خصوصیات بیوشیمیایی میوه دوازده ژنوتیپ بومی زرشک (Berberis spp.)

نوع مقاله : مقالات پژوهشی

نویسندگان

• احمد بالندری ¹
• مجید عزیزی ²
• مهسا خدابنده ²

¹ گروه ایمنی و کنترل کیفیت مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی مشهد، مشهد، ایران

² گروه علوم باغبانی و مهندسی فضای سبز، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

https://doi.org/10.22067/jhs.2021.61176.0

چکیده

انواع زرشک، ریزمیوه­هایی با رنگ­ها و طعم­های جذاب هستند که تنوع بی­نظیری در ایران دارند. در این پژوهش خصوصیات بیوشیمیایی میوه دوازده ژنوتیپ بومی زرشک مورد مطالعه قرار گرفت. این خصوصیات شامل درصد مواد جامد محلول (TSS)، اسیدیته قابل تیتراسیون (TA)، نسبت TSS/TA، pH، میزان فنل کل، فلاونوئید کل، آنتوسیانین کل، محتوای پروتئین، فیبر خام، قند کل، عناصر معدنی شامل آهن، منیزیوم، روی و مس بودند. نتایج حاکی از تنوع بالای خصوصیات بیوشیمیایی در میان ژنوتیپ­ها بود. کدژنوتیپ 1-13 دارای بیشترین TA (61/5 گرم اسید مالیک در 100 گرم وزن تر) و بیشترین TSS (ºBrix 50/5) بود. کدژنوتیپ 1-5 دارای بیش‌ترین میزان فنل کل (61/1482 میلی­گرم اسید گالیک) و کدژنوتیپ 2- 14 حائز بیش‌ترین میزان فلاونوئید کل (53/837 میلی­گرم کوئرستین) و آنتوسیانین کل (06/452 میلی­گرم سیانیدین3 گلیکوزید) در یک‌صد گرم میوه خشک بود. بالاترین میزان فیبرخام (96/54 درصد)، آهن (49/138 قسمت در میلیون) و منیزیوم (39/1426 قسمت در میلیون) مربوط به کدژنوتیپ 1-10 و بالاترین میزان پروتئین (26/4 درصد) و مس (80/6 قسمت در میلیون) به کدژنوتیپ 2-14 اختصاص یافت. از لحاظ محتوای قند کل، دو کدژنوتیپ بی دانه و 3-5 به ترتیب با میزان 61/59 و 67/25 درصد قند، تفاوت چشمگیری نسبت به سایر کدژنوتیپ­ها داشتند. در مجموع ارزیابی صفات اندازه­گیری شده، کدژنوتیپ 2-14 به دلیل دارا بودن بالاترین میزان فلاونوئید کل، آنتوسیانین کل، پروتئین و مس ژنوتیپ برتر بود. بررسی خصوصیات بیوشیمیایی میوه زرشک­های ‌بومی و بهره­وری از ارزش­های تغذیه­ای این محصول ارزشمند می‌تواند منجر به کسب دانش فنی در زمینه تهیه فرآورده­های غذایی زرشک به عنوان یک فناوری بومی شده و سبب توسعه ‌اقتصادی‌‌ در مناطق تولید زرشک گردد. 

کلیدواژه‌ها

• آنتوسیانین
• زرشک
• عناصر معدنی
• فلاونوئید

20.1001.1.20084730.1402.37.2.1.7

موضوعات

• گیاهان دارویی

عنوان مقاله [English]

Biochemical Properties of Twelve Indigenous Barberry (Berberis spp.) Genotypes

نویسندگان [English]

• Ahmad Balandary ¹
• Majid Azizi ²
• Mahsa Khodabandeh ²

¹ Department of Food Safety and Quality Control, Research Institute of Food Science and Technology, Mashhad, Iran

² Department of Horticultural Science and Landscape Architecture, Ferdowsi University of Mashhad, Mashhad, Iran

چکیده [English]

Introduction
 Barberries are small fruits with appealing colors and tastes, and have a great diversity in Iran. There are numerous indigenous barberry genotypes in Iran, which have remarkable therapeutical and nutritional attributes. Seedless barberry is the most famous genotype which fruits are rich in phytochemicals. Although Iran is one of the main habitats of the barberry species and hybrids and the seedless cultivar is considered as an exclusive crop for our country, a few products are being produced from such valuable crop in food industries.
 
Materials and Methods
 In present study, fruit biochemical properties of the twelve barberry genotypes (including one seedless genotype and eleven seedy genotypes: 2-2, 4-1, 5-1, 5-2, 5-3, 8-3, 10-1, 11-1, 12-1, 13-1 and 14-2) of the barberry collection located in Research Institute of Food Science and Technology of Mashhad, were evaluated based on the fruit appearance. For this purpose, fruits were harvested in 2015 harvest time and divided into two parts. One part was dried in room temperature. Then dried fruits were kept in cool and dark place until analyses. The other part was kept fresh for some measurements including TSS, TA, TSS/TA and pH. Before all tests, fruits were deseeded and the properties of the pulp were determined. Biochemical properties included total soluble solid (TSS), titratable acidity (TA), TSS/TA ratio, fruit juice pH, total phenol content, total flavonoid content, total anthocyanin content, protein content, crude fiber, total sugar and minerals including Iron (Fe), Magnesium (Mg), Zinc (Zn) and Copper (Cu). Data analysis was performed based on completely randomized design by Minitab software version 16 using analysis of variance (ANOVA) and differences among means were determined for significance at p≤0.05 using Tukey’s range test.
 
Results and Discussion
 Results showed significant variation in biochemical properties of genotypes. Based on the results, genotype code #13-1 had the highest content of titratable acidity (5.61 g malic acid per 100 g fresh fruit weight) and the highest soluble solids content (5.5 °Brix). The highest amount of crude fiber (54.96%), Fe (138.49 ppm), Mg (1426.39 ppm) was related to genotype code #10-1 and the highest amount of anthocyanin (452.60 mg/100g), protein (4.26%) and Cu (6.80 ppm) belonged to genotype code #14-2. Two genotypes “Bidaneh” and code #5-3 displayed a distinctive content of total carbohydrates with respectively 59.61% and 25.67%. Furthermore, genotype code #11-1 showed the highest amount of Zn (18.85 ppm) among all.
 
 
Conclusion
 Up to now, barberry mostly has been consumed as a food seasoning and garnish. All data of this study suggest that barberry, as a functional food, can partially cover the body's daily requirements. Therefore, a comprehensive study should be performed to determine all the capacities and uses associated with each genotype. Overall, genotype code #14-2 can be introduced as the best genotype in terms of flavonoid, anthocyanin, protein and copper content of all the evaluated genotypes. Considering its high content of anthocyanin, producing an edible colorant powder is possible. In conclusion, considering the great diversity, fruits of indigenous barberry genotypes can provide a rich source of minerals and phytochemicals for food purposes. Furthermore, achieving applied science in making products from such indigenous crop could lead into investments and economic development in regions in which barberry is cultivated.

کلیدواژه‌ها [English]

• Anthocyanin
• Barberry
• Flavonoid
• Minerals

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