Araştırma Makalesi
BibTex RIS Kaynak Göster

Goji Berry (Lycium barbarum L.) Meyvelerinin Olgunlaşma Aşamalarının ve Fırında Kurutmanın Karotenoid Bileşimi Üzerine Etkisi

Yıl 2021, Cilt: 8 Sayı: 4, 1130 - 1138, 24.10.2021
https://doi.org/10.30910/turkjans.976116

Öz

Bu çalışmada ilk olarak, goji berry meyvelerinin üç farklı olgunlaşma evresinde (olgun yeşil, orta olgun, tam olgun) pH, titrasyon asitliği, suda çözünür kurumadde (°Bx) ve karotenoid içeriği belirlenmiştir. İkinci olarak, 50, 60 ve 70 °C'de kurutulan tam olgunlaşmış meyvelerin karotenoid bileşimi ve kinetik parametrelerdeki değişimler incelenmiştir. Goji berry meyvesindeki karotenoidlerin termal bozunması birinci dereceden reaksiyon modeline uymuş ve k, t1/2, Q10 ve Ea değerleri hesaplanmıştır. Meyvenin olgunlaşmasına bağlı olarak karotenoid bileşiminde değişiklikler gözlemlenmiştir. Lutein, olgun yeşil goji berry meyvesinde baskın karotenoid olarak bulunurken, zeaksantin dipalmitat orta ve tamamen olgun goji berry meyvesinde tespit edilmiştir. Olgun yeşil meyvelerde klorofil a ve b tespit edilmesine ragmen, orta ve tam olgun meyvelerde tespit edilememiştir. Sonuç olarak, goji berry meyvelerinde kurutma sıcaklığının karotenoid bozunmasını etkileyen önemli bir faktör olduğu ve farklı olgunlaşma aşamalarının goji berry meyvesinin karotenoid içeriği üzerinde önemli bir etkiye sahip olduğu ortaya çıkmıştır.

Destekleyen Kurum

Pamukkale Üniversitesi Bilimsel Araştırma Projeleri

Proje Numarası

2018FBE048

Kaynakça

  • Amagase, H., Nance, D.M. 2009. Effect of Standardized Lycium barbarum (Goji) Juice, GoChi® Intake on Resting Metabolic Rate and Waist Circumference: Randomized, Placebo‐controlled, Double‐blind Clinical Studies. The FASEB Journal, 23, LB419-LB419.
  • Amagase, H., Farnsworth, N.R. 2011. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food research international, 44(7), 1702-1717.
  • Association of Official Analytical Chemists – AOAC. 1990. Official methods of analysis of Association of Official Analytical Chemists International (15th ed.). Arlington: AOAC.
  • Bruno, G. 2009. Background & Traditional Use Goji. Huntington College of Health Sciences.
  • Chang, H.M., But, P.P.H. 2014. Pharmacology and Applications of Chinese Materia Medica: (Volume I). Singapore. World Scientific.
  • Cemeroglu, B. 2007. Food analysis. Food Technology Society Publication, 34: 168-171.
  • Çolak, A.M., Okatan, V. Güçlü, S.F., Korkmaz, N. and Polat, M. 2016. Chemical characteristics and antioxidant activities of four native goji (Lycium barbarum L.) genotypes. Lucrări Științifice, Universitatea de Științe Agricole Și Medicină Veterinară" Ion Ionescu de la Brad" Iași, Seria Horticultură, 59(1), 29-34.
  • Demiray, E., Tulek, Y., Yilmaz, Y. 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT-Food Science and Technology, 50(1), 172-176.
  • Donno, D., Cerutti, A.K., Prgomet, I., Mellano, M.G. and Beccaro, G.L. 2015. Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool. Food Research International, 69, 179-188.
  • Donno, D., Mellano, M.G., Prgomet, Ž., Cerutti, A.K. and Beccaro, G.L. 2017. Phytochemical characterization and antioxidant activity evaluation of Mediterranean medlar fruit (Crataegus azarolus L.): Preliminary study of underutilized genetic resources as a potential source of health-promoting compound for food supplements. Journal of Food & Nutrition Research, 56(1).
  • Endes, Z., Uslu, N., Özcan, M.M., Er, F. 2015. Physico-chemical properties, fatty acid composition and mineral contents of goji berry (Lycium barbarum L.) fruit. Journal of agroalimentary processes and technologies, 21(1), 36-40.
  • Fratianni, A., Niro, S., Alam, M.D.R., Cinquanta, L., Di Matteo, M., Adiletta, G. and Panfili, G. 2018. Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.). LWT, 92, 318-323.
  • Gama, J.J.T., Sylos, C.M.D. 2005. Major carotenoid composition of Brazilian Valencia orange juice: identification and quantification by HPLC. Food Research International, 38(8-9), 899-903.
  • Hempel, J., Schädle, C.N., Sprenger, J., Heller, A., Carle, R., Schweiggert, R.M. 2017. Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.). Food chemistry, 218, 525-533.
  • Inbaraj, B.S., Lu, H., Hung, C.F., Wu, W.B., Lin, C.L., Chen, B.H. 2008. Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC–DAD–APCI–MS. Journal of pharmaceutical and biomedical analysis, 47(4-5), 812-818.
  • Islam, T., Yu, X. Badwal, T.S., Xu, B. 2017. Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum). Chemistry Central Journal, 11(1), 1-8.
  • Jatoi, M.A., Jurić, S., Vidrih, R., Vinceković, M., Vuković, M., Jemrić, T. 2017. The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries. Food chemistry, 230, 241-249.
  • Jin, M., Huang, Q., Zhao, K., Shang, P. 2013. Biological activities and potential health benefit effects of polysaccharides isolated from Lycium barbarum L. International journal of biological macromolecules, 54, 16-23. Kadakal, C., Duman, T. and Ekinci, R. 2017. Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Food science and technology, 38(4), 667–673.
  • Karioti, A., Bergonzi, M.C., Vincieri, F.F. and Bilia, A.R. 2014. Validated method for the analysis of goji berry, a rich source of zeaxanthin dipalmitate. Journal of agricultural and food chemistry, 62(52), 12529-12535. Kocyigit, E. and Sanlier, N. 2017. A review of composition and health effects of Lycium barbarum. International Journal of Chinese Medicine, 1(1), 1.
  • Kulczyński, B. and Gramza-Michałowska, A. 2016. Goji berry (Lycium barbarum): composition and health effects–a review. Polish Journal of Food and Nutrition Sciences, 66(2), 67-76.
  • Labuza, T.P. and Schmidl, M.K. 1985. Accelerated shelf-life testing of foods. Food technology (USA).
  • Liu, Y., Zeng, S. Sun, W., Wu, M., Hu, W., Shen, X. and Wang, Y. 2014. Comparative analysis of carotenoid accumulation in two goji (Lycium barbarum L. and L. ruthenicum Murr.) fruits. BMC plant biology, 14(1), 1-14. Maughan, T., Black, B. 2015. Goji in the Garden. All Current Publications, 776.
  • Nı, Z.J., He, L.I., Min, C.H.E.N. 2008. Changes of the main carotenoid pigment contents during the drying processes of the different harvest stage fruits of Lycium barbarum L., Agricultural Sciences in China, 7(3), 363-369.
  • Patsilinakos, A., Ragno, R., Carradori, S., Petralito, S., Cesa, S. 2018. Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation. Food chemistry, 268, 49-56.
  • Potterat, O. 2010. Goji (Lycium barbarum and L. chinense): phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity. Planta medica, 76(01), 7-19.
  • Sadler, G., Davis, J., Dezman, D. 1990. Rapid extraction of lycopene and β‐carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of food science, 55(5), 1460-1461.
  • Shah, T., Bule, M., Niaz, K. 2019. Goji Berry (Lycium barbarum)-A Superfood. In Nonvitamin and Nonmineral Nutritional Supplements Academic Press, 257-264.
  • Shahrajabian, M.H., Wenli, S.U.N., Cheng, Q. 2020. A short review of goji berry, ginger, ginseng and astragalus in traditional Chinese and Asian medicine. Black Sea Journal of Health Science, 3(2), 36-45.
  • Skenderidis, P., Lampakis, D., Giavasis, I., Leontopoulos, S., Petrotos, K., Hadjichristodoulou, C., Tsakalof, A. 2019. Chemical properties, fatty-acid composition, and antioxidant activity of goji berry (Lycium barbarum L. and Lycium chinense Mill.) fruits. Antioxidants, 8(3), 60.
  • Szot, I., Zhurba, M., Klymenko, S. 2020. Pro-Health and Functional Properties of Goji Berry (Lycium Spp.). Agrobiodiversity for Improving Nutrition, Health and Life Quality, (4).
  • Zhang, Q., Chen, W., Zhao, J., Xi, W. 2016. Functional constituents and antioxidant activities of eight Chinese native goji genotypes. Food Chemistry, 200, 230.

Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits

Yıl 2021, Cilt: 8 Sayı: 4, 1130 - 1138, 24.10.2021
https://doi.org/10.30910/turkjans.976116

Öz

In this study firstly, pH, titratable acidity, water soluble solid (°Bx) and carotenoid content of goji berry fruits in three different ripening stages (mature green, intermediately ripe, fully ripe) were determined. Secondly, the fully ripe goji berry fruits were dried at 50, 60 and 70 °C in an oven drying and the changes in carotenoid composition and kinetic parameters were investigated. Thermal degradation of carotenoids in goji berry fruit fitted to the first order reaction model and k, t1/2, Q10 and Ea values were calculated. Changes in the carotenoid composition were observed as a result of the ripening of the fruit. Lutein was found as the predominant carotenoid at mature green goji berry fruit, while zeaxanthin dipalmitate was at intermediately and fully ripe goji berry. Chlorophyll a and b were detected in the mature green fruit but not in the intermediately and full ripe fruit. The results demonstrated that drying temperature is an important factor affecting carotenoid degradation in goji berry fruits and different ripening stages have important effect on the carotenoid content of goji berry.

Proje Numarası

2018FBE048

Kaynakça

  • Amagase, H., Nance, D.M. 2009. Effect of Standardized Lycium barbarum (Goji) Juice, GoChi® Intake on Resting Metabolic Rate and Waist Circumference: Randomized, Placebo‐controlled, Double‐blind Clinical Studies. The FASEB Journal, 23, LB419-LB419.
  • Amagase, H., Farnsworth, N.R. 2011. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food research international, 44(7), 1702-1717.
  • Association of Official Analytical Chemists – AOAC. 1990. Official methods of analysis of Association of Official Analytical Chemists International (15th ed.). Arlington: AOAC.
  • Bruno, G. 2009. Background & Traditional Use Goji. Huntington College of Health Sciences.
  • Chang, H.M., But, P.P.H. 2014. Pharmacology and Applications of Chinese Materia Medica: (Volume I). Singapore. World Scientific.
  • Cemeroglu, B. 2007. Food analysis. Food Technology Society Publication, 34: 168-171.
  • Çolak, A.M., Okatan, V. Güçlü, S.F., Korkmaz, N. and Polat, M. 2016. Chemical characteristics and antioxidant activities of four native goji (Lycium barbarum L.) genotypes. Lucrări Științifice, Universitatea de Științe Agricole Și Medicină Veterinară" Ion Ionescu de la Brad" Iași, Seria Horticultură, 59(1), 29-34.
  • Demiray, E., Tulek, Y., Yilmaz, Y. 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT-Food Science and Technology, 50(1), 172-176.
  • Donno, D., Cerutti, A.K., Prgomet, I., Mellano, M.G. and Beccaro, G.L. 2015. Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool. Food Research International, 69, 179-188.
  • Donno, D., Mellano, M.G., Prgomet, Ž., Cerutti, A.K. and Beccaro, G.L. 2017. Phytochemical characterization and antioxidant activity evaluation of Mediterranean medlar fruit (Crataegus azarolus L.): Preliminary study of underutilized genetic resources as a potential source of health-promoting compound for food supplements. Journal of Food & Nutrition Research, 56(1).
  • Endes, Z., Uslu, N., Özcan, M.M., Er, F. 2015. Physico-chemical properties, fatty acid composition and mineral contents of goji berry (Lycium barbarum L.) fruit. Journal of agroalimentary processes and technologies, 21(1), 36-40.
  • Fratianni, A., Niro, S., Alam, M.D.R., Cinquanta, L., Di Matteo, M., Adiletta, G. and Panfili, G. 2018. Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.). LWT, 92, 318-323.
  • Gama, J.J.T., Sylos, C.M.D. 2005. Major carotenoid composition of Brazilian Valencia orange juice: identification and quantification by HPLC. Food Research International, 38(8-9), 899-903.
  • Hempel, J., Schädle, C.N., Sprenger, J., Heller, A., Carle, R., Schweiggert, R.M. 2017. Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries (Lycium barbarum L.). Food chemistry, 218, 525-533.
  • Inbaraj, B.S., Lu, H., Hung, C.F., Wu, W.B., Lin, C.L., Chen, B.H. 2008. Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC–DAD–APCI–MS. Journal of pharmaceutical and biomedical analysis, 47(4-5), 812-818.
  • Islam, T., Yu, X. Badwal, T.S., Xu, B. 2017. Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum). Chemistry Central Journal, 11(1), 1-8.
  • Jatoi, M.A., Jurić, S., Vidrih, R., Vinceković, M., Vuković, M., Jemrić, T. 2017. The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji (Lycium barbarum L.) berries. Food chemistry, 230, 241-249.
  • Jin, M., Huang, Q., Zhao, K., Shang, P. 2013. Biological activities and potential health benefit effects of polysaccharides isolated from Lycium barbarum L. International journal of biological macromolecules, 54, 16-23. Kadakal, C., Duman, T. and Ekinci, R. 2017. Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Food science and technology, 38(4), 667–673.
  • Karioti, A., Bergonzi, M.C., Vincieri, F.F. and Bilia, A.R. 2014. Validated method for the analysis of goji berry, a rich source of zeaxanthin dipalmitate. Journal of agricultural and food chemistry, 62(52), 12529-12535. Kocyigit, E. and Sanlier, N. 2017. A review of composition and health effects of Lycium barbarum. International Journal of Chinese Medicine, 1(1), 1.
  • Kulczyński, B. and Gramza-Michałowska, A. 2016. Goji berry (Lycium barbarum): composition and health effects–a review. Polish Journal of Food and Nutrition Sciences, 66(2), 67-76.
  • Labuza, T.P. and Schmidl, M.K. 1985. Accelerated shelf-life testing of foods. Food technology (USA).
  • Liu, Y., Zeng, S. Sun, W., Wu, M., Hu, W., Shen, X. and Wang, Y. 2014. Comparative analysis of carotenoid accumulation in two goji (Lycium barbarum L. and L. ruthenicum Murr.) fruits. BMC plant biology, 14(1), 1-14. Maughan, T., Black, B. 2015. Goji in the Garden. All Current Publications, 776.
  • Nı, Z.J., He, L.I., Min, C.H.E.N. 2008. Changes of the main carotenoid pigment contents during the drying processes of the different harvest stage fruits of Lycium barbarum L., Agricultural Sciences in China, 7(3), 363-369.
  • Patsilinakos, A., Ragno, R., Carradori, S., Petralito, S., Cesa, S. 2018. Carotenoid content of Goji berries: CIELAB, HPLC-DAD analyses and quantitative correlation. Food chemistry, 268, 49-56.
  • Potterat, O. 2010. Goji (Lycium barbarum and L. chinense): phytochemistry, pharmacology and safety in the perspective of traditional uses and recent popularity. Planta medica, 76(01), 7-19.
  • Sadler, G., Davis, J., Dezman, D. 1990. Rapid extraction of lycopene and β‐carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of food science, 55(5), 1460-1461.
  • Shah, T., Bule, M., Niaz, K. 2019. Goji Berry (Lycium barbarum)-A Superfood. In Nonvitamin and Nonmineral Nutritional Supplements Academic Press, 257-264.
  • Shahrajabian, M.H., Wenli, S.U.N., Cheng, Q. 2020. A short review of goji berry, ginger, ginseng and astragalus in traditional Chinese and Asian medicine. Black Sea Journal of Health Science, 3(2), 36-45.
  • Skenderidis, P., Lampakis, D., Giavasis, I., Leontopoulos, S., Petrotos, K., Hadjichristodoulou, C., Tsakalof, A. 2019. Chemical properties, fatty-acid composition, and antioxidant activity of goji berry (Lycium barbarum L. and Lycium chinense Mill.) fruits. Antioxidants, 8(3), 60.
  • Szot, I., Zhurba, M., Klymenko, S. 2020. Pro-Health and Functional Properties of Goji Berry (Lycium Spp.). Agrobiodiversity for Improving Nutrition, Health and Life Quality, (4).
  • Zhang, Q., Chen, W., Zhao, J., Xi, W. 2016. Functional constituents and antioxidant activities of eight Chinese native goji genotypes. Food Chemistry, 200, 230.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makaleleri
Yazarlar

Pınar Şengün Bu kişi benim 0000-0002-1801-721X

Çetin Kadakal 0000-0002-6608-3887

Proje Numarası 2018FBE048
Yayımlanma Tarihi 24 Ekim 2021
Gönderilme Tarihi 2 Ağustos 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 8 Sayı: 4

Kaynak Göster

APA Şengün, P., & Kadakal, Ç. (2021). Effect of Ripening Stages and Oven Drying on the Carotenoid Composition of Goji Berry (Lycium barbarum L.) Fruits. Türk Tarım Ve Doğa Bilimleri Dergisi, 8(4), 1130-1138. https://doi.org/10.30910/turkjans.976116