Physicochemical properties, organic acid composition and free amino acid profiles in selected Cornus mas L. genotypes from the Çoruh Valley
DOI:
https://doi.org/10.15835/nbha53414887Keywords:
amino acid profile, Cornus mas, genetic variation, HPLC, nutritional quality, organic acidAbstract
Cornus mas L. (cornelian cherry) is a species widely used from traditional consumption to modern industrial applications due to its high nutritional content, richness in phenolic compounds, and functional food potential. This study aimed to comprehensively evaluate the physicochemical properties, organic acid composition, and free amino acid profiles of 15 cornelian cherry genotypes selected from the Çoruh Valley, one of Turkey's important biodiversity centers. Fruit samples were collected at full physiological maturity, and TSS, titratable acidity, pH, sugar composition, ascorbic acid, and tannin contents were analyzed using standard methods. Organic acids were determined by HPLC-UV, and free amino acids were determined by HPLC with OPA/FMOC derivatization. All measured traits differed significantly among genotypes (p < 0.05). Malic acid ranged from 38.12 to 251.34 mg/100 g, and total organic acids from 588.89 to 1038.15 mg/100 g. Free amino acid contents ranged from 71.34 to 93.14 mg/100 g, with the highest values in the G7 and G5 genotypes. This study demonstrates that the Çoruh Valley is an important hotspot of genetic diversity for cornelian cherry and contains genotype groups suitable for different uses. Overall, the findings provide a biochemical basis for selecting genotypes for breeding, nutritional applications, and industrial processing.
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