Vinegar Extract Produced Using Ripe Fruits of Wild Genotype of Citrus depressa Hayata in Okinawa

Hanagasaki, Takashi

Vinegar Extract Produced Using Ripe Fruits of Wild Genotype of Citrus depressa Hayata in Okinawa

Journal of Horticultural Research

Volume 31 (2023): Issue 1 (June 2023)

By:

Takashi Hanagasaki

Open Access

|Jul 2023

Figures & Tables

Photos of the Ishikunibu (left) and ‘Kugani’ (right) fruit harvested in December (upper row) and February (bottom row)

Photographs of the vinegar extracts diluted 10 times with distilled water (from left to right, the shikuwasa vinegar extracts made from Ishikunibu and ‘Kugani’ in December, Ishikunibu and ‘Kugani’ in February)

Characteristics of vinegar extract from Ishikunibu and ‘Kugani’ harvested in December and February

Harvest month	December		February

Variety	Ishikunibu	Kugani	Ishikunibu	Kugani
Vinegar volume (mL)	33.2±0.4^aA	35.5±1.5^aA	36.7±1.4^aA	33.5±0.7^aA

Titratable acidity (%)	4.70±0.1^aA	4.56±0.1^aA	4.83±0.1^aA	4.56±0.0^bA

Ascorbic acid (μg per mL)	69.4±15.1^aA	41.0±1.3^aA	115.2±5.2^aA	38.9±2.2^bA

Polyphenols (μg per mL)	185.1±2.0^aA	163.9±7.8^aA	191.7±8.9^aA	158.1±7.4^aA

ORAC (μmol TE^x per mL)	7.1±0.1^aA	4.9±0.8^aA	5.7±0.4^aA	5.1±0.4^aA

PMFs (mg per 100 mL)	14.7±1.8^aA	33.4±0.2^bA	12.5±1.8^aA	29.0±0.7^bB
Sinensetin	1.5±0.2^aA	2.5±0.1^bA	1.2±0.2^aA	2.0±0.1^bB
Nobiletin	8.9±1.4^aA	20.8±0.6^bA	7.3±1.1^aA	19.2±0.8^bA
Tangeretin	4.3±0.5^aA	10.0±0.6^bA	4.0±0.6^aA	7.8±0.3^bB

Limonin (mg per 100 mL)	17.9±5.4^aA	46.4±7.4^aA	8.7±3.9^aA	28.3±5.1^aA

Monoterpenes (IS%)^y	9.1±3.3^aA	6.5±1.1^aA	5.1±1.4^aA	7.8±1.6^aA
β-myrcene	0.3±0.2^aA	0.2±0.1^aA	0.1±0.1^aA	0.2±0.1^aA
Limonene	3.8±1.5^aA	2.2±0.5^aA	2.2±0.6^aA	2.9±0.6^aA
γ-terpinen	3.5±1.3^aA	2.7±0.4^aA	2.1±0.6^aA	3.3±0.7^aA
p-cymene	1.4±0.7^aA	1.4±0.3^aA	0.7±0.3^aA	1.5±0.4^aA

Monoterpene alcohols (IS%)^y	1.3±0.1^aA	0.5±0.1^bA	0.6±0.2^aB	0.1±0.1^bB
Linalool	0.6±0.1^aA	0.1±0.1^bA	0.1±0.1^aB	0.0±0.0^bA
Terpinen-4-ol	0.5±0.1^aA	0.3±0.1^bA	0.3±0.1^aA	0.1±0.1^aB
α-Terpineol	0.3±0.1^aA	0.1±0.1^bA	0.1±0.1^aB	0.0±0.0^bB

Sensory evaluation
Shikuwasa aroma	2.67±0.32^a	3.00±0.28^a	3.00±0.23^a	2.44±0.28^a
Green smell	4.56±0.23^a	3.67±0.39^a	3.67±0.39^a	3.44±0.23^a
Bitterness	4.00±0.36^ab	3.44±0.32^ab	4.33±0.28^a	3.33±0.28^b
General flavor	3.44±0.28^a	3.78±0.21^a	3.78±0.27^a	3.67±0.23^a

CIELAB color space
L*	45.6±0.3^aA	51.6±1.1^bA	44.6±0.8^aA	48.9±0.9^bA
a*	0.3±0.4^aA	−3.0±0.2^bA	5.9±1.3^aB	−1.0±0.4^bB
b*	23.4±0.9^aA	26.1±1.3^aA	29.9±1.6^aB	28.4±0.3^aA

Chemical components of Ishikunibu and ‘Kugani’ harvested in December and February

Harvest month	December		February

Variety	Ishikunibu	Kugani	Ishikunibu	Kugani
PMFs (mg per g of DW)	1.97±0.02^aA	4.20±0.18^bA	1.34±0.02^aB	3.70±0.05^bB
Sinensetin	0.19±0.00^aA	0.28±0.1^bA	0.14±0.01^aB	0.26±0.01^bB
Nobiletin	1.16±0.01^aA	2.49±0.11^bA	0.75±0.02^aB	2.33±0.03^bA
Tangeretin	0.61±0.01^aA	1.43±0.06^bA	0.45±0.01^aB	1.11±0.02^bB

Limonin (mg per g of DW)	1.48±0.01^aA	1.32±0.02^bB	1.21±0.01^aB	1.41±0.02^bB

Characteristics of Ishikunibu and ‘Kugani’ harvested in December and February

Harvesting date	Variety	Fruit weight (g)	Fruit diameter (cm)	Moisture content (%)
December 13, 2018	Ishikunibu	29.7	4.27	85.6
December 13, 2018	Kugani	43.6	4.66	87.0
February 18, 2019	Ishikunibu	33.6	4.95	85.5
February 18, 2019	Kugani	42.6	5.15	84.6

DOI: https://doi.org/10.2478/johr-2023-0003 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009

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Language: English

Page range: 47 - 54

Submitted on: Mar 1, 2023

Accepted on: Jun 1, 2023

Published on: Jul 16, 2023

Published by: National Institute of Horticultural Research

In partnership with: Paradigm Publishing Services

Publication frequency: 2 times per year

Keywords:

Hayata,

Related subjects:

Ecology,

© 2023 Takashi Hanagasaki, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

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Vinegar Extract Produced Using Ripe Fruits of Wild Genotype of Citrus depressa Hayata in Okinawa

Figures & Tables

Figure 1.

Figure 2.

Characteristics of vinegar extract from Ishikunibu and ‘Kugani’ harvested in December and February

Chemical components of Ishikunibu and ‘Kugani’ harvested in December and February

Characteristics of Ishikunibu and ‘Kugani’ harvested in December and February

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