Antioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripeness

• Autorzy: Gunduz K. , Saracoglu O. , Ozgen M. , Serce S.

Warianty tytułu

PL

Antyoksydacyjne, fizyczne i chemiczne cechy owoców derenia jadalnego na różnych etapach dojrzałości

• Języki publikacji: EN

Abstrakty

EN

There has been growing interest for less utilized fruit species lately. Cornelian cherry is one of these species with significant antioxidant characteristics. In this study, several chemical properties and antioxidant characteristics of cornelian cherry fruits at four ripeness stages were evaluated. The stages were light yellow, blush, light red and dark red. Several fruit characteristics (fruit width, length, weight), total soluble solids (TSS), total titratable acidity (TA), sugar/acid ratio (TSS/TA), pH, fruit external color, total phenolic compounds (TPC), total antioxidant capacity (AOC) by trolox equivalent antioxidant capacity (TEAC), total monomeric anthocyanins (TMA) and tannins were evaluated. The stages were found to be significantly different for all factors evaluated. There was an overall increase in fruit width, length, weight, TSS, and SSC/TA over time, while TA averages decreased as the fruit matured. Fruit color progressively turned to dark red as anthocyanin accumulates. TPC and TEAC averages were similar at light yellow (8033 μg gallic acid equivalent GAE · g-1 fresh weight (fw) and 55.0 μmol trolox equivalent (TE) · g-1 fw) and reduced at the dark red stages (4162 μg GAE · g-1 fw and 7.8 μmol TE · g-1 fw). Tannin content decreased from 0.45 to 0.19% from light yellow to dark red stages.

PL

Ostatnio obserwuje się rosnące zainteresowanie mniej używanymi owocami. Dereń jadalny jest jednym z gatunków o istotnych cechach antyoksydacyjnych. W niniejszym badaniu oceniono pewne właściwości chemiczne oraz cechy antyoksydacyjne derenia jadalnego w czterech etapach dojrzałości, mianowicie w fazie jasnożółtej, różowej, jasnoczerwonej i ciemnoczerwonej. Oszacowano kilka cech owoców (szerokość, długość, masa), całkowitą ilość rozpuszczonych substancji stałych (TSS), ogólną kwasowość potencjalną (TA), stosunek cukier/kwas (TSS/TA), pH, zewnętrzny barwa owocu, całkowitą zawartości związków fenolowych (TPC), całkowitą zdolność antyoksydacyjną (TEAC), całkowitą zawartość monomerycznych antocyjanin (TMA) oraz tanin. Okazało się, że poszczególne etapy były zupełnie inne dla wszystkich ocenianych czynników. Zaobserwowano ogólny wzrost szerokości owocu, długości, masy, TSS oraz SSC/TA w czasie, natomiast średnie TA zmniejszały się wraz z dojrzewaniem owocu. Barwa owocu stopniowo przechodziła w ciemnoczerwoną wraz z gromadzeniem się antocyjanin. Średnie TPC i TEAC były podobne w fazie jasnożółtej (8033 ȝg ekwiwalentu kwasu galusowego GAE · g-1 św.m. oraz 55,0 ȝmol ekwiwalentu Trolox (TE · g-1 św.m.), natomiast zmniejszony w fazach ciemnoczerwonych (4162 ȝg GAE · g-1 św.m. oraz 7,8 ȝmol TE · g-1 św.m.). Zawartość tanin zmniejszyła się z 0,45 do 0,19% między fazą jasnożółtą a ciemnoczerwoną.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2013
• Tom: 12
• Numer: 4
• Opis fizyczny: p.59-66,ref.

Twórcy

autor

Gunduz K.

• Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, Antakya, 31040, Hatay, Turkey

autor

Saracoglu O.

• Gaziosmanpasa University, 60240, Tokat, Turkey

autor

Ozgen M.

• Gaziosmanpasa University, 60240, Tokat, Turkey

autor

Serce S.

• Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, Antakya, 31040, Hatay, Turkey

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