Phenolic composition, browning degree and enzyme activities of important Turkish apricot cultivars as influenced by harvesting year and ripening

Year 2022, Volume: 1 Issue: 2, 26 - 36, 01.06.2022

Aysun Şener Mustafa Ümit Ünal

Abstract

Phenolic content, browning degree, enzyme activities (polyphenol oxidase (PPO), pectin methylesterase (PME) and β-glucosidase) of three apricot varieties of Malatya region of Turkey were assessed during ripening on trees over two years. All measured variables varied across the cultivar, ripening stage and year. Both individual and total phenolic contents (TPC) decreased with ripening in all the cultivars studied. The activity of PPO, PME, and β -glucosidase continuously decreased with ripening in both harvest years. In all varieties browning degree decreased with ripening. It was observed that the greatest browning was in Hacıhaliloğlu cultivar at all ripening stages. Significant differences (p < 0.01) for browning degree were found among apricot variety and ripening. There was a significant positive correlation (p < 0.01) between browning degree and activity of PPO (R= 0.92), chlorogenic acid (R= 0.82), catechin (R=0.73,) total phenolic content (R=0.99).

Keywords

Apricot, ripening, enzyme activity, phenolics, enzymatic browning

Project Number

ZF2008D4

References

• Payasi, A., Sanwal, G. G. (2010). Ripening of climacteric fruits and their control. Journal of Food Biochemistry. 34, 679-710.
• Bureau, S., Renard, C. M. G. C., Reich, M., Ginies, C., Audergon, J-M. (2009). Change in anthocyanin concentrations in red apricot fruits during ripening. LWT - Food Science and Technology. 42, 372-377.
• Prasanna, V., Prabha, T. N., Tharanathan, R. N. (2007). Fruit ripening phenomena-An overview. Critical Reviews in Food Science and Nutrition. 47, 1-19.
• Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Boras, M. (2007). The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chemistry. 102, 966–975.
• Hooper, L., Cassidy, A. (2006). A review of the health care potential of bioactive compounds. Journal of the Science of Food and Agriculture. 86, 1805–1813.
• Enomoto, S., Omoto, K., Yanaoka, H., Utsunomiya, T., Niwa, K., Inada, H., Deguchi, K., Ueda, C., Mukoubayashi, I., Inoue, T., Maekita, K., Nakazawa, M., Iguchi, K., Arii, H., Tamai, N., Yoshimura, M., Fujishiro, M., Ichinose, O. M. (2010). Inhibitory effects of Japanese Apricot, (Prunus Mume Siebold ET Zucc.; Ume), on Helicobacter pylori-related chronic gastritis. Nature Reviews Gastroenterology & Hepatology. 7, 478.
• Vardi, N., Parlakpinar H, Ozturk, F., Ates, B., Gul, M., Cetin, A., Erdogan, A., Otlu, A., (2008). Potent protective effect of apricot and b-carotene on methotrexate-induced intestinal oxidative damage in rats. Food and Chemical Toxicology. 46, 3015-3022.
• Holderbaum, D. F., Kon, T., Kudo, T., Guerra, M. P. (2010). Enzymatic browning, polyphenol oxidase activity, and polyphenols in four apple cultivars: Dynamics during fruit development. American Society for Horticultural Science. 45, 1150–1154.
• Ünal, M.Ü., Aksoy, V. A., Şener, A. (2014). Isolation, purification and determination of some biochemical properties of β–glucosidase from Muscat of Bornova grape. European Food Research and Technology. 238(1), 9-15.
• Ünal, M. Ü., Şener, A. (2016). Correlation between browning degree and composition of important Turkish white wine grape varieties. Turkish Journal of Agriculture and Forestry. 40: 62-67.
• Şener, A., Ünal, M. Ü., Aksay, S. (2011). Purification and characterization of polyphenol oxidase from Goldnugget loquat (Eriobotrya japonica cv Goldnugget). Journal of Food Biochemistry. 35, 1568-1575.
• Fischer, R. L., Bennett, A. B. (1991). Role of cell wall hydrolyses in fruit ripening. Annual Review of Plant Physiology and Plant Molecular Biology. 42, 675-703.
• Sila, D. N., Smout, C., Satara, Y., Truong, V., Loey, A.V., Hendrickx, M. (2007). Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity. Journal of Food Engineering. 78, 755-764.
• Esen, A. (2003). β-Glucosidase. In: Whitakeer, J. R., Voragen, A. G. J., Wong, D. W. S. (eds). Handbook of Food Enzymology, Marcel Dekker, New York. pp 791-803.
• TUIK (2021). Turkish Statistical Institute. Retrieved in October 25, 2021 from https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1.
• Akin, E. B., Karabulut, I., Topcu, A. (2008). Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chemistry. 107, 939-948.
• Ali, S., Masud, T., Abbasi, K. S. (2011). Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in Northern Areas of Pakistan. Scientia Horticulturae. 130, 386-392.
• Campbell, O. E., Merwin, I. A., Padilla-Zakour, O. I. (2013). Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of northeast USA apricot (Prunus armeniaca) varieties. Journal of Agricultural and Food Chemistry. 61, 12700-12710.
• Hegedüs, A., Pfeiffer, P., Papp, N., Abranko, L., Blázovics, A., Pedryc, A., Stefanovits-Bányai, E. (2011). Accumulation of antioxidants in apricot fruit through ripening: characterization of a genotype with enhanced functional properties. Biological Research. 44, 339-344.
• Ünal. M. Ü., Şener, A, (2016). Two-year comparison of the biochemical properties of polyphenol oxidase from Turkish Alyanak apricot (Prunus armenica L.). Food Chemistry. 190, 741-747.
• Bengoechea, M. L., Sancho, A. I., Bartolome, B., Estrella, I., Gomes-Cordoves, C., Hernandez, M. T. (1997). Phenolic content of industrially manufactured purees and concentrates from peach and apple fruits. Journal of Agricultural and Food Chemistry. 45, 4071-4075.
• Dragovic-Uzelac, V., Pospisil, J., Levaj, B., Delonga, K. (2005). The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity. Food Chemistry. 91, 373–383.
• Lecas, M., Günata, Z. Y, Sapis, J. C., Bayonove, C. L. (1991). Purification and partial characterization of β-glucosidase from grape. Phytochemistry. 30, 451-454.
• Denes, J. M., Baron, A., Drilleau, J. F. (2000). Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious). Journal of the Science of Food and Agriculture. 80, 1503-1509.
• Lee, C. Y., Jaworski, A. W. (1988). Phenolics and browning potential of white grapes grown in New York. American Journal of Enology and Viticulture. 39, 337-340.
• Valle, A. Z. D., Mignani, I., Spinardi, A., Galvano, F., Ciappellano, S. (2007). The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human. European Food Research and Technology. 225, 67-172.
• Barret, R. (2002). Characterization of apricot polyphenol oxidase during fruit development. MSc Dissertation. University of Adelaide: Adelaide, Australia.
• Murata, M., Tsurutani, I. M., Tomita, M., Homma, S., Kaneko, K. (1995). Relationship between Apple Ripening and Browning: Changes in Polyphenol Content and Polyphenol Oxidase. Journal of Agricultural and Food Chemistry. 43, 1115-1121.
• Duan, J-.L, Ma, X-L., Meng, G-T. & Xu, J-G. (2014). Changes in chemical compositions and enzymatic activities during fruit ripening in hawthorn (Crataegus Pinnatifida). Asian Journal of Agricultural Sciences. 2, 397-402.
• Abu-Sarra, A. F., Abu-Gough, A. A. (1992). Changes in pectinesterase, polygalacturonase and cellulose activity during mango fruit ripening. Journal of Horticultural Science and Biotechnology. 67, 561-568.
• El-Zoghbi, M. (1994). Biochemical changes in some tropical fruits during ripening. Food Chemistry. 49, 33-37.
• Jain, N., Dhawan, K., Malhotra, S., Randhir, S. (2003). Biochemistry of fruit ripening of guava (Psidium guajava L.): Compositional and enzymatic changes. Plant Foods for Human Nutrition. 58, 309–315.
• Majumder, K., Mazumdar, B. C, (2002). Changes of pectic substances in developing fruits of cape-gooseberry (Physalis peruviana L.) in relation to the enzyme activity and evolution of ethylene. Scientia Horticulturae. 96, 91-101.
• Fils-Lycaon, B., Buret, M. (1991). Changes in glycosidase activities during development and ripening of melon. Postharvest Biology and Technology. 1, 143-151.
• Gerardi, C., Blando, F., Santino, A., Zacheo, G. (2001). Purification and characterisation of a β-glucosidase abundantly expressed in ripe sweet cherry (Prunus avium L.) fruit. Plant Science. 160, 795–805.
• Moreno-Arribas, M. V., Polo, M. C. (2009). Wine Chemistry and Biochemistry. Springer, New York. pp: 104(207), 512.
• Cheng, G. W., Crisosto, C. H. (1995). Browning potential, phenolic composition, and polyphenoloxidase activity of buffer extracts of peach and nectarine skin tissue. Journal of the American Society for Horticultural Science. 120, 835-838.
• Lee, C. Y., Kagan, V., Jaworski, A. J., Brown, S. K. (1990). Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars. Journal of Agricultural and Food Chemistry. 38, 99-101.
• Walter, J.. R W. M., Purcell, A. E. (1980). Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars. Journal of Agricultural and Food Chemistry. 28, 941-944.
• Arzani, K., Khoshghalb, H., Malakouti, J., Barzegar, M. (2009). Polyphenoloxidase activity, polyphenol and ascorbic acid concentrations and internal browning in asian pear (Pyrus serotina Rehd.) fruit during storage in relation to time of harvest. Eurepean Journal of Horticultural Science. 74, 61-65.