‘Eşme’ Ayva Çeşidinin Farklı Meyve Kısımlarının Biyoaktif İçerikleri

Year 2021, Volume: 7 Issue: 3, 344 - 352, 30.12.2021

Orhan Karakaya , Mehmet Fikret Balta

https://doi.org/10.24180/ijaws.968004

Cited By: 1

Abstract

Araştırma, ‘Eşme’ ayva çeşidinin farklı meyve kısımlarının pH, suda çözünebilir kuru madde, titre edilebilir asitlik, C vitamini, toplam fenolik, toplam flavonoid ve antioksidan aktivitesini (DPPH ve FRAP testlerine göre) belirlemek amacıyla yürütülmüştür. ‘Eşme’ ayva çeşidinin farklı meyve kısımlarında pH 3.57 (meyve eti)-4.03 (kabuk), suda çözünebilir kuru madde %5.40 (kabuk)-12.22 (meyve eti), titre edilebilir asitlik %0.21 (kabuk)-0.78 (meyve eti), C vitamini 11.68 (tüm meyve)-202.27 (kabuk) mg 100 g-1, toplam fenolik 56.78 (meyve eti)-974.32 (kabuk) mg 100 g-1, toplam flavonoid 39.89 (meyve eti)-291.10 (kabuk) mg 100 g-1, antioksidan aktivitesi 0.06 (meyve eti)-0.82 (kabuk) mmol 100 g-1 (DPPH testine göre) ve 0.30 (meyve eti)-2.74 (kabuk) mmol 100 g-1 (FRAP testine göre) arasında belirlenmiştir. Farklı meyve kısımlarına göre, toplam fenolik ile antioksidan aktivitesi (DPPH ve FRAP testlerine göre sırasıyla R2=1.0 ve R2=1.0) ve toplam flavonoid ile antioksidan aktivitesi (DPPH ve FRAP testlerine göre sırasıyla R2=1.0 ve R2=1.0) arasında yüksek pozitif bir ilişki tespit edilmiştir. Sonuç olarak, ‘Eşme’ ayva çeşidinin meyve kabuğunda meyve eti ve tüm meyveye göre toplam fenolik, toplam flavonoid ve antioksidan aktivitesinin daha yüksek olduğu belirlenmiştir.

Keywords

ayva, kabuk, meyve eti, fenolik, antioksidan

Bioactive Contents of Different Fruit Parts of ‘Eşme’ Quince Cultivar

Abstract

This research was carried out to determine pH, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity (according to DPPH and FRAP assays) of different fruit parts of ‘Eşme’ quince cultivar. pH, soluble solids content, titratable acidity, vitamin C, total phenolic, total flavonoid and antioxidant activity in the different fruit parts of ‘Eşme’ quince cultivar was determined from 3.57 (pulp) to 4.03 (peel), 5.40% (peel) to 12.22% (pulp), 0.21% (peel) to 0.78% (pulp), 11.68 (flesh) mg 100 g-1 to 202.27 (peel) mg 100 g-1, 56.78 (pulp) mg 100 g-1 to 974.32 (peel) mg 100 g-1, 39.89 (pulp) mg 100 g-1 to 291.10 (peel) mg 100 g-1, 0.06 mmol 100 g-1 (pulp) to 0.82 (peel) mmol 100 g-1 and 0.30 (pulp) mmol 100 g-1 to 2.74 (peel) mmol 100 g-1, respectively. According to different fruit parts, a high positive relation was determined from total phenolic to antioxidant activity (according to DPPH and FRAP assays R2=1.0 and R2=1.0, respectively) and total flavonoid to antioxidant activity (according to DPPH and FRAP assays R2=1.0 and R2=1.0, respectively). Consequently, in the peel of ‘Eşme’ quince cultivar was determined higher total phenolic, total flavonoid and, antioxidant activity than according to pulp and flesh.

Keywords

quince, peel, pulp, phenolic, antioxidant

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