Changes in the Phenolic, Melatonin, Sugar Contents and Antioxidant Capacity, Depending on Ripening Stage in Different Cornelian Cherry (Cornus mas L.) Fruits

OpenAlex İngilizce

Abstract Cornelian cherry (CC) is a source of bioactive compounds such as phenolics, melatonin and, vitamin C and used as traditional food and in folk medicine. In this study, we analyzed and compared the variation of some bioactive compounds and antioxidant capacity in CC fruits depending on ripening and genotype. CC fruit was sampled at different ripening times (unripe, semi‐ripe and ripe) and the contents of sugars, vitamin C, melatonin and phenolic compounds were analysed by ultra‐fast liquid chromatography (UFLC‐PDA). The results showed that the fruits at the unripe samples had a significantly higher chemical components and antioxidant capacity. Chlorogenic acid, catechin, gallic acid and rutin were the four major phenolic compounds identified in all genotypes. Melatonin concentration of unripe fruits was found to be high in all genotypes (ranged from 1664.78–114.60 ng/mL) and a decrease was detected in ripe fruits. Significant increases in vitamin C and individual sugar contents (glucose and fructose) occurred with advancing maturity. The highest vitamin C concentration was determined as 77.38 mg/100 g during the full ripening period. Antioxidant capacity results determined by both methods showed a decreasing tendency with the ripening of the fruits. Concerning antioxidant activity, DPPH and ABTS scavenging activity were maximal at unripe in all CC genotpes. During the development and maturity periods of fruits, important physiological and biochemical changes occured that affect antioxidant capacity, nutritional and chemical composition.