Volkan OKATAN, Muttalip GÜNDOĞDU, Sultan Filiz GÜÇLÜ, Ayşegül ÇELİKAY ÖZAYDIN, Ayşen Melda ÇOLAK, Nazan KORKMAZ, Mehmet POLAT, Ferit ÇELİK, Mehmet Atilla AŞKIN

Frenküzümü (Ribes spp.) Çeşitlerinin Fenolik İçerikleri

Bu çalışmanın amacı Türkiye'de yetiştirilen farklı frenküzümü çeşitlerinin rutin, protocatechuic, catechin, p- hydroxy benzoic, chlorogenic, caffeic, kuersetin, luteolin, kamferol, p-coumaric, vanilin ve ferulic asit içeriklerinin belirlenmesidir. Kırmızı ve siyah frenküzümü çeşitleri (Goliath, Red Lake, Rovada, Rosenthal, and Booskop Giant) ters fazlı yüksek performanslı sıvı kromatografisi kullanılarak fenolik asit içeriklerini belirlemek için analizleri yapılmıştır. Sonuçlar p-coumaric asitin (1.66-0.04 μg g-1) frenküzümü çeşitlerinde baskın fenolik asit olduğunu göstermiştir. Ayrıca frenküzümü meyvelerinden elde edilen ekstraktlardan elde edilen diğer sınuçlarda rutin (35.41-7.23 μg g-1), protocatechuic (3.28-2.84 μg g-1), chlorogenic (65.49-2.38 μg g-1), ve kuersetin asit (2.29-1.50 μg g-1) fenolikleri gözlemlenmiştir.

Anahtar Kelimeler:

HPLC, Frenk Üzümü, HPLC, Fenolik bileşikler

Phenolic Profiles of Currant (Ribes spp.) Cultivars

The present work aimed the study of rutin, protocatechuic, catechin, p- hydroxy benzoic, chlorogenic, caffeic, kuersetin, luteolin, kamferol, p-coumaric, vanilin and ferulic acids composition in different currant varieties in Turkey. Red and black currant varieties (Goliath, Red Lake, Rovada, Rosenthal, and Booskop Giant) were analyzed for phenolic acids by using reversed-phase high performance liquid chromatography (HPLC). Results showed that p-coumaric acid (1.66-0.04 μg g-1) was the predominant phenolic acid extracted from currant varieties. In addition, other acids, namely rutin (35.41-7.23 μg g-1), Protocatechuic (3.28-2.84 μg g-1), Chlorogenic (65.49-2.38 μg g-1), and kuersetin acids (2.29-1.50 μg g-1) were obtained in extracts from currant fruit.

Keywords:

Currant, HPLC, Phenolic compounds,

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