Phytochemical Properties of Some Blackberry Genotypes Grown in Van Ecology

Öz

In this study, biochemical compositions of three different blackberry genotypes found in the ecology of Bahçesaray district of Van province were identified. Five different organic acids and eight different phenolic compounds were identified in these genotypes. In the fruits, most common phenolic compound was rutin (4.490 mg/g) and most common organic acid was citric acid (1.132 g/100 g). Citric acid was followed by malic, succinic, fumaric and oxalic acid. The 65BS02 blackberry genotype was found to be rich in vanillin, rutin, gallic, chlorogenic, kaffeic and p-coumaric acid. In conclusion, it was seen that the components varied depending on the genotype. In addition, the 65BS02 genotype emerged as a valuable genotype due to its superior characteristics.

Anahtar Kelimeler

• Blackberry
• phenolic compounds
• organic acids

Kaynakça

1. Ağaoğlu YS (1986). Berries Fruits. Ankara University, Faculty of Agriculture Publications: 84, Textbook: 290, 377s.
2. Anonymous, 2005. Tübitak Science and Technical Journal Issue: 449.
3. Artık N, Eksi A (1988). Research on the chemical composition of some wild fruits (rosehip, wormwood, bilberry, measles). Food industry, 9: 33-34.
4. Berk S, Tuna S (2017). Biological activity of blackberry (Rubus fructicosus) and its effects on human health. Garden 46 (1):113-118.
5. Bevilacqua AE, Califano AN (1989). Determination of organic acids in dairy products by high performance liquid chromatography. J. Food Sci. 54: 1076–1079.
6. Clark JR (1999). The blackberry breeding program at the University of Arkansas: thirty-plus years of progress and developments fort the future. Acta Horticulture 505: 73-77.
7. Crandall PC (1995). Bramble Production. The Management and Marketing of Raspberries and Blackberries. 209p. Food Products Press. 10 Alice Street, Binghempton Newyork. 1390-1580.
8. Danaher RJ, Wang C, Dai J, Mumper RJ, Miller CS (2011). Antiviral effects of blackberry extract against herpes simplex virus type 1. Oral Surg Oral Med Oral Pathol Oral Radiol Endod. 112(3):31-35.

9. Gazioglu Sensoy RI, Gündoğdu M, Sensoy S, Çelik F, Doğan A (2015). HPLC Analysis Of Blackberry Fruits For Organic Acid And Sugar Contents. Acta Hortic. 1089, 77-81.
10. Gerçekçioğlu R (1996). Blackberry Cultivation and Its Future. Hasad, February 1996.
11. Gerçekçioğlu R (1999). A research on the selection of naturally growing blackberries (rubus fructicosus l.) in Tokat region. Turkish Journal of Agriculture and Forestry, Volume: 23 (Appendix: 4): 977-981.
12. Gündoğdu M, Kan T, Canan I (2016). Bioactive and antioxidant characteristics of blackberry cultivars from east anatolia. Turk J Agric For 40: 344-351.
13. Jakobek L, Seruga M, Seruga B, Novak I, Medvidovic–Kosanovic M (2009). Phenolic compound composition and antioxidant activity of fruits of Rubus and Prunus species from Croatia. International Journal of Food Science and Technology, 44, 860–868.
14. Juntachote T, Berghofer E, Siebenhandl S & Bauer F (2006). The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat science, 72(3), 446-456.
15. Kafkas E, Koşar M, Türemiş N, Başer KHC. (2006). Analysis of sugars, organic acids and vitamin C contents of blackberry genotypes from Turkey. Food Chemistry. 97 732–736.
16. Melkadze RG, Chikovani NS & Kakhniashvili EZ (2008). Characteristics of the composition of caucasian blackberry (Rubus caucasicus L.) leaves as a raw material for tea production. Applied biochemistry and microbiology. 44(6), 647-651.
17. Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R (2012). Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species. Journal of Food Science. Vol. 77, Nr. 10, 1064-1070.
18. Moore JN (1984). Blackberry Breeding. HortScience 19: 183-185.
19. Niloofari A, Sharafi H, Karimi W, Atshak S (2014). Responses of oxidative stress ındices to resistance exercise after blackberry extract supplementation. International Journal of Biology, Pharmacy and Alied Sciences. 3(12): 2798-2810.
20. Poling EB (1997). Blackberries. Journal of Small Fruit & Viticulture, 4(1-2), 33-69.
21. Rodriguez-Delgado M.A, Malovana S, Perez JP, Borges T, Garcia-Montelongo FJ (2001). Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. J. Chromatogr. 912: 249–257.
22. Sellappan S, Akoh CC, Krewer G (2002). Phenolic compounds and antioxidant capacity of georgia-grown blueberries and blackberries. J. Agric. Food Chem 50, 2432-2438.
23. Siriwoharn T, Wrolstad RE (2004). Polyphenolic composition of marion and evergreen blackberries. Journal Of Food Science. Vol. 69, Nr. 4,233-240.
24. Tavares L, Figueira I, Macedo D, McDougall GJ, Leitão MC, Vieira HLA, Stewart D, Alves PM, Ferreira RB, Santos CN (2012). Neuroprotective effect of blackberry (Rubus sp.) polyphenols is potentiated after simulated gastrointestinal digestion. Food Chemistry 131: 1443–1452.
25. Türkben C, Sarıburun E, Demir C, Uylaşer V (2010). Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars. Food Anal. Methods 3:144–153.
26. Zadernowski R, Nacz M, Nesterowicz J. (2005). Phenolic Acid Profiles In Some Small Berries J. Agric. Food Chem. 53, 2118-2124.