Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-01 DOI:10.1007/s10068-025-01931-x

Bo-Bae Lee, Hyeon-Ju Jeong, Chang-Yong Yoon, Seung-Hee Nam

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Abstract

Yuzu (Citrus junos) seeds, a by-product of juice processing, are a valuable source of oil and bioactive compounds. This study investigates the effects of air drying (40 °C and 60 °C), and freeze-drying methods for yuzu seeds on the physicochemical and functional properties of mechanically extracted yuzu seed oil. 40 °C air drying was most effective, yielding the highest oil (11.43%) and vitamin E (19.38 mg/100 g) content, and lowest acid value (0.84–1.26 mg KOH/g) indicating reduced rancidity. It showed greater oxidative stability, with a 1.7-fold lower peroxide value, and retention of linoleic and linolenic acids (~ 76% unsaturated fatty acids). 40 °C air drying preserved the highest levels of anti-inflammatory compounds limonin (61 mg/100 g) and nomilin (32 mg/100 g), while 60 °C air drying reduced them by 25% from control. In lipopolysaccharide (LPS) stimulated RAW 264.7 macrophages, 40 °C air-dried oil showed strongest anti-inflammatory activity, reducing nitric oxide, IL-6, and TNF-α by 1.6-, 1.43-, and 1.79-fold, respectively.

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不同干燥预处理的柚子籽油品质、成分及抗炎作用的评价

柚子（Citrus junos）种子是果汁加工的副产品，是油和生物活性化合物的宝贵来源。研究了40°C和60°C空气干燥和冷冻干燥对机械提取的柚子籽油理化性质和功能特性的影响。40°C风干效果最好，油含量最高（11.43%），维生素E含量最高（19.38 mg/100 g），酸值最低（0.84 ~ 1.26 mg KOH/g），表明酸败程度降低。它具有较高的氧化稳定性，过氧化值降低1.7倍，并保留了亚油酸和亚麻酸（~ 76%的不饱和脂肪酸）。40°C空气干燥保存了最高水平的抗炎化合物柠檬苦素（61 mg/100 g）和诺米林（32 mg/100 g），而60°C空气干燥使它们比对照减少25%。在脂多糖（LPS）刺激的RAW 264.7巨噬细胞中，40°C风干油表现出最强的抗炎活性，使一氧化氮、IL-6和TNF-α分别降低1.6倍、1.43倍和1.79倍。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.