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Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times

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Abstract

This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu—Native, Tadanishiki yuzu, and Namhae1—during different seasons. According to the cultivar and harvest time, yuzu cultivars were analyzed for free sugar, dietary fiber, hesperidin, naringin, and flavonoid content as well as antioxidant and antihypertensive activity. During November, Namhae1 exhibited the highest fruit weight, °Brix/acidity ratio, and total dietary fiber content. Tadanishiki contained the highest fructose and sucrose levels, pectin and cellulose contents, and soluble dietary fiber. Tadanishiki also had the highest hesperidin content in October, while the naringin content and antioxidant activity were the greatest in November. Antihypertensive activity was also the strongest for Tadanishiki, which was picked in October and November. These results indicated that Tadanishiki in October or November was the best for consumption or favorable processing because of its excellent product quality and high levels of nutritional and functional compounds.

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Acknowledgments

This study was financially supported by the Rural Development Administration (Project No. PJ 013826).

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Authors and Affiliations

  1. Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, 61186, Korea

    Seung-Hee Nam & Hana Jeong

  2. Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Korea

    Seung-Hee Nam, Fatima Rameeza & Jong-Bang Eun

  3. Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, 59021, Jeonnam, Korea

    Hye-Sung Cho, Bo-Bae Lee & Youn-Sup Cho

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  1. Seung-Hee Nam
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Correspondence to Jong-Bang Eun.

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Nam, SH., Cho, HS., Jeong, H. et al. Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times. Food Sci Biotechnol 30, 117–127 (2021). https://doi.org/10.1007/s10068-020-00850-3

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  • DOI: https://doi.org/10.1007/s10068-020-00850-3

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