Article
Biochemistry & Molecular Biology
Young Yun Jung, In Jin Ha, Mina Lee, Kwang Seok Ahn
Summary: Yuja has antioxidant, anti-wrinkle, moisturizing, and whitening effects. It inhibits collagen degradation, induces moisturizing factors, and decreases melanin content. These findings contribute to the development of skin-improving cosmetics and pharmaceuticals.
Article
Biochemistry & Molecular Biology
Hana Jeong, Seung-Hee Nam, Jung-An Jo, Sungyoung Cho, Kwang-Yeol Yang, Thinzar Aung, Armin Mirzapour-Kouhdasht, Sang-Wook Park
Summary: This study investigates the extraction and purification of narirutin and hesperidin from GY powder, as well as their biological activities. The results suggest that the concentration and purity of narirutin and hesperidin can influence the biological effects of the extracts.
PROCESS BIOCHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Yasutaka Ohkubo, Naomi Tomita, Yusuke Ogura, Hirosato Takikawa
Summary: This study analyzed the characteristic aroma components of 6-methyloctanal and 8-methyldecanal in yuzu essential oil, and determined their absolute configurations and enantiomeric compositions.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2022)
Article
Nutrition & Dietetics
Dahee Shim, Hwa-Jin Kim, Jungu Lee, You-Min Lee, Jae-Woong Park, Siyoung Yang, Gyeong-Hweon Lee, Myoung Ja Chung, Han-Jung Chae
Summary: With the COVID-19 pandemic, lung disorders have become a significant concern. The most common form of asthma, allergic asthma, is targeted by treatments that address inflammation. However, side effects and the heterogeneity of the condition limit the effectiveness of current treatments. This study examined the protective effects of Citrus junos Tanaka peel extract (B215) on lung inflammation and found that it reduced immune cell infiltration, plasma IgE levels, airway resistance, mucus hypersecretion, and cytokine production. These findings suggest that B215 could be a promising functional food for treating lung inflammation without adverse effects.
Review
Chemistry, Applied
Ayaka Uehara, Nicolas Baldovini
Summary: Yuzu, a specific citrus variety mainly produced in Japan and South Korea, has garnered considerable interest from the flavor and fragrance industry in recent years. Studies on its volatile constituents have led to somewhat conflicting results, prompting this review to provide a general overview of the volatile components and key odorants of Yuzu peel oil.
FLAVOUR AND FRAGRANCE JOURNAL
(2021)
Article
Food Science & Technology
Angela Galvan-Lima, Sara C. Cunha, Zita E. Martins, Antonio G. Soares, Isabel M. P. L. V. O. Ferreira, Adriana Farah
Summary: This study characterized the volatile profile of citrus peel flours made from fruits commonly grown in Brazil using HSSPME/GC-MS, finding that volatile compounds followed specific patterns in different citruses, especially distinguishing lemon flours from the rest. The diverse volatile profiles and unique signatures in citrus peels could be explored for various applications related to food flavoring, preservation, and promoting good health, warranting further investigation in future studies.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Dong-Hun Lee, Jin-Kyung Woo, Wan Heo, Wen-Yan Huang, Yunsik Kim, Soohak Chung, Gyeong-Hweon Lee, Jae-Woong Park, Bok-Kyung Han, Eui-Chul Shin, Jeong-Hoon Pan, Jae-Kyeom Kim, Young-Jun Kim
Summary: The study demonstrated that Citrus junos Tanaka peel extract has a promising preventive effect against PM10-induced lung injury, likely by reducing oxidative stress and apoptosis to protect the lungs from damage.
Article
Biochemistry & Molecular Biology
Motoko Ohata, Lanxi Zhou, Shiori Ando, Shu Kaneko, Kazumi Osada, Yukihiro Yada
Summary: The study found that the odors of yuzu and iyokan essential oils can affect human psychology and autonomic nervous system, increasing pupil constriction rate and fingertip temperature, inducing parasympathetic dominance, and increasing oxyhemoglobin concentration in the prefrontal cortex after inhaling yuzu essential oil, while decreasing after inhaling iyokan essential oil. Subjectively, inhalation of both oils can reduce fatigue and increase feelings of refreshment, and improve task performance after inhaling yuzu essential oil.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Ayako Suzuki, Erika Hirakawa, Miki Umeki, Kumiko Sakai, Mami Koya, Hiroaki Oda, Satoshi Mochizuki, Kaoru Nobuoka, Yuichi Ishikawa
Summary: The study found that citrus yuzu peel ethanol extract can inhibit chloretone-induced fatty liver, and increasing the dosage of the fat-soluble fraction significantly improves fatty liver, with amphiphilic components playing a key role in the improvement.
FOOD SCIENCE AND TECHNOLOGY RESEARCH
(2021)
Article
Food Science & Technology
Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Madhav P. Yadav
Summary: Citrus peel, a by-product of citrus fruit processing, contains a significant amount of essential oil, which can be effectively extracted and utilized as a source of functional components for the development of health-promoting food products. The extracted citrus peel essential oil exhibits biological activities such as antioxidant, anti-inflammatory, antimicrobial, and anticancer effects, making it a valuable resource for the food industry.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Jiatong Wang, Jiang Shi, Yin Zhu, Wanjun Ma, Han Yan, Chenyang Shao, Mengqi Wang, Yue Zhang, Qunhua Peng, Yuqiong Chen, Zhi Lin
Summary: This study comprehensively investigated the volatile components of citrus-white teas using stir bar sorptive extraction and gas chromatography-mass spectrometry (GC-MS). The study identified key odorants and their odor activity values, providing insights into the flavor characteristics and potential aroma interactions of citrus-white teas.
Article
Horticulture
Wenling Zhang, Dan Liu, Xun Fu, Chunmei Xiong, Qingyu Nie
Summary: This study compares the differences in metabolites of orange and mandarin peels through metabolome analysis. The results show that both peels contain a large number of compounds, with terpenoids being the most accumulated class. Mandarin peels have higher compound diversity, while orange peels have lower compound content. Furthermore, the peel extracts of both fruits show antibacterial effects against various bacteria.
Article
Food Science & Technology
Ayako Suzuki, Shiori Miyajima, Satoshi Mochizuki, Miki Umeki, Kumiko Sakai, Mami Koya, Hiroaki Oda, Kaoru Nobuoka, Yuichi Ishikawa
Summary: This study determined the effectiveness of yuzu peel extract in preventing nonalcoholic fatty liver disease, with myo-inositol identified as a functional component that suppresses fat accumulation in the liver by inhibiting fatty acid biosynthesis enhanced by a high-sucrose diet.
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
(2021)
Article
Horticulture
Young Bok Yun, Hyeonju Jeong, Younsup Cho, Sunggil Kim
Summary: Yuzu samples were analyzed using RNA-seq and whole-genome resequencing to identify variants and develop HRM markers for classification. Analysis of chloroplast genome and nuclear gene sequences revealed the parent species of yuzu samples.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Karina Medina, Nicolas Giannone, Eduardo Dellacassa, Cecilia Schinca, Francisco Carrau, Eduardo Boido
Summary: This study analyzed the chemical and volatile components of commercial Blond Ale and Indian Pale Ale (IPA) beers from the Uruguayan market using GC-MS. The results showed differentiation between the two groups of samples and identified the volatile compounds and physicochemical parameters responsible for these differences. The physicochemical properties revealed significant diversity among all beer samples, even within the same beer style. This research contributes to the knowledge of Uruguayan craft beers and demonstrates the ability of Uruguayan microbreweries to produce high-quality Blond Ale and IPA beers.
FOOD RESEARCH INTERNATIONAL
(2023)
