Altıntop Çeşitlerinin Narincin ve Toplam Flavonoid İçerikleri Üzerine Don Koşullarının, Olgunluk Durumunun ve İşleme Tekniklerinin Etkileri

Abstract

Bu çalışma, altıntop meyve ve meyve sularındaki flavonoid ve narincin miktarını etkileyen faktörleri araştırmaktadır. Meyve ve meyve sularındaki başlıca vitamin olan L-askorbik asitin yanı sıra flavonoid ve narincin miktarının, meyvenin don koşullarına maruz kalma, olgunluk durumu ve işlenme teknikleri gibi çeşitli faktörlere bağlı olarak değişiklik göstermektedir. Araştırma, şeker içeriği, asitlik, don koşulları ve ısıl işlem gibi faktörlerin flavonoidler üzerindeki etkisini detaylandırmakta ve narincin ile diğer acı flavonoidlerin kimyasal yapısı, oluşumu ve tad üzerindeki etkilerini incelemektedir. Ayrıca, meyve sularındaki narincin miktarının önemi ve flavonoidlerin insan sağlığı üzerindeki olumlu etkileri vurgulanmaktadır. Bu çalışma, altıntop meyve ve meyve sularının flavonoid ve narincin içeriğinin anlaşılması açısından önemli bulgular sunmakta ve bu bileşenlerin sağlık üzerindeki potansiyel faydaları hakkında bilgi sağlamaktadır.

Keywords

• Altıntop
• greyfurt
• flavonoidler
• narincin
• L-askorbik asit
• meyve suyu

The Effects of Freezing Conditions, Maturity Stages, and Processing Techniques on the Naringin and Total Flavonoid Contents of Grapefruit Varieties

Abstract

This study investigates the factors affecting the quantities of flavonoids and naringin in Altıntop fruit and fruit juices. It has been determined that the quantity of L-ascorbic acid, the primary vitamin in the fruit and juices, as well as the quantities of flavonoids and naringin, vary depending on various factors such as the fruit's freezing, maturity status, and processing techniques. The research details the impact of factors such as sugar content, acidity, freezing conditions and heat treatment on flavonoids, and examines the chemical structure, formation, and effects on taste of naringin and other bitter flavonoids. Furthermore, the importance of the quantity of naringin in fruit juices and the positive effects of flavonoids on human health are emphasized. This study presents significant findings for understanding the content of flavonoids and naringin in Altıntop fruit and fruit juices, and provides information on the potential health benefits of these components.

Keywords

• Altıntop
• grapefruit
• flavonoids
• naringin
• L-ascorbic acid
• fruit juice

References

1. Albach, R.F., Redman, G.H., 1969. Composition and Inheritance of Flavonones In Citrus Fruits, Phytochemistry, 8, p. 127-143, U.S.A.
2. Albach, R.F., Wutscher, H.K., 1988. Flavonone Content of Whole Grapefruit and Juice As Influenced By Fruit Development, J. Rio Grande Valley Horticultural Society, 41, p. 89-95, U.S.A.
3. Altan, A., 1978. Turunçgil Suyu Teknolojisi, Çukurova Üniversitesi Ziraat Fakültesi Gıda Bilimi ve Teknolojisi Bölümü, Adana. (Yayınlanmamış Seminar Notları)
4. Altan, A., 1981. Pastörize Portakal Suyu Üretiminde Ticari Pektinaz Preparatları Kullanarak Verim ve Kaliteyi İyileştirme Olanakları Üzerinde Bir Araştırma. Doktora Tezi. Çukurova Üniversitesi Ziraat Fakültesi Gıda Bilimi ve Teknolojisi Bölümü, Adana (Yayınlanmamış)
5. Altan, A., 1983. Turunçgil Sularında Acılık Ögesi Olarak Naringin Gıda Dergisi, 8 (1): 29-32, Ankara.
6. Altan, A., Fenercioglu, H., 1989. Limon Suyunun Ev Koşullarında Pastörize Edilerek Dayandırılması Olanağı Üzerinde Bir Araştırma, Gıda Dergisi, 14 (5): 321-328, Ankara.
7. Anonim, 1962. Products, Handbook Chemistry and Technology of Citrus, Citrus And Byproducts. U.S.D.A., A.R.S., Agriculture No.98, p.9-11, U.S.A.
8. Aygören, E., 2021. Ürün Raporu, Turunçgiller, 2021. Tarımsal Ekonomi ve Politika Geliştirme Enstitüsü (TEPGE). T.C. Tarım ve Orman Bakanlığı Üniversiteler Mah. Dumlupınar Bulvarı 06800, Çankaya/ANKARA

9. Barmore, C.R., Fisher, J.T., Fellers, P.J., Rouseff, R.L. 1986. Reduction of Bitterness and Tartness In Grapefruit Juice With Florisil, J. Food Sci., 51, No.2, p. 415-416, U.S.A.
10. Berhow, M.A., Vander Cook, C.E., 1991. Sites of Naringin Biosynthesis In Grapefruit Seedlings, J. Plant Physiol., 138. p. 176-179, U.S.A.
11. Blundstone, H.A.W., Woodman, J.S, Adams, J.B., 1971. Canned Citrus Products, S. 548-550, In "The Biochemistry Of Fruit And Their Products Volume 2." Ed. By Hulme, A.C. Academic Press New York.
12. Chandler, B.V., Nicol, K.J., 1975. Debittering Citrus Products With Enzymes, Csiro Fd. Res., Q., 35, S. 79-88.
13. Coffin, D.E., 1971. A Method For The Isolation and Identification of Flavanone Glycosides of Citrus Fruit Juices, J. Agr. Food Chem., 19, No.3, p. 513-516, U.S.A.
14. Davis, W.B., 1947. Determination of Flavanones In Citrus Fruits, Anal. Chem., 19, No. 7, S. 476-478, U.S.A Fisher, J.F., Nordby, H.E., Kew,T.J., 1966. A Thin Layer Chromatographic-Colorimetric Method For Determining Naringin In Grapefruit, J. Food Sci., 31,p. 947-950, U.S.A.
15. Hagen, R.E., Dunlap, W.J., Mizelle, J.W., Wender, S.H., Lime, B.J., Albach, R.F., Griffiths, F.P., 1965. A Chromatographic-Fluorometric Method For Determination Of Naringin, Naringenin Rutinoside Glycosides In Grapefruit Juice and Juice Sacs, Anal. Biochem., 12, p. 472-482, U.S.A.
16. Hagen, R.E., Dunlap, W.J., Wender, S.H., 1966. Seasonal Variation of Naringin and Certain Other Flavanone Glycosides In Juice Sacs Of Texas Ruby Red Grapefruit, J. Food Sci., 31, S. 542-547, U.S.A.
17. Hasegawa, S., Maier, V.P., 1981. Some Aspects of Citrus Biochemistry and Juice Quality Proc. Int. Soc. Citriculture, 2, p. 914-918, U.S.A.
18. Horowitz, R.M. And Gentili. 1961., Phenolic Glycosides of Grapefruit: A Relation Between Bitterness and Structure, Arch. Biochem. Biophys., 92, p. 191-192.
19. Horowitz, R.M., 1964. Relations Between The Taste Structure of Some Phenolic Glycosides. In «Of Phenolic Compound» Ed. Harborne, Academic Pres, New York. Biochemistry J.B., p. 545,
20. Horowitz, R.M., Gentili, B., 1969. Taste and Structure In Phenolic Glycosides, S. Agric. Food Chem., 14, p. 696-700, U.S.A. Jourdan, P.S., Mcintosh, C.A., Mansell, R.L., 1985. Naringin Levels In Citrus Tissues. Ii. Quantitative Distribution of Naringin In Citrus Paradisi Macfad., Plant Physiol., 77, p. 903-908, U.S.A.
21. Kefford, J.F., Chandler B.V., 1970. The Chemical Constituents of Citrus Fruits, p. 113-148, Academic Press, New York. Kesterson, J.W., Hedrickson R., 1957. Principle of Grapefruit, Techn. Bull. Agric. Exp. Sta., Gainesville, Florida. Naringin, A Bitter 511 A, Univ. Fla.
22. Manlan, M; Matthews, R.F; Rouseff, R.L and Teixeira. A.A. 1990. Evaluation of The Properties of Polystyrene Divinylbenzene Adsorbents For Debittering Grapefruit Juice. J. Food Sci., 55, No.2, p. 441-445, U.S.A.
23. Matsumoto, R., Okudai, N., Maotoni, J., 1983. Changes In Naringin Content of Natsumikan Fruit (Citrus Natsudaidai Hayata) After Freezing, Journal of The Japanese Society For Horticultural Science, 52, (1), p. 1-6, Abstracts.
24. Mcintosh, C.A., Mansell, R.L.' Barrows, S., 1987. Relationship Between Limonin Concentration and Naringin Concentration In Commercial Single Strength Grapefruit Juice, J. Food Sci., 52, No. 6, p. 1734-1735, U.S.A.
25. Mcintosh, C.A., Mansell, R.L., 1990. Biosynthesis of Naringin In Citrus Paradisi Udp-Glucosyl-Transferase Activity In Grapefruit Seedlings, Phytochemistry, 29, No.5, p. 1533-1538, U.S.A.
26. Nikdel, S., Rouseff, R., Fisher, J., 1987. Comparative Effects Of Three Types of Florisil Treatments On Flavanone Glycosides And Mineral of Processed Grapefruit Juice, J. Food Sci., 52, No. 6, p. 1673-1675, U.S.A.
27. Rouse, A.H., Atkins, C.D., Moore, E.L., 1958. Chemical Characteristics of Citrus Juices From Freeze-Damaged. Fruit, Florida State Horticultural Society, p. 216-220, U.S.A.
28. Rouse, A.H., Atkins, C.D., Moore, E.L., 1962. Seasonal Changes Occurring In The Pectinesterase Activity and Pectic Constituents of The Component Parts of Citrus Fruits. 1. Valencia Oranges, Florida Agricultural Experiment Stations. Journal Series. No: 1444, p. 419-425, U.S.A.
29. Rouseff, R.L.' Martin, S.F., Youtsey, C.O., 1987. Quantitative Survey of Narirutin, Naringin, Hesperidin and Neohesperidin In Citrus, J. Agric. Food Chem., 35, p. 1027-1030, U.S.A.
30. Sharma, P., Kumar, V., Guleria, P., 2019. Naringin: Biosynthesis and Pharmaceutical Applications. Indian Journal of Pharmaceutical Sciences, 81(6), 988-999
31. Sinclair, W.P., 1972. Grapefruit, Its Composition, Physiology and Products, Univ. Calif., Division of Agricultural Sciences, Berkeley California, p. 133-146; 268-274, U.S.A.
32. Takakuwa, M., Miyomoto, H., 1978. International Congress of Food Science and Technology-Abstracts, S. 123. Altan, A., 1983. "Turunçgil Sularında Acılık Öğesi Olarak Naringin, Gıda Dergisi, 8 (1):29-32, Ankara" dan Alınmıştır.
33. Tetra-Pak. (2020). Orange Book. Retrieved 29 June 2020, from https://orangebook.tetrapak.com/
34. Ting, S.V., Attaway, J.A., 1971. Citrus Fruits, In «The Biochemistry of Fruits and Their Products». Volume 2. Ed By Hulme, A.C. Academic Press New York.
35. Turgutoğlu, E., 2020. Altıntop Yetiştiriciliği. T.C. Tarım ve Orman Bakanlığı Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü, Batı Akdeniz Tarımsal Araştırma Enstitüsü. Demircikara Mahallesi Paşa Kavakları Cad. No:11 Pk:35 Muratpaşa/ANTALYA.
36. Tuzcu, Ö., 1992. Turunçgiller Ders 1, Ders Notları (Yayınlanmamış).
37. Veldhuis, M.K., 1971. Grapefruit Juice, In «Fruit and Vegetable Juice Processing Technology» Avi. Ed. By Tressler, D.K., Joslyn, M.A. Amacıyla Muhafaza Yöntemleri Üzerinde Araştırmalar, Doktora Tezi, Ankara Üniversitesi Gıda Bilimi ve Teknolojisi Anabilim Dalı, Ankara.
38. Wagner, C.J., Wilson, C.W., Shaw, P.E., 1988. Reduction Grapefruit Bitter Components In Fluidized β-Cyclodextrin Polymer Bed, J. Food Sel., 53, No. 2, p. 516-518.
39. Yi, L., Ma, S., Ren, D., 2017. Phytochemistry And Bioactivity Of Citrus Flavonoids: A Focus On Antioxidant, Anti-Inflammatory, Anticancer, and Cardiovascular Protection Activities. Phytochemistry Reviews, 16(3), p. 479-511. Yurdagel, O., 1982. Meyve Orjinli Flavon Benzerlerinin Biyokimyasal, Fizyolojik ve Besleyici Önemleri, Gıda Dergisi, 7 (45): 177-181 Ankara.
40. Yusof, S., Ghazali, H.M., King, G.S., 1990. Naringin Content In Local Citrus Fruits, Food Chem., 37, p. 113-121.