Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit

Introduction. Nakamoto Seedless, a variety of shikuwasa (Citrus depressa L.) in Okinawa, can be used to produce vinegar extracts because it has no seeds causing bitter taste. However, Nakamono Seedless is hardly cultivated commercially in Okinawa. This research was aimed to develop vinegar extract f...

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Autor principal:	Takashi Hanagasaki
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	okinawan citrus ogimi kugani nakamoto seedless vinegar extract polymethoxyflavones sinensetin nobiletin tangeretin Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1effec61cc8544fba6cdb72da587cb4c
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spelling	oai:doaj.org-article:1effec61cc8544fba6cdb72da587cb4c2021-11-19T04:02:56ZVinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit2308-40572310-959910.21603/2308-4057-2021-2-309-316https://doaj.org/article/1effec61cc8544fba6cdb72da587cb4c2021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1930/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. Nakamoto Seedless, a variety of shikuwasa (Citrus depressa L.) in Okinawa, can be used to produce vinegar extracts because it has no seeds causing bitter taste. However, Nakamono Seedless is hardly cultivated commercially in Okinawa. This research was aimed to develop vinegar extract from Ogimi Kugani, another major variety of shikuwasa, and compare its characteristics with those of extracts from Nakamoto Seedless. Study objects and methods. The study featured vinegar extracts from the whole shikuwasa of Nakamoto Seedless (20% fruit) and Ogimi Kunagi (5, 10, and 20% of fruit) varieties. The fruit was harvested in June, July, and August. We tested the samples for limonin and polymethoxyflavones content and sensory attributes, especially bitterness. Results and discussion. Vinegar extracts with 20% of Ogimi Kugani harvested in June and July tasted bitter compared to those from Nakamoto Seedless harvested in August, but extracts from Ogimi Kugani harvested in August were not bitter. In addition, 5 and 10% vinegar extracts from Ogimi Kugani harvested in June had lower bitterness. The vinegar extracts from both shikuwasa varieties contained polymethoxyflavones ‒ bioactive compounds ‒ and similar flavor. Conclusion. The whole shiluwasa fruit can be used to produce vinegar drinks, Ponzu soy sauce, salad dressings, etc.Takashi HanagasakiKemerovo State Universityarticleokinawan citrusogimi kuganinakamoto seedlessvinegar extractpolymethoxyflavonessinensetinnobiletintangeretinFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 310-316 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	okinawan citrus ogimi kugani nakamoto seedless vinegar extract polymethoxyflavones sinensetin nobiletin tangeretin Food processing and manufacture TP368-456
spellingShingle	okinawan citrus ogimi kugani nakamoto seedless vinegar extract polymethoxyflavones sinensetin nobiletin tangeretin Food processing and manufacture TP368-456 Takashi Hanagasaki Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
description	Introduction. Nakamoto Seedless, a variety of shikuwasa (Citrus depressa L.) in Okinawa, can be used to produce vinegar extracts because it has no seeds causing bitter taste. However, Nakamono Seedless is hardly cultivated commercially in Okinawa. This research was aimed to develop vinegar extract from Ogimi Kugani, another major variety of shikuwasa, and compare its characteristics with those of extracts from Nakamoto Seedless. Study objects and methods. The study featured vinegar extracts from the whole shikuwasa of Nakamoto Seedless (20% fruit) and Ogimi Kunagi (5, 10, and 20% of fruit) varieties. The fruit was harvested in June, July, and August. We tested the samples for limonin and polymethoxyflavones content and sensory attributes, especially bitterness. Results and discussion. Vinegar extracts with 20% of Ogimi Kugani harvested in June and July tasted bitter compared to those from Nakamoto Seedless harvested in August, but extracts from Ogimi Kugani harvested in August were not bitter. In addition, 5 and 10% vinegar extracts from Ogimi Kugani harvested in June had lower bitterness. The vinegar extracts from both shikuwasa varieties contained polymethoxyflavones ‒ bioactive compounds ‒ and similar flavor. Conclusion. The whole shiluwasa fruit can be used to produce vinegar drinks, Ponzu soy sauce, salad dressings, etc.
format	article
author	Takashi Hanagasaki
author_facet	Takashi Hanagasaki
author_sort	Takashi Hanagasaki
title	Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
title_short	Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
title_full	Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
title_fullStr	Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
title_full_unstemmed	Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit
title_sort	vinegar extraction from unripe shikuwasa (citrus depressa l.), an okinawan citrus fruit
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/1effec61cc8544fba6cdb72da587cb4c
work_keys_str_mv	AT takashihanagasaki vinegarextractionfromunripeshikuwasacitrusdepressalanokinawancitrusfruit
_version_	1718420482100822016

Vinegar extraction from unripe shikuwasa (Citrus depressa L.), an Okinawan citrus fruit

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