Organic acid, phenolic acid and flavonoids of medlar during different maturation stages

Year 2022, Volume: 11 Issue: 2, 207 - 212, 29.12.2022

Sultan Filiz Güçlü , Fatma Koyuncu , Ersin Atay

https://doi.org/10.29278/azd.1061365

Cited By: 1

Abstract

Objective: Organic acid, phenolic acid and flavonoids of Mespilus germanica L. cv.‘İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye, were quantified during different fruit developmental stages by HPLC.
Materials and Methods: İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye used the experiments. Organic acids, phenolic acids and flavonoids were identified by HPLC. Phenolic compounds analysed by spectrophotometer.
Results The organic acids were identified in this order of quantity: malic>tartaric>citric>oxalic>pyruvic>fumaric. Malic acid was the major organic acid in all maturation stages (912.9 µg/ g, 346.8 µg/g, 1006.4 µg/g, respectively) while fumaric acid was the minor one. Caffeic acid was the most abundant of phenolic acids, and catechins were dominant among the flavonoids in medlar fruit. Total phenolic compounds increased with maturation (22.98 mg GAE/100g to 28.7 mg GAE/100g).
Conclusion: Organic acid, phenolic acid and flavonoids of Mespilus germanica L. cv.‘İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye, were detected during different three maturation stages (Immature, semi-ripe, ripe). Malic, tartaric and citric acids were found major organic acids when caffeic acid was major fenolic acid. They changed as the harvest time. It can be recommened that it is necessary to plan the harvesting period depending onhow medlar is meant to be used. It can be harvested at in immature stage if it is usepharmacological and it can be harvested at ripe stage for fresh fruit.

Keywords

harvest time, seconder metabolites, mespilus germanica, edible fruits

Farklı Olgunlaşma Aşamalarında Muşmulanın Organik Asit, Fenolik Asit ve Flavonoidleri

Abstract

Amaç: Bu araştırmanın temel amacı, muşmula meyvesinin (Mespilus germanica L. cv‘İstanbul’) organik asit, fenolik asit ve flavonoidleri üzerine olgunluk safhasının etkisini belirlemektir.
Materyal ve Yöntem: Bitkisel materyal olarak ‘İstanbul’ muşmula çeşidine ait meyveler kullanılmıştır. Meyveler olgunlaşmamış (ham), yarı olgun ve olgun olmak üzere 3 farklı olgunluk safhasında hasat edilmiştir. Meyvelerin, toplam fenolik bileşiklerine ilave olarak bazı organik asit, fenolik asit ve flavonoid içerikleri belirlenmiştir.
Araştırma Bulguları: Organik asitler sırasıyla; malik> tartarik> sitrik> oksalik> pirüvik> fumarik olarak bulunmuştur. Malik asit tüm olgunlaşma evrelerinde (sırasıyla 912.9 µg/g, 346.8 µg/g, 1006.4 µg/g) ana organik asit iken fumarik asit en az bulunanıdır. Fenolik asitlerden en çok bulunanı kafeik asittir. Muşmula meyvesindeki flavonoidler arasında kateşinler baskındır. Toplam fenolik bileşikler olgunlaşma ile artmıştır (22.98 mg GAE/100g ila 28.7 mg GAE/100g)
Sonuç: Türkiye'de tescilli ilk muşmula çeşidi olan Mespilus germanica L. cv.'İstanbul' meyvesinin organik asit, fenolik asit ve flavonoidleri farklı üç olgunlaşma evresinde (olgunlaşmamış, yarı olgun, olgun) tespit edilmiştir. Kafeik asit majör fenolik asit iken malik, tartarik ve sitrik asitler majör organik asitler olarak bulunmuş olup hasat zamanına göre değişmişlerdir. Muşmulanın nasıl kullanılacağına bağlı olarak hasat döneminin planlanması önerilebilir. Farmakolojik kullanım için olgunlaşmamış, taze meyve tüketimi için ise olgunluk döneminde hasat edilebilir.

Keywords

Mespilus germanica, edible fruits, harvest time, harvest time, seconder metabolites

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