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Phytochemical Properties of Some Mulberry Genotypes Grown in Malatya Province

Yıl 2021, Cilt: 31 Sayı: 2, 348 - 355, 30.06.2021
https://doi.org/10.29133/yyutbd.785270

Öz

Mulberry fruits contain large amounts of anthocyanins, polyphenols, flavonoids components and minerals which are important for human health. In this study, phytochemical properties of some mulberry genotypes in theecologicalconditions of the Malatya region were investigated. ‘Kenmochi’, ‘Bursa Siyah’, ‘44 BA 05’, ‘Elazığ İçme’, ‘23 MRK 09’ the mulberry genotypes and one patented ‘Ichinose’ cultivar were studied concerning their total phenolic content, total monomeric anthocyanin, total antioxidant capacities and individual sugar compositions. Some mulberry genotypes were found the richest with regard to total phenolic and total anthocyanins content. The total phenolic content was found from 958.60 to 3573.79 mg/kg gallic acid equivalents, total anthocyanin content to vary from 177.10 to 2221.60 mg/kg cyanidin-3-glucoside. The antioxidant activities of ʽKenmochiʼ and ʽ44 BA 05ʼ genotypes were higher than those of the others genotypes. These results will be useful for selecting mulberry species that are important in terms of phytochemical content.

Kaynakça

  • Akbulut, M., &Özcan, M. M. (2009). Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples. International Journal of Food Sciences and Nutrition 60 (3): 231-239. doi:10.1080/09637480701695609.
  • Aramwit, P., Bang, N., Srichana, T. (2010). The properties and atability of anthocyanins in mulberry fruits. Food Research International 43:1093-1097. doi:10.1016/j.foodres.2010.01.022.
  • Bae, S. H, Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT- Food Science and Technology 40(6):955-962. doi:10.1016/j.lwt.2006.06.007.
  • Brand, M. H., Connolly, B. A., Levine, L. H., Richards, J. T., Shine, S. M., Spencen, L. E. (2017). “Anthocyanins, total phenolics, ORAC and moisture content of wild and cultivated dark-fruited aronia species”. Scientia Horticulturae 224:332-342. doi:10.1016/j.scienta.2017.06.021.
  • Çöçen, E. (2017). Malatya Dut Genetik Kaynakları Parselinde Bulunan Dut Genotiplerinin Fenolojik, Pomolojik ve Morfolojik Karakterizasyonu, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, Kayseri, Türkiye.
  • Durmaz, G. (2012). Freeze-dried ABTS•+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils. Food Chemistry 133:1658-1663. doi:/10.1016/j.foodchem.2012.02.064.
  • Erçişli, S. (2004). A short review of the fruit germplasm resources of Turkey. Genetic Resources and Crop Evolution 51(4); 419- 435.
  • Erçişli, S., Orhan, E. (2007). Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry 103(4):1380–1384. doi:10.1016/j.foodchem.2006.10.054.
  • Erçişli, S., Orhan, E. (2008). Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Scientia Horticulturae 116:41-46. doi:10.1016/j.scienta.2007.10.021.
  • Erçişli, S., Tosun, M., Duralija, B., Voća, S., Sengul, M., Turan, M. (2010). Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. Food Technology & Biotechnology 48 (1).
  • Gündoğdu, M., Muradoğlu, F., Gazioğlu Sensoy, R.I., Yılmaz, H. (2011). Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Scientia Horticulturae 132:37-41. doi:10.1016/j.scienta.2011.09.035.
  • Gündoğdu, M., Ozrenk, K., Erçişli, S., Kan, T., Kodad, O., et al. (2014). Organic acids, sugars, vitamin C content and some pomological characteristics of eleven hawthorn species (Crataegus spp.) from Turkey. Biological Research 47:21. doi:10.1186/0717-6287-47-21.
  • Gündoğdu, M., Tunçtürk, M., Berk, S., Şekeroğlu, N., Gezici, S. (2018). Antioxidant capacity and bioactive contents of mulberry species from eastern anatolia region of turkey. Indian Journal of Pharmaceutical Education and Research 52(4):96-100. doi:10.5530/ijper.52.4s.82.
  • Jakobek, L., Drenjančević, M., Jukić, V., Šeruga, M. (2012). Phenolic acids, flavonols, anthocyanins and antiradical activity of “Nero”, “Viking”, “Galicianka” and wild chokeberries. Scientia Horticulturae 147:56-63. doi:10.1016/j.scienta.2012.09.006.
  • Jiang, Y., Nie, W. J. (2015). Chemical properties in fruits of mulberry species from the Xinjiang province of China. Food Chemistry 174:460–466. doi:10.1016/j.foodchem.2014.11.083.
  • Karacali, İ. (2002). Bahçe ürünlerinin muhafaza ve pazarlanması. İzmir, Turkey: Ege Üniversitesi, Ziraat Fakültesi Yayınları No 494 (in Turkish).
  • Kim, I., Lee, J. (2020). Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing. Antioxidants 9:242. doi:10.3390/antiox9030242.
  • Khalifaa, I., Zhua, W., Lia, K., Lia, C. (2018). Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability-A structural review. Journal of Functional Foods 40: 28-43. doi:10.1016/j.jff.2017.10.041.
  • Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC Internatıonal 88(5):1269-1278.
  • Liang, L., Wu, X., Zhu, M., Zhao, W., Li, F., Zou, Y., Yang, L. (2012). Chemical composition, nutritional value, and antioxidant activities of eight mulberry cultivars from china. Pharmacognosy 31(8). doi:10.4103/0973-1296.99287.
  • Llano, T., Quijorna, N., Andrés, A., Coz, A. (2017). Sugar, acid and furfural quantification in a sulphite pulp mill: Feedstock, product and hydrolysate analysis by HPLC/RID. Biotechnology Reports 15:75-83. doi:10.1016/j.btre.2017.06.006.
  • Mahmood, T., Anwar, F., Afzal, N., Kausar, R., Ilyas, S., Shoaib, M. (2017). Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits. Food measure. doi:10.1007/s11694-017-9602-6.
  • Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. Journal of Food Science. doi:10.1111/j.1750-3841.2012.02896.x.
  • Natic, M. M, Dabic, D. C, Papetti, A., Fotiric Akšic, M. M., Ognjanov, V., Ljubojevic, M., Tešic, Z.L. (2015). Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia. Food Chemistry 171:128–136. doi:10.1016/j.foodchem.2014.08.101.
  • Nayaba, S., Razzaqa, K., Ullaha, S., Rajwanaa, I. A., Amina, M., Farieda, H. N., Akhtara, G., Khanb, A. S., Asghara, Z., Hassana, H., Naz, A. (2020). Genotypes and harvest maturity influence the nutritional fruit quality of mulberry. Scientia Horticulturae 266: 109311. doi:10.1016/j.scienta.2020.109311.
  • Nazim, N., Buhroo, Z. I., Mushtaq, N., Javid, K., Rasool, S., & Mir, G. M. (2017). Medicinal values of products and by products of sericulture. Journal of Pharmacognosy and Phytochemistry 6(5): 1388-1392. doi:10.22271/phyto.
  • Re, R., Pellegrını, N., Proteggente, A., Pannala, A., Yang, M., & Rıce-evans, C. (1999). Antıoxıdant actıvıty applyıng an ımproved abts radıcal catıon decolorızatıon assay. Free Radical Biology & Medicine 26:1231–1237. doi:10.1016/s0891-5849(98)00315-3.
  • Sánchez, E. M., Calín-Sánchez, Á., Carbonell-Barrachina, Á. A., Melgarejo, P., Hernández, F., Martínez-Nicolás, J. J. (2014). Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes. International Journal of Food Science Technology 49: 477-483. doi:10.1111/ijfs.12325.
  • Sánchez-Salcedo, E. M., Mena, P., García-Viguera, C., Hernández, F., Martínez, J. J. (2015). Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry Fruits, a starting point for the assessment of their beneficial properties. Journal of Functıonal Foods 12: 399-408. doi:10.1016/j.jff.2014.12.010.
  • Singh, S. & Singh, R. P. (2008). In vitro methods of assay of antioxidants: an overview. Food Reviews International 24 (4):392-415, doi:10.1080/87559120802304269.
  • Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Society for Enology and Viticulture 16:144-158.
  • Talcott, S. T. & Howard, L. R. (1999). Phenolic Autoxidation is Responsible for Color Degradation in Processed Carrot Puree. Journal Agriculture Food Chemistry, 47:2109-2115. doi:10.1021/jf981134n.
  • Thaiponga, K., Boonprakoba, U., Crosbyb, K., Zevallosc, L. C., Byrnec, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19: 669-675. doi:10.1016/j.jfca.2006.01.003.

Malatya İlinde Yetişen Bazı Dut Genotiplerinin Fitokimyasal Özellikleri

Yıl 2021, Cilt: 31 Sayı: 2, 348 - 355, 30.06.2021
https://doi.org/10.29133/yyutbd.785270

Öz

Dut meyvesi, insan sağlığı için önemli antosiyanin, polifenol, flavonoid bileşenlerini ve mineral maddelerini yüksek miktarda içermektedir. Bu çalışmada, Malatya bölgesinin ekolojik koşullarındaki bazı dut genotiplerinin fitokimyasal özellikleri incelenmiştir. ʽKenmochiʼ, ʽBursa Siyahʼ, ʽ44 BA 05ʼ ʽElazığ İçmeʼ, ʽ23 MRK 09ʼdut genotiplerivle tescillenmiş bir çeşit olan ʽIchinoseʼ toplam fenolik madde içeriği, toplam monomerik antosiyanin, toplam antioksidan kapasite ve şeker bileşimleri bakımından incelenmiştir. Bazı dut genotiplerinin toplam fenolik ve toplam antosiyanin içerikleri bakımından daha zengin olduğu belirlenmiştir. Toplam fenolik madde içeriği 958.60 ile 3573.79 (mg/kg gallik asit eşdeğeri), toplam antosiyanin içeriği ise 177.10 ile 2221.60 (mg/kg siyanidin-3-glukozit) aralığında değişmektedir. ʽKenmochiʼ ve ʽ44 BA 05ʼ genotiplerinin, antioksidan aktiviteleri bakımından diğer genotiplerden daha yüksek aktivite gösterdiği belirlenmiştir. Bu sonuçların, fitokimyasal içerik bakımından önemli olan dut genotiplerinin seçilmesinde faydalı olacağı düşünülmektedir.

Kaynakça

  • Akbulut, M., &Özcan, M. M. (2009). Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples. International Journal of Food Sciences and Nutrition 60 (3): 231-239. doi:10.1080/09637480701695609.
  • Aramwit, P., Bang, N., Srichana, T. (2010). The properties and atability of anthocyanins in mulberry fruits. Food Research International 43:1093-1097. doi:10.1016/j.foodres.2010.01.022.
  • Bae, S. H, Suh, H. J. (2007). Antioxidant activities of five different mulberry cultivars in Korea. LWT- Food Science and Technology 40(6):955-962. doi:10.1016/j.lwt.2006.06.007.
  • Brand, M. H., Connolly, B. A., Levine, L. H., Richards, J. T., Shine, S. M., Spencen, L. E. (2017). “Anthocyanins, total phenolics, ORAC and moisture content of wild and cultivated dark-fruited aronia species”. Scientia Horticulturae 224:332-342. doi:10.1016/j.scienta.2017.06.021.
  • Çöçen, E. (2017). Malatya Dut Genetik Kaynakları Parselinde Bulunan Dut Genotiplerinin Fenolojik, Pomolojik ve Morfolojik Karakterizasyonu, Erciyes Üniversitesi, Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Yüksek Lisans Tezi, Kayseri, Türkiye.
  • Durmaz, G. (2012). Freeze-dried ABTS•+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils. Food Chemistry 133:1658-1663. doi:/10.1016/j.foodchem.2012.02.064.
  • Erçişli, S. (2004). A short review of the fruit germplasm resources of Turkey. Genetic Resources and Crop Evolution 51(4); 419- 435.
  • Erçişli, S., Orhan, E. (2007). Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry 103(4):1380–1384. doi:10.1016/j.foodchem.2006.10.054.
  • Erçişli, S., Orhan, E. (2008). Some physico-chemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Scientia Horticulturae 116:41-46. doi:10.1016/j.scienta.2007.10.021.
  • Erçişli, S., Tosun, M., Duralija, B., Voća, S., Sengul, M., Turan, M. (2010). Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. Food Technology & Biotechnology 48 (1).
  • Gündoğdu, M., Muradoğlu, F., Gazioğlu Sensoy, R.I., Yılmaz, H. (2011). Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Scientia Horticulturae 132:37-41. doi:10.1016/j.scienta.2011.09.035.
  • Gündoğdu, M., Ozrenk, K., Erçişli, S., Kan, T., Kodad, O., et al. (2014). Organic acids, sugars, vitamin C content and some pomological characteristics of eleven hawthorn species (Crataegus spp.) from Turkey. Biological Research 47:21. doi:10.1186/0717-6287-47-21.
  • Gündoğdu, M., Tunçtürk, M., Berk, S., Şekeroğlu, N., Gezici, S. (2018). Antioxidant capacity and bioactive contents of mulberry species from eastern anatolia region of turkey. Indian Journal of Pharmaceutical Education and Research 52(4):96-100. doi:10.5530/ijper.52.4s.82.
  • Jakobek, L., Drenjančević, M., Jukić, V., Šeruga, M. (2012). Phenolic acids, flavonols, anthocyanins and antiradical activity of “Nero”, “Viking”, “Galicianka” and wild chokeberries. Scientia Horticulturae 147:56-63. doi:10.1016/j.scienta.2012.09.006.
  • Jiang, Y., Nie, W. J. (2015). Chemical properties in fruits of mulberry species from the Xinjiang province of China. Food Chemistry 174:460–466. doi:10.1016/j.foodchem.2014.11.083.
  • Karacali, İ. (2002). Bahçe ürünlerinin muhafaza ve pazarlanması. İzmir, Turkey: Ege Üniversitesi, Ziraat Fakültesi Yayınları No 494 (in Turkish).
  • Kim, I., Lee, J. (2020). Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing. Antioxidants 9:242. doi:10.3390/antiox9030242.
  • Khalifaa, I., Zhua, W., Lia, K., Lia, C. (2018). Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability-A structural review. Journal of Functional Foods 40: 28-43. doi:10.1016/j.jff.2017.10.041.
  • Lee, J., Durst, R. W., & Wrolstad, R. E. (2005). Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC Internatıonal 88(5):1269-1278.
  • Liang, L., Wu, X., Zhu, M., Zhao, W., Li, F., Zou, Y., Yang, L. (2012). Chemical composition, nutritional value, and antioxidant activities of eight mulberry cultivars from china. Pharmacognosy 31(8). doi:10.4103/0973-1296.99287.
  • Llano, T., Quijorna, N., Andrés, A., Coz, A. (2017). Sugar, acid and furfural quantification in a sulphite pulp mill: Feedstock, product and hydrolysate analysis by HPLC/RID. Biotechnology Reports 15:75-83. doi:10.1016/j.btre.2017.06.006.
  • Mahmood, T., Anwar, F., Afzal, N., Kausar, R., Ilyas, S., Shoaib, M. (2017). Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits. Food measure. doi:10.1007/s11694-017-9602-6.
  • Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species. Journal of Food Science. doi:10.1111/j.1750-3841.2012.02896.x.
  • Natic, M. M, Dabic, D. C, Papetti, A., Fotiric Akšic, M. M., Ognjanov, V., Ljubojevic, M., Tešic, Z.L. (2015). Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia. Food Chemistry 171:128–136. doi:10.1016/j.foodchem.2014.08.101.
  • Nayaba, S., Razzaqa, K., Ullaha, S., Rajwanaa, I. A., Amina, M., Farieda, H. N., Akhtara, G., Khanb, A. S., Asghara, Z., Hassana, H., Naz, A. (2020). Genotypes and harvest maturity influence the nutritional fruit quality of mulberry. Scientia Horticulturae 266: 109311. doi:10.1016/j.scienta.2020.109311.
  • Nazim, N., Buhroo, Z. I., Mushtaq, N., Javid, K., Rasool, S., & Mir, G. M. (2017). Medicinal values of products and by products of sericulture. Journal of Pharmacognosy and Phytochemistry 6(5): 1388-1392. doi:10.22271/phyto.
  • Re, R., Pellegrını, N., Proteggente, A., Pannala, A., Yang, M., & Rıce-evans, C. (1999). Antıoxıdant actıvıty applyıng an ımproved abts radıcal catıon decolorızatıon assay. Free Radical Biology & Medicine 26:1231–1237. doi:10.1016/s0891-5849(98)00315-3.
  • Sánchez, E. M., Calín-Sánchez, Á., Carbonell-Barrachina, Á. A., Melgarejo, P., Hernández, F., Martínez-Nicolás, J. J. (2014). Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes. International Journal of Food Science Technology 49: 477-483. doi:10.1111/ijfs.12325.
  • Sánchez-Salcedo, E. M., Mena, P., García-Viguera, C., Hernández, F., Martínez, J. J. (2015). Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry Fruits, a starting point for the assessment of their beneficial properties. Journal of Functıonal Foods 12: 399-408. doi:10.1016/j.jff.2014.12.010.
  • Singh, S. & Singh, R. P. (2008). In vitro methods of assay of antioxidants: an overview. Food Reviews International 24 (4):392-415, doi:10.1080/87559120802304269.
  • Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Society for Enology and Viticulture 16:144-158.
  • Talcott, S. T. & Howard, L. R. (1999). Phenolic Autoxidation is Responsible for Color Degradation in Processed Carrot Puree. Journal Agriculture Food Chemistry, 47:2109-2115. doi:10.1021/jf981134n.
  • Thaiponga, K., Boonprakoba, U., Crosbyb, K., Zevallosc, L. C., Byrnec, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19: 669-675. doi:10.1016/j.jfca.2006.01.003.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Makaleler
Yazarlar

Rukiye Yaman 0000-0002-2996-4386

Yayımlanma Tarihi 30 Haziran 2021
Kabul Tarihi 18 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 31 Sayı: 2

Kaynak Göster

APA Yaman, R. (2021). Phytochemical Properties of Some Mulberry Genotypes Grown in Malatya Province. Yuzuncu Yıl University Journal of Agricultural Sciences, 31(2), 348-355. https://doi.org/10.29133/yyutbd.785270

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