BAZI ÜMİTVAR NAR GENOTİPLERİNİN UÇUCU BİLEŞENLERİNİN BELİRLENMESİ

Öz

En önemli antioksidan kaynaklarından biri olan nar (Punica granatum L.) meyvesi uçucu bileşen içeriği bakımından da zengindir. Ege Tarımsal Araştırmalar Enstitüsü’nde yeni nar çeşit adaylarının elde edilmesine yönelik ıslah çalışmaları kapsamında elde edilen aday çeşitlerden ümitvar olarak seçilen 4 melez genotip, bu çalışmanın materyali olarak kullanılmıştır. Bu araştırmada, standart çeşit olarak seçilen İzmir-1513 (Hicaznar) çeşidi ile ümitvar olarak seçilen 18, 19, 38 ve 40 genotiplerinin, aromalarını oluşturan uçucu bileşenlerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Çeşit adaylarının uçucu bileşen içerikleri, dietil eter çözgeni kullanılarak sıvı-sıvı ekstraksiyon metodu ile ekstrakte edilmiştir. Ekstrakte edilen örneklere ait aroma bileşenlerin miktarları ve tanımlamaları gaz kromatografisi kütle spektrometresi (Shimadzu QP2010 GC/MS) cihazında belirlenmiştir. Araştırmaya dahil edilen nar çeşit ve tiplerinin aroma profillerinde 14 adet alkol, 14 adet ester, 8 adet terpen, 8 adet aldehit, 5 adet keton, 3 adet doymuş hidrokarbon ve 2 adet de fenol olmak üzere toplam 54 adet uçucu bileşik tespit edilmiştir. Çalışma sonucuna göre, ‘Fernesil asetat’ ve ‘limonene’ bileşikleri sırasıyla Tip 19 ve Tip 18’de önemli uçucu bileşenler olarak tespit edilmiştir. Bu genotilerin aroma bakımından gerek sofralık tüketim için, gerekse de meyve suyuna işleme açısından değerlendirilmesinin uygun olduğu düşünülmektedir.

Anahtar Kelimeler

• Nar,Punica granatum L.,Aroma bileşenleri,Kalite,GC/MS

DETERMINATION OF AROMATIC COMPOUNDS OF SOME PROMISING POMEGRANATE GENOTYPES

Öz

Pomegranate (Punica granatum L.) fruit, one of the most important antioxidant sources, is also rich in volatile component content. Four hybrid genotypes were used as material for this study. Those varieties were selected as promising varieties in breeding programme that carried out in Institute of Aegean Agricultural Research. It was aimed to determine the volatile constituents of the flavors of ‘Type 18’, ‘Type 19’, ‘Type 38’ and ‘Type 40’ by comparing of İ-1513 which is considered as standard variety. Volatile component contents of fruits of each genotype were extracted by using diethyl ether solvent for liquid–liquid extractions. The amounts and identifications of the volatile compounds of extracted samples determined with a gas chromatograph–mass spectrometer. According to the obtained results, a total of 54 volatile compounds were determined in total pomegranate aroma profiles, including 14 alcohols, 14 esters, 8 terpenes, 8 aldehydes, 5 ketones, 3 saturated hydrocarbons and 2 phenols. ‘Farnesyl Acetate’ and ‘Limonene’ were found as important volatiles in Type 19 and Type 18, respectively. Those genotypes should be considered for both of table consumption and processing for fruit juice, in terms of aroma.

Anahtar Kelimeler

• Pomegranate,Punica granatum L.,Quality,GC/MS,Volatile Components,GC/MS

Kaynakça

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