Determination and Comparison of Chemical Characteristics of Arbutus unedo L. and Arbutus andrachnae L. (Family Ericaceae) Fruits

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dc.contributor.authorSeker, Murat
dc.contributor.authorToplu, Celil
dc.date.accessioned2024-09-18T19:54:35Z
dc.date.available2024-09-18T19:54:35Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe fruits and leaves of Arbutus species are well known in folk medicine as antiseptics, diuretics, and laxatives in many parts of Turkey. Some chemical properties including pH, soluble solid content, titratable acidity, protein, moisture, ash, ascorbic acid, fructose, glucose, sucrose, total phenols, total antioxidant activity, and minerals were determined in fully matured Arbutus unedo L. and Arbutus andrachnae L. fruits collected from different sites of Canakkale, Turkey in 2006 and 2007. Total soluble solids, titratable acidity, protein, moisture, and ash content of A. unedo and A. andrachnae berries were on average 16.0% and 14.0%, 0.4% and 0.6%, 2.38% and 3.77%, 47.21% and 38.21%, and 2.82% and 4.35%, respectively. The mean values of ascorbic acid were 270.50 mg/100 g for A. unedo and 140.30 mg/100 g for A. andrachnae, which suggested that Arbutus berries contain high amounts of vitamin C. In the strawberry tree fruits, fructose and glucose were determined to be the major sugars. The analysis showed that fructose and glucose occurred in concentrations of 24.09% and 19.09%, respectively. However, ripe A. andrachnae fruits contained small amounts of fructose (4.12%), glucose (2.73%), and sucrose (0.16%) detectable by high-performance liquid chromatography analysis. The general order of abundance of the minerals was K>Ca>P>Mg>Na in whole fruit of the strawberry tree. The chemical composition of Arbutus fruits indicates that the fruits are good sources of minerals and ascorbic acid and that they are high in phenolics and antioxidant capacity and low in soluble sugars, especially A. andrachnae. The data should be useful for research purposes and for compiling local food composition tables. In view of its chemical composition, the use of Arbutus fruits in some food products may be suggested.en_US
dc.identifier.doi10.1089/jmf.2009.0167
dc.identifier.endpage1018en_US
dc.identifier.issn1096-620X
dc.identifier.issn1557-7600
dc.identifier.issue4en_US
dc.identifier.pmid20553155en_US
dc.identifier.scopus2-s2.0-77955197890en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1013en_US
dc.identifier.urihttps://doi.org/10.1089/jmf.2009.0167
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7811
dc.identifier.volume13en_US
dc.identifier.wosWOS:000280485000034en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMary Ann Liebert, Incen_US
dc.relation.ispartofJournal of Medicinal Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantioxidant activityen_US
dc.subjectArbutusen_US
dc.subjectascorbic aciden_US
dc.subjectmineralsen_US
dc.subjectsoluble sugarsen_US
dc.subjecttotal phenolic contenten_US
dc.titleDetermination and Comparison of Chemical Characteristics of Arbutus unedo L. and Arbutus andrachnae L. (Family Ericaceae) Fruitsen_US
dc.typeArticleen_US

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