Multivariate Analysis and Characterization of Flavonoids and Volatile Components of Citrus Fruits Produced in Okinawa

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  • Yamamoto Kenta
    Department of Food Management, Faculty of Nutritional Sciences, Nakamura Gakuen University
  • Musou-Yahada Ayumi
    Department of Nutritional Sciences, Faculty of Nutritional Sciences, Nakamura Gakuen University
  • Yoshimoto Ayami
    Department of Food Management, Faculty of Nutritional Sciences, Nakamura Gakuen University
  • Sakamoto Koji
    Department of Clinical Nutrition, Faculty of Health Science, Hiroshima International University
  • Hirose Naoto
    Okinawa Industrial Technology Center
  • Ohta Hideaki
    Department of Food Management, Faculty of Nutritional Sciences, Nakamura Gakuen University

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Other Title
  • フラボノイド成分および香気成分を用いた沖縄県産カンキツの特性評価
  • フラボノイド セイブン オヨビ コウキ セイブン オ モチイタ オキナワケンサン カンキツ ノ トクセイ ヒョウカ

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Abstract

<p>The concentration of flavonoids and the composition of volatile components in the juice of 16 shiikuwasha (Citrus depressa Hayata strains) and five other citrus fruits were investigated using high-performance liquid chromatography and headspace gas chromatography-mass spectrometry, respectively. The concentration of 13 flavonoids in these juices was determined. Nobiletin was detected in shiikuwasha juice (1.4-18.1 mg/100 mL). The main volatile components in shiikuwasha juice were limonene, γ-terpinene, p-cymene and linalool. Principal component analysis was performed with the concentration of flavonoids and the composition of volatile components. Scores for the 1st and 2nd principal components were plotted as a scatter diagram. Three groups were formed with shiikuwasha alone, but Ogimi kugani and Katsuyama kugani were located far apart. The citrus fruits of Okinawa prefecture were characterized by their volatile components and flavonoid constituents.</p>

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