INVESTIGATION OF SOME WATER SOLUBLE PARAMETERS IN APRICOT FRUIT OF DIFFERENT VARIETIES CULTIVATED

Year 2018, , 925 - 929, 01.11.2018

Ahmet Baysar , Fikret Karataş

https://doi.org/10.15237/gida.GD18084

Cited By: 1

Abstract

In this study, the amounts of
reduced form of glutathione (GSH), oxidized form of glutathione (GSSG) and
various B vitamins particularly, thiamine hydrochloride (vitamin B1),
riboflavin (vitamin B2), nicotinic acid (vitamin B3), pyridoxine hydrochloride (vitamin
B6) and folic acid (vitamin B9) in fresh ripe apricot fruits of six different
varieties were determined by High Performance Liquid Chromatography(HPLC). It
was observed that GSH, GSSG, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and
vitamin B9 levels were between 914.70±24.10 – 82.56±5.92 µg/g; 35.28±2.73 –
17.16±2.05 µg/g, 0.49±0.08 - 1.02±0.13 µg/g, 1.56±0.14 - 4.48±0.46 µg/g,
16.10±2.46 5.40±0.52 µg/g, 23.85±2.90 - 7.86±0.58 µg/g and 8.84±0.86 -
3.04±0.29 µg/g, respectively. The Hudayı variety was rich in GSH, GSGH, vitamin
B1 and B2, Kabaaşı variety was rich in Vitamin B3 and B6 and Hacıhaliloğlu
variety was rich in vitamin B9.

Keywords

Apricot, glutathione, vitamins B, HPLC

FARKLI KAYISI ÇEŞİTLERİNDE SUDA ÇÖZÜNÜR BAZI PARAMETRELERİN ARAŞTIRILMASI

Abstract

Bu çalışmada taze ve olgun altı farklı kayısı çeşidinin
redükte glutatyon (GSH), okside glutatyon (GSSG) ile çeşitli B vitamini
özellikle tiamin hidroklorür (B1), riboflavin (B2), Nikotinik asit (B3)
piridoksin hidroklorür (B6) ve folik asit (B9) içerikleri Yüksek Performanslı
Sıvı Kromatografisi (HPLC) kullanılarak belirlenmiştir. GSH, GSSG, B1, B2, B3,
B6 ve B9 vitaminlerinin içeriği sırasıyla 914.70±24.10 – 82.56±5.92 µg/g;
35.28±2.73 – 17.16±2.05 mg/g, 0.49±0.08 - 1.02±0.13 µg.g-1, 1.56±0.14 -
4.48±0.46 µg.g-1, 16.10±2.46 5.40±0.52 µg/g, 23.85±2.90 - 7.86±0.58 µg/g ve
8.84±0.86 - 3.04±0.29 µg/g arasında olduğu gözlenmiştir. Hudayı çeşidinin GSH,
GSSG, B1 ve B2 vitamini, Kabaaşı çeşidinin de B3 ve B6 vitaminleri ve
Hacıhaliloğlunun B9 vitamini bakımından zengin olduğu görülmüştür.

Keywords

Kayısı, Glutatyon, B Vitaminleri, HPLC

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