INVESTIGATION OF PHENOLIC COMPOUNDS IN FRESH AND SUN DRIED APRICOT FRUITS OF DIFFERENT CULTIVARS

Yıl 2024, Cilt: 12 Sayı: 2, 414 - 421, 20.06.2024

Tuncay Kan , Fırat Ege Karaat

https://doi.org/10.33715/inonusaglik.1382378

Öz

Bu çalışma farklı kayısı çeşitlerine ait taze ve güneşte kurutulmuş meyve örneklerindeki fenolik madde miktarlarının karşılaştırılması amacıyla yürütülmüştür. Bu amaçla ‘Çataloğlu’, ‘Çöloğlu’, ‘Hacıhaliloğlu’ ve ‘Kabaaşı’ çeşitlerine ait ağaçlardan meyve örnekleri alınmış, bir kısmı -25°C’de muhafaza edilmiş bir kısmı ise doğrudan güneşte kurutulmuştur. Elde edilen meyve örneklerinde p-kumarik asit, epikateşin, ferulik asit, kafeik asit, klorojenik asit ve rutin (µg/g kuru madde) içerikleri yüksek performanslı sıvı kromotografisi (HPLC) ile UV- DAD dedektörü kullanılarak tespit edilmiştir. İncelenen fenolik bileşikler arasında en yüksek miktarlar rutin için tespit edilmiştir. Kayısı çeşitleri incelenen fenolik bileşikler istatistiksel açıdan önemli farklılıklar göstermiş ve en yüksek rutin değeri 88.7 µg/g kuru madde ile ‘Kabaaşı’ çeşidinde bulunurken en düşük değer ise 52.1 µg/g kuru madde ile ‘Çataloğlu’ çeşidinde tespit edilmiştir. Genel olarak taze meyve örnekleri daha yüksek miktarlar göstermiş olup tüm çeşitlerde kurutulan meyvelerde fenolik bileşikler açısından kayıp gözlenmiştir.

Anahtar Kelimeler

Beslenme, HPLC, Kurutma, Polifenoller, Prunus armeniaca L

INVESTIGATION OF PHENOLIC COMPOUNDS IN FRESH AND SUN DRIED APRICOT FRUITS OF DIFFERENT CULTIVARS

Öz

This study has been carried out to compare the amounts of phenolic compounds in fresh and sun dried fruit samples of different apricot varieties. For this purpose, fruit samples were taken from trees belonging to ‘Çataloğlu’, ‘Çöloğlu’, ‘Hacıhaliloğlu’ and ‘Kabaaşı’ cultivars, some of them were kept at -25°C and some were dried directly in the sun. The p-coumaric acid, epicatechin, ferulic acid, caffeic acid, chlorogenic acid and rutin (µg/g dry matter) contents in the obtained fruit samples were determined using high performance liquid chromatography (HPLC) and UV-DAD detector. Among the phenolic compounds examined, the highest amounts were detected for rutin. Apricot varieties showed statistically significant differences in the phenolic compounds examined, and the highest rutin value was found in the ‘Kabaaşı’ cultivar with 88.7 µg/g dry matter while the lowest value was determined in the ‘Çataloğlu’ cultivar with 52.1 µg/g dry matter. In general, fresh fruit samples showed higher amounts, and a loss of phenolic compounds was observed in dried fruits of all varieties.

Anahtar Kelimeler

Drying, HPLC, Nutrition, Polyphenols, Prunus armeniaca L

Kaynakça

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