Phenolic Profiles of Currant (Ribes spp.) Cultivars

Year 2017, Volume: 27 Issue: 2, 192 - 196, 30.06.2017

Volkan Okatan , Muttalip Gündoğdu , Sultan Filiz Güçlü , Ayşegül Çelikay Özaydın , Ayşen Melda Çolak , Nazan Korkmaz , Mehmet Polat , Ferit Çelik , Mehmet Atilla Aşkın

https://doi.org/10.29133/yyutbd.277902

Cited By: 1

Abstract

The present work aimed the
study of rutin, protocatechuic,
catechin, p- hydroxy benzoic,
chlorogenic, caffeic, kuersetin, luteolin, kamferol, p-coumaric, vanilin and ferulic acids composition in different currant
varieties in Turkey. Red and black currant varieties (Goliath, Red Lake,
Rovada, Rosenthal, and Booskop Giant) were analyzed for phenolic acids by using
reversed-phase high performance liquid chromatography (HPLC). Results showed that p-coumaric
acid (1.66-0.04 μg g^-1) was the predominant phenolic acid extracted
from currant varieties. In addition, other acids, namely rutin (35.41-7.23 μg g^-1),
Protocatechuic (3.28-2.84 μg g^-1), Chlorogenic (65.49-2.38 μg g^-1),
and kuersetin acids (2.29-1.50 μg g^-1) were obtained in extracts
from currant fruit.

Keywords

Currant, HPLC, Phenolic compounds

Frenküzümü (Ribes spp.) Çeşitlerinin Fenolik İçerikleri

Abstract

Bu çalışmanın amacı
Türkiye'de yetiştirilen farklı frenküzümü çeşitlerinin rutin, protocatechuic,
catechin, p- hydroxy benzoic, chlorogenic, caffeic, kuersetin, luteolin,
kamferol, p-coumaric, vanilin ve ferulic asit içeriklerinin belirlenmesidir. Kırmızı
ve siyah frenküzümü çeşitleri (Goliath, Red Lake, Rovada, Rosenthal, and Booskop
Giant) ters fazlı yüksek performanslı sıvı kromatografisi kullanılarak fenolik
asit içeriklerini belirlemek için analizleri yapılmıştır. Sonuçlar p-coumaric asitin
(1.66-0.04 μg g-1) frenküzümü çeşitlerinde baskın fenolik asit olduğunu
göstermiştir. Ayrıca frenküzümü meyvelerinden elde edilen ekstraktlardan elde
edilen diğer sınuçlarda rutin (35.41-7.23 μg g-1), protocatechuic (3.28-2.84 μg
g-1), chlorogenic (65.49-2.38 μg g-1), ve kuersetin asit (2.29-1.50 μg g-1)
fenolikleri gözlemlenmiştir.

Keywords

HPLC, Frenk Üzümü, HPLC, Fenolik bileşikler

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