Determination of Sugar and Organic Acid Properties of Chinotta (Citrus myrtifolia) and Bergamot (Citrus bergamia) Varieties
Özet
This study by Yakup Polat, Berken Çimen, and Nesibe Ebru Kafkas evaluates and compares the sugar and organic acid profiles of Chinotta (Citrus myrtifolia) and Bergamot (Citrus bergamia) cultivars grown in Adana, Turkey. High-performance liquid chromatography (HPLC) was employed to analyze sugar components—sucrose, glucose, and fructose—as well as organic acids, specifically L-ascorbic acid and citric acid. Statistical evaluation using Student's t-test demonstrated significant differences between the two genotypes at the p ≤ 0.05 level. Regarding sugar composition, the Chinotta variety contained higher amounts of sucrose (2.98 g/100g), glucose (2.49 g/100g), and fructose (2.97 g/100g) than Bergamot, which yielded 2.83 g/100g sucrose, 1.32 g/100g glucose, and 2.18 g/100g fructose. Sucrose was the predominant sugar in both cultivars, followed by fructose and glucose. For organic acids, Chinotta recorded higher L-ascorbic acid levels (89.35 mg/100 mL) than Bergamot (60.07 mg/100 mL), whereas Bergamot contained a substantially higher concentration of citric acid (5.18 g/L) compared to Chinotta (1.43 g/L). L-ascorbic acid was the dominant acid found in both cultivars. In conclusion, the organic acid and sugar ratios serve as key parameters for determining fruit authenticity and quality, emphasizing the nutritional and health-protective potential of both citrus species.
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