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- MakaleAçık Erişim2024Investigation of aroma components obtained by HS-SPME (Headspace-solid phase microextraction) method of wild strawberry (Fragaria vesca L.) and strawberry (Fragaria x ananassa Duch.) fruits; [Dağ çileği (Fragaria vesca L.) ve çilek (Fragaria x ananassa Duch.) meyvelerinin HS-SPME (Tepe boşluğu katı faz mikro ekstraksiyonu) yöntemi ile elde edilen aroma bileşenlerin araştırılması]
Öz, Mehmet; Baltaci, Cemalettin; Fidan, Muhammed Said
Wild strawberries (Fragaria vesca) are in the category of non-wood forest products due to their unique fragrance, aroma, and natural ability to grow. In this study, aroma components of wild strawberry (Fragaria vesca) and strawberry (Fragaria x ananassa) fruits were determined by Headspace-Solid Phase Micro-Extraction technique combined with Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). In addition, it aimed to compare the results of both fruits with each other by chemical classification of the aroma components determined from wild strawberry and strawberry fruits. As a result of the HS-SPME/GC-MS analysis; 50 and 76 aroma components were determined in wild strawberry and strawberry fruits, respectively. The structure of aroma components was defined as 97.63% of wild strawberries and 98.26% of strawberries. The main components in the aroma compounds are 2-undecanone (10.38%), γ-decalactone (8.81%), and eugenol (7.14%) in wild strawberry fruit; nerolidol (29.44%), γ-decalactone (26.36%) and bisabolol oxide II (4.23%) were found in strawberry fruits. In addition, chemical classes of identified aroma compounds were determined as ester, terpene or terpenoid, fatty acids, aldehyde, and ketone classes in Fragaria vesca and Fragaria x ananassa fruits. When the results are examined, it is seen that strawberry fruits are found to be higher than wild strawberry fruits in terms of percentage of aroma components, number of aroma components, and percentage of dominant components.
AtıfScopus2
İncele - MakaleYalnız künye2019Scopus SJRQ1Valorisation of fruit by-products: Production characterization of pectins from fruit peels
Güzel, Melih; Akpınar, Özlem
The aim of the study is to determine the physical, chemical, structural and thermal properties of the pectins obtained from melon rinds, kiwifruit and pomeganate peels and compared with the pectins obtained from apple and orange peel used in the commercial pectin production process. Pectins extractions from these wastes were performed with citric acid, at 80 °C and 60 min. All pectins, extracted, were found to be high methoxyl pectines. The water holding capacity of the melon rind, kiwifruit and pomegranate peels pectins were lower than the orange and apple peel pectins while the thermal stability of the kiwifruit peel pectin was close to the apple and orange peel pectins. The morphological structures of the extracted pectins showed that they had micro-fractures and hollow openings. The crystallinity of the melon rinds, kiwifruit and pomegranate peel pectins were smilar to orange peel pectin. The result of this study showed that the kiwifruit peel had advantages in terms of commercial pectin production due to its high pectin yield, water holding capacity, esterification degree and thermal stability.
AtıfScopus207WoS180OpenAlex224
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