Kivi meyvelerinin olgunlaşma evrelerine göre fenolik bileşik içeriklerindeki dağılım
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Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Kivi, zengin biyokimyasal içeriğe sahip olması, aroma ve tad bakımından tercih edilen meyve türleri arasında yer alması meyve pazarında arz talep dengesini pozitif yönde etkilemektedir. Dolayısı ile bu meyve türünün popülaritesi gün geçtikçe artmaktadır. Olgunluk kriterlerine göre meyvelerin biyokimyasal içeriğinde değişimlerin olduğu bilinen bir gerçeketir. Bu doğrultuda, yapılan çalışmada toplam 12 fenolik bileşik iki farklı dönemde (1. dönem: hasat olumundan bir ay önce ve 2. Dönem: hasat olumu) alınan meyve örneklerinde incelenmiştir. Bu araştırmada, 1. dönem meyvelerinin gallik asit içeriği 0.408 mg 100 g-1 (Hayward)-0.256 mg 100 g-1 (Bruno) arasında tespit edilmiş ve 2. dönem meyvelerinde ise 0.655 mg 100 g-1 (Monty)-0.164 mg 100 g-1 (Bruno) arasında belirlenmiştir. Protokateşuik asit içeriği 1. dönem meyvelerinde 0.237 mg 100g-1 (Hayward)-0.067 mg 100g-1 (Greenlight) arasında ve 2. dönem meyvelerinde ise 0.221 mg 100 g-1 (Hayward)-0.035 mg 100 g-1 (Greenlight) değerleri arasında kaydedilmiştir. Fenolik bileşiklerden kateşin, klorojenik asit, vanilik asit, kaffeik asit, siyringik asit, p-kumarik asit, ferulik asit, o-kumarik asit, rutin ve kuersetin içerikleri de ayrıca tespit edilmiştir.
Kiwi, having a rich biochemical content, being among the fruit types preferred in terms of flavor and taste, positively affects the supply-demand balance in the fruit market. Therefore, the popularity of this fruit species is increasing day by day. It is a known fact that there are changes in the biochemical content of fruits according to the maturity criteria. Accordingly, in the study, a total of 12 phenolic compounds were examined in fruit samples taken in two different stages (1st stage: one month before harvest and 2nd stage: harvest maturity). In this study, the gallic acid content of the 1st maturity stage fruits was determined from 0.408 mg 100 g-1 (Hayward) to 0.256 mg 100 g-1 (Bruno). In the fruits of the 2nd maturity satage, the gallic acid content was determined from 0.655 mg 100 g-1 (Monty) to 0.164 mg 100 g-1 (Bruno). The protocatechuic acid content was founded between 0.237 mg 100 g-1 (Hayward) - 0.067 mg 100 g-1 (Greenlight) in 1st maturity stage fruits and it was recorded between 0.221 mg 100 g-1 (Hayward) - 0.035 mg 100 g-1 (Greenlight) in 2nd maturity stage fruits. The contents of catechin, chlorogenic acid, vanicic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, o-coumaric acid, routine and quercetin were also determined.
Kiwi, having a rich biochemical content, being among the fruit types preferred in terms of flavor and taste, positively affects the supply-demand balance in the fruit market. Therefore, the popularity of this fruit species is increasing day by day. It is a known fact that there are changes in the biochemical content of fruits according to the maturity criteria. Accordingly, in the study, a total of 12 phenolic compounds were examined in fruit samples taken in two different stages (1st stage: one month before harvest and 2nd stage: harvest maturity). In this study, the gallic acid content of the 1st maturity stage fruits was determined from 0.408 mg 100 g-1 (Hayward) to 0.256 mg 100 g-1 (Bruno). In the fruits of the 2nd maturity satage, the gallic acid content was determined from 0.655 mg 100 g-1 (Monty) to 0.164 mg 100 g-1 (Bruno). The protocatechuic acid content was founded between 0.237 mg 100 g-1 (Hayward) - 0.067 mg 100 g-1 (Greenlight) in 1st maturity stage fruits and it was recorded between 0.221 mg 100 g-1 (Hayward) - 0.035 mg 100 g-1 (Greenlight) in 2nd maturity stage fruits. The contents of catechin, chlorogenic acid, vanicic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, o-coumaric acid, routine and quercetin were also determined.
Açıklama
Anahtar Kelimeler
Fenolik, Kivi, Olgunlaşma, Phenolic, Kiwi, Maturity
Kaynak
Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi (UTYHBD)
International Journal of Agriculture and Wildlife Science (IJAWS)
International Journal of Agriculture and Wildlife Science (IJAWS)
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
2
