Bo-Bae Lee, Hyeon-Ju Jeong, Chang-Yong Yoon, Seung-Hee Nam
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Evaluation of quality, composition and anti-inflammatory effects of yuzu seed oil obtained by different drying pretreatments
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.
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.
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