Analysis of Phenolic Compounds in Seeds, Fruit Flesh, and Leaves of Some Avocado Cultivars

Year 2024, , 221 - 227, 16.07.2024

Adnan Yıldırım , Fatma Yıldırım , Selçuk Binici , Civan Çelik , Ayşe Vildan Pepe , Süleyman Bayram

https://doi.org/10.53471/bahce.1483129

Abstract

In this study, some phenolic compounds (protocatechuic acid, catechin, caffeic acid, epicatechin, p-coumaric acid, rutin, quercetin, gallic acid, chlorogenic acid, syringic acid, vanillin, and ferulic acid) in the seeds, fruit flesh, and leaves of some avocado cultivars (‘Bacon’, ‘Fuerte’, ‘Zutano’, ‘Hass’) grown under ecological conditions in Antalya were investigated by HPLC (High-Performance Liquid Chromatography) technique. There were statistically significant differences between the cultivars in terms of the parameters examined. As a result of the study, it was determined that seeds contain more phenolic substances than leaves and fruits. The contents of protocatechuic acid, catechin, caffeic acid, epicatechin, p-coumaric acid, rutin, and quercetin were determined in the seeds. ‘Bacon’ showed the highest values for the other phenolic compounds (91.10 µg/g for protocatechuic acid, 949.10 µg/g for catechin, 45.80 µg/g for caffeic acid, 365.10 µg/g for epicatechin, and 33.00 µg/g for quercetin) except for p-coumaric acid and rutin. ‘Hass’ provided the highest content of p-coumaric acid (1.60 µg/g) and rutin (4.97 µg/g). Generally, the lowest values were determined in ‘Fuerte’. Chlorogenic acid, epicatechin, vanillin, p-coumaric acid, ferulic acid, gallic acid, protocatechic acid, syringic acid and quercetin contents were determined in the fruit flesh of the cultivars. ‘Hass’ had the highest content of chlorogenic acid (83.30 µg/g), epicatechin (33.50 µg/g), vanillin (0.80 µg/g) and ferulic acid (2.40 µg/g) in the fruit flesh and followed by ‘Fuerte’. The epicatechin content in leaves was found in all four cultivars and the highest value was determined in ‘Zutano’ (295.00 µg/g) followed by ‘Hass’ (187.20 µg/g) and ‘Bacon’ (121.20 µg/g) cultivars. Caffeic acid was found in ‘Bacon’ and ‘Fuerte’ cultivars, and ‘Feuerte’ (31.80 µg/g) provided the highest value.

Keywords

Persea americana Mill, Cultivar, Phenolic compound

Bazı Avokado Çeşitlerinin Tohum, Meyve Eti ve Yapraklarındaki Fenolik Bileşenlerin İncelenmesi

Abstract

Bu çalışmada, Antalya ekolojik koşullarında yetiştirilen bazı avokado çeşitlerinin (‘Bacon’, ‘Fuerte’, ‘Zutano’ ve ‘Hass’) tohum, meyve eti ve yapraklarındaki bazı fenolik bileşenler (protokateşik asit, kateşin, kafeik asit, epikateşin, p-kumarik asit, rutin, quercetin, gallik asit, klorojenik asit, sirinjik asit, vanilin ve ferulik asit) HPLC (High-Performance Liquid Chromatography) tekniği ile incelenmiştir. Bu bakımından çeşitler arasında istatistik bakımından önemli farklar ortaya çıkmıştır. Çalışma sonucunda, tohumların yaprak ve meyvelere göre daha fazla fenolik madde içerdiği saptanmıştır. Tohumlarda protokateşik asit, kateşin, kafeik asit, epikateşin, p-kumarik asit, rutin ve quercetin içerikleri belirlenmiştir. P-kumarik asit ve rutin hariç diğer fenolik bileşenler için ‘Bacon’ çeşidi (sırasıyla 91.10, 949.10, 45.80, 365.10 ve 33.00 µg/g) en yüksek değerleri göstermiştir. En yüksek p-kumarik asit (1.60 µg/g) ve rutin (4.97 µg/g) içeriğini ise ‘Hass’ çeşidi sağlamıştır. Genelde en düşük değerler Fuerte çeşidinde gerçekleşmiştir. Çeşitlerin meyve etlerinde klorogenik asit, epikateşin, vanilin, p-kumarik asit, ferulik asit, gallik asit, protokateşik asit, siringik asit ve quercetin içerikleri saptanmıştır. En yüksek klorogenik asit, epikateşin, vanilin ve ferulik asit içeriği ‘Hass’ çeşidinde (sırasıyla 83.30, 33.50, 0.80 ve 2.40 µg/g) belirlenmiş, bunu ‘Fuerte’ çeşidi (sırasıyla 64.60, 16.27, 0.28 ve 1.90 µg/g) izlemiştir. Yapraklarda epikateşin içeriği dört çeşitte de bulunmuş ve en yüksek değer ‘Zutano’ çeşidinde (295.00 µg/g) belirlenmiştir. Bunu sırasıyla ‘Hass’ (187.20 µg/g) ve ‘Bacon’ (121.20 µg/g) çeşitleri takip etmiştir. Kafeik asit ‘Bacon’ ve ‘Fuerte’ çeşitlerinde bulunmuş ve en yüksek değeri ‘Feuerte’ çeşidi (31.80 µg/g) sağlamıştır.

Keywords

Persea americana Mill, çeşit, fenolik bileşen

References

• Bernal, E., Díaz, D. 2005. Tecnología para el Cultivo de aguacate, Corporación Colombiana de Investigación Agropecuaria. Corpoica, Centro de Investigación La Selva, Rionegro, Antioquia, Colombia. Manual Técnico (5):1-241.
• Rodríguez-Carpena, J.G., Morcuende, D., Andrade, M.J., Kylli, P., Estévez, M. 2011. Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agricultural and Food Chemistry 59(10):5625-5635.
• Çelik, C., Binici, S., Yıldırım, A., Yıldırım, F., Şan, B., Bayram, S. 2023. Antalya ekolojik koşullarında yetiştirilen 4 avokado (Persea americana Mill.) çeşidinin meyve özellikleri ile farklı dokularının bazı biyokimyasal içeriklerinin belirlenmesi. Anadolu Tarım Bilimleri Dergisi 38(1):173-186.
• Şan, B., Yıldırım, A.N., Yıldırım, F., Binici, S., Çelik, C., Bayram, S., Yılmazer, M. 2022. Antalya ekolojik koşullarında bazı avokado (Persea americana Mill.) çeşitlerinin yağ asitleri içerikleri. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 27:525-531.
• Rozan, M.A., Boriy, E.G., Bayomy, H.M. 2021. Chemical composition, bioactive compounds and antioxidant activity of six avocado cultivars Persea americana Mill. (Lauraceae) grown in Egypt. Emirates Journal of Food and Agriculture.
• Dreher, M.L., Davenport, A.J. 2013. Hass avocado composition and potential health effects. Critical Reviews in Food Science and Nutrition 53(7):738-750.
• Dabas, D., Shegog, R.M., Ziegler, G.R., Lambert, J.D. 2013. Avocado (Persea americana) seed as a source of bioactive phytochemicals. Curr. Pharm. Des. 19(34):6133-6140.
• Tavlı, Ö.F., Özkan, E.E. 2020. Ülkemiz kültür bitkilerinden Persea americana Mill. (Avokado) ve tıbbi açıdan değerlendirilmesi. Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi 10(1):28-36.
• Demircan, B., Velioğlu, Y.S. 2021. Avokado: Bileşimi ve sağlık üzerine etkileri. Akademik Gıda, 19(3):309-324.
• Sánchez-Salcedo, E.M., Mena, P., García-Viguera, C., Hernández, F., Martínez, J.J. 2015. (Poly) phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves: Their potential for new products rich in phytochemicals. Journal of Functional Foods 18:1039-1046.
• Thabti, I., Elfalleh, W., Hannachi, H., Ferchichi, A., Campos, M.D.G. 2012. Identification and quantification of phenolic acids and flavonol glycosides in Tunisian Morus species by HPLC-DAD and HPLC-MS. Journal of Functional Foods 4(1):367-374.
• Bayram, S., Arslan, M.A., Turgutoğlu, E. 2006. Türkiye’de avokado yetiştiriciliğinin gelişimi, önemi ve önerilen bazı çeşitler. Derim 23(2):1-13.
• Naik, S.N., Goud, V.V., Rout, P.K., Dalai, A.K. 2010. Production of first- and second-generation biofuels: a comprehensive review. Renewable and Sustainable Energy Reviews 14(2):578-597.
• Ayala-Zavala, J.F.N., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J.A., Siddiqui, M.W., ... & González-Aguilar, G.A. 2011. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44(7):1866-1874.
• Librán Cuervas-Mons, C.M., Mayor López, L., García Castelló, E.M., Vidal Brotons, D.J. 2013. Polyphenol extraction from grape wastes: Solvent and pH effect. Agricultural Sciences 4(9B):56-62.
• Sharma, K., Mahato, N., Cho, M.H., Lee, Y.R. 2017. Converting citrus wastes into value-added products: Economic and environmentally friendly approaches. Nutrition 34:29-46.
• FAO, 2004. Avocado: post-harvest operation. Rome.
• Akram, M., Jamil, M.S., Zahid, M., Muhammad, A., Waqas, M.K., Zafar, I., Asif, H.M. 2011. Fast alignment (FASTA): a review article. Journal of Medicinal Plants Research 5(32):6931-6933.
• Gong, M., Bassi, A. 2016. Carotenoids from microalgae: A review of recent developments. Biotechnology Advances 34(8):1396-1412.
• Rodríguez-Carpena, J.G., Morcuende, D.., & Estévez, M. 2011. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Science 89(2):166-173.
• Artik, N., Murakami, H., Mori, T. 1998. Determination of phenolic compounds in pomegranate juice by using HPLC.
• Rosero, J.C., Cruz, S., Osorio, C., Hurtado, N. 2019. Analysis of phenolic composition of byproducts (seeds and peels) of avocado (Persea americana Mill.) cultivated in Colombia. Molecules 24(17):3209.
• Figueroa, J.G., Borrás-Linares, I., Lozano-Sánchez, J., Segura-Carretero, A. 2018. Comprehensive identification of bioactive compounds of avocado peel by liquid chromatography coupled to ultra-high-definition accurate-mass Q-TOF. Food Chemistry 245:707-716.
• Saavedra, J., Córdova, A., Navarro, R., Díaz-Calderón, P., Fuentealba, C., Astudillo-Castro, C., Galvez, L. 2017. Industrial avocado waste: Functional compounds preservation by convective drying process. Journal of Food Engineering 198:81-90.
• Araujo, R.G., Rodriguez-Jasso, R.M., Ruiz, H.A., Pintado, M.M.E., Aguilar, C.N. 2018. Avocado by-products: Nutritional and functional properties. Trends in Food Science & Technology 80:51-60.
• Kosinska, A., Karamac, M., Estrella, I., Hernández, T., Bartolomé, B., Dykes, G.A. 2012. Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry 60(18):4613-4619.
• Golukcu, M., Ozdemir, F. 2010. Changes in phenolic composition of avocado cultivars during harvesting time. Chemistry of Natural Compounds 46:112-115.
• Golan, A., Kahn, V., Sadovski, A.Y. 1977. Relationship between polyphenols and browning in avocado mesocarp. Comparison between the Fuerte and Lerman cultivars. Journal of Agricultural and Food Chemistry 25(6):1253-1260.
• Torres, A.M., Mau-Lastovicka, T., Rezaaiyan, R. 1987. Total phenolics and high-performance liquid chromatography of phenolic acids of avocado. Journal of Agricultural and Food Chemistry 35(6):921-925.
• Gölükcü, M. 2006. Bazı avokado (Persea americana Mill.) çeşitlerinin püre üretimine uygunluklarının belirlenmesi ve ürün stabilitesi üzerine depolama sıcaklığının etkisi. Doktora Tezi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, 160s, Antalya.
• Tremocoldi, M.A., Rosalen, P.L., Franchin, M., Massarioli, A.P., Denny, C., Daiuto, É.R., ... & Alencar, S.M.D. 2018. Exploration of avocado by-products as natural sources of bioactive compounds. PloS one 13(2):e0192577.