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

Year 2024, Volume: 53 Issue: Özel Sayı 1, 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

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