Effects of Pre-treatments Some Sweet Cherry Cultivars On Epicatechin and Chlorogenic Acid Content During The Storage
Öz
Sweet cherry (Prunus
avium L.) is one of Turkey's major
export products, but also the perishable fruit species. Different preservation
methods are applied to sweet cherry fruit, which is more likely to be consumed
as fresh fruit, in order to increase conversation time and maintain the quality
characteristics. One of the these methods are coating with essentail oils which
also utilized antimicrobial properties. In this research, 0900 Ziraat, Regina
and Sweetheart cherry varieties are widely grown in Turkey and exports change of phenolic compounds were
investigated during storage. In this study, one of the widely grown thyme and
sage essential oils (carvacrol and thujone) were used, carvacrol and thujone.
It was placed in a gauze impregnated media and sodium bicarbonate (2%) was
immersed MAP (modified atmosphere packaging) te be kept cold were stored for 8
weeks
Storage time during the amounts
of chlorogenic acid and epicatechin is one of the major phenolic compounds were
determined every 15 days. The variance of these compounds were evaluated for 8
weeks storage. During the 8 weeks of storage epicatechin and chlorogenic acid
were determined to be increased in all varieties. Chlorogenic acid was
determined from 30.30 to 65.60 mg /100g for 0900 Ziraat, from 33.27 to 58.30 mg
/ 100g for Sweetheart, while from 53.50 to 112.43 mg / 100g for Regina variety.
Epicatechin was determined 0900 Ziraat variety 6.70 to 9.87 mg / 100g in the
kinds Sweatheart 6,60-10,50mg / 100g, Regina cultivar 6,87-10-97 mg / 100g in
was determined.
Anahtar Kelimeler
Sweet Cherry essential oils phenolic compounds post-harvest preservation
Kaynakça
- Referans1 Gonc`alves, B., Landbo, A. K., Knudse, D., Silva, A. P., Moutinho- Pereia, J., Rosa, E., Meyer, A. S. , “Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus Avium L.)”, Journal of. Agricaltural and Food Chemistry, 52, 523–530, 2004a
- Referans2 Gonc`alves, B., Landbo, A. K., Let, M., Silva, A. P., Rosa, E., Meyer, A. S., “Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus Avium L.) on human low-density lipoproteins”, Journal of the Science of Food and Agricultural, 84, 1013–1020, 2004b
- Referans3 Gonza´lez-Go´mez, D. , Lozano, M. , Ferna´ndez-Leo´n, M. F. , Bernalte, M. J. , Ayuso, M. C. , Rodrı´guez, A. B. , “Sweet cherry phytochemicals: Identification and characterization by HPLC-DAD/ESI-MS in six sweet-cherry cultivars grown in Valle del Jerte (Spain)”, Journal of Food Composition and Analysis, Volume 23, Issue 6, Pages 533-539, 2010
- Referans4 Mozetič, B., Simičič, M.; Trebše, P., “Anthocyanins and hidroxycinnamic acids of Lambert Compact cherries (Prunus Avium L.) after cold storage and 1-methylcyclopropene treatments”, Journal Food Chemistry, 97, 302–309, 2006
- Referans5 Mozeticˇ, B., Trebsˇe, P., Hribar, J., “Determination and quantitation of anthocyanins and hydroxycinnamic acids in different cultivars of sweet cherries (Prunus avium L.) from Nova Gorica region (Slovenia)”, Journal Food Technol. Biotechnol, 40, 207–212, 2002
- Referans6 Mozeticˇ, B., Trebsˇe, P., “ Identification of sweet cherry anthocyanins and hydroxycinnamic acids using HPLC coupled with DAD and MS detector”. Acta Chimica. Slovenica, 51, 151–158, 2004a
- Referans7 Mozeticˇ, B., Trebsˇe, P., Simcˇic´ , M., Hribar, J., “ Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)”, Lebensm.-Wiss. Food Science and Technologyl. 37, 123–128, 2004
- Referans8 Serrano, M.; Díaz-Mula, H.; Zapata, P. J.; Castillo, S.; Guill_en, F.; Martínez-Romero, D.; Valverde, J. M.; Valero, D., “ Maturity stage at harvest determines the fruit quality and antioxidant potential afterstorage of sweet cherry cultivars”, Journal of. Agricaltural and Food Chemistry., 57, 3240–3246, 2009
- Referans9 Serrano, M., Martínez-Romero, D., Castillo, S., Guill_en, F.,Valero, D., “The use of natural compounds improves the beneficial effect of MAP in sweet cherry storage”. Innovative Food Science Emerging Technology, 6, 115–123,2005
- Referans10 Esti, M., Cinquanta, L., Sinesio, F., Moneta, E., Matteo, D. M. , “Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage”. Food Chemistry. 76, 399– 405, 2002
- Referans11 Acar, M. ve Gizlenci, Ş., “Tarımsal Araştırmacılar için JMP Kullanımı”. Karadeniz Tarımsal Araştırma Enstitüsü, Samsun, 2006
- Referans12 Valero D., Díaz-Mula H. M., Zapata P. J., Castillo S., an Guillen F., Martínez-Romero D. and Serrano M., “Postharvest Treatments with Salicylic Acid, Acetylsalicylic Acid or Oxalic Acid Delayed Ripening and Enhanced Bioactive Compounds and Antioxidant Capacity in Sweet Cherry”, Journal of. Agricaltural and Food Chemistry., 59, 5483–5489, 2011
- Referans13 Usenik, V. , Fabčič, J. and Štampar, F., “Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)”, Food Chemistry, Volume 107, Issue 1, 185-192, 2008
- Referans14 Cuı, T., Nakamura K., Ma L., J. Lı ve Kayahara H., “Analyses of Arbutin and Chlorogenic Acid, the Major Phenolic Constituents in Oriental Pear”, Journal of. Agricaltural and Food Chemistry., 53:(10), pp 3882–3887, 2005
- Referans15 Cemeroglu, B. ve Acar J., “Meyve ve Sebze İsleme Teknolojisi”, Gıda Teknolojisi Derneği,Yayın No: 6. Ankara. 508 s., 1986
- Referans16 Cemeroğlu, B. , “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği Yayınları. Yayın no: 6, Ankara. 496 s., 2001
- Referans17 Karaçalı, İ. , “Bahçe Ürünlerinin Muhafaza ve Pazarlaması”, Ege Üniversitesi Ziraat fakültesi Yayınları No: 494., 2006
- Referans18 Kalaycı, M., “Örneklerle Jump Kullanımı ve Tarımsal Araştırma İçin Varyans Analiz Modelleri”, Anadolu Tarımsal Araştırma Enstitüsü Müdürlüğü Yayınları, Yayın No: 21, Eskişehir, 2005
- Referans19 Belitz H.-D. ve Grosch W. ,Food Chemistry, ISBN 978-3-662-07281-3 (eBook), 1999
- Referans20 Shahrzad S., Bitsch I. , “Determination of some pharmacologically active phenolic acids in juices by high-performance liquid chromatography”, Journal. Chromatography A.,741(2):223-31, 1996
- Referans21 Shahidi ve Naczk,. Food phenolics: Sources, Chemistry, Effects, Applications, Technomic Publishing Company Inc., Lancaster PA., pp: 231- 245, 1995
- Referans22 Yang, C.S., Lambert, J.D., Ju, J., Lu, G., Sang, S., “ Tea and cancer prevention: molecular mechanism and human relevance”. Toxicology and Applied Pharmacology, 224, 265–273, 2007
- Referans23 Kyou-Nam, C., Mugdha, S., Seong-Ho, L., Joo-Heon, Y., “Green tea catechin, (–)epicatechin gallate induces tumor suppressor protein ATF3 via EGR-1 activation”, European Journal of Cancer,43, 2404–2412, 2007
- Referans24 Nizamlıoğlu N.M., Sebahattin N. , “Meyve ve sebzelerde bulunan fenolik bileşikler; yapıları ve önemleri”, Electronic Journal of Food Technologies 5 (1) , 20-35, 2010
- Referans25 Papp, N.,Szilvássy, B.,Abrankó, L.,“Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties”, International Journal of Food Science and Technology, 45, 395–402, 2010.
- Referans25 Prvulović D., Malenčić D., Popović M., Ljubojević M., ve Ognjanov V., “Antioxidant Properties of Sweet Cherries (Prunus avium L.) - Role of Phenolic Compounds”, World Academy of Science, Engineering and Technology Vol:5; 11-25. 2011
- Referans26 Bakkalbası E., Yemiş O., Aslanova D. ve Artık N., “Major Flavan-3-ol Composition and Antioxidant Activity of Seeds From Different Grape Cultivars Grown in Turkey”, European Food Research and Technology, 221:792–797, 2005
- Referans27 Karadeniz, F. ve Ekşi, A. , “Elma suyunda esmerleşme düzeyi ile doğal etkenler arasındaki ilişki”, Tarım Bilimleri Dergisi, 7(4):102-105, 2001.
- Referans28 Yilmaz, Y. ve Toledo, R.T., “Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid”. Journal of Agricultural and Food Chemistry, 52 (2):25,2004
- Referans29 Jakobek, L., Sˇeruga, M. , Voc´a, S. , Sˇindrak, Z. , Dobricˇevic, N. , “Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks”, Scientia Horticultural 123, 23–28, 2009
Bazı Kiraz Çeşitlerinde Uygulanan Ön İşlemlerin Depolama Süresince Epikateşin ve Klorojenik Asit Miktarına Etkileri
Öz
Kiraz
(Prunus
avium L.) Türkiye’nin önemli ihraç ürünlerinden olup, aynı
zamanda çabuk bozulabilir meyve türüdür. Daha çok taze olarak sofralık tüketilen
kiraz meyvesinin muhafaza süresini arttırmak ve kalite özelliklerini devam
ettirmesi için farklı muhafaza yöntemleri uygulanmaktadır.Bu yöntemlerden
biride antimikrobiyal özelliklerinden de faydalanılabilecek olan uçucu
yağlardır. Bu araştırma ile Türkiye’de yaygın olarak yetiştirilen ve ihracatı
yapılan kiraz çeşitleri olan 0900 Ziraat, Regina ve Sweetheart kiraz
çeşitlerinin depolama süresince fenolik bileşiklerin değişimi incelenmiştir. Bu çalışmada
Türkiye’de yaygın olarak yetiştirilen kekik ve adaçayının uçucu yağlarından
olan karvakrol ve thujon
kullanılmıştır. Bunlar gazlı beze
emdirilerek ortama konulmuş ve sodyum bikarbonat (%2) çözeltisine daldırılarak
MAP (modifiye atmosfer paket)’te soğukta muhafaza edilerek 8 hafta süreyle
depolanmıştır.
Depolama süresi
boyunca 15 günde bir olmak üzere kirazda bulunan önemli fenolik bileşiklerden
olan klorojenik asit ve epikateşin miktarları belirlenmiştir. 8 hafta depolama
süresince bu bileşiklerdeki değişimler değerlendirilmiştir. Klorojenik asit ve
epikateşin fenolik bileşiklerin miktarı, 8 hafta depolama süresi boyunca tüm
çeşitlerde yükseldiği belirlenmiştir. Klorojenik asit 0900 Ziraat çeşidinde
30,30-65,60 mg/100g, Sweetheart çeşidi kirazlarda 33,27-58,30 mg/100g, Regina
Çeşidinde ise 53,50-112,43 mg/100g. olarak belirlenmiştir. Epikateşin miktarı
ise; 0900 Ziraat çeşidinde 6,70-9,87 mg/100g, Sweatheart çeşidinde
6,60-10,50mg/100g, Regina çeşidinde 6,87-10,97 mg/100g arasında tespit
edilmiştir.
Anahtar Kelimeler
Kaynakça
- Referans1 Gonc`alves, B., Landbo, A. K., Knudse, D., Silva, A. P., Moutinho- Pereia, J., Rosa, E., Meyer, A. S. , “Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus Avium L.)”, Journal of. Agricaltural and Food Chemistry, 52, 523–530, 2004a
- Referans2 Gonc`alves, B., Landbo, A. K., Let, M., Silva, A. P., Rosa, E., Meyer, A. S., “Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus Avium L.) on human low-density lipoproteins”, Journal of the Science of Food and Agricultural, 84, 1013–1020, 2004b
- Referans3 Gonza´lez-Go´mez, D. , Lozano, M. , Ferna´ndez-Leo´n, M. F. , Bernalte, M. J. , Ayuso, M. C. , Rodrı´guez, A. B. , “Sweet cherry phytochemicals: Identification and characterization by HPLC-DAD/ESI-MS in six sweet-cherry cultivars grown in Valle del Jerte (Spain)”, Journal of Food Composition and Analysis, Volume 23, Issue 6, Pages 533-539, 2010
- Referans4 Mozetič, B., Simičič, M.; Trebše, P., “Anthocyanins and hidroxycinnamic acids of Lambert Compact cherries (Prunus Avium L.) after cold storage and 1-methylcyclopropene treatments”, Journal Food Chemistry, 97, 302–309, 2006
- Referans5 Mozeticˇ, B., Trebsˇe, P., Hribar, J., “Determination and quantitation of anthocyanins and hydroxycinnamic acids in different cultivars of sweet cherries (Prunus avium L.) from Nova Gorica region (Slovenia)”, Journal Food Technol. Biotechnol, 40, 207–212, 2002
- Referans6 Mozeticˇ, B., Trebsˇe, P., “ Identification of sweet cherry anthocyanins and hydroxycinnamic acids using HPLC coupled with DAD and MS detector”. Acta Chimica. Slovenica, 51, 151–158, 2004a
- Referans7 Mozeticˇ, B., Trebsˇe, P., Simcˇic´ , M., Hribar, J., “ Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries (Prunus avium L.)”, Lebensm.-Wiss. Food Science and Technologyl. 37, 123–128, 2004
- Referans8 Serrano, M.; Díaz-Mula, H.; Zapata, P. J.; Castillo, S.; Guill_en, F.; Martínez-Romero, D.; Valverde, J. M.; Valero, D., “ Maturity stage at harvest determines the fruit quality and antioxidant potential afterstorage of sweet cherry cultivars”, Journal of. Agricaltural and Food Chemistry., 57, 3240–3246, 2009
- Referans9 Serrano, M., Martínez-Romero, D., Castillo, S., Guill_en, F.,Valero, D., “The use of natural compounds improves the beneficial effect of MAP in sweet cherry storage”. Innovative Food Science Emerging Technology, 6, 115–123,2005
- Referans10 Esti, M., Cinquanta, L., Sinesio, F., Moneta, E., Matteo, D. M. , “Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage”. Food Chemistry. 76, 399– 405, 2002
- Referans11 Acar, M. ve Gizlenci, Ş., “Tarımsal Araştırmacılar için JMP Kullanımı”. Karadeniz Tarımsal Araştırma Enstitüsü, Samsun, 2006
- Referans12 Valero D., Díaz-Mula H. M., Zapata P. J., Castillo S., an Guillen F., Martínez-Romero D. and Serrano M., “Postharvest Treatments with Salicylic Acid, Acetylsalicylic Acid or Oxalic Acid Delayed Ripening and Enhanced Bioactive Compounds and Antioxidant Capacity in Sweet Cherry”, Journal of. Agricaltural and Food Chemistry., 59, 5483–5489, 2011
- Referans13 Usenik, V. , Fabčič, J. and Štampar, F., “Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)”, Food Chemistry, Volume 107, Issue 1, 185-192, 2008
- Referans14 Cuı, T., Nakamura K., Ma L., J. Lı ve Kayahara H., “Analyses of Arbutin and Chlorogenic Acid, the Major Phenolic Constituents in Oriental Pear”, Journal of. Agricaltural and Food Chemistry., 53:(10), pp 3882–3887, 2005
- Referans15 Cemeroglu, B. ve Acar J., “Meyve ve Sebze İsleme Teknolojisi”, Gıda Teknolojisi Derneği,Yayın No: 6. Ankara. 508 s., 1986
- Referans16 Cemeroğlu, B. , “Meyve ve Sebze İşleme Teknolojisi”, Gıda Teknolojisi Derneği Yayınları. Yayın no: 6, Ankara. 496 s., 2001
- Referans17 Karaçalı, İ. , “Bahçe Ürünlerinin Muhafaza ve Pazarlaması”, Ege Üniversitesi Ziraat fakültesi Yayınları No: 494., 2006
- Referans18 Kalaycı, M., “Örneklerle Jump Kullanımı ve Tarımsal Araştırma İçin Varyans Analiz Modelleri”, Anadolu Tarımsal Araştırma Enstitüsü Müdürlüğü Yayınları, Yayın No: 21, Eskişehir, 2005
- Referans19 Belitz H.-D. ve Grosch W. ,Food Chemistry, ISBN 978-3-662-07281-3 (eBook), 1999
- Referans20 Shahrzad S., Bitsch I. , “Determination of some pharmacologically active phenolic acids in juices by high-performance liquid chromatography”, Journal. Chromatography A.,741(2):223-31, 1996
- Referans21 Shahidi ve Naczk,. Food phenolics: Sources, Chemistry, Effects, Applications, Technomic Publishing Company Inc., Lancaster PA., pp: 231- 245, 1995
- Referans22 Yang, C.S., Lambert, J.D., Ju, J., Lu, G., Sang, S., “ Tea and cancer prevention: molecular mechanism and human relevance”. Toxicology and Applied Pharmacology, 224, 265–273, 2007
- Referans23 Kyou-Nam, C., Mugdha, S., Seong-Ho, L., Joo-Heon, Y., “Green tea catechin, (–)epicatechin gallate induces tumor suppressor protein ATF3 via EGR-1 activation”, European Journal of Cancer,43, 2404–2412, 2007
- Referans24 Nizamlıoğlu N.M., Sebahattin N. , “Meyve ve sebzelerde bulunan fenolik bileşikler; yapıları ve önemleri”, Electronic Journal of Food Technologies 5 (1) , 20-35, 2010
- Referans25 Papp, N.,Szilvássy, B.,Abrankó, L.,“Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties”, International Journal of Food Science and Technology, 45, 395–402, 2010.
- Referans25 Prvulović D., Malenčić D., Popović M., Ljubojević M., ve Ognjanov V., “Antioxidant Properties of Sweet Cherries (Prunus avium L.) - Role of Phenolic Compounds”, World Academy of Science, Engineering and Technology Vol:5; 11-25. 2011
- Referans26 Bakkalbası E., Yemiş O., Aslanova D. ve Artık N., “Major Flavan-3-ol Composition and Antioxidant Activity of Seeds From Different Grape Cultivars Grown in Turkey”, European Food Research and Technology, 221:792–797, 2005
- Referans27 Karadeniz, F. ve Ekşi, A. , “Elma suyunda esmerleşme düzeyi ile doğal etkenler arasındaki ilişki”, Tarım Bilimleri Dergisi, 7(4):102-105, 2001.
- Referans28 Yilmaz, Y. ve Toledo, R.T., “Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid”. Journal of Agricultural and Food Chemistry, 52 (2):25,2004
- Referans29 Jakobek, L., Sˇeruga, M. , Voc´a, S. , Sˇindrak, Z. , Dobricˇevic, N. , “Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks”, Scientia Horticultural 123, 23–28, 2009
Ayrıntılar
| Konular | Mühendislik |
|---|---|
| Bölüm | ICAFOF 2017 (International Conference on Agriculture, Forest, Food Sciences and Technologies) Özel Sayısı |
| Yazarlar | |
| Yayımlanma Tarihi | 21 Aralık 2017 |
| Kabul Tarihi | 24 Ekim 2017 |
| Yayımlandığı Sayı | Yıl 2017 Cilt:6 ICAFOF Özel Sayı |
Kaynak Göster
Cited By
0900 Ziraat’ Kiraz Çeşidinde UV-C ve Sıcak Su Uygulamalarının Modifiye Atmosfer Koşullarında Muhafazaya Etkileri
Türk Tarım ve Doğa Bilimleri Dergisi
Şeyda ÇAVUŞOĞLU
https://doi.org/10.30910/turkjans.471482
Farklı Lokasyonlarda Yetiştirilen Kirazların (Prunus cerasus) Bazı Fizikokimyasal Özellikleri ve Aroma Bileşenlerinin Belirlenmesi
European Journal of Science and Technology
Özden İLHAN
https://doi.org/10.31590/ejosat.818911
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