Morphometric and Physico-chemical Properties of Cornelian Cherry (Cornus mas L.) Grown in Çorum, Turkey

Year 2021, Volume: 19 Issue: 4, 373 - 380, 30.12.2021

Nihal Güzel

https://doi.org/10.24323/akademik-gida.1050750

Cited By: 6

Abstract

Cornelian cherry (Cornus mas L.) has regained an increasing interest because of its nutraceutical and pharmaceutical potential. This study was designed to investigate the phenolic compounds (total phenolic, flavonoid, hydrolysable tannin, proanthocyanidin and anthocyanidin) and antioxidant capacity of Cornelian cherries. Some morphological (length, width, weight, flesh:seed ratio and colour) and physicochemical properties (dry matter, pH, soluble solid content, total acidity, sugar profile and ascorbic acid) of Cornelian cherries were also examined. Cornelian cherry samples were selected from twelve locations in the Çorum province of Turkey, where they are grown natively. Bioactive compounds were extracted by an ultrasound assisted method (37 kHz frequency and 100% amplitude) for 20 min at 20±2C. Aqueous methanol (70%) was used as extraction solvent with the solid:solvent ratio of 1:20. Glucose (3.02±0.9%) and fructose (1.57±0.4%) were found as the main sugars in cherry fruits. The CIE* colour values ranged from 25.18 to 33.00 for L*, 9.74 to 30.26 for a*, 2.46 to 14.41 for b* values. Total phenolic content, flavonoids, total anthocyanin, proanthocyanins, hydrolysable tannins, ascorbic acid and antioxidant activity varied between 230.4─559.8 mg GAE/100 g, 28.3─94.7 mg CE/100 g, 69.2─200.5 mg/100 g, 124.1─316.3 mg CE/100 g, 151.6─568.9 mg TAE/100 g, 29.0─103.3 mg /100 g, 24.4─92.5 μM TE/g, respectively. Antioxidant activity was positively correlated with bioactive content of Cornelian cherry fruits (p<0.001). The native Cornelian cherry population with the high antioxidant potential may be useful for future breeding programs, organic production or as food additive.

Keywords

Cornus mas L., Fruit quality, Phytochemicals, Antioxidant capacity, Cornus mas L., Fruit quality, Phytochemicals, Antioxidant capacity

Supporting Institution

Hitit University Scientific Research Project Office

Project Number

19003.17.001

Thanks

The author would like to thank to Hitit University Scientific Research Project Office to financial support of 19003.17.001 numbered project.

Çorum’da Yetişen Kızılcıkların (Cornus mas L.) Morfolojik ve Fiziko-kimyasal Özelliklerinin Değerlendirilmesi

Abstract

Kızılcığa olan ilgi sahip olduğu nutrasötikler ve farmasötik potansiyeli nedeniyle yeniden artmaktadır. Bu çalışma kızılcıkların fenolik içerikleri (toplam fenolik, flavonoid, hidrolize tanen, proantosiyanidin ve antosiyanidin) ve antioksidan kapasitesinin araştırılması için planlanmıştır. Ayrıca bazı morfolojik (meyve boyu, genişlik, ağırlık, meyve eti:çekirdek oranı ve renk) ve fiziko-kimyasal özellikleri (çözünür kuru madde, pH, toplam asitlik, kuru madde, şeker profili ve askorbik asit) de belirlenmiştir. Kızılcık örnekleri Çorum bölgesinde doğal olarak yetiştiği 12 farklı lokasyondan toplanmıştır. Biyoaktif bileşenler ultrases (37 kHz frekans ve %100 genlik) yardımıyla 20±2C’de 20 dakika süresince ekstrakte edilmiştir. Ektraksiyon 1:20 katı:solvent oranı ile %70’lik sulu metanol kullanılarak yapılmıştır. Glukoz (%3.02±0.9) ve fruktoz (%1.57±0.4) kızılcık meyvesinde bulunan başlıca şekerler olarak saptanmıştır. CIE* renk değerlerinin L* değeri için 25.18 ile 33.00, a* değeri için 9.74 ile 30.26, b* değeri için ise 2.46 ile 14.41 arasında değiştiği belirlenmiştir. Toplam fenolik, flavonoid, toplam antosiyanin, proantosiyanin, hidrolize tanen, askorbik asit miktarları ve antioksidan kapasiteleri sırasıyla 230.4─559.8 mg GAE/100 g, 28.3─94.7 mg CE/100 g, 69.2─200.5 mg/100 g, 124.1─316.3 mg CE/100 g, 151.6─568.9 mg TAE/100 g, 29.0─103.3 mg /100 g, 24.4─92.5 μM TE/g arasında değiştiği
tespit edilmiştir. Kızılcık meyvesinin biyoaktif bileşen içerikleri ile antioksidan kapasiteleri arasında güçlü pozitif korelasyon bulunmaktadır (p<0.001). Doğal olarak yetişmekte olan kızılcıkların sahip oldukları güçlü antioksidan potansiyel nedeniyle ileride yapılacak kültüvasyon çalışmaları, organik üretim ya da gıda katkısı olarak kullanımının faydalı olacağı düşünülmektedir.

Keywords

Cornus mas L., Meyve kalitesi, Fitokimyasallar, Antioksidan kapasite, Cornus mas L., Meyve kalitesi, Fitokimyasallar, Antioksidan kapasite

Project Number

19003.17.001

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