Erzincan Yöresinde Yetişen Gilaburuların (Viburnum opulus L.) Bazı Fiziksel ve Kimyasal Özellikleri

Year 2011, Volume: 1 Issue: 4, 9 - 14, 31.12.2011

Koray Özrenk , Muttalip Gündoğdu1 Nurhan Keskin Tuncay Kaya

Abstract

Bu çalışma Erzincan yöresinde doğal olarak yetişen Gilaburu (Viburnum opulus L.) genotiplerinin çekirdek ve meyvelerinin bazı fiziksel ve kimyasal özelliklerini belirlemek amacıyla yapılmıştır.Çalışmada meyvelerin ağırlığı, eni, boyu, pH, toplam kuru madde ve asit içeriklerinin yanı sıra çekirdeklerin bazı fiziksel özellikleri belirlenmiştir. Meyvelerin organik asit (tartarik asit, malik asit, sukkinik asit, fumarik asit and asetik asit) ve fenolik madde (gallik asit, kateşin, caffeic asit, syringik asit, p-kumarik asit, ferulik asit, o-kumarik asit, protokateşik asit, vanillik asit, rutin and kuersetin) içerikleri HPLC ile ölçülmüştür.Meyvelerin tartarik asit içeriği (1.41 g kg-11.24 g kg-1) diğer organik asitlerden, kateşin içeriği ise (284.96 mg kg-1- 352.04 mg kg-1) diğer fenolik bileşiklerden daha yüksek bulunmuştur.Ayrıca meyvelerin mineral madde (K, Ca, Mg, Fe, Mn, Zn and Cu), şeker ve vitamin C içerikleri de belirlenmiştir

Keywords

Gilâburu (Viburnum opulus L.), organik asitler, fenolik bileşikler, Erzincan-Türkiye

Some Physical and Chemical Characteristics of Gilaburu (Viburnum opulus L.) Fruits in Erzincan Region

Abstract

This study was conducted in order to identify some physical and chemical characteristics of fruits

and seeds in the genotypes of Gilaburu (Viburnum opulus L.) naturally grown in Erzincan region. In the study measurements

were conducted regarding the weight, height, width, total soluble solid (TSS) content, pH, and titratable

acidity (TA) content of the fruits as well as some physical characteristics of the seeds. The contents of organic acids

(tartaric acid, malic acid, succinic acid, fumaric acid and acetic acid) and phenolic compounds (gallic acid, catechin,

caffeic acid, syringic acid, p-coumaric acid, ferulic acid, o-coumaric acid, protocatechuic acid, vanillic acid,

rutin and quercetin) in Gilaburu fruits were analyzed by HPLC. The findings of the study revealed that in the fruits,

the content of tartaric acid (1.41 g kg-1-1.24 g kg-1) was higher than those of other organic acids while the content of

catechin (284.96 mg kg-1- 352.04 mg kg-1) was higher than those of other phenolic compounds. In addition, mineral

elements (K, Ca, Mg, Fe, Mn, Zn and Cu), sugar and vitamin C were determined in fruit samples.

Keywords

Gilâburu (Viburnum opulus L.), organic acids, phenolic compounds, Erzincan-Turkey

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