Determination of Volatile Composition of Ozone Treated Arils From Longterm-Stored Whole Pomegranate Fruits Using HS- SPME GC/MS Technique

Year 2015, Volume: 43 Issue: 3, 153 - 157, 01.09.2015

Ayşe Tülin Öz Ebru Kafkas

Abstract

Long-term stored whole ‘Hicaznar’ pomegranate fruit arils were exposured to three different concentrations 0 mg/h/m3, 5.2 mg/h/m3, 10.4 mg/h/m3 of ozon treatment and then minimally processed pomegranate arils stored at +5oC and 85-90% RH during 12 days. Effects of ozone treatment to ‘Hicaznar’ pomegranate arils aroma volatile compositions was were analyzed by using HS-SPME/GC/MS Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry techniques. The results of research showed that aldehydes, terpenes, alcohols, acids and ester were main aroma volatiles in ‘Hicaznar’ pomegranate fruits arils at the end of storage. And terpens which are D- limonene, α-pinene, trans-a-bergamotene, 1.3.6.10-dodecatriene and caryophyllene percentage were higher in control than ozone treated fruits. However, the volatiles such as acetaldehyde, acetic acid and ethyl acetate were lower percentage in ozone treated fruits compared control one at the end storage.

Keywords

Pomegranate, volatiles, HS-SPME GC/MS, headspace

Uzun Süre Depolanmış Nar Meyvelerinde Ozon Uygulamasının Nar Taneleri Uçucu Aroma Bileşiklerine Etkisinin HS-SPME GC/ MS Tekniği ile Belirlenmesi

Abstract

Bütün olarak uzun süreli depolanan ‘Hicaznar’ nar meyvelerinden alınan tanelere, 0 mg/saat/m3 5.2 mg /saat/m3, 10.4 mg/h/m3 olacak şekilde ozon uygulamasına maruz bırakıldıktan sonra 12 gün boyunca +5oC sıcaklık ve %85-90 oransal nem koşullarında muhafaza edilmiştir. Ozon uygulamasının nar meyvesi uçucu aroma bileşimine olan etkileri HS-SPME/GC/MS Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry teknikleri kullanılarak belirlenmiştir. Çalışmada kullanılan ‘Hicaznar’ nar meyve suyu örneklerinde sırası ile aldehitler, terpenler, alkoller, asitler ve esterlerin temel uçucu aroma bileşikleri olduğu tespit edilmiştir. Terpen grubundan olan D- limonen, α-pinen, trans-a- bergamoten, 1.3.6.10-dodekatrien ve karyophilen bileşiklerinin kontrol grubu meyvelerinde ozon uygulanan meyvelerden daha yüksek olduğu tespit edilmiştir. Fakat Ozon ile muamele edilmiş meyve suyu bileşiminde asetaldehit, asetik asit ve etil asetat gibi uçucu aroma bileşiklerinin miktarının kontrol grubu meyvelerinde ozon uygulanan meyvelerden daha fazla olduğu belirlenmiştir

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