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Wild pear ( Pyrus eleagni- folia Pall.) trees ( top left and right ), non mature ( bottom left ) and mature fruits ( bottom right )
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Wild pear (Pyrus eleagnifolia) is a naturally grown species mainly in inner Anatolia and its edible small fruits are traditionally consumed by local peoples and are called “Ahlat” in Turkey. Its seedlings are also used as rootstock for commercial pear cultivars. In this study, we reported first time pomological characteristics and biochemical compo...
Citations
... where C, V 1 , V 2 , and S 1 represent the concentration of NaOH, volume of NaOH, volume of sample, and mEq of citric acid, respectively. Total sugar quantification: Analysis of sugars was performed according to the method described by Kadir et al. [28]. Fehling's reagent azeotropically boiled with the sample to produce a red precipitate of cuprous oxide. ...
Momordica grosvenorii saponin (MGS), as a promising dietary supplement with remarkable biological properties, has poor stability under acidic conditions and thus hinders its application in functional foods. In this study, capsules of chitosan and sodium alginate were successfully prepared to enhance the stability of MGS. The optimized parameters for preparing MGS capsules were established. Sodium alginate of 20.8 mg/mL and triplication of MGS powder were added to chitosan of 4 mg/mL and calcium chloride of 10 mg/mL at a volume ratio of 3:1, stirring at 1000 r/min for 30 min to form the capsules. In this case, the fresh particles averaged 1687 μm with an encapsulation efficiency (EE) of 80.25% MGS. The capsule tolerated acidic environments better, and in vitro MGS could be controlled to release in a stimulated gastrointestinal tract system. The antioxidant activity and delayed release of MGS could be achieved by microencapsulation of chitosan/sodium alginate. Moreover, one drink containing 19 mg/mL MGS was successfully developed for the fruit.
... Still, some results in the literature were given here. For example, Yilmaz et al. (2015) indicated that total phenolic content of wild pear (Pyrus elaeagnifolia Pall.) varied from 42.79 to 119.14 mg GAE/100 g. In other study, DPPH scavenging activity and total phenolic content of hawthorn extracts were 91% and 157.8 ± 3.7 mg/g, respectively (Hosseinimehr et al. 2008). ...
In this study some bioactive properties of extracts of wild pear (Pyrus elaegnifolia), hawthorn (Crataegus spp.), oriental hackberry (Celtis tournefortii), oleaster (Elaeagnus angustifolia), Japanese crabapple (Malus floribunda), rosehip (Rosa canina), pedunculate oak (Quercus robur), service tree (Sorbus domestica) and firethorn (Pyracantha coccinea) wildly growing in Turkey were investigated. The fruit extracts were analysed in terms of total phenolic content (TPC), antioxidant activities (DPPH and phosphomolybdenum methods) and antimicrobial activity. In the results, TPC, IC50 value of DPPH and IC50 value of phosphomolybdenum for pedunculate oak were 454.35 mg GAE/g d.w., 340.52 mg AAE/g d.w. and 96.52%, respectively. Service tree and firethorn exhibited the lowest TPC (4.11 mg GAE/g d.w.) and IC50 value of DPPH (53.32 mg AAE/g d.w.), respectively. Moreover, antimicrobial activity of oleaster was 2.46%. The hackberry fruit extract had no inhibitory effect against the tested microorganisms whereas pedunculate oak extract (with 10%) had the highest inhibitory effect against Aeromonas hydrophila. Additionally, all the fruit extracts had no antimicrobial activity against the Saccharomyces cerevisiae. In conclusion, wild edible fruit extracts can be used as bioactive material due to their antioxidant and antimicrobial activity in food industry and human nutrition.
... Wild pear is highly adapted to dry climate conditions. Fully xerophyte wild pear trees with a deep rooting system have a potential to be used as rootstock especially in commercial pear culture (ÖZÇAĞIRAN et al., 2005;YILMAZ et al., 2015). Wild pear fruits in their habitats are freshly consumed or dried-consumed or they are used in brine and fruit syrup production (YERLITURK et al., 2008). ...
... Increasing world population have resulted in reduction of natural resources and put some natural species under danger (SENGUL et al., 2014;SNEP and CLERGEAU, 2020). Wild pears are among these endangered species (YILMAZ et al., 2015). Besides, for plant breeding purposes, genetic resources should be collected and taken under protection (SIMSEK et al., 2010b;KOCSISNÉ et al., 2020). ...
Turkey with diverse ecologies is among the unique countries in terms of plant
species and diversity. Among these plant species, naturally growing wild
pears (Pyrus elaeagrifolia Pall.) are resistant to chlorosis and drought and
could be used in rootstock development programs. In present study, genetic
diversity in 96 wild pear genotypes collected from 11 different provinces
(Kayseri, Ankara, Kahramanmaraş, Adana, Nevşehir, Konya, Isparta, Denizli,
Uşak, Afyonkarahisar, Eskişehir) and regions of Turkey through selection was
investigated with the use of SSR (Simple Sequence Repeat) molecular marker
system. Present analyses carried out in ABI (Applied Biosystem) 3500
capillary electrophoresis system revealed 93 scorable and all polymorphic
bands, thus polymorphism rate was 100%. In UPGMA (Unweighted pair group
method with arithmetic mean) dendrogram of wild pear genotypes, similarity
index values varied between 0.20-0.83 and a large variation was observed
among the genotypes. Present finding may have significant contributions to
further studies to be conducted for preservation of gene sources and
breeding of wild pear genotypes.
... Ürek et al. in molecular, biochemical and pomological characterizations in many fruits (Božović et al. 2017;Güney et al. 2018Güney et al. , 2019. Most of the work on chemical characterization subject has been carried out with many fruits such as walnut (Keles et al. 2014), pear (Yilmaz et al. 2015), apricot (Kafkas et al. 2007;Imrak et al. 2017), kumquat (Güney et al. 2015) and fig (Gozlekci et al. 2011). Moreover, there have been several studies focused on the chemical composition of apple fruit, such as organic acids, sugars, volatile compounds (Scalzo et al. 2001;Wu et al. 2007;Ma et al. 2015). ...
Apple (Malus × domestica Borkh) is one of the most important fruit produced and consumed in all over the world. The large number of apple cultivars reflects also a broad range of variability in the quality traits. “Fruit quality” is a dynamic concept changing on the basis of the consumer needs and perceptions that reflect sociocultural evolution. Almost all the characteristics determining apple quality can be measured or classified. The modern apple cultivation is probably the result of interspecific hybridization and cross-breeding programmes were mostly applied to improve new varieties with desirable quality. For this purpose, in this study, it was aimed to detect some pomological and fruit characteristics such as aroma compounds, sugars, organic acids and vitamin C contents in 83 F1 individuals created by crossing ‘Kaşel-41’ (female parent) and ‘Williams Pride’ (male parent) cultivars. Flavor components which have a high importance for fruit quality were detected by using HS-SPME/GC/MS (Headspace Solid Phase Micro Extraction Gas Chromatography/Mass Spectrometry) techniques. HPLC (High-Performance Liquid Chromatography) technique was applied for the sugars, organic acids, and vitamin C analyses. According to the obtained results a great differences were detected among apple individuals. Concerning their chemical composition, the main sugar constituent of fruits was fructose ranging from 1.89 to 6.67%. Malic acid was the major organic acid reaching the maximum value of 7.77% followed by succinic acid. Moreover, a total of 11 different aldehydes, 24 esters, 10 acids, 12 alcohols, 3 ketones, and 3 terpenes were identified and quantified in F1 individuals and their parents.
... The gene centers of pear (Pyrus communis L.), whose consumption is a common type of fruit, are China, Caucasia, Central and West Asia (Durić et al. 2015a;Kiprjanovski and Ristevski 2009;Blanke and Kunz 2009;Fischer 2005). The cultivation of pear is based on the years before the Christ and it an important fruit species in the world (Yilmaz et al. 2015a;Durić et al. 2014Durić et al. , 2015b. Turkey, located in the gene center, is a considerably rich country in terms of varieties (Davis 1972;Westwood 1978). ...
The aim of the present research was to investigate the fruit quality of twenty different local pear varieties (Pyrus communis L.), namely Ahlat, Ankara, Arpa, Bıldırcın, Çermai, Cinci, Gelin Boğan, Hacı Hamza, Hahır, Kabak, Kızıl, Kokulu, Mehrani, Menendi, Sulu, Şalgam, Tokat Sultanı, Turşu, Yaz, and Yaz Meyriği, grown in Gumushane province in terms of pomological and morphological characteristics and chemical compositions. The fruit mass, fruit width and length, fruit stem thickness and length, fruit kernel width and length, hardness of pulp, number of seeds, leaf width and length, leaf stem length and thickness, and water soluble dry matter (WSDM) of the pear fruits have been determined as pomological and morphological characteristics. On the other hand, the chemical compositions of the pear varieties have been evaluated in terms of protein, ash, sucrose, fructose, glucose, total sugar, titratable acidity, moisture, and mineral element levels.
Both pomological and morphological results demonstrated that the local pear varieties are important in terms of rehabilitation studies and detailed selection studies on these local varieties should be performed. The chemical analyses result of the pear varieties revealed that there is no component that may be harmful to human health when consumed, and also these varieties contains the necessary amount of mineral elements.
As a local medicine and food, wampee fruit, with abundant bioactive compounds, is loved by local residents in Southern China. Titratable acid (TA), total sugar (TS), and total phenolic and flavonoid contents were detected, and phytochemical profiles and cellular antioxidant activities were analyzed by the HPLC and CAA (cellular antioxidant activity) assay in five sweet wampee varieties and five sour wampee varieties. Results showed that the average TS/TA ratio of sweet wampee varieties was 29 times higher than sour wampee varieties, while TA content was 19 times lower than sour wampee varieties. There were much lower levels of total phenolics, flavonoids, and antioxidant activities in sweet wampee varieties than those in sour wampee varieties. Eight phytochemicals were detected in sour wampee varieties, including syringin, rutin, benzoic acid, 2-methoxycinnamic acid, kaempferol, hesperetin, nobiletin, and tangeretin, while just four of them were detected in sweet wampee varieties. Syringin was the only one that was detected in all the sour wampee varieties and was not detected in all sweet wampee varieties. Correlation analysis showed significant positive correlations between TA with phenolics, flavonoids, and total and cellular (PBS wash) antioxidant activities, while there were significant negative correlations between TS/TA with phenolic and cellular (no PBS wash) antioxidant activities. This suggested that the content of titratable acid in wampee fruit might have some relationship with the contents of phenolics and flavonoids. Sour wampee varieties should be paid much attention by breeders for their high phytochemical contents and antioxidant activities for cultivating germplasms with high health care efficacy.
Trabzon, coğrafi ve iklim özellikleri, tarihi geçmişi ve zengin mutfak kültürü ile önemli kültürel değerlere sahip bir kenttir. Zengin mutfak kültürünün oluşmasında bitki örtüsündeki çeşitlilik ve yöreye özgü lezzetlerin rolü büyüktür. Nitel bir araştırma olan bu çalışmada, yöresel yemeklerin korunması ve devamlılığının sağlanması için Trabzon’a özgü bir yemek olan simiranın tanıtılması ve alana kazandırılması amaçlanmıştır. Çalışmada, laz kökenli, 41-73 yaş aralığındaki, 11 kadın ile yüz yüze görüşme sağlanmış, yarı yapılandırılmış soru formu kullanılmış ve elde edilen bulgular kayıt altına alınmıştır. Simiranın yapımında kullanılan yenilebilir otlardan bazıları darı mancarı, ısırgan, pazı, küllü ot (sirken), petek otu ve zolayda olduğu belirlenmiştir. Bu otlar ve diğer yenilebilir otların sağlığa katkıları hakkında bilgi verilmiş olup, bu durum da göz önünde bulundurulduğunda simiranın gastronomik unsur olarak kullanılmasının hem turizme hem de insan sağlığına katkı sağlayacağı belirtilebilir.
Bread, one of the basic nutritional and staple foods for many societies today, is almost
as old as the history of humanity. Loaf, yufka phyllo, bazlama-flatbread and tandır-tandoori varieties of bread are widely made in Turkey. Inherited from our ancestors, yufka is frequently made throughout Turkey. Wild pear, which is also known by names such as “ahlat, gray pear, etc.”, which grows in mountainous regions in Konya, was used in making phyllo bread, especially in times of famine. In this study, pear bread made in Konya, especially in the mountainous parts, was investigated. In this study, which is a qualitative research method, 14 semi-structured questions about the production and history of pear bread were asked to 13 people (8 women and 5 men) selected by purposive sampling method in May 2021. Pear bread can be used as an important gastronomic
element and it is an important bread type in terms of health thanks to its bioactive
compounds, and also its taste and aroma. It can be used to promote the region. Today, pear flour is also used in cake making. In this context, it is thought that different bakery products can be produced by using pear flour.
ÖZET
Günümüzde birçok toplum için temel besin ve temel gıdalardan biri
olan ekmek, neredeyse insanlık tarihi kadar eskidir. Türkiye'de somun, yufka,
bazlama ve tandır ekmekleri yaygın olarak yapılmaktadır. Atalarımızdan miras
kalan yufka, Türkiye'nin her yerinde sıklıkla yapılır. Konya'nın dağlık
bölgelerinde yetişen “ahlat, boz armut vb.” gibi isimlerle de anılan yabani
armut, özellikle kıtlık dönemlerinde yufka ekmek yapımında kullanılmış olup
halen bu gelenek devam ettirilmektedir. Bu çalışmada Konya'da özellikle
dağlık kesimlerde yapılan armut ekmeği incelenmiştir. Nitel bir araştırma
yöntemi olan bu çalışmada, amaçlı örnekleme yöntemiyle seçilen 13 kişiye (8
kadın ve 5 erkek) Mayıs 2021'de armut ekmeğinin üretimi ve tarihçesi ile ilgili
14 yarı yapılandırılmış soru sorulmuştur. Önemli bir gastronomik unsur olduğu
düşünülen armut ekmeği, kendine has tat ve aroması, içerdiği biyoaktif
bileşikler ile sağlık açısından önemli bir ekmektir. Bölgenin tanıtımı için
kullanılabileceği düşünülmektedir. Günümüzde armut unu kek yapımında da
kullanılmaktadır. Bu bağlamda armut unu kullanılarak farklı unlu mamüllerin
üretilebileceği düşünülmektedir.
