ARAPGİR'DE YETİŞTİRİLEN YABANİ BÖĞÜRTLEN MEYVELERİNİN ANTİOKSİDAN AKTİVİTESİ VE AROMA PROFİLİ

Year 2023, Volume: 10 Issue: 21, 288 - 298, 31.12.2023

Nurullah Demir

https://doi.org/10.54365/adyumbd.1378264

Abstract

Bu çalışmada Arapgir'de (Malatya’ya bağlı bir ilçe) yetişen yabani tip böğürtlen meyvelerinin bazı fizikokimyasal ve pomolojik özellikleri değerlendirilmiştir. Bunun yanında meyvelerin biyoaktif özelliklerini ifade eden toplam fenolik, toplam antosiyanin ve antioksidan aktivitesi araştırılmıştır. Ayrıca aroma profilini belirlemek üzere SPME/GC-MS tekniği ile uçucu bileşen analizi yapılmıştır. Örneklerin toplam antosiyanin içerikleri (356.19 mg Cyn-3-O-Gly 100g-1) daha önceki çalışmalara yakın bulunan böğürtlen örneklerinin toplam fenolik içeriği (2132.66 mg GAE 100g-1) daha önce yapılan birçok çalışmadan yüksek bulunmuştur. Metanolik ekstraktların antioksidan özellikleri ise oldukça iyi bir radikal giderici aktivite göstermiştir. ABTS+• ve DPPH• değerleri sırasıyla 19.38 mmol TE 100g-1 ve 26.88 mmol TE 100g-1 olarak hesaplanmıştır. Uçucu bileşen analizi ile toplam 67 bileşen tanımlanmış olup toplam 13 aldehit, 4 keton, 20 alkol, 24 ester, 4 terpen ve 2 çeşitli bileşen tespit edilmiştir.

Keywords

Böğürtlen, Biyoaktif bileşenler, Antioksidan aktivite, Aroma, Uçucu bileşenler

Thanks

I would like to thank Prof. Dr. Ali Adnan Hayaloğlu for his invaluable support and recommendation.

ANTIOXIDANT ACTIVITY AND AROMA PROFILE OF WILD-TYPE BLACKBERRY FRUITS GROWN IN ARAPGİR

Abstract

This research aimed to describe the physicochemical and pomological characteristics of blackberry fruits of the wild-type variety grown in the region of Arapgir (town of Malatya). The investigation focused on determining the indicators of bioactive characteristics, antioxidant activity, total phenolic and anthocyanin content of the blackberry fruits. Furthermore, the aroma profile was assessed by conducting volatile component analysis using the SPME/GC-MS technique. The blackberry samples exhibited a higher total phenolic content (2132.66 mg GAE 100g-1) compared to several studies, although their total anthocyanin content (356.19 mg cyn-3-O-gly 100g-1) was determined to be similar to earlier research findings. The methanolic extracts exhibited significant radical-scavenging activity, suggesting superior antioxidant capacity. The ABTS+• and DPPH• capacities were determined to be 19.38 mmol TE 100g-1 and 26.88 mmol TE 100g-1, respectively. For volatiles, a total of 67 components have been identified based on the research of the volatile components of the samples. The components represented a total of 13 aldehydes, 4 ketones, 20 alcohols, 24 esters, 4 terpenes, and 2 miscellaneous components.

Keywords

Blackberry, Bioactive compounds, Antioxidant activity, Aroma, Volatiles

References

• Céspedes CL, Valdez-Morales M, Avila JG, El-Hafidi M, Alarcón J, Paredes-López O. Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae). Food Chemistry. 2010;119(3):886-95.
• Kaume L, Howard LR, Devareddy L. The blackberry fruit: a review on its composition and chemistry, metabolism and bioavailability, and health benefits. Journal of agricultural and food chemistry. 2012;60(23):5716-27.
• Finn CE, Clark JR. Blackberry. Fruit breeding. 2012:151-90.
• Kafkas E, Koşar M, Türemiş N, Başer K. Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey. Food chemistry. 2006;97(4):732-6.
• Kopjar M, Piližota V. Blackberry juice. Handbook of Functional Beverages and Human Health: CRC Press; 2016. p. 159-70.
• Cho MJ, Howard LR, Prior RL, Clark JR. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high‐performance liquid chromatography/mass spectrometry. Journal of the Science of Food and Agriculture. 2004;84(13):1771-82.
• Akin M, Eyduran SP, Ercisli S, Yilmaz I, Cakir O. Phytochemical profiles of wild grown blackberry and mulberry in Turkey. Acta Scientiarum Polonorum Hortorum Cultus. 2016;15(1).
• Dai J, Patel JD, Mumper RJ. Characterization of blackberry extract and its antiproliferative and anti-inflammatory properties. Journal of medicinal food. 2007;10(2):258-65.
• Jiao H, Wang SY. Correlation of antioxidant capacities to oxygen radical scavenging enzyme activities in blackberry. Journal of agricultural and food chemistry. 2000;48(11):5672-6.
• Krikorian R, Shidler MD, Nash TA, Kalt W, Vinqvist-Tymchuk MR, Shukitt-Hale B, et al. Blueberry supplementation improves memory in older adults. Journal of agricultural and food chemistry. 2010;58(7):3996-4000.
• Zhao Y. Berry fruit: value-added products for health promotion: CRC press; 2007.
• Akin M, Eyduran SP, Ercisli S, Kapchina-Toteva V, Eyduran E. Phytochemical profiles of wild blackberries, black and white mulberries from southern Bulgaria. Biotechnology & Biotechnological Equipment. 2016;30(5):899-906.
• Jacques AC, Chaves FC, Zambiazi RC, Brasil MC, Caramão EB. Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus fruticosus) fruit cv. Tupy. Food Science and Technology. 2014;34:636-43.
• Serradilla MJ, Lozano M, Bernalte MJ, Ayuso MC, López-Corrales M, González-Gómez D. Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar. LWT-Food Science and Technology. 2011;44(1):199-205.
• Vl S. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology. 1999;299:152-78.
• Xu C, Zhang Y, Cao L, Lu J. Phenolic compounds and antioxidant properties of different grape cultivars grown in China. Food Chemistry. 2010;119(4):1557-65.
• Lucena A, Nascimento R, Maciel J, Tavares J, Barbosa-Filho J, Oliveira E. Antioxidant activity and phenolics content of selected Brazilian wines. Journal of Food Composition and Analysis. 2010;23(1):30-6.
• Yildiz O, Gurkan H, Sahingil D, Degirmenci A, Er Kemal M, Kolayli S, et al. Floral authentication of some monofloral honeys based on volatile composition and physicochemical parameters. European Food Research and Technology. 2022;248(8):2145-55.
• Patras A, Brunton NP, Da Pieve S, Butler F. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science & Emerging Technologies. 2009;10(3):308-13.
• Wang W-D, Xu S-Y. Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of food engineering. 2007;82(3):271-5.
• Yilmaz KU, Zengin Y, Ercisli S, Serce S, Gunduz K, Sengul M, et al. Some selected physico-chemical characteristics of wild and cultivated blackberry fruits (Rubus fruticosus L.) from Turkey. Romanian biotechnological letters. 2009;14(1):4152-63.
• Elisia I, Hu C, Popovich DG, Kitts DD. Antioxidant assessment of an anthocyanin-enriched blackberry extract. Food chemistry. 2007;101(3):1052-8.
• Felgines C, Talavera S, Texier O, Gil-Izquierdo A, Lamaison J-L, Remesy C. Blackberry anthocyanins are mainly recovered from urine as methylated and glucuronidated conjugates in humans. Journal of agricultural and food chemistry. 2005;53(20):7721-7.
• Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, et al. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. Journal of agricultural and food chemistry. 2006;54(25):9329-39.
• Rossi A, Serraino I, Dugo P, Di Paola R, Mondello L, Genovese T, et al. Protective effects of anthocyanins from blackberry in a rat model of acute lung inflammation. Free radical research. 2003;37(8):891-900.
• Siriwoharn T, Wrolstad RE, Finn CE, Pereira CB. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of agricultural and food chemistry. 2004;52(26):8021-30.
• SKENDER A, AJDINOVIĆ T, BEĆIRSPAHIĆ D, KURTOVIĆ M, ERCISLI SHJAS, editors. The comparison of phenotypic characteristics of improved and wild blackberry genotypes. Presidency of the Congress; 2014.
• Siriwoharn T, Wrolstad R. Polyphenolic composition of Marion and Evergreen blackberries. Journal of food science. 2004;69(4):FCT233-FCT40.
• Bowen-Forbes CS, Zhang Y, Nair MG. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. Journal of food composition and analysis. 2010;23(6):554-60.
• Fan‐Chiang HJ, Wrolstad RE. Anthocyanin pigment composition of blackberries. Journal of food science. 2005;70(3):C198-C202.
• Tamer CE. A research on raspberry and blackberry marmalades produced from different cultivars. Journal of Food Processing and Preservation. 2012;36(1):74-80.
• Koca I, Karadeniz B. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Scientia Horticulturae. 2009;121(4):447-50.
• Gündoğdu M, Kan T, Canan I. Bioactive and antioxidant characteristics of blackberry cultivars from East Anatolia. Turkish Journal of Agriculture and Forestry. 2016;40(3):344-51.
• Oszmiański J, Nowicka P, Teleszko M, Wojdyło A, Cebulak T, Oklejewicz K. Analysis of phenolic compounds and antioxidant activity in wild blackberry fruits. International journal of molecular sciences. 2015;16(7):14540-53.
• D’Agostino M, Sanz J, Sanz ML, Giuffrè A, Sicari V, Soria AC. Optimization of a solid-phase microextraction method for the gas chromatography–mass spectrometry analysis of blackberry (Rubus ulmifolius Schott) fruit volatiles. Food chemistry. 2015;178:10-7.
• Christensen LP, Edelenbos M, Kreutzmann S. Fruits and vegetables of moderate climate. Flavours and fragrances: chemistry, bioprocessing and sustainability: Springer; 2007. p. 135-87.
• Du X, Finn CE, Qian MC. Bound volatile precursors in genotypes in the pedigree of ‘Marion’blackberry (Rubus sp.). Journal of Agricultural and Food Chemistry. 2010;58(6):3694-9.
• Qian MC, Wang Y. Seasonal variation of volatile composition and odor activity value of ‘Marion’(Rubus spp. hyb) and ‘Thornless Evergreen’(R. laciniatus L.) blackberries. Journal of Food Science. 2005;70(1):C13-C20.
• Meret M, Brat P, Mertz C, Lebrun M, Günata Z. Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.). Food Research International. 2011;44(1):54-60.
• Jiang Y, Song J. Fruits and fruit flavor: Classification and biological characterization. Handbook of fruit and vegetable flavors. 2010:1-23.
• Pesis E. The role of the anaerobic metabolites, acetaldehyde and ethanol, in fruit ripening, enhancement of fruit quality and fruit deterioration. Postharvest Biology and Technology. 2005;37(1):1-19.
• Reineccius G. Flavor chemistry and technology: CRC press; 2005.
• Du X, Finn CE, Qian MC. Volatile composition and odour-activity value of thornless ‘Black Diamond’and ‘Marion’blackberries. Food chemistry. 2010;119(3):1127-34.