Organic acid, phenolic acid and flavonoids of medlar during different maturation stages

Abstract

Objective: Organic acid, phenolic acid and flavonoids of Mespilus germanica L. cv.‘İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye, were quantified during different fruit developmental stages by HPLC. Materials and Methods: İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye used the experiments. Organic acids, phenolic acids and flavonoids were identified by HPLC. Phenolic compounds analysed by spectrophotometer. Results The organic acids were identified in this order of quantity: malic>tartaric>citric>oxalic>pyruvic>fumaric. Malic acid was the major organic acid in all maturation stages (912.9 µg/ g, 346.8 µg/g, 1006.4 µg/g, respectively) while fumaric acid was the minor one. Caffeic acid was the most abundant of phenolic acids, and catechins were dominant among the flavonoids in medlar fruit. Total phenolic compounds increased with maturation (22.98 mg GAE/100g to 28.7 mg GAE/100g). Conclusion: Organic acid, phenolic acid and flavonoids of Mespilus germanica L. cv.‘İstanbul’ fruit, which was the first registered medlar cultivar in Türkiye, were detected during different three maturation stages (Immature, semi-ripe, ripe). Malic, tartaric and citric acids were found major organic acids when caffeic acid was major fenolic acid. They changed as the harvest time. It can be recommened that it is necessary to plan the harvesting period depending onhow medlar is meant to be used. It can be harvested at in immature stage if it is usepharmacological and it can be harvested at ripe stage for fresh fruit.