CHANGES IN TOTAL PHENOLIC AND FLAVONOID CONTENTS OF ROWANBERRY FRUIT DURING POSTHARVEST STORAGE

Baltacioglu C., Velioglu S., KARACABEY E.

JOURNAL OF FOOD QUALITY, cilt.34, sa.4, ss.278-283, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1745-4557.2011.00389.x
  • Dergi Adı: JOURNAL OF FOOD QUALITY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.278-283
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Postharvest storage conditions of rowanberry (Sorbus aucuparia) fruits were investigated. The influences of temperature and storage time on total phenolic content were observed. Both variables affected phenolic content of rowanberries, and their total phenolic contents significantly reduced during the 20-day storage at 4 and 22C. The loss of total phenolic was found to be almost 50% of its initial amount (3,619.8 mg/kg fresh weight [fw]) at 22C, which was higher than occurred loss (30%) at 4C. An investigation of rowanberry flavonoids showed the presence of rutin, quercetin-3-glucoside and quercetin-3-D-galactoside (Q3DG). Quantitative analysis of berry flavonoids showed Q3DG as a major compound, being 24.55 mg/kg fw. The highest reduction (86% of its initial amount) was also seen in that compound level compared with other ones. Degradation kinetics of flavonoids was studied at 22C over 16 days of storage. Checking of model adequacies indicated that their reductions followed a first-order kinetic.