Physiological genetic identification of wild cornelian cherry genotypes in terms of phenolic compounds, organic acids and antioxidants

Abstract

Abstract In this study, antioxidant, total monomeric anthocyanin (3-rutinoside), phenolic compounds, organic acids and vitamin C contents of fruits belonging to cornelian cherry genotypes were determined. Principal component and cluster analyzes were performed to determine the correlation between compounds. In the study, when the organic acid content of the fruits was examined, it was seen that tartaric acid and citric acid followed this acid with the highest malic acid content. It was determined that ellagic acid, catechin and chlorogenic acid, which are specific phenolics, are generally higher than other phenolic compounds. Total anthocyanin content showed great variation between genotypes and ranged from 3.79 µg cy-3-glu/g (14BL06) to 77.65 µg cy-3-glu/g. TEAC values were determined between 4.14 µmol TE/g − 11.03 µmol TE/g and FRAP values are between 3.37 µmol TE/g − 10.50 µmol TE/g. According to principal component analysis, the correlation between total antioxidant, total phenolic and total anthocyanins was 94.70%. While the correlation between phenolic compounds was determined as 42.40%, it was determined that the correlation between organic acids was 59%. As a result, it has been revealed that cornelian cherry gene sources are rich in biochemical contents and can be used effectively in functional foods.