Düzeltme: Determination of Physical and Chemical Properties of Red Dragon Fruit Grown in Türkiye

Yıl 2023, Cilt: 10 Sayı: Özel Sayı, 41 - 47, 28.07.2023

Büşra Yılmaz , Seda Ersus

Bu makalenin ilk hali 28 Temmuz 2023 tarihinde yayımlandı. https://dergipark.org.tr/tr/pub/meyve/issue/79131/1182770

Düzeltme Notu

Öz

In this study, the physical and chemical properties of the red-fleshed dragon fruit grown in Antalya, Turkey were determined. Although, white and red dragon fruits are grown in the world especially red dragon fruit has a low sugar content and high betacyanin content in flesh part. Also, red dragon fruits show high antioxidant capacity due to existing phenolic compounds in its structure Flesh and the seeds of the fresh dragon fruit can be consumed after removal of peels. In study after the peels removal of the red fruits, flesh and seeds containing part were homogenized by ultraturrax. Physical and chemical analysis such as total dry matter, pH value, total phenolic content, betacyanin content, betaxanthin content, total sugar content, antioxidant capacity and color values were analysed. The CIElab color values of red fruit; L* value indicating brightness is 6.44±0.16, a* value indicating redness was 35.11±0.4 and b* value indicating jaundice was measured as -5.70±0.03. In addition, the amount of the phenolic content of samples was 519.07±0.6 mg.GAE 100g-1 dry matter, betacyanin content was 296.88±0.3 mg.100g-1 dry matter and betaxanthin was determined as 190.48±0.9 mg.100g-1 dry matter. The antioxidant capacity (by DPPH method) was ascertained to be 82.6±0.7% in terms of inhibition.

Anahtar Kelimeler

Red Dragon fruit, pithaya, betacyanin, phenolic, antioxidant capacity

Düzeltme: Türkiye’de Yetişmekte Olan Kırmızı Ejder Meyvesi (Hylocereus polyrhizus)’ nin Fiziksel ve Kimyasal Özelliklerinin Belirlenmesi

Bu makalenin ilk hali 28 Temmuz 2023 tarihinde yayımlandı. https://dergipark.org.tr/tr/pub/meyve/issue/79131/1182770

Düzeltme Notu

Meyve Bilimi Dergisi Cilt, Sayı değişikliği

Öz

Türkiye’de Antalya ilinde yetiştirilen kırmızı ejder meyvesinin (H.polyrhizus), fiziksel ve kimyasal özellikleri çalışma kapsamında belirlenmiştir. Beyaz ve kırmızı ejder meyvesi cinsleri yetiştirilmekle birlikte özellikle kırmızı ejder meyvesinin et kısmında şeker içeriği düşük ve betasiyanin renk maddesi içeriği yüksektir. Renk maddesinin yanı sıra yapısında yer alan fenolik maddeler ile yüksek antioksidan kapasitesine de sahiptir. Taze ejder meyvesi, kabukları ayrıldıktan sonra et ve tohum kısmını içerecek şekilde tüketilmektedir. Yapılan çalışmada kabukları ayrılan meyvenin et ve tohum kısmı püre haline getirilerek fiziksel ve kimyasal analizleri gerçekleştirilmiştir. Bu kapsamda toplam kuru madde, pH değeri, toplam fenolik madde miktarı, betasiyanin içeriği, betaksantin içeriği, toplam ve invert şeker miktarı, antioksidan kapasitesi ve renk değerleri belirlenmiştir. Meyvenin CIE lab renk değerlerinden aydınlık özelliğini gösteren L* değeri 6.44±0.16, kırmızı-yeşil koordinatında yer alan a* değeri (+, kırmızılık) 35.11±0.4 ve sarılık-mavilik koordinatındaki b* değeri ise -5.70±0.03 (-, mavilik) olarak ölçülmüştür. Örneklerin fenolik madde içeriği 519.07±0.6 mg.GAE 100g-1 kuru madde, betasiyanin miktarı 296.88±0.03 mg.100g-1 kuru madde ve betaksantin miktarı 190.48 ±0.9 mg.100g-1 kuru madde olarak belirlenmiştir. Antioksidan kapasitesi (DPPH yöntemi ile) ise yüzde inhibisyon cinsinden %82.6±0.7 olarak bulunmuştur.

Anahtar Kelimeler

Ejder meyvesi, pitaya, betasiyanin, fenolik, antioksidan kapasite

Kaynakça

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