HPLC-ELSD Kullanılarak Çeşitli Hasat Sonrası Klimakterik Meyvelerin Şeker İçeriklerinin Belirlenmesi; Farklı Olgunlaşma Aşamalarında Değerlendirme ve Yöntemin Analitik Eko-ölçek, NEMI, GAPI ve AGREE ile Yeşillik Profilinin Değerlendirilmesi

Yıl 2025, Cilt: 39 Sayı: 3, 638 - 648, 27.12.2025

Burcu Sezgin , Murat Soyseven , Göksel Arli

https://doi.org/10.15316/selcukjafsci.1676737

Öz

Meyvelerdeki ana şeker içeriği diyet açısından çok önemlidir. Bu çalışmada, HPLC-ELSD kullanılarak domates ve muzda farklı olgunlaşma aşamalarında (yeşil, olgunlaşma, olgun ve aşırı olgun) fruktoz, glukoz ve sukroz miktarlarındaki ve toplam şeker içeriğindeki değişiklikler araştırılmıştır. Kromatografik ayırmalar Phenomenex Luna NH2 sabit fazlı (5 μm partikül boyutu, 250 mm x 4,6 mm iç çap, 100 Å) bir HPLC kolonu kullanılarak gerçekleştirilmiş ve asetonitril:su (78:22, v/v) içeren bir mobil faz ile elüe edilmiştir. ELSD sistemi 40°C'lik bir sürüklenme tüpü sıcaklığında çalıştırılmış ve 350 kPa'lık bir nitrojen basıncı kullanılmıştır. Örneklerin şeker içeriği analiz edildiğinde, domatesler olgunlaştıkça sakkaroz seviyeleri azalırken, fruktoz ve glukoz miktarı artmıştır. Muz örneklerinde ise olgunlaşma döneminde fruktoz ve glukoz miktarı artarken sakkaroz içeriğinin önce arttığı sonra azaldığı bildirilmiştir. Bu sonuçlar, meyve olgunlaşması sırasında nişastanın sakkaroza, sakkarozun da fruktoz ve glukoza dönüştüğünü göstermektedir. Ayrıca, uygulanan HPLC-ELSD yönteminin klimakterik meyvelerin şeker içeriği açısından analiz edilmesinde kolaylıkla uygulanabilir olduğu gösterilmiştir. Ayrıca, uygulanan HPLC-ELSD yönteminin yeşillik profili Analitik Eko Ölçek, NEMI, GAPI ve AGREE araçları kullanılarak değerlendirilmiştir.

Anahtar Kelimeler

klimakterik meyveler , şekerler , HPLC-ELSD , domates , muz , yeşillik değerlendirmesi

Proje Numarası

2207S079

Determination of Sugar Contents of Various Postharvest Climacteric Fruits Using HPLC-ELSD; Evaluation at Different Ripening Stages and Assessment of the Greenness Profile of the Method with Analytical Eco-scale, NEMI, GAPI and AGREE

Öz

The major sugar content in fruits is crucial in terms of diet. In this study, changes in fructose, glucose and sucrose amounts and total sugar content were investigated at different ripening stages (green, ripening, ripe and over-ripe) in tomatoes and bananas using an HPLC-ELSD method. Chromatographic separations were conducted using an HPLC column with a Phenomenex Luna NH2 stationary phase (5 μm particle size, 250 mm x 4.6 mm internal diameter, 100 Å), and eluted with a mobile phase consisting of acetonitrile:water (78:22, v/v). Quantitative results demonstrated a significant increase (p < 0.0001) in fructose and glucose contents of bananas from 0.87 g/100 g and 1.27 g/100 g at the green stage to 5.76 g/100 g and 11.13 g/100 g at the over-ripe stage, respectively, while sucrose peaked at 4.41 g/100 g during the ripening stage and declined thereafter. In tomatoes, fructose and glucose contents showed a moderate but statistically significant rise (p < 0.01) from 4.21 g/100 g and 6.48 g/100 g to 4.86 g/100 g and 6.55 g/100 g, whereas sucrose became undetectable after the ripening stage. Total sugar content increased by approximately sixfold in bananas and slightly in tomatoes throughout ripening. These results indicate that during fruit ripening, sucrose is converted into fructose and glucose. The applied HPLC-ELSD method has been shown to be easily applicable for analysing climacteric fruits for sugar content. In addition, the greenness profile of the applied HPLC-ELSD method was evaluated using AES, NEMI, GAPI, and AGREE tools, confirming that the method is environmentally acceptable and consistent with the principles of Green Analytical Chemistry.

Anahtar Kelimeler

climacteric fruits , sugars , HPLC-ELSD , tomato , banana , greenness assessment

Destekleyen Kurum

Anadolu University

Proje Numarası

2207S079

Teşekkür

The authors would like to extend their thanks to Yunus Emre Vocational School and the Health Services Research Laboratory at Anadolu University.

Kaynakça

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