Determination of some properties of kumquat (Fortunella japonica) fruits

In addition to being a freshly consumed fruit, kumquat is processed in products such as confectionery and marmalade, and is evaluated in the food industry due to essential oils and bioactive ingredients in its peel. In this study we made with kumquat fruit, some properties of fruits obtained from certain regions were investigated. As a result of our study, the highest values of DPPH and ABTS were determined as IC50 847,08 µg ml-1 and 1403,2 µm troloks/g, respectively in fruit flesh of the samples from Yalova and Antalya. In the determination of beta-carotene and ascorbic acid, the highest value of beta-carotene was found as 549,55 g/mol IU in the fruits from Finike, and the highest value of ascorbic acid was 49,25 mg/100 g in the whole fruits from Istanbul. The highest (282,12 mg/g) and the lowest (46,49 mg / g) values of phenolic substance content were observed in the fruit peel and fruit flesh, respectively in the fruits from Yalova. In pectin content measurement, the highest value was found as 7,7 g/100 g in the fruit peel of the samples from Finike. In conclusion, it was understood from our study that kumquat fruits have high vitamin C content and antioxidant activity, and that differences were observed in their contents according to the temperature and place of cultivation, accordingly, high values were determined in our provinces in the Marmara regions.