Dağ çileği (Fragaria vesca L.) ve çilek (Fragaria x ananassa Duch.) meyvelerinin HS-SPME (Tepe boşluğu katı faz mikro ekstraksiyonu) yöntemi ile elde edilen aroma bileşenlerin araştırılması

Yıl 2024, Cilt: 14 Sayı: 3, 824 - 833, 15.09.2024

Mehmet Öz , Cemalettin Baltacı , Muhammed Said Fidan

https://doi.org/10.17714/gumusfenbil.1444285

Öz

Dağ çileği (Fragaria vesca) kendine özgü hoş koku ve aroması, doğal olarak yetiştiğinden dolayı odun dışı orman ürünleri sınıfında yer almaktadır. Bu çalışma kapsamında Dağ çileği (Fragaria vesca) ve çilek (Fragaria x ananassa) meyvelerinin aroma bileşenleri Gaz kromatografisi-Kütle spektrometresi ile kombine edilmiş Tepe Boşluğu-Katı Faz Mikro Ekstraksiyon (HS-SPME/GC-MS) tekniği ile belirlenmiştir. Ayrıca dağ çileği ve çilek meyvelerinden tespit edilen aroma bileşenlerinin kimyasal sınıflandırmaları yapılarak her iki meyvenin sonuçları birbirleri ile karşılaştırılması amaçlanmıştır. Yapılan HS-SPME/GC-MS analizi sonucunda; dağ çileği ve çilek meyvelerinde sırasıyla 50 adet ve 76 adet aroma bileşen tespit edilmiştir. Dağ çileği aroma bileşenlerin %97.63’ünün, çilek aroma bileşenlerinin ise %98.26’sının yapısı tanımlanmıştır. Aroma bileşikler içerisinde bulunan ana bileşenlerin dağ çileği meyvesinde 2-undecanone (%10,38), γ-decalactone (%8,81) ve eugenol (%7,14); çilek meyvelerinde ise nerolidol (%29,44), γ-decalactone (%26,36) ve bisabolol oxide II (%4,23) olduğu saptanmıştır. Ayrıca, tanımlanan aroma bileşiklerinin kimyasal sınıfları olarak Fragaria vesca ve Fragaria x ananassa meyvelerinde ester, terpen veya terpenoid, yağ asitleri, aldehit ve keton sınıfları olarak tespit edilmiştir. Sonuçlar incelendiğinde aroma bileşenlerin yüzdesi, aroma bileşen sayısı ve ana bileşen yüzdeleri bakımından çilek meyvelerinin, dağ çileği meyvelerine göre daha fazla bulunduğu görülmektedir.

Anahtar Kelimeler

Meyve, HS-SPME/GC-MS, Aroma bileşenler, Dağ çileği

Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits

Öz

Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas chromatography-mass spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), γ-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), γ-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.

Anahtar Kelimeler

Fruit, HS-SPME/GC-MS, Aroma components, Wild strawberry

Kaynakça

• Adams, R. P. (2007). Identification of essential oil components by gas chromatography/mass spectrometry, (4th ed.). Allured Publishing Corporation, Carol Stream, IL, USA.
• Akın, İ. (2014). Physical and chemical changes during modified atmosphere storage of some strawberry (Fragaria vesca L.) cultivars [Master’s Thesis, Uludağ University, Graduate School of Natural and Applied Sciences].
• Avan, M. (2021). Researches on the characterization and diseases of important medicinal and aromatic plants occurring in Turkey and the World. International Journal of Eastern Anatolia Science Engineering and Design, 3(1), 129-156. https://doi.org/10.47898/ijeased.864877
• Boztaş, G., Avcı, A. B., Arabacı, O., & Bayram, E. (2021). Economic status of medicinal and aromatic plants in Turkey and in the World. Theoretical and Applied Forestry, 1(1), 27-33. https://doi.org/10.53463/tafor.2021vol1iss1pp27-33
• Bianchi, G., Lovazzano, A., Lanubile, A., & Marocco, A. (2014). Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression. Journal of Horticultural Research, 22(1), 77-84. https://doi.org/10.2478/johr-2014-0009 Cozzolino, R., Amato, G., Siano, F., Picariello, G., Stocchero, M., Morra, L., Mignoli, E., Sicignano, M., Petriccione, M., & Malorni, L. (2022). New biodegradable mulching films for strawberry (Fragaria× ananassa Duch.): Effects on the volatile profiles of the fruit. Agronomy, 12(10), Article ID 2514, 1-13. https://doi.org/10.3390/agronomy12102514
• Davis, P. H. (1985). Flora of Turkey and the East Aegean Islands: Vol. 4. (Fragaria vesca L.), Edinburgh: University Press.
• Görgüc, A., Yıldırım, A., Takma, D. K., Erten, E. S., & Yılmaz, F. M. (2019). Physical, chemical, bioactive and aroma properties of commercial strawberry cultivars grown in Aydın province. Harran Tarım ve Gıda Bilimleri Dergisi, 23(2), 131-141. https://doi.org/10.29050/harranziraat.466720
• Kafkas, E., Kürkçüoğlu, M., Demirci, B., Başer, K. H. C., & Paydaş, S. (2002). Determination of aroma compounds in fresh and frozen Ottoman strawberry fruits. XIV. Symposium on Plant Originated Crude Drugs (pp. 182-187), Eskişehir,
• Kang, S., Yan, H., Zhu, Y., Liu, X., Lv, H. P., Zhang, Y., Dai W. D., Guo, L., Tan, J. F., Peng, Q. H., & Lin, Z. (2019). Identification and quantification of key odorants in the world’s four most famous black teas. Food Research International, 121, 73-83. https://doi.org/10.3390/agronomy12102514
• Li, L., Xiao, W., Ji, M.., Yang, C., Li, L., Gao, D., & Fu, X. (2017). Effects of molybdenum on nutrition, quality, and flavour compounds of strawberry (Fragaria × ananassa Duch. cv. Akihime) fruit. Journal of integrative agriculture, 16(7), 1502-1512. https://doi.org/10.1016/S2095-3119(16)61518-6
• Öz, M. (2022a). Chemical content and antimicrobial activity of Cyclotrichium origanifolium (Labill.) Manden. & Scheng. plant essential oil obtained from Adana region. Journal of Bartin Faculty of Forestry. 24(3), 465-475. https://doi.org/10.24011/barofd.1138343
• Öz, M. (2022b). The ratio and chemical composition of essential oil obtained from Caucasıan linden (Tilia rubra DC. subsp. caucasica V.Engler) flowers collected from Gümüşhane Province. International Congress on Food Researches (pp. 410-419), Sivas.
• Prat, L., Espinoza, M. I., Agosin, E., & Silva, H. (2014). Identification of volatile compounds associated with the aroma of White strawberries (Fragaria chiloensis). Journal of the Science of Food and Agriculture, 94(4), 752-759. https://doi.org/10.1002/jsfa.6412
• Saraç, D. U., Özkan, Z. C., & Akbulut, S. (2013). Ethnobotanic features of Rize/Turkey province. Biological Diversity and Conservation, 6(3), 57-66.
• Sarıkaya, A. (2020). Determination to volatile components of Phlomis pungens Willd. var. pungens. Tree and Forest, 1(2), 20-24.
• Sarıkaya, A. G., & Fakir, H. (2017). Volatile components of leaves and flowers of Phlomis leucophracta P. H. Davis & Hub.-Mor. and Phlomis lycia D. Don grown in Goynuk Province (Antalya). Journal of Bartin Faculty of Forestry, 19(2), 69-73. https://dergipark.org.tr/tr/pub/barofd/issue/30631/337404
• Sarıkaya, A. G., & Karaevli, A. (2019). Ethnobotanical properties of plant taxa that naturally distributed in Korgan (Ordu) province. Turkish Journal of Forestry, 20(3), 173-179. https://doi.org/10.18182/tjf.560636
• Song, Y., Zhang, Y. J., Liu, N., Ye, D. Q., Gong, X., Qin, Y., & Liu, Y. L. (2017). Volatile compounds in Wild strawberry and their odorants of Wild strawberry wines: Effects of different stages of fermentation. International Journal of Food Properties, 20(1), 399-415. https://doi.org/10.1080/10942912.2017.1297951
• Tübives, (2023, September 19). Turkish Plants Data Service (Tübives). Fragaria vesca L. http://www.tubives.com.
• Yıldırım Birinci, A. (2012). In vitro regeneration, evaluation of biological activities and determination of phenolic compounds in Wild strawberry (Fragaria vesca L.) [Doctoral Thesis, Abant İzzet Baysal University, Graduate School of Natural and Applied Sciences].
• Zheng, S., Cai, J., Huang, P., Wang, Y., Yang, Z., & Yu, Y. (2023). Determination of volatile profiles of Woodland strawberry (Fragaria vesca) during fruit maturation by HS‐SPME GC–MS. Journal of the Science of Food and Agriculture, 103, 7455–7468. https://doi.org/10.1002/jsfa.12827