BAZI ÜMİTVAR NAR GENOTİPLERİNİN UÇUCU BİLEŞENLERİNİN BELİRLENMESİ

Year 2018, Volume: 13 Issue: 3, 142 - 150, 24.07.2018

Mehmet Ali Gündoğdu , Neslihan Ekinci , Nilüfer Kaleci , Murat Şeker

Abstract

En
önemli antioksidan kaynaklarından biri olan nar (Punica granatum L.) meyvesi
uçucu bileşen içeriği bakımından da zengindir. Ege Tarımsal Araştırmalar
Enstitüsü’nde yeni nar çeşit adaylarının elde edilmesine yönelik ıslah
çalışmaları kapsamında elde edilen aday çeşitlerden ümitvar olarak seçilen 4
melez genotip, bu çalışmanın materyali olarak kullanılmıştır. Bu araştırmada,
standart çeşit olarak seçilen İzmir-1513 (Hicaznar) çeşidi ile ümitvar olarak
seçilen 18, 19, 38 ve 40 genotiplerinin, aromalarını oluşturan uçucu
bileşenlerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Çeşit
adaylarının uçucu bileşen içerikleri, dietil eter çözgeni kullanılarak
sıvı-sıvı ekstraksiyon metodu ile ekstrakte edilmiştir. Ekstrakte edilen
örneklere ait aroma bileşenlerin miktarları ve tanımlamaları gaz kromatografisi
kütle spektrometresi (Shimadzu QP2010 GC/MS) cihazında belirlenmiştir.
Araştırmaya dahil edilen nar çeşit ve tiplerinin aroma profillerinde 14 adet
alkol, 14 adet ester, 8 adet terpen, 8 adet aldehit, 5 adet keton, 3 adet
doymuş hidrokarbon ve 2 adet de fenol olmak üzere toplam 54 adet uçucu bileşik
tespit edilmiştir. Çalışma sonucuna göre, ‘Fernesil asetat’ ve ‘limonene’
bileşikleri sırasıyla Tip 19 ve Tip 18’de önemli uçucu bileşenler olarak tespit
edilmiştir. Bu genotilerin aroma bakımından gerek sofralık tüketim için,
gerekse de meyve suyuna işleme açısından değerlendirilmesinin uygun olduğu düşünülmektedir.

Keywords

Nar, Punica granatum L., Aroma bileşenleri, Kalite, GC/MS

DETERMINATION OF AROMATIC COMPOUNDS OF SOME PROMISING POMEGRANATE GENOTYPES

Abstract

Pomegranate (Punica
granatum L.) fruit, one of the most important antioxidant sources, is also
rich in volatile component content. Four hybrid genotypes were used as material
for this study. Those varieties were selected as promising varieties in
breeding programme that carried out in Institute of Aegean Agricultural
Research. It was aimed to determine the volatile constituents of the flavors of
‘Type 18’, ‘Type 19’, ‘Type 38’ and ‘Type 40’ by comparing of İ-1513 which is
considered as standard variety. Volatile component contents of fruits of each
genotype were extracted by using diethyl ether solvent for liquid–liquid
extractions. The amounts and identifications of the volatile compounds of
extracted samples determined with a gas chromatograph–mass spectrometer.
According to the obtained results, a total of 54 volatile compounds were
determined in total pomegranate aroma profiles, including 14 alcohols, 14
esters, 8 terpenes, 8 aldehydes, 5 ketones, 3 saturated hydrocarbons and 2
phenols. ‘Farnesyl Acetate’ and ‘Limonene’ were found as important volatiles in
Type 19 and Type 18, respectively. Those genotypes should be considered for both
of table consumption and processing for fruit juice, in terms of aroma.

Keywords

Pomegranate, Punica granatum L., Quality, GC/MS, Volatile Components, GC/MS

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