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Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri

Year 2019, Volume 9, Issue 4, 2124 - 2132, 01.12.2019
https://doi.org/10.21597/jist.508131

Abstract

Kamkat, Rutaceae familyasının Fortunella cinsindeki bir bitki türü olup, genellikle bu bitkinin en küçük turunçgil meyvesi olarak da bilinen meyvelerine verilen isimdir. Anavatanı Çin olan kamkat, yuvarlak-oval şekle, turuncu-sarı renge sahip bir meyvedir. Kamkat meyvesinin başlıca beş türü olmakla birlikte, diğer narenciyelerle hibrit yeni meyveler de üretilmektedir. Kabuk bileşimindeki terpenoid ve flavonoidler sayesinde diğer narenciyelerin aksine kabuğuyla birlikte tüketilebilir. Besinsel olarak demir, kalsiyum, A, B2 ve C vitamini içeriği ile diyet lif oranı yüksektir. Kamkat uçucu yağının bileşimini çoğunlukla terpenoidler oluşturup, majör terpen bileşiği d-limonendir. 3’,5’-Di-C-β glukopiranozilfloretin ise kamkat türünün karakteristik fenolik bileşiğidir. Serbest radikal yakalama aktivitesi fazla olan kamkatın, antioksidan kapasitesi bileşimindeki yüksek fenolik bileşik içeriğinden kaynaklanmaktadır. Antifungal özelliğinin yanı sıra sağlık üzerinde antiviral, antiaterojenik, antienflamatuar ve antikanser etki de gösterir. Kamkat hem besinsel hem fitokimyasal içeriğiyle, gıda ve farmakoloji alanında gitgide önem kazanan bir konumdadır.

References

  • Anonim, 1972. Food composition table for use in East Asia, http://www.fao.org/docrep/003/X6878E/X6878E09.htm (Erişim Tarihi: 07.11.2017).
  • Anonim., 2011. Kumquats and kumquat hybrids Citrus japonica Thunb. (formerly Fortunella Swingle), http://citruspages.free.fr/kumquats.html#nagami (Erişim Tarihi: 27.10.2017).
  • Anonim., 2016. United States Department of Agriculture USDA Food Composition Databases, https://ndb.nal.usda.gov/ndb/foods/show/2254?manu=&fgcd=&ds=, (Erişim Tarihi: 03.11.2017).
  • Anonim., 2017. T.C. Gıda Tarım ve Hayvancılık Bakanlığı TürKomp Ulusal Gıda Kompozisyon Veri Tabanı, http://www.turkomp.gov.tr (Erişim Tarihi: 07.11.2017).
  • Aruoma OI, Coles LS, Landes B, Repine JE, 2012. Functional benefits of ergothioneine and fruit- and vegetable-derived nutraceuticals: Overview of the supplemental issue contents. Preventive Medicine, 54, 4-8.
  • Barreca D, Bellocco E, Caristi C, Leuzzi U, Gattuso G, 2011. Kumquat (Fortunella japonica Swingle) juice: Flavonoid distribution and antioxidant properties. Food Research International, 44, 2190-2197.
  • Choi HS, 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. Journal of Agricultural and Food Chemistry, 53 (5): 1642-1647.
  • Elabd EAEM, 2007. Phytochemical and biological studies on Fortunella margarita (Lour.) Swingle (Kumquat) ( Rutaceae) growing in Egypt, Pharmacognosy Department National Research Centre, Yüksek Lisans Tezi (Basılmış).
  • Fitsiou E, Mitropoulou G, Spyridopoulou K, Tiptiri-Kourpeti A, Vamvakias M, Bardouki H, Panayiotidis MI, Galanis A, Kourkoutas Y, Chlichlia K, Pappa A, 2016. Phytochemical profile and evaluation of the biological activities of essential oils derived from the Greek aromatic plant species Ocimum basilicum, Mentha spicata, Pimpinella anisum and Fortunella margarita. Molecules, 21, 1069.
  • Genovese S, Fiorito S, Locatelli M, Carlucci G, Epifano F, 2014. Analysis of biologically active oxyprenylated ferulic acid derivatives in citrus fruits. Plant Foods for Human Nutrition, 69, 255-260.
  • Güney M, Öz AT, Kafkas E, 2015. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. Journal of the Science of Food and Agriculture, 95 (6): 1268-1273.
  • Jarvis BJ, 2017. Get acquainted with kumquat. Pasco County Cooperative Extension, Florida.
  • Kondo S, Katayama R, Uchino K, 2005. Antioxidant activity in meiwa kumquat as affected by environmental and growing factors. Environmental and Experimental Botany, 54, 60-68.
  • Liu Y, Liu Y, Liu Y, Liu H, Shang Y, 2018. Evaluating effects of ellagic acid on the quality of kumquat fruits during storage. Scientia Horticulturae, 227, 244-254.
  • Lou SN, Lai YC, Huang JD, Ho CT, Ferng LHA, Chang YC, 2015. Drying effect on flavonoid composition and antioxidant activity of immature kumquat. Food Chemistry, 171, 356-363.
  • Lou SN, Lai YC, Hsu YS, Ho CT, 2016. Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents. Food Chemistry, 197, 1-6.
  • Love K, Bowen R, Fleming K, 2017. Twelve fruits with potential value-Added and culinary uses. University of Hawai‘i College of Tropical Agriculture and Human Resources, 13-15.
  • Mousa RAS, El-Rahman HAA, El-Massry FHM, 2011. Effect of some natural sweeteners on yoghurt with fruit (kumquat) during storage. Egyptian Journal of Agricultural Research, 89 (3): 1039-1051.
  • Ogawa K, Kawasaki A, Omura M, Yoshida T, Ikoma Y, Yano M, 2001. 3’,5’-Di-C-β-glucopyranosylphloretin, a flavonoid characteristic of the genus Fortunella. Phytochemistry, 57, 737-742.
  • Peng LW, Sheu MJ, Lin LY, Wu CT, Chiang HM, Lin WH, Lee MC, Chen HC, 2013. Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food Chemistry, 136, 532-537.
  • Quijano CE, Pino JA, 2006. Volatile compounds of round Kumquat (Fortunella japonicaSwingle) peel oil from Colombia. Journal of Essential Oil Research, 21 (6): 483-485.
  • Ramful D, Bahorun T, Bourdon E, Tarnus E, Okezie I, Aruoma OI, 2010. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. Toxicology, 278, 75-87.
  • Ramful D, Tarnus E, Aruoma OI, Bourdon E, Bahorun T, 2011. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44, 2088-2099.
  • Sadek ES, Makris DM, Kefalas P, 2009. Polyphenolic composition and antioxidant characteristics of kumquat (Fortunella margarita) peel fractions. Plant Foods of Human Nutrition, 64, 297-302.
  • Shafaghatlonbar A, Nouri A, 2015. Chemical constituents and antioxidant activity of essential oil and organic extract from the peel and kernel parts of Citrus japonica Thunb. (Kumquat) from Iran. Formerly Natural Product Letters, 30 (9): 1093-1097.
  • Shanmugavelan P, Kim SY, Kim JB, Kim HW, Cho SM, Kim SN, Kim SY, Cho YS, Kim HR, 2013. Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD. Carbohydrate Research, 380, 112-117.
  • Turgut DY, Gölükcü M, Tokgöz H, 2015. Kamkat (Fortunella margarita Swing.) meyvesi ve reçelinin bazı fiziksel ve kimyasal özellikleri. Derim, 32 (1): 71-80.
  • Vinci G, Rot F, Mele G, 1995. Ascorbic acid in exotic fruits: a liquid chromatographic investigation. Food Chemistry, 53, 211-214.
  • Wang YW, Zeng WC, Xu PY, Lan YJ, Zhu RX, Zhong K, Huang YN, Gao H, 2012. Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel. International Journal of Molecular Sciences, 13, 3382-3393.
  • Zhang P, Liu X, 2010. Development of oval kumquat liqueur. China Academic Journals full-text database, Liquor-Making Science & Technology, 2010-02.

Nutritional Composition and Functional Properties of Kumquat (Fortunella spp.)

Year 2019, Volume 9, Issue 4, 2124 - 2132, 01.12.2019
https://doi.org/10.21597/jist.508131

Abstract

Kumquat is a plant species of Fortunella genus in Rutaceae family and generally is the name given to the fruits that known as smallest citrus fruits of this plant. Kumquat, whose homeland is China, is a fruit with round-oval shaped, orange-yellow color. As well as kumquat has five major species, new hybrid fruits are also produced with other citrus fruits. Due to the terpenoids and flavonoids in the peel composition, it can be consumed with its peel, unlike other citrus fruits. Nutritionally, the ratio of dietary fiber and the content of iron, calcium, vitamin A, B2 and C is high. Mostly terpenoids form of the composition of kumquat essential oil and its major terpene compound is d-limonene. 3’,5’-Di-C-β glucopyranosylphloretin is the characteristic phenolic compound of the species of the kumquat. Free radical scavenging activity of kumquat is high and its antioxidant capacity is due to the high content of phenolic compound in its composition. In addition to its antifungal properties, it also has antiviral, antiatherogenic, anti-inflammatory and anticancer effects on health. Kumquat, with its nutritional and phytochemical content, is increasingly becoming in an important position in the field of food and pharmacology.

References

  • Anonim, 1972. Food composition table for use in East Asia, http://www.fao.org/docrep/003/X6878E/X6878E09.htm (Erişim Tarihi: 07.11.2017).
  • Anonim., 2011. Kumquats and kumquat hybrids Citrus japonica Thunb. (formerly Fortunella Swingle), http://citruspages.free.fr/kumquats.html#nagami (Erişim Tarihi: 27.10.2017).
  • Anonim., 2016. United States Department of Agriculture USDA Food Composition Databases, https://ndb.nal.usda.gov/ndb/foods/show/2254?manu=&fgcd=&ds=, (Erişim Tarihi: 03.11.2017).
  • Anonim., 2017. T.C. Gıda Tarım ve Hayvancılık Bakanlığı TürKomp Ulusal Gıda Kompozisyon Veri Tabanı, http://www.turkomp.gov.tr (Erişim Tarihi: 07.11.2017).
  • Aruoma OI, Coles LS, Landes B, Repine JE, 2012. Functional benefits of ergothioneine and fruit- and vegetable-derived nutraceuticals: Overview of the supplemental issue contents. Preventive Medicine, 54, 4-8.
  • Barreca D, Bellocco E, Caristi C, Leuzzi U, Gattuso G, 2011. Kumquat (Fortunella japonica Swingle) juice: Flavonoid distribution and antioxidant properties. Food Research International, 44, 2190-2197.
  • Choi HS, 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. Journal of Agricultural and Food Chemistry, 53 (5): 1642-1647.
  • Elabd EAEM, 2007. Phytochemical and biological studies on Fortunella margarita (Lour.) Swingle (Kumquat) ( Rutaceae) growing in Egypt, Pharmacognosy Department National Research Centre, Yüksek Lisans Tezi (Basılmış).
  • Fitsiou E, Mitropoulou G, Spyridopoulou K, Tiptiri-Kourpeti A, Vamvakias M, Bardouki H, Panayiotidis MI, Galanis A, Kourkoutas Y, Chlichlia K, Pappa A, 2016. Phytochemical profile and evaluation of the biological activities of essential oils derived from the Greek aromatic plant species Ocimum basilicum, Mentha spicata, Pimpinella anisum and Fortunella margarita. Molecules, 21, 1069.
  • Genovese S, Fiorito S, Locatelli M, Carlucci G, Epifano F, 2014. Analysis of biologically active oxyprenylated ferulic acid derivatives in citrus fruits. Plant Foods for Human Nutrition, 69, 255-260.
  • Güney M, Öz AT, Kafkas E, 2015. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. Journal of the Science of Food and Agriculture, 95 (6): 1268-1273.
  • Jarvis BJ, 2017. Get acquainted with kumquat. Pasco County Cooperative Extension, Florida.
  • Kondo S, Katayama R, Uchino K, 2005. Antioxidant activity in meiwa kumquat as affected by environmental and growing factors. Environmental and Experimental Botany, 54, 60-68.
  • Liu Y, Liu Y, Liu Y, Liu H, Shang Y, 2018. Evaluating effects of ellagic acid on the quality of kumquat fruits during storage. Scientia Horticulturae, 227, 244-254.
  • Lou SN, Lai YC, Huang JD, Ho CT, Ferng LHA, Chang YC, 2015. Drying effect on flavonoid composition and antioxidant activity of immature kumquat. Food Chemistry, 171, 356-363.
  • Lou SN, Lai YC, Hsu YS, Ho CT, 2016. Phenolic content, antioxidant activity and effective compounds of kumquat extracted by different solvents. Food Chemistry, 197, 1-6.
  • Love K, Bowen R, Fleming K, 2017. Twelve fruits with potential value-Added and culinary uses. University of Hawai‘i College of Tropical Agriculture and Human Resources, 13-15.
  • Mousa RAS, El-Rahman HAA, El-Massry FHM, 2011. Effect of some natural sweeteners on yoghurt with fruit (kumquat) during storage. Egyptian Journal of Agricultural Research, 89 (3): 1039-1051.
  • Ogawa K, Kawasaki A, Omura M, Yoshida T, Ikoma Y, Yano M, 2001. 3’,5’-Di-C-β-glucopyranosylphloretin, a flavonoid characteristic of the genus Fortunella. Phytochemistry, 57, 737-742.
  • Peng LW, Sheu MJ, Lin LY, Wu CT, Chiang HM, Lin WH, Lee MC, Chen HC, 2013. Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food Chemistry, 136, 532-537.
  • Quijano CE, Pino JA, 2006. Volatile compounds of round Kumquat (Fortunella japonicaSwingle) peel oil from Colombia. Journal of Essential Oil Research, 21 (6): 483-485.
  • Ramful D, Bahorun T, Bourdon E, Tarnus E, Okezie I, Aruoma OI, 2010. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. Toxicology, 278, 75-87.
  • Ramful D, Tarnus E, Aruoma OI, Bourdon E, Bahorun T, 2011. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44, 2088-2099.
  • Sadek ES, Makris DM, Kefalas P, 2009. Polyphenolic composition and antioxidant characteristics of kumquat (Fortunella margarita) peel fractions. Plant Foods of Human Nutrition, 64, 297-302.
  • Shafaghatlonbar A, Nouri A, 2015. Chemical constituents and antioxidant activity of essential oil and organic extract from the peel and kernel parts of Citrus japonica Thunb. (Kumquat) from Iran. Formerly Natural Product Letters, 30 (9): 1093-1097.
  • Shanmugavelan P, Kim SY, Kim JB, Kim HW, Cho SM, Kim SN, Kim SY, Cho YS, Kim HR, 2013. Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD. Carbohydrate Research, 380, 112-117.
  • Turgut DY, Gölükcü M, Tokgöz H, 2015. Kamkat (Fortunella margarita Swing.) meyvesi ve reçelinin bazı fiziksel ve kimyasal özellikleri. Derim, 32 (1): 71-80.
  • Vinci G, Rot F, Mele G, 1995. Ascorbic acid in exotic fruits: a liquid chromatographic investigation. Food Chemistry, 53, 211-214.
  • Wang YW, Zeng WC, Xu PY, Lan YJ, Zhu RX, Zhong K, Huang YN, Gao H, 2012. Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel. International Journal of Molecular Sciences, 13, 3382-3393.
  • Zhang P, Liu X, 2010. Development of oval kumquat liqueur. China Academic Journals full-text database, Liquor-Making Science & Technology, 2010-02.

Details

Primary Language Turkish
Subjects Food Science and Technology
Published Date Aralık-2019
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Nezahat OLCAY This is me
NECMETTİN ERBAKAN ÜNİVERSİTESİ
0000-0003-3302-8969
Türkiye


Mustafa Kürşat DEMİR (Primary Author)
NECMETTİN ERBAKAN ÜNİVERSİTESİ
0000-0002-4706-4170
Türkiye

Publication Date December 1, 2019
Application Date January 4, 2019
Acceptance Date August 8, 2019
Published in Issue Year 2019, Volume 9, Issue 4

Cite

Bibtex @review { jist508131, journal = {Journal of the Institute of Science and Technology}, issn = {2146-0574}, eissn = {2536-4618}, address = {}, publisher = {Igdir University}, year = {2019}, volume = {9}, pages = {2124 - 2132}, doi = {10.21597/jist.508131}, title = {Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri}, key = {cite}, author = {Olcay, Nezahat and Demir, Mustafa Kürşat} }
APA Olcay, N. & Demir, M. K. (2019). Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri . Journal of the Institute of Science and Technology , 9 (4) , 2124-2132 . DOI: 10.21597/jist.508131
MLA Olcay, N. , Demir, M. K. "Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri" . Journal of the Institute of Science and Technology 9 (2019 ): 2124-2132 <https://dergipark.org.tr/en/pub/jist/issue/50142/508131>
Chicago Olcay, N. , Demir, M. K. "Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri". Journal of the Institute of Science and Technology 9 (2019 ): 2124-2132
RIS TY - JOUR T1 - Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri AU - Nezahat Olcay , Mustafa Kürşat Demir Y1 - 2019 PY - 2019 N1 - doi: 10.21597/jist.508131 DO - 10.21597/jist.508131 T2 - Journal of the Institute of Science and Technology JF - Journal JO - JOR SP - 2124 EP - 2132 VL - 9 IS - 4 SN - 2146-0574-2536-4618 M3 - doi: 10.21597/jist.508131 UR - https://doi.org/10.21597/jist.508131 Y2 - 2019 ER -
EndNote %0 Journal of the Institute of Science and Technology Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri %A Nezahat Olcay , Mustafa Kürşat Demir %T Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri %D 2019 %J Journal of the Institute of Science and Technology %P 2146-0574-2536-4618 %V 9 %N 4 %R doi: 10.21597/jist.508131 %U 10.21597/jist.508131
ISNAD Olcay, Nezahat , Demir, Mustafa Kürşat . "Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri". Journal of the Institute of Science and Technology 9 / 4 (December 2019): 2124-2132 . https://doi.org/10.21597/jist.508131
AMA Olcay N. , Demir M. K. Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri. J. Inst. Sci. and Tech.. 2019; 9(4): 2124-2132.
Vancouver Olcay N. , Demir M. K. Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri. Journal of the Institute of Science and Technology. 2019; 9(4): 2124-2132.
IEEE N. Olcay and M. K. Demir , "Kamkatın (Fortunella spp.) Besinsel İçeriği ve Fonksiyonel Özellikleri", Journal of the Institute of Science and Technology, vol. 9, no. 4, pp. 2124-2132, Dec. 2019, doi:10.21597/jist.508131