Elif BAKIR, Özlem İSTANBULLU, Nüzhet TURKER

Chemical composition of peaches used for commercial juice production in Turkey: Sugars, organic acids and amino acids

Adana (12 parti) ve Mersin 'in merkez (20 parti) ile 4 farklı bölgesinden (Erdemli-13 parti, Tepeköy-12 parti, Çamdır-9 parti, Kızılbağ-6 parti) gelen şeftalilerin ve ticari meyve suyu konsantresinin (aseptik dolum paketleri halinde-25 parti) kimyasal bileşimi şeker, organik asit ve amino asit cinsinden belirlenmiştir. Şekerlerden sakkaroz (24.07-49.56 g/kg), fruktoz (13.59-28.43 g/kg) ve glikoz (7.20-15.26 g/kg) içerikleri ile başlıca organik asitlerden sitrik (2.26-6.26 g/kg) ve malik (2.05-4.95 g/kg) asit miktarları HPLC tekniği kullanılarak eş zamanlı saptanmıştır. Bu amaçla, refraktif indeks (RID) ve değişken UV-Vis dalga-boyu (VWD) detektörleri seri olarak birbirine bağlanmıştır. Şeftalide en çok bulunan asparajin (1749.34-4043.14 mg/L, serin ile birlikte), aspartik asit (24.18-123.46 mg/L), glutamik asit (31.54-90.75 mg/L), serin, histidin (7.97-27.35 mg/L), treonin (7.24-88.51 mg/L), β-alanin (10.25-46.96 mg/L), g-aminobütirik asit (30.24-130.15 mg/L), valin (36.58-223.42 mg/L), metiyonin (9.94-46.02 mg/L) ve ornitin (3.56-30.14 mg/L) miktarları da VWD kullanılarak HPLC ile saptanmıştır. Ayrıca, örneklerin toplam titre edilebilir asitlik, toplam çözünebilir katı madde miktarları ile pH değerleri de saptanmıştır. Değişik bölgelerden gelen şeftaliler ile ticari üretilmiş şeftali konsantresinin kimyasal bileşimleri Tukey 'in sınıflama (Tukey 's classification) yöntemi kullanılarak istatistiksel olarak değerlendirilmiş ve sonuçlar AJIN standardında (Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union- AB Meyve ve Sebzelerden elde edilen Meyve suyu ve Nektarları Endüstrisi Birliği) verilen aralıklarla karşılaştırılmıştır.

Türkiye' de ticari meyve suyu üretiminde kullanılan şeftalilerin kimyasal bileşimi: Şeker, organik asitler ve amino asitler

The chemical composition of fresh juices of peaches from Adana (12 lots) and from central (20 lots) and 4 different provincial regions of Mersin (Erdemli-13 lots, Tepeköy-12 lots, Çandır-9 lots, Kızılbağ-6 lots) as well as their commercially processed juice concentrate (in aseptic packages, 25 lots) were determined in terms of sugars, organic and amino acids. The sucrose (24.07-49.56 g/kg), fructose (13.59-28.43 g/kg) and glucose (7.20-15.26 g/kg) contents and also citric (2.26-6.26 g/kg) and malic (2.05-4.95 g/kg) acids as the main organic acids were determined simultaneously using HPLC technique by connecting refractive index and variable wavelength UV-Vis (VWD) detectors in series. Asparagine (1749.34-4043.14 mg/L together with serine) the main amino acid found in peach, aspartic acid (24.18-123.46 mg/L), glutamic acid (31.54-90.75 mg/L), serine, histidine (7.97-27.35 mg/L), threonine (7.24-88.51 mg/L), β-alanine (10.25-46.96 mg/L), g-aminobutyric acid (30.24-130.15 mg/L), valine (36.58-223.42 mg/L), methionine (9.94-46.02 mg/L) and ornithine (3.56-30.14 mg/L) contents were also determined by HPLC using VWD. Total titratable acidity, total soluble solids and pH values of the samples were also determined. The chemical composition of peaches from different regions and their commercially processed concentrates were statistically analyzed using Tukey 's classification and compared with the ranges given in AIJN (Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union) standard.

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