بررسی ترکیبات فیتوشیمیایی و ظرفیت آنتی اکسیدانی 11 رقم و ژنوتیپ میوه فندق در منطقه اشکورات رودسر

نویسندگان
شبنم یعقوبی فر 1
ولی ربیعی 2
فرهنگ رضوی 3
داود جوادی 4
اکبر حسنی 5
1 دانشجوی سابق کارشناسی ارشد،گروه علوم باغبانی دانشکده کشاورزی دانشگاه زنجان
2 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان
3 استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه زنجان
4 عضو هیات علمی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان گیلان
5 استادیارگروه خاکشناسی،دانشکده کشاورزی،دانشگاه زنجان
10.52547/fsct.17.103.151
چکیده
فندق به عنوان یکی از مهمترین میوه‌های خشکباری حاوی مجموعه با ارزشی از آنتی­ اکسیدان­ها و مواد مغذی است. کیفیت مغز فندق به شدت تحت تأثیر ترکیبات آن قرار دارد. ظرفیت آنتی­اکسیدانی و ترکیبات بیوشیمیایی مغز فندق بیشتر به رقم، شرایط اقلیمی و اثر متقابل شرایط آب و هوایی و ژنوتیپ بستگی دارد. مطالعه حاضر، به منظور بررسی خصوصیات کیفی از جمله میزان ویتامین ث، فعالیت آنتی­ اکسیدانی، فنل کل، فلاونوئید کل و عناصر معدنی در 11 رقم و ژنوتیپ شامل هفت رقم وارداتی به نام­های روند دوپیمونت، نگرت، سگورب، سیوری، مورفینسکی، فرتیل دکوتارد، سوچی، و چهار ژنوتیپ بومی به نام‌های اشکور1، اشکور2، اشکور3 و اشکور4 در منطقه اشکورات رودسر در سال 1396 انجام شد. نتایج تجزیه واریانس داده‌ها نشان داد در کلیه صفات مورد مطالعه در بین ارقام و ژنوتیپ‌های فندق اختلاف معنی­داری (P≤0. 01) وجود دارد که این امر نشان دهنده تنوع ژنتیکی بالا در بین ارقام و ژنوتیپ­های مورد مطالعه است. تجزیه همبستگی صفات نشان دهنده وجود ارتباط مثبت و منفی معنی­داری در برخی از صفات مهم بود. با توجه به دندروگرام حاصل از تجزیه خوشه­ای به روش "وارد"، در فاصله اقلیدسی 27، ارقام و ژنوتیپ­های فندق در چهار خوشه اصلی دسته بندی شدند.
کلیدواژه‌ها
فندق
عناصر معدنی
خواص آنتی اکسیدانی
تجزیه خوشه ای

موضوعات

عنوان مقاله English

Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region

نویسندگان English

Shabnam Yaghobifar 1
vali rabiei 2
Farhang Razavi 3
Davood Javadi 4
Akbar Hassani 5
1 Former M. Sc. Student Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan
2 Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan
3 Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, University of Zanjan
4 Scientific Member of Agricultural and Natural Resources Research and Education Center, AREEO, Guilan
5 Assistant Professor, Department of Soil Sciences, Faculty of Agriculture, University of Zanjan, Zanjan
چکیده English

As one of the most important nuts, hazelnut (Corylus avellana L. ) contain a valuable set of antioxidants and nutrients. The quality of hazelnut kernel was strongly affected by kernel compounds. The antioxidant capacity and biochemical compounds depends more on the cultivar, climatic conditions and the interaction between climatic conditions and genotypes. The present study was conducted to determine the quality properties including vitamin C, antioxidant activity, total phenol, flavonoid and mineral element in 11 cultivars and genotypes included seven imported cultivars (Ronde dupimont, Negreta, Segorbe, Sivri, Morfineski, Fertile decotard and Sochi), and four local Iranian genotypes (Eshkevar1, Eshkevar2, Eshkevar3 and Eshkevar 4) in the Rudsar Eshkevarat region in 2017. Analysis of variance results were showed that there was significant difference (P≤0. 01) among examined cultivars for all characters and showed high genetic variation in all of the studied cultivars. Correlation analysis showed the existence of significant positive and negative correlation among some important traits. According to the cluster analysis dendrogram performed by "Ward" method, cultivar and genotypes of hazelnut in Euclidian distance 27 were classified into four clusters.

کلیدواژه‌ها English

Hazelnut
Mineral elements
Antioxidant properties
Cluster Analysis
1. Alasalvar, C., Karamać, M., Kosińska, A., Rybarczyk, A., Shahidi, F. and Amarowicz, R. 2009. Antioxidant activity of hazelnut skin phenolics. Journal of Agricultural and Food Chemistry,57: 4645-4650.
2. Alasalvar, C., Karamać, M., Amarowicz, R. and Shahidi, F. 2006. Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54: 4826-4832.
3. Altun, M., Celik, S.E., Güçlü, K., Özyürek, M., Erçağ, E. and Apak, R., 2011. Total antioxidant capacity and phenolic contents of Turkish hazelnut (Corylus avellana L.) kernels and oils. Journal of Food Biochemistry, 37: 53-61.
4. Amaral, J.S., Ferreres, F., Andrade, P.B., Valentão, P., Pinheiro, C., Santos, A. and Seabra, R., 2005. Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal. Natural Product Research, 19: 157-163.
5. Contini, M., Baccelloni, S., Massantini, R. and Anelli, G., 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chemistry, 110: 659-669.
6. Locatelli, M., Travaglia, F., Coisson, J.D., Martelli, A., Stevigny, C. and Arlorio, M., 2010. Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119: 1647-1655.
7. Huang, D., Ou, B. and Prior, R.L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53: 1841-1856.
8. Delgado, T., Malheiro, R., Pereira, J.A. and Ramalhosa, E., 2010. Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts. Industrial Crops and Products, 32: 621-626.
9. Kaur, C. and Kapoor, H.C. 2001. Antioxidants in fruits and vegetables–the millennium’s health. International Journal of Food Science and Technology, 36: 703-725.
10. Moure, A., Cruz, J.M., Franco, D., Domı́nguez, J.M., Sineiro, J., Domı́nguez, H., Núñez, M.J. and Parajó, J.C. 2001. Natural antioxidants from residual sources. Food Chemistry, 72: 145-171.
11. Contini, M., Frangipane, M.T. and Massantini, R., 2011. Antioxidants in hazelnuts (Corylus avellana L.). In Nuts and Seeds in Health and Disease Prevention, 611-625.
12. Shahidi, F., Alasalvar, C. and Liyana-Pathirana, C.M. 2007. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55: 1212-1220.
13. Oliveira, I., Sousa, A., Morais, J.S., Ferreira, I.C., Bento, A., Estevinho, L. and Pereira, J.A. 2008. Chemical composition, and antioxidant and antimicrobial activities of three hazelnuts (Corylus avellana L.) cultivars. Food and Chemical Toxicology, 46: 1801-1807.
14. Senter, S.D., Horvat, R.J. and Forbus, W.R. 1983. Comparative GLC‐MS Analysis of phenolic acids of selected tree nuts. Journal of Food Science, 48: 798-799.
15. Oliveira, I., Sousa, A., Valentão, P., Andrade, P.B., Ferreira, I.C., Ferreres, F., Bento, A., Seabra, R., Estevinho, L. and Pereira, J.A., 2007. Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chemistry, 105: 1018-1025.
16. Kornsteiner, M., Wagner, K.H. and Elmadfa, I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry, 98: 381-387.
17. Köksal, A.İ., Artik, N., Şimşek, A. and Güneş, N. 2006. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99: 509-515.
18. Shahidi, F. Functional foods. Their role in health promotion and disease prevention. Journal of Food Science, 2004: 146-149.
19. Ozdemir, F. and Akinci, I. 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63: 341-347.
20. Bor, J.Y., Chen, H.Y. and Yen, G.Ch. 2006. Evaluation of antioxidant activity and inhibitory effect on nitric oxide production of some common vegetables. Journal of Agriculture and Food Chemistry, 54: 1680–1686.
21. Kaijv, M., Sheng, L and Chao, C. 2006. Antioxidation of flavonoids of Green Rhizome. Food Science and Technology, 27: 110–115.
22. Singleton, V. L. and Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158.
23. Dehghan, G. and Khoshkam, Z. 2012. Tin (II)-quercetin complex: Synthesis, spectral characterization and antioxidant activity. Food Chemistry, 131: 422-427.
24. Simonne, E. H., Jones, H. A., Mills, D. A., Snittleand C. and Hussey, G. 1993. Influence of catalyst, sample weight, and digestion conditions on Kjeldahl N. Commun. Soil Science Plant Anal, 24: 1609-1616.
25. Emami A. (1996). Plant decomposition methods. Soil &Water Research lnstitute. Tehran Iran. 1, 128
26. Alasalvar, C., Shahidi, F., Liyanapathirana, C.M. and Ohshima, T., 2003. Turkish tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51: 3790-3796.
27. Açkurt, F., Özdemir, M., Biringen, G. and Löker, M., 1999. Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 65: 309-313.
28. Rezaei, F., Bakhshi, D., Ghazvini, R.F., Majd, D.J. and Pourghayoumi, M., 2014. Evaluation of fatty acid content and nutritional properties of selected native and imported hazelnut (Corylus avellana L.) varieties grown in Iran. Journal of Applied Botany and Food Quality, 87.
29. Cristofori, V., Bertazza, G. and Bignami, C., 2015. Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars. Fruits, 70: 311-322.
30. Li, H. and Parry, J.W., 2011. Phytochemical compositions, antioxidant properties, and colon cancer antiproliferation effects of Turkish and Oregon hazelnut. Food and Nutrition Sciences, 2: 11-42.
31. Lewallen, K.S. and Marini, R.P., 2003. Relationship between flesh firmness and ground color in peach as influenced by light and canopy position. Journal of the American Society for Horticultural Science, 128: 163-170.
32. Pannico, A., Cirillo, C., Giaccone, M., Scognamiglio, P., Romano, R., Caporaso, N., Sacchi, R. and Basile, B., 2017. Fruit position within the canopy affects kernel lipid composition of hazelnuts. Journal of the Science of Food and Agriculture, 97: 4790-4799.
33. Oèzdemir, M., Açkurt, F., Kaplan, M., Yıldız, M., Löker, M., Gürcan, T., Biringen, G., Okay, A. and Seyhan, F.G. 2001. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry, 73 :411-415.
34. Parcerisa, J., Boatella, J., Codony, R., Rafecas, M., Castellote, A.I. and Romero, A., 1995. Comparison of fatty acid and triacylglycerol compositions of different hazelnut varieties (Corylus avellana L.) cultivated in Catalonia (Spain). Journal of Agricultural and Food Chemistry, 43: 13-16.
35. White, P.J. and Broadley, M.R., 2005. Historical variation in the mineral composition of edible horticultural products. The Journal of Horticultural Science and Biotechnology, 80: 660-667.
36. Amini-Nouri, F. and Ziarati, P., 2015. Chemical composition of native hazelnut (Corylus avellana L.) varieties in Iran, association with ecological conditions. Bioscience and Biotechnology Research Asia, 12: 2053-2060.
37. Dundar, M.S. and Altundag, H., 2004. Selenium content of Turkish hazelnut varieties: kara Fındık, Tombul and Delisava. Journal of Food Composition and Analysis, 17: 707-712.
38. Beladel, B., Nedjimi, B., Mansouri, A., Tahtat, D., Belamri, M., Tchanchane, A., Khelfaoui, F. and Benamar, M.E.A., 2013. Selenium content in wheat and estimation of the selenium daily intake in different regions of Algeria. Applied Radiation and Isotopes, 71: 7-10.
39. Hartikainen, H., 2005. Biogeochemistry of selenium and its impact on food chain quality and human health. Journal of Trace Elements in Medicine and Biology, 18: 309-318.
40. Forde, H. I. (1975). Walnuts. In: Janick, J. and Moore, J. N. Purdue University Press, West Lafayette, IN. (Eds.). Advances in Fruit Breeding, 439-455.