Üzümsü Meyvelerde Bulunan Fenolik Bileşikler ve Beslenmedeki Önemi

Year 2017, Volume: 7 Issue: 11, 18 - 26, 31.12.2017

Muhammed Çağlar , Mehmet Demirci

Abstract

Üzümsü meyveler, kendilerine has cezbedici renk, tat ve aromasının yanı
sıra yapı ve kokuları ile de gıda endüstrisinde önemli bir yere sahiptir.  Bu meyveler antosiyaninler, flavan-3-oller,
prosiyanidinler, flavonollar, ellagitanenler ve hidroksisinamatlar dahil olmak
üzere polifenollerin zengin bir kaynağıdır ve diğer meyvelere göre bu bileşenler
daha fazladır. Epidemiyolojik çalışmalar, üzümsü meyvelerce zengin diyetlerin,
bu meyvelerin polifenollerce zengin yapısından dolayı kalp sağlığına olumlu
katkı sağladığını göstermektedir. Farklı üzümsü meyve cinsleri arasında fenolik
içerik önemli ölçüde değişebilmektedir. Antosiyaninler yaban mersini, kızılcık
ve dağ mersininde ana fenolik bileşenler iken, Ericaceae familyasının Vaccinium
cinsi kırmızı yaban mersininde flavonoller ve proantosiyanidinler baskındır. Bu
kapsamda, bu çalışma; üzümsü meyvelerdeki fenolik bileşiklerin biyoaktivitesi
ve miktarını tartışmak amacıyla yapılmıştır. 

Keywords

Üzümsü meyveler, fenolik bileşik, kalp sağlığı, biyoaktivite

Phenolic Compounds in Berry Fruits and Their Importance in Nutrition

Abstract

Berries have an important place in the food industry with their attractive color, taste and aroma as well as their structure and smell. These fruits are rich in polyphenols, including anthocyanins, flavan-3-ols, procyanidins, flavonols, ellagitans, and hydroxycinnamates, and more abundant than other fruits. Epidemiological studies showed that the rich diet of berries contributes to the health of the heart positively due to the their rich polyphenol structure. The phenolic content of different berries can vary considerably. While anthocyanins are the main phenolic components in blueberries, cranberries and mountain flies, flavonols and proanthocyanidins are suppressed in the Vaccinium red bilberries of the Ericaceae family. In this context, this study was conducted to discuss the bioactivity and amount of phenolic compounds in berries.

Keywords

Berry fruits, phenolic compound, hearth health, bioactivity

References

• Akbulut, M., Çoklar, H., ve Çetin, Ç. 2006. Farklı Dut Çeşitlerinin Bazı Kimyasal Özellikleri ve Mineral Madde İçeriklerinin Belirlenmesi. II. Ulusal Üzümsü Meyveler Sempozyumu Tokat. 176-180.
• Anttonen, M. J., & Karjalainen, R. O. (2005). Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis, 18(8), 759-769.
• Balasundram, N., Sundram, K., Samman, Samir., 2006. Phenolic compounds in plants and agriindustrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99: 191–203.
• Benvenuti, S., Pellati, F., Melegari, M., Bertelli, D. (2004) Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Food Sci. 69: FCT164–FCT169.
• Borowska, J., & Szajdek, A. (2003). Antioxidant activity of berry fruits and beverages. Polish Journal of Natural Sciences, 14.
• Castrejón ADR, Eichholz I, Rohn S, Kroh LW, Huyskens-Keil S (2008) Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening. Food Chem 109:564–572. doi:10.1016/j.foodchem. 2008.01.007
• Cemeroğlu, B., 2009. Meyve ve Sebze İşleme Teknolojisi 1. Cilt. Gıda Teknolojisi Derneği Yayınları No: 38, Ankara, 77-88.
• Connor, A. M., Luby, J. J., Hancock, J. F., Berkheimer, S., & Hanson, E. J. (2002). Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. Journal of Agricultural and Food Chemistry, 50(4), 893-898.
• Côté, J., Caillet, S., Doyon, G., Sylvain, J. F., & Lacroix, M. (2010). Analyzing cranberry bioactive compounds. Critical Reviews in Food Science and Nutrition, 50, 872–888.
• De Ancos, B., González, E. M., & Cano, M. P. (2000). Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of agricultural and food chemistry, 48(10), 4565-4570.
• Dietrich H, Rechner A, Patz CD (2004) Bioactive compounds in fruit and juice. Fruit Process 1:50–55
• Đorđević, B., Šavikin, K., Zdunić, G., Janković, T., Vulić, T., Oparnica, Č., & Radivojević, D. (2010). Biochemical properties of red currant varieties in relation to storage. Plant Foods Hum. Nutr., 65, 326–332.
• Ehlenfeldt, M. K., & Prior, R. L. (2001). Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruit and leaf tissues of highbush blueberry. Journal of Agricultural and Food Chemistry, 49(5), 2222-2227.
• Ercişli, S., and Orhan, E., 2005. Natural Mulberry (Morus spp.) Production in Erzurum Region in Turkey. In Proceedings of The International Scientific Conference, ‘ Environmentally Friendly Fruit Growing ‘ 129-136, Tartu-Esnonia.
• Garcia, S., Gonzalez, R., Lopez, R., Perez, A., Pacheco, I., Cruz, M. (2013) Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics. Food Research International , 54 (2013) 1195–1207.
• Garzón, G. A., Riedi, K. M., & Schwartz, S. J. (2009). Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth). Journal of Food Science, 74(3), C227–C232.
• Gawel R, Iland PG, Francis IL (2001) Characterizing the astringency of red wine: a case study. Food Qual Prefer 12:83– 94. doi:10.1016/S0950-3293(00)00033-1
• Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., & Battino, M. (2012). The strawberry: composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9-19.
• Häkkinen, S. H., & Törrönen, A. R. (2000). Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food research international, 33(6), 517-524.
• Häkkinen, S. H., Kärenlampi S. O., Mykkänen H. M., Heinonen I. M., Törrönen, A. R. (2000). Ellagic acid content in berries: influence of domestic processing and storage. Eur Food Res Technol 212:75-80. doi:10.1007/s002170000184
• Heim, K. E., Tagliaferro, A. R., Bobilya, D. J. (2002) Flavonoid antioxidants: chemistry, metabolism and structure–activity relationships. J Nutr Biochem 13:572–584. doi:10.1016/S0955-2863 (02)00208-5.
• Heinonen, I. M., Meyer, A. S., & Frankel, E. N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry, 46(10), 4107-4112.
• Kähkönen MP, Hopia AI, Heinonen M (2001) Berry phenolics and their antioxidant activity. J Agric Food Chem 49:4076–4082. doi:10.1021/jf010152t
• Kähkönen MP, Hopia AI, Vuorela HJ, Rauha J-P, Pihlaja K, Kujala TS, Heinonen M (1999) Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954–3962. doi:10.1021/jf990146l
• Koponen, J. M., Happonen, A. M., Mattila, P. H., & Törrönen, A.R. (2007). Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. J. Agric. Food Chem., 55, 1612–1619.
• Lale, H., R, Özçağıran. 1996. Dut Türlerinin Pomolojik, Fenolojik ve Bazı Meyve Kalite Özellikleri Üzerinde Bir Araştırma. Derim, 13, 177-182.
• Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747
• Mitić, M.N., Obradović, M.V., Grahovac, Z.B., Pavlović, A.N., 2010. Antioxidant Capacities and Phenolic Levels of Different Varieties of Serbian White Wines. Molecules: 15, 2016-2027.
• Moyer, R. A., Hummer, K. E., Finn, C. E., Frei, B., & Wrolstad, R. E. (2002). Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry, 50(3), 519-525.
• Nixon, D., 2002. Oregon Canneberries; What Research is Revealing about Red Raspberries. (www.oregon-berries.com).
• Oh H-I, Hoff JE (2006). pH dependence of complex formation between condensed tannins and proteins. J Food Sci 52:1267– 1269. doi:10.1111/j.1365-2621.1987.tb14059.x
• Özdemir, F. ve Topuz, A. 1998. Antalya Yöresinde Yetiştirilen Farklı Dutların Bazı Kimyasal Özellikleri. Derim, 15, 30-35
• Özgen, M., Serçe, S., ve Kaya, C. 2009. Phytochemical and Antioxidant Properties of Anthocyanin Morus Nigra and Morus Rubra Fruits. Scientia Horticulturae, 119, 275-279.
• Paredes-López, O., Cervantes-Ceja, M. L., Vigna-Pérez, M., & Hernández-Pérez, T. (2010). Berries: Improving human health and healthy aging, and promoting quality life – A review. Plant Foods for Human Nutrition, 65, 299–308.
• Pantelidis, G. E., Vasilakakis, M., Manganaris, G. A., & Diamantidis, G. R. (2007). Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food chemistry, 102(3), 777-783.
• Peng, N., Clark, J.T., Prasain, J., Kim, H., White, C.R., Wyss, J.M., 2005. Antihypertensive and Cognitive Effects of Grape Polyphenols in Estrogen-Depleted, Female, SpontaneouslyHypertensive Rats. American Journal of Physiology Regulatory Integrative Comparative Physiology, 289: 771-775.
• Perez-Magarino, S., Ortega-Heras, M., Cano-Mozo, E., González-Sanjosé, L., 2009. The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines. Journal of Food Composition and Analysis, 22 (3), 204-211.
• Prior, R. L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., ... & Mainland, C. M. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. Journal of agricultural and food chemistry, 46(7), 2686-2693.
• Proteggente, A. R., Pannala, A. S., Paganga, G., Buren, L. V., Wagner, E., Wiseman, S., ... & Rice-Evans, C. A. (2002). The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free radical research, 36(2), 217-233.
• Puupponen, P.R., L. Nohynek, C. Meier, M. Kahkönen, M. Heinonen, A. Hopia and K.M. Oksman-Coldetey, 2001. Antimicrobial Properties of Phenolic Compounds from Berries. Journal of Applied Microbiology (90): 494-507.
• Saldamlı, İ., 2007. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara, 463-492.
• Šavikin, K., Zdunić, G., Janković, T., Gođevac, D. Stanojković, T., Pljevljakušić, D. (2014) Berry fruit teas: Phenolic composition and cytotoxic activity. Food Research International, 62 (2014) 677–683.
• Šavikin, K., Zdunić, G., Janković, T., Tasić, S., Menković, N., Stević, T., & Đordević, B. (2009). Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia. Plant Foods Hum. Nutr., 64, 212–217.
• Scalzo, J., Politi, A., Pellegrini, N., Mezzetti, B., & Battino, M. (2005). Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition, 21(2), 207-213.
• Scalbert, A., Manach, C., Morand, C., Rémésy, C., & Jiménez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical reviews in food science and nutrition, 45(4), 287-306.
• Ścibisz, I., & Mitek, M. (2009). Effect processing storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59(1), 45–52.
• Sellappan, S., Akoh, C. C., & Krewer, G. (2002). Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries. Journal of Agricultural and Food Chemistry, 50(8), 2432-2438.
• Shahidi F, Naczk M (2004) Phenolic compounds in fruits and vegetables. In: Phenolics in food and nutraceutical, CRC LLC, pp 131–156.
• Simopoulos, A.P., and Salem, N., 1996. Fatty Acids and Lipids From Cell Biology to Human Disease. Lipids, 31 (suppl), SI.
• Siriwoharn T, Wrolstad RE, Durst RW (2006) Identification of ellagic acid in blackberry juice sediment. J Food Sci 70:C189–C197.
• Skrede, G., Wrolstad, R. E., & Durst, R. W. (2010). Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). J. Food Sci., 65, 357–364.
• Skupień, K., & Oszmiański, J. (2007). Influence of titanium treatment on antioxidants content and antioxidant activity of strawberries. Acta Scientiarum Polonorum Technologia Alimentaria, 6(4), 83-93.
• Szajdek, A. and Borowska, E. J. (2008). Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review 63:147–156.
• US Department of Agriculture, Agriculture Research Service. USDA national nutrient for standard references, release 23. Fruits and fruit juices; 2010, pp. 785–7. Available at: http://www.ars.usda.gov/Services/docs. htm?docid=8964. Accessed on January 22, 2016.
• Uzun, H.İ. ve Bayır, A. 2010. Farklı Dut Genotiplerinin Bazı Kimyasal Özellikleri ve Antiradikal Aktiviteleri. III. Ulusal Üzümsü Meyveler Sempozyumu Kahramanmaraş, 128-138.
• Xia, E.Q., Deng, G.F., Guo, Y.J., Li, H.B., 2010. Biological Activities of Polyphenols from Grapes. International Journal of Molecular Science, 11(2): 622-646.
• Wada, L., & Ou, B. (2002). Antioxidant activity and phenolic content of Oregon caneberries. Journal of Agricultural and Food Chemistry, 50(12), 3495-3500.
• Wang, S. Y., & Stretch, A. W. (2001). Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. Journal of Agricultural and Food Chemistry, 49(2), 969-974.
• Yao LH, Jiang YM, Shi J, Tomás-Barberán FA, Datta N, Singanusong R, Chen SS (2004) Flavonoids in food and their health benefits. Plant Foods Hum Nutr 59:113–122. doi:10.1007/s11130-004-0049-7.
• Zheng, W., & Wang, S. Y. (2003). Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. Journal of Agricultural and food Chemistry, 51(2), 502-509.
• Zheng, Y., Wang, S. Y., Wang, C. Y., & Zheng, W. (2007). Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments. LWT-Food Science and Technology, 40(1), 49-57.