Kamkat (Fortunella margarita L.) meyvelerinin kimyasal bileşiminin belirlenmesi üzerine kapsamlı bir çalışma

Abstract

Kamkat (Fortunella margarita L.) tipik aromaya sahip küçük boyutlu bir meyve grubudur. Bu çalışmada, kamkat meyvesinin β-karoten, sorbitol, şekerler, organik asitler ve fenolikleri içeren kimyasal bileşiminin belirlenmesi amaçlanmıştır. Yüksek Performanslı Sıvı Kromatografisi (HPLC) analizine göre, taze meyvede β-karoten içeriği 0.43 mg 100 g-1 olarak bulunmuştur. Sakkaroz, 3,19 mg 100 g-1 oranı ile şeker içeriğinin yarısından fazlasını oluşturmuştur. Sitrik asit kamkatta en bol bulunan organik asit olmuştur. F. margarita'nın fenolik bileşimini ortaya çıkarmak için toplam 14 fenolik bileşik araştırılmış ve sonuçlar meyvenin büyük bir fenolik çeşitliliğine sahip olduğunu göstermiştir. Gallik asit (277.3 mg 100 g-1), prosiyanidin B1 (119.3 mg 100 g-1) ve epigallokateşin (89.3 mg 100 g-1) bütün meyvede tespit edilen başlıca fenolik bileşiklerdir. Meyve soyulmadan yenildiği için, kabuk uçucu yağı (PEO) da Gaz Kromatografisi-Kütle Spektrometresi'nde (GC-MS) analize tabi tutulmuştur. PEO’nun monoterpenler, seskiterpenler, oksijenli terpenik bileşikler, esterler ve aldehitlerin bir karışımı olduğu belirlenmiştir. Monoterpenik bir madde olan limonen (%83.8) PEO’daki başlıca aromatik bileşen olup, bunu β-mirsen (%6.7), germakren D (%3.3) ve α-pinen (%1.8) takip etmektedir. Bu çalışma, kamkat meyvesinin biyoaktif bileşikler için doğal bir kaynak olduğunu göstermiştir.

Keywords

• β-karoten
• Uçucu yağ
• Kamkat
• Fenolik bileşikler

A comprehensive study on determination of chemical composition of kumquat (Fortunella margarita L.) fruits

Abstract

Kumquat (Fortunella margarita L.) is a group of small-sized fruits with a typical aroma. In this study, it was aimed to determine the chemical composition of kumquat fruit including β-carotene, sorbitol, sugars, organic acids and phenolics. According to High-Performance Liquid Chromatography (HPLC) analysis, β-carotene content was found to be 0.43 mg 100 g-1 in fresh fruit. Sucrose accounted for more than half of the sugar content with a ratio of 3.19 mg 100 g-1. Citric acid was the most abundant organic acid in kumquat. A total of 14 phenolic compounds were investigated to reveal the phenolic composition of F. margarita and the results showed that it had a great diversity of phenolics. Gallic acid (277.3 mg 100 g-1), procyanidin B1 (119.3 mg 100 g-1) and epigallocatechin (89.3 mg 100 g-1) were the major phenolic compounds identified in the whole fruit. As the fruit was eaten without peeling, the essential oil of the peel (PEO) was also analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). It was determined that the PEO was a mixture of monoterpenes, sesquiterpenes, oxygenated terpenic compounds, esters and aldehydes. Limonene (83.8%), a monoterpenic substance, was the major aromatic component in the PEO, followed by β-myrcene (6.7%), germacrene D (3.3%) and α-pinene (1.8%). This work has shown that kumquat fruit is a natural source for bioactive compounds.

Keywords

• β-carotene
• Essential oil
• Kumquat
• Phenolic compounds

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