ISHS Acta Horticulturae 939: XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Emerging Health Topics in Fruits and Vegetables
DETERMINATION OF VARIOUS CHEMICAL PROPERTIES, TOTAL PHENOLIC CONTENTS, ANTIOXIDANT CAPACITY AND ORGANIC ACIDS IN LAUROCERASUS OFFICINALIS FRUITS |
| Authors: | Y. Sahan, A. Cansev, G. Celik, A. Cinar |
| Keywords: | Laurocerasus officinalis, cherry laurel, chemical composition, antioxidant capacity, organic acid |
| DOI: | 10.17660/ActaHortic.2012.939.47 |
| Abstract:
Laurocerasus officinalis (cherry laurel), also known as taflan or karayemiş, is the fruits of the officinalis species in the Rosaceae family and Prunoideae subfamily. Cherry laurel is an evergreen, shrub or small tree which has a height of up to 6 m. Fruits of cherry laurel are ovoid in shape, 8-12 mm in diameter and become dark purple or black when mature. It is mostly consumed as fresh fruit but may also be dried, pickled, and processed to produce jam, marmalade, and fruit juice. The nutritional value of cherry laurel fruit arises from its phenolic content and other chemical properties. In addition, both fruits and seeds of cherry laurel have been used in the treatment of stomach ulcer, digestive system illness, bronchitis (seeds), eczemas, hemorrhoids, and is used as a diuretic (fruits) and an analgesic agent in traditional medicine in Turkey. The rich phenolic contents and the antioxidant capacity of the fruit are believed to ameliorate various degenerative diseases caused by oxidative stress. The content of organic acids in the fruit and their products not only influences their flavor but also their stability, nutrition, acceptability and keeping quality. Pulps of the fruit were tested for chemical composition (protein, sugar, fat, moisture, ash), total antioxidant capacity, total polyphenol content; in addition organic acid contents of the fruit were determined. Total polyphenol content was estimated using Folin-Ciocalteu assay. The antioxidant activity of cherry laurel was assessed by scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH). An ion chromato-graphy with UV detection was used for determination of organic acids in fruits. On a fresh weight basis, cherry laurel fruit exhibited a significantly (P<0.01) high phenolic and antioxidant activity. Since it is a rich source of chemical com-pounds, total phenolic and antioxidant contents, as well as organic acid contents, L. officinalis has important health benefits and might be considered as a functional food. | |
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