Dağ çileği (Fragaria vesca L.) ve çilek (Fragaria x ananassa Duch.) meyvelerinin HS-SPME (Tepe boşluğu katı faz mikro ekstraksiyonu) yöntemi ile elde edilen aroma bileşenlerin araştırılması

Year 2024, Volume: 14 Issue: 3, 824 - 833, 15.09.2024

Mehmet Öz , Cemalettin Baltacı , Muhammed Said Fidan

https://doi.org/10.17714/gumusfenbil.1444285

Abstract

Dağ çileği (Fragaria vesca) kendine özgü hoş koku ve aroması, doğal olarak yetiştiğinden dolayı odun dışı orman ürünleri sınıfında yer almaktadır. Bu çalışma kapsamında Dağ çileği (Fragaria vesca) ve çilek (Fragaria x ananassa) meyvelerinin aroma bileşenleri Gaz kromatografisi-Kütle spektrometresi ile kombine edilmiş Tepe Boşluğu-Katı Faz Mikro Ekstraksiyon (HS-SPME/GC-MS) tekniği ile belirlenmiştir. Ayrıca dağ çileği ve çilek meyvelerinden tespit edilen aroma bileşenlerinin kimyasal sınıflandırmaları yapılarak her iki meyvenin sonuçları birbirleri ile karşılaştırılması amaçlanmıştır. Yapılan HS-SPME/GC-MS analizi sonucunda; dağ çileği ve çilek meyvelerinde sırasıyla 50 adet ve 76 adet aroma bileşen tespit edilmiştir. Dağ çileği aroma bileşenlerin %97.63’ünün, çilek aroma bileşenlerinin ise %98.26’sının yapısı tanımlanmıştır. Aroma bileşikler içerisinde bulunan ana bileşenlerin dağ çileği meyvesinde 2-undecanone (%10,38), γ-decalactone (%8,81) ve eugenol (%7,14); çilek meyvelerinde ise nerolidol (%29,44), γ-decalactone (%26,36) ve bisabolol oxide II (%4,23) olduğu saptanmıştır. Ayrıca, tanımlanan aroma bileşiklerinin kimyasal sınıfları olarak Fragaria vesca ve Fragaria x ananassa meyvelerinde ester, terpen veya terpenoid, yağ asitleri, aldehit ve keton sınıfları olarak tespit edilmiştir. Sonuçlar incelendiğinde aroma bileşenlerin yüzdesi, aroma bileşen sayısı ve ana bileşen yüzdeleri bakımından çilek meyvelerinin, dağ çileği meyvelerine göre daha fazla bulunduğu görülmektedir.

Keywords

Meyve, HS-SPME/GC-MS, Aroma bileşenler, Dağ çileği

Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits

Abstract

Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas chromatography-mass spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), γ-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), γ-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.

Keywords

Fruit, HS-SPME/GC-MS, Aroma components, Wild strawberry

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