Gilaburu (Viburnum opulus L.) fruit: Significance, composition, and potential use in the food industry

Year 2024, Volume: 13 Issue: 3

Şeyda Yanardağ Karabulut Gülce Bedis Kaynarca

https://doi.org/10.28948/ngumuh.1315024

Abstract

Gilaburu is the name given to the fruits of Viburnum opulus L., which is a shrub plant belonging to the Adoxaceae family. These fruits are bright red in color and have a sour taste. The fruits, leaves, and shells of Gilaburu are used for various medicinal purposes. It is also a plant with strong potential in preventing air and soil pollution. Gilaburu, thanks to its abundant phenolic compounds, organic acids, and minerals, can be utilized in the treatment of conditions such as respiratory tract diseases, digestive issues, diabetes, heart disease, high blood pressure, cancer, cardiovascular diseases and skin ailments. When consumed directly, Gilaburu fruit has an unpleasant bitter taste. This bitterness is attributed to the presence of mild toxic compounds such as saponin, glycosides, and viburnum. For this reason, it is often consumed as jam, marmalade or fermented drink. Consequently, Gilaburu is a valuable fruit that can serve as a natural alternative to synthetic antimicrobials for controlling pathogens, due to its diverse bioactive components possessing antimicrobial properties and the resistance of microorganisms to synthetic antimicrobials. Additionally, thanks to its high phenolic content, it can be used in the development of new products as a functional food ingredient and food colorant. This study will shed light on the labor force, the national economy, and the development of value-added products needed in our time, and will encourage the cultivation of this plant, which has many benefits.

Keywords

Gilaburu, Antioxidant, Antimicrobial properties, Phenolic compound

Gilaburu (Viburnum opulus L.) meyvesi: Önemi, bileşimi ve gıda endüstrisinde kullanım potansiyeli

Abstract

Gilaburu, Adoxaceae ailesine ait bir çalı bitkisi olan Viburnum opulus L.'nin meyvelerine verilen isimdir. Bu meyveler parlak kırmızı renkte olup buruk bir tada sahiptir. Gilaburu meyveleri, yaprakları ve kabuğu çeşitli tıbbi amaçlarla kullanılmaktadır. Aynı zamanda hava ve toprak kirliliğinin önlenmesinde güçlü potansiyele sahip bir bitkidir. Gilaburu zengin fenolik, organik asit, mineral bileşimi sayesinde, üst solonum yolu hastalıkları, sindirim sorunları, diyabet, kalp hastalığı, yüksek tansiyon, kanser, kardiyovasküler hastalıklar ve cilt hastalıkları gibi sorunların tedavisinde kullanılabilmektedir. Gilaburu meyvesi doğrudan tüketildiğinde hoş olmayan bir acı tada sahiptir. Bunun nedeni, saponin, glikozitler ve vinburnin adı verilen hafif toksik bileşikler içermesidir. Bu nedenle, genellikle reçel, marmelat veya fermente içecek olarak tüketilmektedir. Sonuç olarak gilaburu yapısında barındırdığı çeşitli antimikrobiyal özellikteki biyoaktif bileşenler ve mikroorganizmaların sentetik antimikrobiyallere karşı dirençli olması sebebi ile patojenler karşı sentetik antimikrobiyallere alternatif olabilecek kıymetli bir meyvedir. Ayrıca yüksek fenolik içeriği sayesinde fonksiyonel gıda bileşeni ve renk maddesi olarak yeni ürünlerin geliştirilmesinde kullanılabilir. Bu çalışma pek çok yararı bulunan bu bitkinin tarımının yapılmasını teşvik ederek hem iş gücü hem ülke ekonomisi hem de çağımızın gerektirdiği katma değerli ürünlerin geliştirilmesine ışık tutacaktır.

Keywords

Gilaburu, Antioksidan, Antimikrobiyel özellik, Fenolik bileşen

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