Bazı Elma Çeşitlerinin Meyve Kabuğu, Meyve Eti ve Tohumlarının Fenolik ve Antioksidan Özellikleri

Abstract

Bu araştırmada, Isparta’da yetiştirilen bazı elma çeşitlerinin taze meyvelerinin meyve kabuğu, meyve eti ve tohum kısımlarında toplam fenolik madde, toplam flavanoid madde ve toplam antioksidan aktivite içerikleri incelenmiştir. Çalışmada, MM106 üzerine aşılı Jeromine ve Scarlet Spur çeşitleri ile M9 anacı üzerine aşılı Erovan, Golden Delicious ve Granny Smith çeşitleri kullanılmıştır. Toplam antioksidan aktivite (DPPH) meyve kabuğunda %91.97 (Granny Smith/M9) ile %99.24 (Scarlet/MM106); meyve etinde %86.89 (Scarlet Spur/MM106) ile %99.28 (Granny Smith/M9) ve tohumda %85.50 (Scarlet Spur/MM106) ile %99.66 (Golden Delicious/M9) arasında değişmiştir. Toplam fenolik madde (mg GAE/100 g) meyve kabuğunda 516.86 (Scarlet Spur/MM106) ile 666.83 (Erovan/M9); meyve etinde 515.45 (Granny Smith/M9) ile 704.23 (Erovan/M9) ve tohumda 507.69 (Scarlet Spur/MM106) ile 716.58 (Golden Delicious/M9) arasında değişmiştir. Toplam flavonoid madde (mg KE/100 g) meyve kabuğunda 8.36 (Golden Delicious/M9) ile 18.48 (Scarlet Spur/MM106); meyve etinde 9.34 (Erovan/M9) ile 15.96 (Granny Smith/M9) ve tohumda 507.69 (Scarlet Spur/MM106) ile 716.58 (Golden Delicious/M9) arasında değişmiştir. Çalışmada, en yüksek antioksidan aktivite meyve kabuğu kısmında (%95.75) saptanmış olup bunu meyve eti (%93.14) ve tohum (%92.01) kısımları izlemiştir. Toplam fenolik madde ve toplam flavonoid madde bakımından meyvenin farklı kısımları arasında istatistik anlamda önemli farlılık çıkmamıştır. Sonuç olarak, elma meyvesinin farklı kısımlarının fenolik madde ve antioksidan aktivite bakımından zengin oldukları ve bu açıdan çeşitlerin farklılık gösterdiği belirlenmiştir.

Keywords

• Elma (Malus x domestica Borkh.)
• Meyve kabuğu
• Tohum
• Fenolik
• Antioksidan

Phenolic and Antioxidant Properties of Fruit Skin, Flesh and Seeds of Some Apple Cultivars

Abstract

In this study, total phenolic compounds, total flavonoids, and total antioxidant activity contents in the skin, flesh, and seeds of fresh fruits of some apple cultivars grown in Isparta were investigated. Jeromine and Scarlet Spur cultivars grafted on MM106, and Erovan, Golden Delicious, and Granny Smith cultivars grafted on M9 rootstock were used in the study. Total antioxidant activity (DPPH) ranged from 91.97% (Granny Smith/M9) to 99.24% (Scarlet/MM106) in fruit skin, from 86.89% (Scarlet Spur/MM106) to 99.28% (Granny Smith/M9) in fruit flesh, and from 85.50% (Scarlet Spur/MM106) to 99.66% (Golden Delicious/M9) in seeds. Total phenolic content (mg GAE/100 g) varied between 516.86 (Scarlet Spur/MM106) and 666.83 (Erovan/M9) in fruit skin, between 515.45 (Granny Smith/M9) and 704.23 (Erovan/M9) in fruit flesh, and between 507.69 (Scarlet Spur/MM106) and 716.58 (Golden Delicious/M9) in seed. Total flavonoid content (mg KE/100 g) ranged from 8.36 (Golden Delicious/M9) to 18.48 (Scarlet Spur/MM106) in fruit skin, from 9.34 (Erovan/M9) to 15.96 (Granny Smith/M9) in the fruit flesh, and from 507.69 (Scarlet Spur/MM106) to 716.58 (Golden Delicious/M9) in the seed. In the study, the highest antioxidant activity was found in the fruit peel (95.75%), followed by the flesh (93.14%) and seed (92.01%). No statistically significant differences were found between the different parts of the fruit in terms of total phenolics and total flavonoids. Consequently, it was determined that different parts of the apple fruit are rich in phenolics and antioxidant activity, and that varieties differ in this regard.

Keywords

• Apple (Malus x domestica Borkh.)
• Fruit peel
• Seed
• Phenolic
• Antioxidant

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