Changes on the amount of phenolic compounds on maturation stages of some pomegranate varietes

ABSTRACTMSc THESISCHANGES ON THE AMOUNT OF PHENOLIC COMPOUNDSON MATURATION STAGES OF SOME POMEGRANATE VARIETESLeman ÖZHAN TÜMERDEPARTMENT OF HORTICULTUREINSTITUE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Prof. Dr. Ahsen I. ÖZGÜVENYear : 2006, Page : 53Jury : Prof. Dr. Ahsen I. ÖZGÜVENProf. Dr. Ömür DÜNDARProf. Dr. M. Rıfat ULUSOYThis study was carried out at the pomegranate orchard HorticultureDepartment of Çukurova University between 2004 and 2005. In this study, the eightphenolic compounds (gallic, chlorogenic, caffeic, catechin, protocatecuik, ferulic, p-coumaric and o-coumaric acids) were determinated at juice, seeds and peel of Hicaz,Silifke aşısı and Çekirdeksiz VI during at three different maturation stage withHPLC.At the end of the study it was determinated that, the amounts of phenoliccompounds were changed according to the varietes, maturation stage, fruit tissue andkinds of phenolic compounds. The highest total amounts of phenolic compoundswere found in fruit peel, fruit juice and seed, respectively. The amounts of gallicacid, catechin and chlorogenic acid were respectively the highest in all varieties,maturation stages and fruit tissues. Although, other phenolic compounds, weredetermined in all fruit tissues of pomegranate.Key Words : Pomegranate, Phenolic compounds, HPLCII