FARKLI OLGUNLUK AŞAMALARINDAKİ ALTIN ÇİLEĞİN (Physalıs peruvıana L.) BİLEŞİM ÖZELLİKLERİNİN BELİRLENMESİ

Yıl 2019, Cilt: 8 Sayı: 2, 218 - 228, 31.07.2019

Tuğça Bilenler , İhsan Karabulut

https://doi.org/10.18036/estubtdc.598905

Öz

Physalis
cinsinin meyvesi olan altın çilek, (Physalis peruviana L.) sağlık üzerine
olumlu etkileri nedeni ile ilgi çekmektedir. Bu çalışmada altın çileğin
olgunlaşmamış ve olgunlaşmış meyvelerinin bazı fiziko kimyasal özellikleri
(kuru madde, pH, suda çözünür kuru madde (SÇKM)), antioksidan aktivitesi ve
meyveye biyoaktivite kazandıran fotokimyasallarındaki (β-karoten, organik asit,
şeker ve fenolik bileşiklerindeki) değişim belirlenmiştir. Olgunlaşma seviyesi
arttıkça kuru madde 19.45 to
21.01’e ve SÇKM 11.99 to 14.51’e, antioksidan
kapasite 3.52’den 8.07 µmol trolox/100 g kuru ağırlık (KA)’a, toplam fenolik
madde miktarı 6.27’den 19.00 mg Gallik Asit Eşdeğeri/100 g KA’a ve β-karoten
miktarı 20.38’den 139.57 mg/kg KA değerine artmıştır. Gallik asit ham ve olgun
meyvelerde başlıca fenolik bileşen olarak sırasıyla 495.00 ve 519.30 mg /kg KA
düzeylerinde saptanırken, ham meyvelerde prosiyanidin B1, kafeik asit ve rutin
saptanmamıştır. Sitrik asit miktarı 96.06’dan 83.69 mg/kg KA’a düşerken, malik
asit miktarı 10.33’den 14.54 mg/kg KA’a yükselmiştir. Elde edilen sonuçlar incelenen
özelliklerin meyvenin olgunluk düzeyinden etkilendiğini göstermiştir.

Anahtar Kelimeler

Altın çilek, Antioksidan, Şeker, Organik asit, Fenolik bileşikler

DETERMINATION OF COMPOSITIONAL PROPERTIES OF GOLDEN BERRY (Physalis peruvıana L.) AT DIFFERENT MATURITY STAGE

Öz

ABSTRACT

 

Golden
berry fruit (Phsalis peruviana L.),
which is belong to Phsalis genus, has
attracted attention due to its positive effects on human health. In this study,
changes in some physico-chemical properties [dry matter (DM), Soluble solid
content (SSC), pH], and bioactive properties antioxidant capacity, β-carotene,
organic acids, sugars and phenolic compositions
of golden berry
were determined at immature and mature stages. 
DM content increased from 19.45 to 21.01, SSC increased from 11.99 to
14.51, total phenolic compounds increased from 6.27 to 19.00 mg gallic acid
equivalent/ 100 g DM and β-carotene content increased from 20.38 to 139.57 mg/kg
DM) increased as fruits get matured.. Gallic acid was detected as the major
phenolic compound in immature and mature fruits at the level of 495.00
ve 519.30 mg/kg DM, respectively,
while procyanidine B1, caffeic acid and rutin were not determined in immature
fruit. Amount of citric acid were decreased from 96.06 to83.69 mg/kg DM, while
malic acid increased from 10.33 to 14.54 mg/kg DM. The results showed that the
investigated attributes were affected by the maturity level.

Anahtar Kelimeler

Golden berry, Antioxidant, Sugar, Organic acid, Phenolic compound

Kaynakça

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