Physical, Bioactive and Textural Properties of Oleaster (Elaeagnus angustifolia L.) Fruit from Different Locations in Turkey

The objective of this study was to evaluate the physical, bioactive and textural properties of oleaster fruits grown in different locations of Turkey. The oleaster fruits were obtained from Aksaray, Niğde and İzmir cities and their crumb and crust parts were analyzed individually and freshly. In terms of color, the crust and crumb of oleaster fruits from İzmir had the darkest color with L* values of 46.81±4.06 and 78.91 ± 4.97 among all tested fruits from different locations, respectively. Total of phenolic (TP), flavonoid (TF) and tannin (TT) content (C) and as well antioxidant activities (AA) of oleaster fruits were determined for the crust and crumb of oleaster fruits. The highest TPC (22.30±1.75 mg gallic acid equivalent/g DM), TFC (16.24±1.49 mg catechin equivalent/g DM) and AA (14.05±0.55 μmol trolox equivalent/g DM) by DPPH were found in the crust of Aksaray oleaster fruits. In addition, the crumb of Aksaray oleaster fruit had the highest TPC (16.44±1.67 mg gallic acid equivalent/g DM) among the crumbs of oleaster fruits from different locations. Furthermore, there was no significant difference among the texture of crust and crumb of oleaster fruits obtained from different locations. Results showed the growing location of oleaster fruits had a significant influence on the physical and bioactive properties of fruits. Also, this study indicated that oleaster fruits were rich in bioactive compounds; therefore, they could be incorporated into foods to design functional foods.

PDF

___

Abizov EA, Tolkachev ON, Mal’tsev SD, Abizova EV. 2008. Composition of biologically active substances isolated from the fruits of Russian olive (Elaeagnus angustifolia) introduced in the European part of Russia. Pharm. Chem. J. 42: 696–698. https://doi.org/10.1007/s11094-009-0203-5

Aghraz A, Gonçalves S, Rodríguez-Solana R, Dra LA, Di Stefano V, Dugo G, Cicero N, Larhsini M, Markouk M, Romano A. 2018. Antioxidant activity and enzymes inhibitory properties of several extracts from two Moroccan Asteraceae species. South African J. Bot. 118: 58–64. https://doi.org/10.1016/ j.sajb.2018.06.017

Ahmadiani A, Hosseiny J, Semnanian S, Javan M, Saeedi F, Kamalinejad M, Saremi S. 2000. Antinociceptive and antiinflammatory effects of Elaeagnus angustifolia fruit extract. J. Ethnopharmacol. 72: 287–292. https://doi.org/10.1016/ S0378-8741(00)00222-1

AOAC, 2000. The Association of Official Agricultural Chemists, Seventeenth ed. Official Method of Analysis, Washington, DC, USA.

Ayaz FA, Bertoft E. 2001. Sugar and phenolic acid composition of stored commercial oleaster fruits. J. Food Compos. Anal. 14: 505–511. https://doi.org/10.1006/jfca.2001.1004 Bennett LE, Jegasothy H, Konczak I, Frank D, Sudharmarajan S,

Clingeleffer PR. 2011. Total polyphenolics and anti-oxidant properties of selected dried fruits and relationships to drying conditions. J. Funct. Foods 3: 115–124. https://doi.org/10. 1016/ j.jff.2011.03.005

Bucur L, Vlase L, Istudor V, Popescu A, Hațieganu I, Davila C. 2009. HPLC-MS analysis of the polyphenols in two soft extracts of Elaeagnus angustifolia L. Note 2. Soft extract of young branches analysis. Farmacia, 57(6): 736-742.

Çakmakçı S, Topdaş EF, Kalın P, Han H, Şekerci PP, Köse L, Gülçin İ. 2015. Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. Int. J. Food Sci. Technol. 50: 472– 481. https://doi.org/10.1111/ijfs.12637

Durmuş E, Yiğit A. 2003. The fruit producing regions of Turkey. Fırat Univ. J. Soc. Sci. 13: 23–54.

Faramarz S, Dehghan G, Jahanban-Esfahlan A. 2015. Antioxidants in different parts of oleaster as a function of cultivar. BioImpacts 5: 79–85. https://doi.org/10.15171/ bi.2015.09

Hanene G, Aouadhi C, Hamrouni S, Mnif W. 2015. Antibacterial, antifungal and antioxidant activities of Tunisian Olea europaea Ssp. oleaster fruit pulp and its essential fatty acids. Int. J. Pharm. Pharm. Sci. 7: 52–55.

Hassanzadeh Z, Hassanpour H. 2018. Evaluation of physicochemical characteristics and antioxidant properties of Elaeagnus angustifolia L. Sci. Hortic. (Amsterdam). 238: 83– 90. https://doi.org/10.1016/j.scienta.2018.04.041

Irakli M, Chatzopoulou P, Ekateriniadou L. 2018. Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities. Ind. Crops Prod. 124: 382–388. https://doi.org/10.1016/j. indcrop.2018.07.070

Li X, Wasila H, Liu L, Yuan T, Gao Z, Zhao B, Ahmad I. 2015. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis. Food Chem. 175: 575–584. https://doi.org/10.1016/ j.foodchem.2014.12.003

M’hiri N, Ioannou I, Mihoubi Boudhrioua N, Ghoul M. 2015. Effect of different operating conditions on the extraction of phenolic compounds in orange peel. Food Bioprod. Process. 96: 161–170. https://doi.org/10.1016/j.fbp.2015.07.010

Öztürk Hİ, Aydın S, Sözeri D, Demirci T, Sert D, Akın N. 2018. Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics. LWT - Food Sci. Technol. 90: 620–626. https://doi.org/10.1016/j.lwt.2018.01.012

Saboonchian F, Jamei R, Hosseini Sarghein S. 2014. Phenolic and flavonoid content of Elaeagnus angustifolia L. (leaf and flower). Avicenna J. phytomedicine 4: 231–8. https://doi.org/10.22038/ajp.2014.1975

Sahan Y, Aydin E, Dundar AI, Altiner DD, Celik G, Gocmen D. 2019. Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Sci. Biotechnol. 28: 1401– 1408. https://doi.org/10.1007/s10068-019-00589-6

Sarraf M, Sani AM, Atash MMS. 2017. Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour. J. Food Process. Preserv. 41: e13021. https://doi.org/10.1111/jfpp.13021

Szydłowska-Czerniak A, Dianoczki C, Recseg K, Karlovits G, Szłyk E. 2008. Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods. Talanta 76: 899–905. https://doi.org/10.1016/j.talanta. 2008.04.055

TÜİK, 2019. Bitkisel Üretim İstatistikleri, İğde. Web adresi: https://data.tuik.gov.tr/tr/main-category-sub-categories-subcomponents2/# (Access date: 21. 10. 2020)

Wang Y, Guo T, Li JY, Zhou SZ, Zhao P, Fan MT. 2013. Four flavonoid glycosides from the pulps of Elaeagnus angustifolia and their antioxidant activities, in: Advanced Materials Research. Trans Tech Publications Ltd, pp. 16–20. https://doi.org/10.4028/www.scientific.net/AMR.756-759.16

Yıldırım I, Gökçe Z, Yılmaz Ö. 2015. The investigation of biochemical content of Elaeagnus angustifolia. J. Turkish Chem. Soc. Sect. A Chem. 2: 34–41.

Zeng FS, Wang WW, Zhan YG, Xin Y. 2009. Establishment of the callus and cell suspension culture of Elaeagnus angustifolia for the production of condensed tannins. African J. Biotechnol. 8: 5005–5010.