HAWTHORN: EXTRACTION OF BIOACTIVE COMPOUNDS BY THERMOSONICATION AND EVALUATION OF PHYSICO-CHEMICAL PROPERTIES

Öz

The climate and soil condition as well as genetic diversity affect the physicochemical properties of fruits. In this study, 7 wild Hawthorn samples were obtained from different locations of the Çorum province and some physical properties (diameter: 14.5-20.2 mm, length:15.6-25.2 mm, fruit weight: 2.1-8.0 g, flesh:seed ratio: 3.3-7.9), CIE colour values (L*: 48.2-74.6, a*: 7.5-44.9 ve b*:30.3-59.5) and physicochemical properties pH (3.6-4.0), acidity (0.9-1.7%) dry matter (20.8-27.9%), soluble solids (12.6-17.7°Bx) were determined. Total phenolics (155.2-490.3 mg GAE/100 g), total flavonoid (78.7-272.6 mg CE/100 g), proanthocyanidin contents (64.2-132.3 mg CE/100 g) and antioxidant capacity (14.6-44.9 µmol TEAC/g) extracted by thermosonication and measured by spectrophotometrically. These fruits are good source of aforementioned properties. The native fruit population might have an economic potential as value added product such as organic production, food additive, or medicinal purposes. Also, results might be useful to preserve genetic diversty.

Anahtar Kelimeler

• Hawthorn
• flavonoid
• thermosonication
• extraction
• antioxidant activity.

ALIÇ: BİYOAKTİF BİLEŞENLERİN TERMOSONİKASYON İLE EKSTRAKSİYONU VE FİZİKO-KİMYASAL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Öz

Meyvelerin fizikokimyasal özellikleri üzerine genotip farklılıklarının yanısıra yetişdiği bölgeye göre değişen iklim ve toprak koşulları da önemli derecede etkili olmaktadır. Bu çalışma ile Çorum yöresinde doğal olarak yetişen 7 alıç örneğinin bazı morfometrik özellikleri (en: 14.5-20.2 mm, boy: 15.6-25.2 mm, meyve ağırlığı: 2.1-8.0 g, meyve eti:çekirdek oranı: 3.3-7.9, CIE renk değerleri (L*: 48.2-74.6, a*: 7.5-44.9 ve b*:30.3-59.5) ile pH (3.6-4.0), toplam asitlik (%0.9-1.7), kuru madde (%20.8-27.9), suda çözünür kuru madde miktarları (12.6-17.7°Bx) gibi fizikokimyasal özellikleri belirlenmiştir. Alıç örneklerinin toplam fenolik madde (155.2-490.3 mg GAE/100 g), toplam flavonoid (78.7-272.6 mg CE/100 g), proantosiyanidin miktarları (64.2-132.3 mg CE/100 g) ve antioksidan kapasiteleri (14.6-44.9 µmol TEAC/g) termosonikasyon ile ekstrakte edildikten sonra spektrofotometrik olarak belirlenmiştir. Araştırılan özellikler açısından önemli bir kaynak olduğu belirlenen alıçların, organik üretim pazarına sunulması, gıda katkısı veya galenik olarak değerlendirilmesinin ülke ekonomisine katkı sağlayacağı düşünülmektedir. Ayrıca elde edilen verilerin genetik çeşitliliğin korunması açısından da önemli olduğu düşünülmektedir.

Anahtar Kelimeler

• Alıç
• flavonoid
• thermosonikasyon
• ekstraksiyon
• antioksidan aktivite

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