Development of Vinegar Extract from the Waste Peels of Shiikuwasha

作者：Hirose Naoto^*; Maeda Goki; Onda Satoshi; Shoda Moriyuki; Miyagi Kazuna; Wada Koji; Ohta Hideaki

来源：JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2017, 64(2): 81-89.

DOI：10.3136/nskkk.64.81

• Shiikuwasha (Citrus depressa Hayata)
• by-product
• vinegar extract
• nobiletin
• aroma compounds

In this study, vinegar extract was produced from the waste peels of Shiikuwasha, which contains characteristic ingredients such as polymethoxyflavones (PMFs) and is applicable for commercialization as a seasoning product. The results of this study are:
(1) After the seeds and segment membranes were removed from the residual substances from juice production, the peels were extracted using spirit vinegar without drying, resulting in a vinegar extract contained PMFs. Also, the vinegar extract was characterized by minimal amounts of limonin and low bitterness.
(2) A ratio of 20% (w/w) waste peels to 80% (w/w) spirit vinegar was employed, and the resultant vinegar extract contained 7.5 mg/100mL nobiletin. The optimal extraction process was performed 4-5 times in ten seconds.
(3) During storage at ambient temperature, the PMFs content was stable, but monoterpenes decreased sharply and monoterpene alcohols decreased gradually.

• 出版日期2017