著者

三宅 義明 菅野 友美

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.25, no.2, pp.60-69, 2018

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The characteristics of flavonoids and coumarins in ten types of lemon (Lemon, Pink-lemonade, Meyer lemon, Ogasawarashimalemon, Hachijyo fruit lemon, Alen-eureka lemon, Lisbon, Vilafranca, Sweet lemon, Ponderosa) were examined. Twelveflavonoids and seven coumarins from the peel and juice of the different lemon types were analyzed using HPLC, and thequantitative values were subjected to a multivariate statistics principal component analysis. The ten lemon types were separatedinto four (I ~ IV) categories, corresponding to genus-species in plant classification (<i>Citrus limon</i>, <i>Citrus meyeri</i>, <i>Citrus limetta</i>,<i>Citrus pyriformis</i>), based on the scatter diagram of the score plot from the principal component analysis. Lemon, Pink-lemonade,Alen-eureka lemon, Lisbon, and Vilafranca were in category I: <i>C. limon</i>. Meyer lemon, Ogasawara-shima lemon, and Hachijyofruit lemon were in category II: <i>C. meyeri</i>. Sweet lemon (<i>C. limetta</i>) was in category III, and Ponderosa (<i>C. pyriformis</i>) was incategory IV. The characteristic flavonoids in the lemon types of category I were eriocitrin, diosmin, 6,8-C-diglucosylapigenin,and 6,8-C-diglucosyldiosmetin. Those of category III were narirutin, nobiletin, and tangeretin, and those of category IV wereneoeriocitrin, neohesperidin, and naringin. Coumarins were not found in the juices but were found in the peels. The characteristiccoumarins in the category I lemon types were 8-geranyloxypsolaren, 5-geranyloxypsolaren (bergamottin), and 5-geranyloxy-7-methoxycoumarin. That of the category II lemon types was 7-methoxy-5-prenyloxycoumarin, and that of the category IV types was7-geranyloxycoumarin (auraptene). The antioxidative activity for the peel extract of the category I lemon types was the highestactivity of all categories (p < 0.05) suggesting a relationship to the eriocitrin and neoeriocitrin content.