Tissue-Specific Phytochemical Profiles of Two Huyou Cultivars: Bioactive Compounds and Thermal Processing Effects

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Abstract
(1) Background: Huyou (Citrus changshanensis) is a traditional Chinese medicinal and edible citrus, yet cultivar- and tissue-dependent variations in metabolite profiles and their differential responses to thermal processing remain poorly characterized. (2) Methods: Physicochemical properties, targeted metabolite profiles (sugars, organic acids, amino acids, flavonoids, phenolic acids, limonoids), and antioxidant capacities were compared across five tissues (flavedo, albedo, segment membranes, pulp, seeds) of two Huyou cultivars, ‘Changhu No. 1’ (HY-N1) and ‘Huyou 01-7’ (HY-17), under freeze-drying and hot-air drying (60 °C). (3) Results: HY-N1 pulp had higher soluble sugars, acidity, and amino acids but lower juice yield and greater limonoid bitterness; HY-17 exhibited a more balanced sugar-acid profile and reduced bitterness, offering metabolic clues for its prospective fresh-consumption potential. Tissue-specific distribution revealed flavonoids concentrated in peel and segment membranes, while phenolic acids and limonoids accumulated in flavedo and seeds. Across tissues, HY-N1 maintained higher levels of most flavonoids and phenolic acids than HY-17. Hot-air drying degraded heat-labile amino acids and flavanone glycosides, yet enriched polymethoxyflavones and phenolic acids presumably through matrix-associated effects. Antioxidant capacity aligned spatially with metabolite allocation and showed variable responses to hot-air drying. (4) Conclusions: These findings inform cultivar-specific utilization, tissue-selective valorization, and thermal processing strategies of Huyou.

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