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1 SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel Bulbulusic 1, Dg Ekeberg 2, Pkez Drkend 1 1 Fculty of Agriculture nd Food Sciences, Srjevo, Bosni nd Herzegovin 2 NMBU, As, Norwy Abstrct The pper reports the physicl nd chemicl chrcteristic in fresh fruit from two popultions of cornelin cherry (Cornus ms L.) wild genotypes originted from Bosni nd Herzegovin during the two yers 212 nd 213. Fruits were ssyed for physicl properties (fruit nd stone weight, fruit length, width, thickness, nd stone length nd width) nd soluble solids, totl cidity, reducing sugr, scorbic cid, totl phenol nd nthocynin contents. The cornelin cherries weighed from 1.6 g ( re, 212 yer) up to 2.1g ( re, 212 yer). Ascorbic cid content rnged from ( re, 212) up to 44.6 ( re, 213) mg 1g -1 fresh weight. Anthocynin content rnged from ( re, 212) up to ( re, 212) mg cynidin-3- glucoside equivlents 1 g -1 fresh weight wheres phenol content rnged from ( re, 212) up to ( re, 213) mg gllic cid equivlents 1 g -1 fresh weight. Key words: cornelin cherry, scorbic cid, nthocynins, phenols, growing region 1. INTRODUCTION The entire genus of Cornelin cherry origintes in Europe from where it hs spred throughout the world (Bosncic 29). The Cornelin cherry hs been utilized by the people in the Blkns for mny thousnds yers. In Bosni nd Herezegovin, Cornelin cherry fruits re mostly gthered from bushes growing in the wild. Currently this plnt is less known nd this new source cn be potentil s functionl food or vlue dded ingredients in future in our dietry system. Cornelin cherry fruits hve unusul flvors nd qulities with sour nd sweet tsting juice. These fruits represent rich source of nutrients for humns such s vitmins C, dietry fiber, ntioxidnts, tnnin, nthocynins etc. (Ercisli 211; Ersoy et l. 211; Seerm et l. 22; Yilmz et l. 29, Demir nd Klyoncu 23). Anthocynins re the red nd blue pigments present in lrge number of plnt tissues including leves, flowers, nd fruit nd therefore re consumed s norml components of the diet (McGhie et l. 23). Anthocynins re known for their ntioxidnt nd nti-inflmmtory effects. (Turl 28). The ntioxidnt properties of cornelin cherry hve been documented in the literture nd cornelin cherry hs some of the highest scorbic cid, nthocynin, phenolic nd ntioxidnt ctivity mong the mny other fruits (Pntelidis et l. 27; Pwlowsk et l. 21). Therefore, fruits of Cornelin cherry re vluble for fresh consumption nd for processing to produce jms, juices, syrups, spirits nd other trditionl products. Cornelin cherry fruits don't cpture enough ttention nor from fruit breeders nor from food producers in B&H (Begic-Akgic et l, 213; Drkend et l, 214). Therefore, more evidences bout technologicl properties s well the helth-promoting components of wild Bosnin cornelin cherry genotypes re highly neccessry. Informtion like these could led to better understnding nd n incresed consumption of this fruit nd relted products, including theirs use in functionl foods nd s ingredients in phrmceuticls, nutrceuticls, nd medicine. The objectives of this study were: 1. Determintion of fruit weight, stone weight, flesh/stone rtio, fruit length, fruit width, fruit thickness of Bosnin Cornelin cherry genotypes 2. Determintion of soluble solids, totl cidity, reducing sugr, scorbic cid, totl phenol nd nthocynin content of Bosnin Cornelin cherry genotypes The overll im of the study ws to exmine the influence of sesonl vritions (hrvesting yers: 212 nd 213) nd growing regions ( nd ) t the physicl nd chemicl properties of Cornelin cherry fruit. 466
2 2. MATERIAL AND METHODS 2.1. Plnt mteril Cornelin cherry (Cornus ms L.) wild genotypes fruits were collected in Bosni nd Herzegovin, from two growing regions: (ltitude = 12m) nd (ltitude = 875 m). nd regions re one of the most importnt nd fmous regions for uncultivted cornelin cherry production in Bosni nd Herzegovin. Soil nd climte chrcteristics of selected regions re s follows: hs n verge nnul ir tempertures of 8,5⁰C, nnul precipittion of 1234 mm; the soil type on this site is dystric cmbisol on phyllites. This is deep, skeletl soil with shllow humus-ccumultive horizon; hs n verge ir tempertures 8,8⁰C nd nnul precipittion of 814 mm; soil types re rnker nd dystric cmbisol on phyllites, which re well-erted nd with ph rnge from slightly cidic to neutrl. The fruits were hrvested on October 7 th 212 from region nd on October 16th 212 from region. In 213, the hrvesting time ws on 18 th of September for both nd region. The min criteri for the determintion of hrvest mturity ws skin colour nd fruit soluble solids content were. All fruit were hrvested t the technologicl mturity stge (drk red colour of skin nd more thn 16 % of totl soluble solids. Fruits were hrvested from seven trees of ech growing region (ech yer in 5 replictions). The mount of 3 rndomly chosen fruits from ech tree ws used for nlyses (21 fruit per ech growing region). Hrvested fruits were poured in mixer nd the verge smple ws obtined by mens of quntittion. Ech prmeter ws mesured in five replictions from the fruit tken from ech tree of prticulr cultivrs (n = 35). After the hrvest, smples were immeditely trnsferred to the lbortory of Agriculture nd Food technology, t the University of Srjevo nd storged t - 2 C until the nlysis Physico- chemicl nlyses Fruit nd stone weigth ws mesured by n electronic blnce with n ccurcy of.1 g. The width, length nd thickness of the fruits nd stone were mesured by using digitl vernier cliper with sensitivity of.1 mm nd fruit flesh rtio ws clculted using (fruit weigth stone weight)*1/fruit weight formul. From ech loction 3 fruits were tken for physicl nlysis. The skin colour vribles were mesured immeditely fter hrvesting. The CIELAB colour system (CIE, Commission Interntionle de l Eclirge 1986) with its vlues L*, * nd b* were mesured with Konic Minolt CR- 4 Chrom Meter (Minolt, Jpn) on the site opposite to the fruit suture to describe the colour of the cornelin cherry fruits. The generl prmeters were mesured following officil methods (AOAC 2); totl soluble solids content ws mesured by extrcting nd mixing one drop of juice, mesured by digitl hnd refrctometer with n ccurcy of.1, (EUROMEX). Totl cidity ws mesured with.1 M NOH, with bromothyimol blue s indictor, nd expressed s percentge of mlic cid. The reducing sugr content ws determined following the Luff- Schoorl method (Lees 1975). Ascorbic cid concentrtion ws determined by redox titrtion using iodine nd results were expressed in mg scorbic cid equivlent s mg per 1 g fresh weight. The mount of totl phenolics ws mesured t 765 nm by the Folin- Cioclteu regent (Dewnto et l. 22). Smples were homogenized t homogenizer (IKA, GERMANY) nd extrction ws performed with solution methnol, wter nd formic cid in rtio 6:37:3. Totl phenolic content ws expressed in mg gllic cid equivlents (GAE) 1 g -1 fresh weight (mg GAE/1 g). Totl nthocynin content ws mesured with the ph differentil bsorbnce method, s described by Wrolstd et l. (21). Briefly, bsorbnce of the extrct ws mesured t 51 nd 7 nm in buffers t ph 1. (potssium chloride,.25 M), nd 4.5 (sodium cette,.4 M). Results were expressed in mg cynidin 3- glucoside equivlents 1 g -1 fresh weight Sttisticl nlysis Two-wy nlysis of vrince (MANOVA) ws used to determine the effect of growing seson nd growing region) t the physicl nd chemicl properties of Cornelin cherry fruit nd the determined differences were tested by the Tukey test t significnce level of.5 (using the SPSS 16 progrm). 3. RESULTS AND DISCUSSION 3.1.Physicl properties The results obtined for physicl properties of Cornelin cherry fruits during 212 nd 213, for nd region re shown in Tble 1. During the 2-yers study, significnt influence of the seson ws 467
3 observed on ll prmeters, except fruit flesh rtio prmeter. Growing region showed significnt impct on these 3 prmeters: fruit weight, fruit length nd stone length. The interction between region nd seson ws recorded on prmeters: fruit nd stone weight, fruit nd stone length. Fruit weight ws higher in 212 s compred with the dt in 213, both for nd region. Our results for fruit weight were higher thn those in the study of Turl nd Koc (28) nd were in ccordnce with the study of Demir nd Kyloncu (23). If compred with some other studies (Bijelic et l. 211; Ercisli et l. 211; Yilmz et l. 29; Gunduz et l. 213) our results were lower thn the results presented in these studies. Stone weight ws constnt during 212 nd 213 for re nd for re stone weight ws higher in 212 s compred with the dt in 213. When compring to previous studies (Bijelic et l. 211), our results for stone weight were lower thn results presented there. Fruit width ws significntly higher in 213 s compred with the dt in 213, for both nd re. Tble 1. Physicl properties of cornelin cherry fruits Growing Region Growing Seson Fruit weight (g) 2.2 ±.18 b 1.9 ± 2.21 bc 2.57 ± ±.2c Stone weight (g).37 ±.5b.37 ±.3 b.44 ±.9.32 ±.4 c Fruit width (mm) 6.81 ±.38 b ± ±.41b ± 1.36 Fruit length (mm) ±.59b 15.4 ± ±.65b 15.6 ±.83 Fruit thickness (mm) 7.5 ±.18 b ± ±.15b 12.2 ± 1.15 Fruit flesh rtio (%) 81.7 ± ± ± ± 1.99 Stone width (mm) 4.4 ±.22 b 6.11 ± ±.22b 5.96 ±.4 Stone length (mm) 7.74 ±.27 c 11.9 ±.62 b 7.71 ±.22c ±.83 Different letters in rows from to c for ech prmetr indicte significntly different vlues mong growing region nd seson P<.5 Dt for fruit width in 213 were in ccordnce with the previous studies (Turl nd Koc 28) nd t the sme time quite lower in reltion to dt reported by other uthors (Nlbndi et l. 29; Gunduz et l. 213). Fruit length ws higher in 213 s compred with the dt in 212, for both nd re. Our results for fruit length were slightly lower thn those presented in previous studies (Turl nd Koc 28; Nlbndi et l. 29; Gunduz et l. 213). Fruit thickness ws significntly higher in 213 s compred with the dt in 212, both for nd region. Dt for fruit thickness in 213 were in ccordnce with previous studies (Nlbndi et l. 29) nd higher (Demir nd Kyloncu 23). Fruit flsh rtio ws higher in 212 thn in 213. Our results for fruit flesh rtio were in greement with Begic-Akgic et l. (213) who reported fruit flesh rtio of %. Stone width nd length were higher in 213 s compred to 212. Compred with previous studies (Demir nd Kyloncu, 23) our results for stone width were higher Chemicl properties Results for chemicl properties of cornelin cherry fruits during 212 nd 213, for nd region re shown in Tble 2. During the 2-yers study, significnt impct of the seson ws observed on ll chemicl prmeters, except totl nthocynin content. Growing region showed significnt impct on ll chemicl prmeters except totl phenolics nd totl nthocynin content. The interction between region nd seson ws recorded on ll chemicl prmeters, except totl phenolics nd totl nthocynin content. Totl soluble solids content ws higher in 212 s compred with the dt in 213 for both nd region. Obtined results for totl soluble solids were in ccordnce to the previous studies (Turl nd Koc 28; Demir nd Kyloncu 23; Yilmz et l. 29; Gunduz et l. 213). Totl cidity ws higher in 213 s compred with the dt in 212. Our results for totl cidity were in ccordnce with the results in previous studies (Turl nd Koc 28; Demir nd Kyloncu 23; Gunduz et l. 213). Mny fctors ffect soluble solids nd cidity in fruit 468
4 species including the cultivr, ltitude, environmentl conditions, etc. (Guleryuz et l. 1998; Ercisli nd Orhn 27). Reducing sugrs were higher in 212 s compred to the dt in 213. If compred with other uthors (Demir nd Kyloncu 23; Yilmz et l. 29) reducing sugrs in our study re in ccordnce with their results. Ascorbic cid content ws higher in 213 s compred to the dt in 212. Our results for scorbic cid content were higher in reltion to previous studies (Turl nd Koc 28; Demir nd Kyloncu 23; Yilmz et l. 29; Ercisli et l. 211). Totl phenolics were higher in 213 s compred with the dt in 212. Totl phenolics content ws in rnge of the results in previous studies (Turl nd Koc 28; Demir nd Kyloncu 23). Totl nthocynin content ws higher in 213 s compred with the dt in 212 for region, but for region it ws on contrry. Our results were higher in reltion to other uthors (Turl nd Koc 28; Yilmz et l. 29). Tble 2.: Chemicl properties of cornelin cherry fruit Different letters in rows from to c for ech prmetr indicte significntly different vlues mong growing region nd seson P< Colour prmeters In the next chrts (1-4) colour vlues for cornelin cherry from two growing res nd two growing sesons (212 nd 213) re presented. A significnt influence of growing region nd seson on colour prmeters (except for b * ) vlues were evident. The gret differences in fruit colour mong the two growing res nd sesons cn be explined by inhomogeneous fruit ripening. In the chrt A vlues for L * (lightness) vlues were presented, nd cornelin cherry from re seson 213 hd the highest vlues (L* =3.24), nd the lowest vlues hd were recorded for cornelin cherry from re, seson 212. (L* =2.81). In other studies reported by Turl nd Koc (28) nd Drkend et l. (214) lightness vlues re in rnge from 1.82 to In the chrt B vlues for greenness/redness vlues () re presented, wherein the highest vlues hd smples of cornelin cherry from re, 212. yers (* =23.34), nd the lowest vlues hd smples from seson 212. (* =14.42). Obtined results re slightly higher thn those reported by Turl nd Koc (28) (from 6.25 to 15.59) nd Drkend et l. (214), (from 7.5 to 18.33). Blueness/yelowness vlues b* were rnged from 6.64, for smples from re, 212. yers, to 8.12, for smples from re too seson 213. In other studies b * vlues re in rnge from 3.46 to 6.64 (Turl nd Koc 28) nd from 1.22 to (Drkend et l. 214). The chrom vlues (chrt D) rnged from for seson 213. from re, to 24.3, for 213. yers but for re. 469
5 4 3 L vlue A b vlue B b b c 5 5 b vlue 12 6 C Chrom vlue D b Chrts (1-4). Colour prmeters (L *, *, b * ) nd Chrom (C * ) of cormelin cherry fruit from different growing region ( nd ) nd seson (212 nd 213) 4. CONCLUSIONS Our study clerly demonstrtes the significnce of cornelin cherry fruits in the clss of berry fruit in Bosni nd Herzegovin. At the sme time this study gives enough resons for fruit breeders nd producers to intensively include cornelin cherry in their progrm. Bosnin cultivrs of cornelin cherry showed high content of scorbic cid content, totl phenolics content nd totl nthocynins content which. Cornelin cherry could be considered s good source of nturl ntioxidnts, which ws confirmed in our mesurement. Therefore, it is recommendble to use cornelin cherry in functionl foods nd s ingredients in phrmceuticls, nutrceuticls, nd medicine. This study confirmed significnt influence of growing region nd growing seson on physicl nd chemicl properties of cornelin cherry. These vluble findings bout cornelin cherry should be more promoted in order to improve the qulity of humn life. ACKNOWLEDGEMENTS This study ws funded by the Norwegin government through HERD (Progrmme for Higher Eduction, Reserch nd Development) project Antioxidnt ctivity nd stbility of bioctive components during processing of certin rw mterils of plnt origin Bosni nd Herzegovin 47
6 REFERENCES Begić-Akgić A, Drkend P, Vrnc A, Orzem P, Hudin M 213, Influence of growing region nd storge time on polyphenolic profil of Cornelin cherry (Cornus ms L.) jm. Journl of Europen Horticulture Science 78 (1) pp Bijelic SM, Golosin, BR, Todorovic, JIN, Cerovic 211, Morphologicl chrcteristics of best Cornelin cherry (Cornus ms L.) genotypes selected in Serbi, Genet Resour Crop Evol (211) 58: Bijelic SM, Golosin BR, Todorovic, JIN, Cerovic SB, Popovic, BM 211, Physicochemicl Fruit Chrcteristics of Cornelin Cherry (Cornus ms L.), Genotypes from Serbi, HORTSCIENCE 46(6): Bosncic B 29, Domestiction nd morphologicl vrition in wild nd cultivted popultions of Cornelin cherry (Cornus ms L.) in the re of Drvr vlley, Bosni nd Herzegovin, Mster thesis, Uppsl University, Sweden. Cheng GW, Breen PJ 1991, Activity of phenyllnine mmonilyse (PAL) nd concentrtions of nthocynins nd phenolic in developing strwberry fruit. Journl of the Americn Society for Horticulturl Science, 116, Demir F, Klyoncu IH 23, Some nutritionl, pomologicl, nd physicl properties of cornelin cherry (Cornus ms L.), Journl of Food Engineering 6 (23) Dewnto V, Wu X, Adom KK, Lui RH 22, Therml processing enhnces the nutritionl vlue of tomtoes by incresing totl ntioxidnt ctivity. J. Agric. Food Chem., 5, pp Drkend P, Sphic A, Begic-Akgic A, Gsi F, Vrnc A, Blnke M 214, Pomologicl chrcteristics of some utochthonous genotypes of cornelin cherry (Cornus ms L.) in Bosni nd Herzegovin, Erwerbs-Obstbu DOI IO.17/s Ercisli S, Yilmz SO, Gdze J, Dzubur A, Hdzibulic S, Alimn J 211, Some fruit chrcteristics of Cornelin cherries (Cornus m L.), Not Bot Hort Agrobot Cluj, 39(1): Ercisli, S. nd S. Orhn 27: Chemicl composition of white (Morus lb), red (Morus rubr) nd blck (Morus nigr) mulberry fruits, Food Chem. 13, Gunduz K, Srcoglu O, Ozgen M, Serce S 213, Antioxidnt, physicl nd chemicl chrcteristics of cornelin cherry fruits (cornus ms l.) At different stges of ripeness, Act Sci. Pol., Hortorum Cultus 12(4) 213, Lees R 1975, Food Anlysis: Anlyticl nd Qulity Control Methods for the Mnufcturer nd Buyer. Leonrd Hill Books, pp McGhie TK, Ainge GD, Brnett LE 23, Anthocynin Glycosides from Berry Fruit Are Absorbed nd Excreted Unmetbolized by Both Humns nd Rts, J. Agric. Food Chem. 23, 51, Nlbndi H, Seiiedlou S, Hjilou J, Moghddm M, Adlipour M 29, Physicl properties nd color chrcteristics of irnin genotypes of Cornelin cherry, Journl of Food Process Engineering 34 (211) Seerm N, Schutzki R, Chndr R, Nir MG 22, Chrcteriztion, quntifiction, nd bioctivities of nthocynins in Cornus species. J Agr Food Chem 5: Singleton VL, Rossi JA 1965, Colorimetry of totl phenolic with phosphomolybdic- phosphotungstic cid regents. Am. J. Enol. Viticult. 16, Turl S, Koc I 28. Physico-chemicl nd ntioxidnt properties of cornelin cherry fruits (Cornus ms L.) grown in Turkey, Scienti Horticulture 116 (28) Wrolstd ER, Terry EA, Eric AD, Penner MH, Reid DS, Schwrtz SJ, Shoemker CF, Smith DM 21, Chrcteriztion nd mesurement of Anthocynins by UV-Visible Spectroscopy. In: Hndbook of food nlyticl chemistry-pigments, colornts, flvors, textur nd bioctive food components, Wiley-Interscience Yilmz KU, Ercisli E, Zengin Y, Sengul M, Kfks EY 29, Preliminry chrcteristion of cornelin cherry (Cornus ms L.) genotypes for their physico-chemicl properties. Food Chem 114:
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