Phenolic Profiles of Currant (Ribes spp.) Cultivars

Objective & Hypothesis: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.

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Key Findings & Data: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).

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Conclusion & Impact:Results showed that p-coumaric acid (1.66-0.04 μg g-1) was the predominant phenolic acid extracted from currant varieties.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:HPLC · Frenk Üzümü · HPLC

Abstract

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.

Özet

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.

Keywords

HPLC Frenk Üzümü Fenolik bileşikler Currant Phenolic compounds

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Cite This Article

OKATAN, V., GÜNDOĞDU, M., GÜÇLÜ, S. F., ÖZAYDIN, A. Ç., ÇOLAK, A. M., KORKMAZ, N., POLAT, M., ÇELİK, F., AŞKIN, M. A. (2017). Phenolic Profiles of Currant (Ribes spp.) Cultivars. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, Cilt: 27 - Sayı: 2, 192–196. https://ajindex.com/articles/191573

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