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

Year 2024, Volume: 13 Issue: 1, 52 - 72, 12.06.2024

Nilgün Karabacak Ali Altan Osman Kola Erva Parıldı

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

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

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