Kırmızı Pitaya (Hylocereus polyrhizus ) ve Beyaz Pitaya (Hylocereus undatus) Türlerinin Fenolik Bileşenlerinin Belirlenmesi

Yıl 2024, , 48 - 54, 28.06.2024

Civan Çelik , Ayşe Vildan Pepe , Adnan Yıldırım , Fatma Yıldırım

https://doi.org/10.54975/isubuzfd.1473435

Öz

Araştırmada, Muğla ilinin Seydikemer ilçesinde örtü altı yetiştiriciliği yapılan Vietnamese White (et rengi beyaz) ve Siam Red pitaya (et rengi kırmızı) meyvelerinin fenolik bileşenlerinin belirlenmesi amaçlanmıştır. Araştırmada çeşitlerin gallik asit, kateşin, klorojenik asit, kafeik asit, p-kumarik asit, rutin ve kamferol gibi fenolik bileşenleri incelenmiştir. Çalışmada Siam Red çeşidinin gallik asit, klorojenik asit ve kafeik asit içeriklerinin Vietnamese White çeşidinden sırasıyla %142.85, %332.50 ve %62.50 oranında daha yüksek olduğu saptanmıştır. P-kumarik asit ve rutin bileşenlerinde ise çeşitler arasında istatistiksel olarak bir fark saptanmamıştır. Araştırmada Vietnamese White çeşidinde kateşin bileşeni tespit edilmezken, Siam Red çeşidinde bu bileşen 0.90 µg/g olarak saptanmıştır. Araştırmada Vietnamese White çeşidinin Kamferol içeriğinin Siam Red çeşidinden %75 oranında daha yüksek olduğu belirlenmiştir. Bu çalışmada Muğla ilinin Seydikemer ilçesinde yetiştirilen kırımızı ve beyaz meyve etine sahip pitaya türlerinin fenolik bileşenleri ilk kez araştırılmış ve sonuçlar sunulmuştur. Araştırma sonucunda kırmızı meyve etine sahip pitaya türünün daha yüksek fenolik bileşen içerdiği saptanmıştır. Sonuç olarak tüketim açısından değerlendirildiğinde kırmızı meyve etine sahip pitaya türlerinin daha uygun olacağı ve araştırmada kullanılan pitaya türleri ile ilgili gelecekte yapılacak olan çalışmalar için bir kaynak niteliği taşıyacağını söylemek mümkündür.

Anahtar Kelimeler

Antioksidan, Ejder meyvesi, Fenolik bileşikler, Hylocereus, Pitaya

Etik Beyan

Bu çalışmanın yazarları olarak herhangi bir etik kurul onay bilgileri beyanımız bulunmadığını bildiririz.

Determination of Phenolic Components of Red Pitaya (Hylocereus polyrhizus) and White Pitaya (Hylocereus undatus) Species

Öz

The aim of the research was to determine the phenolic components of Vietnamese White (flesh white) and Siam Red pitaya (flesh color red) fruits grown under greenhouse cultivation in Seydikemer district of Muğla province. In the research, phenolic components of the varieties such as gallic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, routine and camperol were examined. In the study, it was determined that the Siam Red variety had higher gallic acid (142.85%), chlorogenic acid (332.50%) and caffeic acid (62.50%) contents than the Vietnamese White variety. No statistical difference was detected in p-coumaric acid and routine components of varieties. In the research, while the catechin component was not detected in the Vietnamese White variety, it was detected as 0.90 µg/g in the Siam Red variety. In the research, it was determined that the Kamferol content of the Vietnamese White variety was 75% higher than the Siam Red variety. In this study, the phenolic components of pitaya species with red and white flesh grown in the Seydikemer district of Muğla province were investigated for the first time, and the results are presented. The research revealed that the pitaya species with red flesh contained higher phenolic components. Consequently, it can be said that pitaya species with red flesh would be more suitable for consumption, and this study could serve as a resource for future research on the pitaya species used in the study.

Anahtar Kelimeler

Antioxidant, Dragon fruit, Phenolic compounds, Hylocereus, Pitaya

Kaynakça

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