Büşra BAKAR, Meltem ÇAKMAK, Dursun ÖZER, Fikret KARATAŞ, Sinan SAYDAM

Farklı Koruma Yöntemlerinin Uygulandığı Siyah ve Beyaz Mersin Meyvelerindeki Bazı Biyokimyasal Parametreler

Bu çalışmada, siyah ve beyaz Myrtus communis L. (mersin) meyvelerindeki vitaminler, karotenler, fonksiyonel peptidler, oksidatif stres biyomarkerları, toplam fenolik ve flavonoid madde, antioksidan kapasite ile amino asit içeriği araştırılmıştır. Siyah mersin meyvesi genellikle beyaz’a göre daha yüksek miktarda vitamin, fenolik madde, antioksidan ve amino asit içeriğine sahiptir. Güneşte ve mikrodalgada kurutulan mersin meyvelerinin incelenen biyokimyasal parametreleri dondurulmuş meyvelere göre daha düşük bulunmuştur (P<0.05). Kurutma işlemi sonucunda meyvelerin GSSG ve MDA miktarlarında önemli artış gözlenmiştir (P<0.05). Siyah ve beyaz mersin meyvelerindeki toplam amino asit içerikleri sırasıyla 31.37 ve 21.89 mg g-1 KM, olarak bulunmuştur. Elde edilen sonuçlardan, siyah mersin meyvesinin beyaz mersin meyvelerinden daha iyi bir besin kaynağı ve en uygun muhafaza yöntemin dondurma olduğu söylenebilir.

Anahtar Kelimeler:

Amino asitler, Antioksidan kapasite, Hambeles, Fenolik madde, Koruma, Vitaminler

Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods

In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) and flavonoid (TF) substances, antioxidant capacity (AC) and amino acids contents. The black myrtle fruits had generally higher amounts of vitamins, TP, AC and amino acid (AA) contents than the white myrtle fruits. The biochemical contents of myrtle fruits dried in the sun light and microwave (MW) were found to be lower than the frozen fruits (P<0.05). A significant increase was observed in the amount of oxidised glutathione (GSSG) and malondialdehyde (MDA) in myrtle fruits as a result of drying (P<0.05). Amounts of total AA in the black and white myrtle fruits were found to be 31.37 and 21.89 mg g-1 DW, respectively. From the results obtained, it can be said that black myrtle fruit is a better nutrition source than white myrtle fruits and freezing is the most appropriate preservation method.

Keywords:

Amino acids, Antioxidant capacity, Myrtle, Phenolic substance, Preservation, Vitamins,

PDF

___

Amidžić, R., Brborić, J., Čudina, O., & Vladimirov, S. (2005). Rp-HPLC determination of vitamins, folic acid and B12 in multivitamin tablets, J Serbian Chem Society C 70, 1229-1235.
Asensi-Fabado, M.A., & Munne´-Bosch, S. (2010). Vitamins in plants: occurrence, biosynthesis and antioxidant function. Trends Plant Sci. 15(10), 582-592.
Bakar, B., Çakmak, M., Ibrahim, M.S., Özer, D., Saydam, S., & Karatas, F. (2020). Investigation of Amounts of Vitamins, Lycopene, and Elements in the Fruits of Opuntia ficus-indica Subjected to Different Pretreatments. Biol Trace Elem Res. 198(1), 315-323.
Çakmak, M., Bakar, B., Ibrahim, M.S., Özer, D., Karatas, F., & Saydam, S. (2020). Effect of Freezing and Drying Methods on Some Biochemical Properties of Prickly Fig (Opuntia ficus-indica) Fruit. YYU J Agric Sci. 30(3), 535-543.
Çakmak, M., Bakar, B., Özer, D., Geckil, H., Karatas, F., & Saydam, S. (2021). Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods. J Food Meas Charact. 15(1), 983-993
Davidson, J.A. (2019). Amino Acids in Life: A Prebiotic Division of Labor. J Mol Evol. https://doi.org/10.1007/s00239-018-9879-z.
Dewanto, V., Wu, X., Adom, K.K., & Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 50, 3010-3014.
Fadda, A., & Mulas, M. (2010). Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening. Sci Hortic. (Amsterdam). 125, 477- 485.
Gaweł, S., Wardas, M., Niedworok, E., & Wardas, P. (2004). Malondialdehyde as lipid peroxidation marker. Wiad Lek. 57(9-10), 453-455.
Hahm, S.W., Park, J., Oh, S.Y., Lee, C.W., Park, K.Y., Kim, H., & Son, Y.S. (2015). Anticancer Properties of Extracts from Opuntia humifusa Against Human Cervical Carcinoma Cells. J Med Food. 18(1), 31–44.
Ibrahim, M.S., Ibrahim, Y.I., Mukhtar, Z.G., & Karatas, F. (2017). Amount of Vitamin A, Vitamin E, Vitamin C, Malondialdehyde, Glutathione, Ghrelin, Beta-Carotene, Lyco¬pene in Fruits of Hawthorn, Midland (Crataegus laevigata). J Hum Nutr Food Sci. 5(3), 1112-1117.
Ismail, F., Talpur, F.N., & Memon, A.N. (2013). Determination of Water Soluble Vitamin in Fruits and Vegetables Marketed in Sindh Pakistan. Pakistan J Nutr. 12(2), 197-199.
Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R.D., & Capanoglu, E. (2015). A review on the effect of drying on antioxidant potential of fruits and vegetables. Crit Rev Food Sci Nutr. 56(1), 110-129.
Karatas, F., & Kamisli, F. (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. J Food Eng. 78, 662–668.
Kwanyuen, P., & Burton, J.W. (2010). A Modified Amino Acid Analysis Using PITC Derivatization for Soybeans with Accurate Determination of Cysteine and Half-Cystine. J Am Oil Chem Soc. 87(2), 127–132.
Mothana, R.A.A., Kriegisch, S., Harms, M., Wende, K., & Lindequist, U. (2011). Assessment of selected Yemeni medicinal plants for them in vitro antimicrobial, anticancer, and antioxidant activities. Pharm Biol. 49 (2), 200-210.
Nile, S.H., Kim, S.H., Ko, E.Y., & Park, S.W. (2013). Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars. Biomed Research International, Article ID 718065: 1-5.
Patil, K.V., Dagadkhair, A.C., Bhoite, A.A., & Andhale, R.R. (2019). Physico-functional characteristics of Opuntia Ficus-indica. Int J Food Sci Nutr. 4(6), 124-127.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 26, 1231–1237.
Sheraz, M.A., Kazi, S.H., Ahmed, S., Anwar, Z., & Ahmad, I. (2014). Photo, thermal and chemical degradation of riboflavin. Beilstein J Org Chem. 10, 1999–2012. Su, L., Yin, J., Charles, D., Zhou, K., Moore, J., & Yu, L. (2007). Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem. 100, 990-997.
Surinut, P., Kaewsutthi, S., & Surakarnkul, R. (2005). Radical Scavenging Activity in Fruit Extracts. Acta Horticulturae, 679, 201–203.
Zanoelo, E.F., Cardozo-Filho, L., & Cardozo-Junior, E.L. (2006). Superheated steam drying of mate leaves and effect of drying conditions on the phenol content. J Food Process Eng. 29(3): 253-268.
Zhou, W., Wang, Y., Yang, F., Dong, Q., Wang, H., & Hu, N. (2019). Rapid Determination of Amino Acids of Nitraria tangutorum Bobr. from the Qinghai-Tibet Plateau Using HPLC-FLD-MS/MS and a Highly Selective and Sensitive Pre-Column Derivatization Method. Molecules 24, 1665; doi:10.3390/molecules24091665