ArticleFood science and biotechnology2021
Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Physicochemical and Sensory Properties and Antioxidant Activity of Xylitol Candies Containing Yuja (Foods (Basel, Switzerland) · 2024Article
- Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots.Foods (Basel, Switzerland) · 2024Article
- Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis.Food chemistry: X · 2024Article
- Ameliorative Effect ofNutrients · 2022Article
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7 authors.
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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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