
authors.initials: H
authors.lastname: Sumi
authors.forename: Masayoshi
authors.initials: M
authors.lastname: Sawamura
authors.forename: Kensaku
authors.initials: K
authors.lastname: Takara
authors.forename: Koji
authors.initials: K
authors.lastname: Wada
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000191:economics / Q000302:isolation & purification*; D002957:Citrus / Q000737:chemistry* / Q000254:growth & development; D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes / Q000032:analysis; D000081007:Cymenes; D057168:Distillation; D005410:Flame Ionization; D005503:Food Additives / Q000737:chemistry* / Q000191:economics / Q000302:isolation & purification*; D005525:Food-Processing Industry / Q000191:economics; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature / Q000009:adverse effects; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007564:Japan; D000077222:Limonene; D039821:Monoterpenes / Q000032:analysis; D009812:Odorants; D010936:Plant Extracts / Q000737:chemistry* / Q000191:economics / Q000302:isolation & purification; D011312:Pressure; D012677:Sensation; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
chemical_list: D000975:Antioxidants; D000081005:Cyclohexane Monoterpenes; D053138:Cyclohexenes; D000081007:Cymenes; D005503:Food Additives; D007220:Industrial Waste; D039821:Monoterpenes; D010936:Plant Extracts; D013729:Terpenes; D055549:Volatile Organic Compounds; C007210:4-cymene; C018669:gamma-terpinene; D000077222:Limonene