Ingredients and efficiency of Tangerine
1. Ingredients and efficacy
A. General ingredients
Vitamin C levels are similar in both the orange peel and the flesh, while acidity in the flesh, at 6.6%, is higher than that in the peel, at 4.6%.
The levels of Crude protein, crude fat, and Calcium Carbonate (CaCO3)in the peel are higher than in the flesh, but the levels of water, carbohydrates and solubles in the flesh are higher than in the peel. Seeds consist of 42% water, 17% crude fat, 9.1% crude protein, and 32.1% carbohydrates.
Upon analysis of the general ingredients of tangerines, we found that the calcium content of tangerines is greater than that of other fruits. With a calcium content of 49㎎/100g, which is similar to that of lemons, tangerines contain 10 times more calcium than apples or bananas. Therefore, it effectively aids the formation of bones in children and can help prevent osteoporosis in adults. The respective Ca concentrations are: 44.7% (peel), 42.9% (flesh), and 12.4% (seeds).
Ingredients / Peel / Flesh / SeedVitamin C (mg) / 73.4 / 70.2 / -
Water (%) / 86.1 / 87.3 / 42.0
Crude fat(%) / 1.4 / 0.8 / 17.0
Crude protein(%) / 1.9 / 0.8 / 9.1
CaCO3 (%) / 0.8 / 0.5 / 1.6
Carbohydrate(%) / 6.7 / 10.5 / 32.1
Soluble Solids (˚Bx) / 6.1 / 9.2 / -
Acidity(%) / 4.6 / 6.6 / -
pH / 2.4 / 2.4 / -
Ca Content (%) / 44.7% / 42.9% / 12.4%
Comparison of general ingredients in the Tangerine and in other fruits (per 100g)
Fruit / Protein(g) / Carbohydrate / Ca (mg) / Fe (mg)Sugar(g) / Edible fiber(g)
Tangerine / 0.9 / 10.5 / 1.4 / 49 / 0.4
Apple / 0.3 / 15.3 / 0.5 / 3 / 0.3
Pear / 0.5 / 12.3 / 0.8 / 4 / 0.2
Onju orange (Precocious species) / 0.8 / 11.8 / 0.3 / 18 / 0.2
Grapes(Kyoho/Geobong) / 0.5 / 14.9 / 0.2 / 6 / 0.4
Peach(white peach) / 0.9 / 5.8 / 0.5 / 3 / 0.2
Sweet persimmon / 0.5 / 11.4 / 1.1 / 8 / 0.3
Kiwifruit / 0.9 / 13.1 / 1.3 / 30 / 0.3
Banana / 1.2 / 20.9 / 0.2 / 4 / 0.7
Lemon / 1.4 / 6.4 / 0.6 / 55 / 0.4
Orange / 0.9 / 10.9 / 0.3 / 33 / 0.2
B. Organic acids
There are about 8 types of organic acids in tangerines, with Citric acid comprising about 60% of the total organic acids in the fruit. Citric acid is somewhat more concentrated in the peel. In the peel, Oxalic acid is the 2nd most common, followed by Malic acid. However, within the flesh, Malic acid is ranked second highest, followed by Oxalic acid. Acidity levels are 4.6% and 6.6% in the peel and flesh, respectively with the flesh slightly more acidic.
Citric acid is effective for recovering from fatigue and for promoting appetite. It gives various benefits to the human body when taken long-term.
Organic acid contents by the part of the tangerine ('96. Kim)
Type / Peel / FleshCitric acid(%) / 62.3 / 56.4
Oxalic acid(%) / 16.6 / 10.2
Malic acid(%) / 8.1 / 18.5
Succinic acid(%) / 3.5 / 1.4
Butyl acetate(%) / 5.3 / 0.5
Citridic acid (%) / 0.4 / 9.1
Unconfirmed (%) / 3.2 / 3.9
Acidity (%) / 4.6 / 6.6
Vitamins
Vitamin B1, B2, and C were abundant. In particular, Vitamin C content in tangerines is 10 times that of bananas, 3 times of that of kiwi fruit, 2 times that of sweet persimmons, and is higher than that of Onju oranges. Therefore, it is an excellent fruit for recovering from fatigue, promoting appetite, and preventing colds.
Vitamin B1 (Thiamine) is crucial for preventing beriberi (a disease that causes swelling and paralysis of the legs). Vitamin B1 content in tangerines is 10 times that of apples and peaches, and 3 times that of sweet persimmons or bananas. Koreans, whose staple food is white rice, are at risk for thiamine deficiency.
Vitamin B2 (riboflavin) content in tangerines is much higher than that of apples, peaches, and grapes. Vitamin B2 is helpful for relieving swelling and inflammation.
Comparison of vitamin contents in the Tangerine and other fruits (㎎/100g)
Fruits / B₁ / B₂ / C / NiacinTangerine / 0.1 / 0.44 / 105 / 0.2
Apple / 0.01 / 0.01 / 4 / 0.1
Pear / 0.04 / 0.03 / 4 / 0.3
Onju orange(Precocious species) / 0.11 / 0.04 / 39 / 0.2
Grapes(Geobong) / 0.03 / 0.01 / 2 / 0.2
Peach(white peach) / 0.01 / 0.01 / 4 / 0.4
Sweet persimmon / 0.03 / 0.03 / 50 / 0.3
Kiwi fruit / - / 0.02 / 27 / 0.3
Banana / 0.03 / 0.06 / 10 / 1.0
Lemon / 0.05 / 0.02 / 70 / 0.7
Orange / 0.11 / 0.02 / 43 / 0.3
Source: Food ingredient table('96, NIAST Rural Resource Development Institute, Farmer's Welfare Project)
Special ingredients
D. (1) Hesperidin
(1) Hesperidin
Hesperidin, a flavinoid, is especially abundant in citrus and is an active ingredient of Vitamin P (bioflavinoids). The nutritional functions of this ingredient include the following:
①Effective in preventing cerebral hemorrhage by strengthening capillaries.
②Helps prevent artherosclerosis and can be helpful in treating High blood pressure by lowering blood pressure.
③Helps recovery from fatigue through liver detoxification.
④Anti-cancer, anti-allergy, anti-microbial;
improves one’s physical constitution and
enhances immunity.
⑤It suppresses the disintegration of vitamins and
raises metabolism.
⑥It removes foul smells. (may be commercialized as gum) 70% of hesperidin is contained in the peel of tangerines and citrus fruits. Tangerine peels may be the greatest source of vitamin P for food products.
Hesperidin in citrus fruits ('96, Jeju Tangerine Research Institute)
Type / Juice(ug/mℓ) / Pericarp (%, dried fruit)9.24(month/date) / 11.11 / 9.24 / 11.11
Onju orange / 269 / 216 / 9.55 / 7.75
Citrus natsudaidai Hayata (Ha-gyul) / 2,644 / 236 / 7.48 / 5.37
Citrus tenuissima Tanaka (Dang-yuja) / 534 / 365 / 11.66 / 9.03
Starch / 6,657 / 558 / 15.76 / 9.79
(2) Limonoid
As a triterpene inducer, limonoids suppress cancer and reduce pests' feeding ability.
Limonoids extracted from tangerines include diacetylnomillin, nomilin, limonin, and ichanginsin. Limonoid concentration varies by the part of the fruit, but it is high in the seeds while diacetylnomillin is most concentrated in the peel.
Limonoids create the bitter taste in tangerines and are considered processing impediments. However, they are medically known to prevent cancer- In order of effectiveness: nomillin, limonin, and ichanginsin.
Limonoid in the parts of the Tangerine ('96, Kim) (Unit: ㎎%)
Type / Peel / Flesh / SeedDiacetylnomillin / 8.306 / 4.300 / 48.306
Nomillin / 3.105 / 1.436 / 58.385
Limonin / 0.589 / 4.742 / 53.961
Ichanginsin / 1.630 / 2.989 / 1.086
total / 13.630 / 13.467 / 161.738
E. Fragrance Components
Tangerine frangrance comes from ingredients contained in the peel. If this fragrance is extracted and stored in round coiled cotton cloth, 40 cotton cloth rolls can be made from 1㎠ of peel. The main component of the fragrance is limonin, comprising 72.5% of the peel, followed by terpinene, sabinene, myrcene, and alpha-pinene in order of concentration.
Flavor ingredient of the Tangerine ('94, Lee)
ingredient; / share (%) / ingredient; / share (%)dl-Limonin / 72.46 / Trans-Ocimene / 0.41
γ-Terpinene / 11.91 / Phellandrene / 0.40
Sabinene / 2.82 / Caryophllene / 0.31
β-Myrecene / 2.21 / Ledene / 0.12
α-Pinene / 1.79 / Trans-Geraniol / 0.05
Linalool / 1.43 / β-Oubebene / 0.03
Terpinolene / 1.25 / Cycloelemene / 0.02
β-Pinene / 0.78 / Globulol / 0.02
γ-Elpemene / 0.71 / γ-Terpineol / 0.01
β-Farnesene / 0.56 / Δ-Cadinene / 0.01
α-Terpineol / 0.50 / Jumipene / 0.01
* Share of total fragrance ingredients ※Juice extracting method: centrifugal method
2. Change of ingredient per period
A. Reducing sugar, Non-reducing sugar
There was no significant change in either Reducing sugar or Non-reducing sugar, although there was a small increase depending on ripeness. However, the increase in non-reducing sucrose (sugar) is relatively higher in other citrus fruits, including the Onju orange.
Change in the free sugar content in other citrus fruits ('96, Jeju Tangerine ResearchInstitute)
Type / 9/24 / 10/10 / 10/28 / 11/11 / 11/23 / 12/12Onju orange / dextrose / 0.62 / 0.65 / 1.24 / 1.30 / 1.31 / 1.37
fructose / 0.65 / 0.76 / 1.68 / 1.76 / 1.50 / 1.58
sucrose (sugar) / 1.79 / 2.74 / 3.29 / 4.79 / 4.97 / 4.77
Tangerine / dextrose / 0.37 / 0.50 / 0.61 / 0.89 / 0.92 / 0.97
fructose / 0.38 / 0.48 / 0.76 / 0.99 / 1.04 / 1.04
sucrose (sugar) / 1.00 / 1.53 / 2.02 / 2.79 / 2.95 / 3.09
Starch / dextrose / 0.81 / 0.60 / 0.79 / 1.03 / 0.94 / 1.11
fructose / 0.81 / 0.61 / 0.92 / 1.37 / 1.16 / 1.27
sucrose (sugar) / 2.00 / 1.25 / 1.41 / 2.53 / 1.92 / 1.94
B. Acid content
Acid content shows a decrease with ripeness. However, there is very little change in malic acid or oxalic acid levels but citric acid shows a clear drop and the total acidity becomes lower as the tangerine matures.
C. Vitamin C
The seasonal change of vitamin C shows a rapid increase from mid-August to late October. There is no big difference in vitamin C content between orange juice from grafted or juvenile trees. In addition, vitamin C in juice increases as the fruit reaches maturity.
D. Naringin
The naringin content is noticeably reduced as fruits become mature, with the late October level only about 1/3 that of late July.
Naringin content change in Tangerine('96, Tangerine test center) (㎎ %)
division / July / Aug / Sep / Octpeel / Flesh / peel / Flesh
Juvenile tangerine / 320 / 170 / 120 / 102 / 85 / 95
Grafted Tangerines / 335 / 175 / 140 / 105 / 105 / 95