Table 1.
General characteristics, total flavonoid content, and antioxidant activities of the flesh of citrus varieties.
| L* | a* | b* | CCI | SSC (°Brix) |
pH | TA (%) |
SSC/TA Ratio | TFC (mg NAR/g DM) |
Antioxidant Activity (mg TE/g DM) | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| DPPH | ABTS | FRAP | H2O2 | ||||||||||
| Changshou kumquat | 86.62 a | −1.29 i | 30.21 f | −0.49 i | 20.14 a | 3.85 bc | 2.12 c | 9.53 f | 3.27 g | 2.44 c | 2.32 e | 2.11 e | 45.62 b |
| Satsuma mandarin | 75.58 c | 12.01 d | 47.84 a | 3.32 g | 11.16 e | 4.22 bcd | 0.96 e | 11.64 e | 4.73 bc | 2.04 e | 3.82 cd | 4.99 bc | 53.50 a |
| Natsumi | 50.82 h | 18.45 a | 42.41 b | 8.57 a | 12.38 d | 3.88 bcd | 0.77 f | 16.00 b | 4.89 b | 2.19 d | 4.00 c | 4.65 d | 43.34 c |
| Jeramon | 80.38 b | −3.74 j | 25.17 h | −1.85 j | 7.24 f | 4.05 f | 5.06 a | 1.43 h | 4.36 d | 3.99 a | 5.54 b | 4.65 d | 54.73 a |
| Saebyeolbong | 54.36 g | 8.22 f | 32.21 e | 4.70 e | 18.32 b | 3.80 e | 1.28 d | 14.31 c | 3.53 f | 2.40 c | 3.64 d | 4.81 bcd | 29.58 g |
| Tamnaneunbong | 54.95 g | 6.84 g | 29.57 f | 4.21 f | 19.06 b | 3.70 de | 1.66 c | 11.50 e | 4.26 d | 2.37 c | 3.86 cd | 4.73 cd | 38.68 e |
| Shiranui | 54.17 g | 14.39 b | 34.27 d | 7.75 b | 19.12 b | 3.67 de | 1.60 c | 11.93 de | 3.83 e | 2.60 b | 3.82 cd | 5.06 b | 36.82 f |
| Kanpei | 57.55 f | 10.26 e | 28.70 g | 6.21 c | 18.24 b | 3.69 ab | 1.01 e | 18.07 a | 4.48 cd | 2.15 de | 4.11 c | 5.06 b | 40.46 d |
| Setoka | 59.61 e | 12.87 c | 37.82 c | 5.71 d | 16.48 c | 3.59 cd | 1.28 d | 12.85 d | 5.18 a | 3.93 a | 6.12 a | 8.15 a | 42.23 c |
| Navel orange | 65.06 d | 4.47 h | 42.71 b | 1.61 h | 17.14 c | 3.91 a | 2.05 b | 8.36 g | 3.94 e | 2.21 d | 3.84 cd | 4.85 bcd | 46.47 b |
L*: lightness, a*: redness, b*: yellowness, CCI: citrus color index, SSC: soluble solids content, TA: titratable acidity, TFC: total flavonoid content, DM: dry matter, DPPH: 2,2-diphenyl-1-picrylhydrazyl, ABTS: 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, FRAP: ferric reducing antioxidant power. Different letters in each column indicate significant differences by Duncan’s test (p < 0.05).