Goji Berry (Lycium barbarum L.) Meyvelerinin Olgunlaşma Aşamalarının ve Fırında Kurutmanın Karotenoid Bileşimi Üzerine Etkisi

Year 2021, Volume: 8 Issue: 4, 1130 - 1138, 24.10.2021

Pınar Şengün Çetin Kadakal

https://doi.org/10.30910/turkjans.976116

Abstract

Bu çalışmada ilk olarak, goji berry meyvelerinin üç farklı olgunlaşma evresinde (olgun yeşil, orta olgun, tam olgun) pH, titrasyon asitliği, suda çözünür kurumadde (°Bx) ve karotenoid içeriği belirlenmiştir. İkinci olarak, 50, 60 ve 70 °C'de kurutulan tam olgunlaşmış meyvelerin karotenoid bileşimi ve kinetik parametrelerdeki değişimler incelenmiştir. Goji berry meyvesindeki karotenoidlerin termal bozunması birinci dereceden reaksiyon modeline uymuş ve k, t1/2, Q10 ve Ea değerleri hesaplanmıştır. Meyvenin olgunlaşmasına bağlı olarak karotenoid bileşiminde değişiklikler gözlemlenmiştir. Lutein, olgun yeşil goji berry meyvesinde baskın karotenoid olarak bulunurken, zeaksantin dipalmitat orta ve tamamen olgun goji berry meyvesinde tespit edilmiştir. Olgun yeşil meyvelerde klorofil a ve b tespit edilmesine ragmen, orta ve tam olgun meyvelerde tespit edilememiştir. Sonuç olarak, goji berry meyvelerinde kurutma sıcaklığının karotenoid bozunmasını etkileyen önemli bir faktör olduğu ve farklı olgunlaşma aşamalarının goji berry meyvesinin karotenoid içeriği üzerinde önemli bir etkiye sahip olduğu ortaya çıkmıştır.

Keywords

Karotenoid, Kurutma, Goji berry, Olgunlaşma

Supporting Institution

Pamukkale Üniversitesi Bilimsel Araştırma Projeleri

Project Number

2018FBE048

Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits

Abstract

In this study firstly, pH, titratable acidity, water soluble solid (°Bx) and carotenoid content of goji berry fruits in three different ripening stages (mature green, intermediately ripe, fully ripe) were determined. Secondly, the fully ripe goji berry fruits were dried at 50, 60 and 70 °C in an oven drying and the changes in carotenoid composition and kinetic parameters were investigated. Thermal degradation of carotenoids in goji berry fruit fitted to the first order reaction model and k, t1/2, Q10 and Ea values were calculated. Changes in the carotenoid composition were observed as a result of the ripening of the fruit. Lutein was found as the predominant carotenoid at mature green goji berry fruit, while zeaxanthin dipalmitate was at intermediately and fully ripe goji berry. Chlorophyll a and b were detected in the mature green fruit but not in the intermediately and full ripe fruit. The results demonstrated that drying temperature is an important factor affecting carotenoid degradation in goji berry fruits and different ripening stages have important effect on the carotenoid content of goji berry.

Keywords

Carotenoid, Drying, Goji berry, HPLC, Ripening

Project Number

2018FBE048

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