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Makale Tam Makale Uluslararası 2009

Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties

Kadir Ugurtan YILMAZ, Sezai Ercişli, Yasar ZENGİN, Memnune Şengül, Ebru Yasa Kafkas

FOOD CHEMISTRY Cilt 114 · Sayı 2 · ss. 408–412 · 15.05.2009
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Özet

Fruit weight, antioxidant capacity. total anthocyanins, total phenolics. ascorbic acid, soluble solid content (SSC), reducing sugar and acidity of a number of selected cornelian cherry (Cornus mas L.) genotypes of varied pigmentation were investigated. Two methods, namely beta-carotene bleaching and ferric reducing antioxidant power (FRAP) were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Fruit weight, SSC and ascorbic acid content of genotypes were 2.09-9.17: 12.53-21.17% and 29-112 mg/100 g, respectively. Antioxidant activity and total phenolic content varied among genotypes and 44-18 genotype had the highest antioxidant capacity using both methods. This genotype also had the highest total phenolic (74.8 mg GAE/g DW) and total anthocyanin (115 mg cyanidin-3-glucoside equivalents /100 g FW) content. There are linear relationships between antioxidant capacities and total phenols. The present study demonstrates the potential of certain cornelian cherry genotypes, notably 44-18, for improvement of nutritional value through germplasm enhancement programmes. (C) 2008 Elsevier Ltd. All rights reserved.

Anahtar kelimeler

antioxidant capacity CHEMICAL-COMPOSITION FRUIT total phenolics Phenolic contents ANTHOCYANINS cornelian cherry VACCINIUM total anthocyanin

Atıf için künye

YILMAZ, K. U., Ercişli, S., ZENGİN, Y., Şengül, M., & Kafkas, E. Y. (2009). Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties. FOOD CHEMISTRY, 114(2), 408–412. https://doi.org/10.1016/j.foodchem.2008.09.055

BibTeX 
@article{yilmaz2009-264345,
  author = {YILMAZ, Kadir Ugurtan and Ercişli, Sezai and ZENGİN, Yasar and Şengül, Memnune and Kafkas, Ebru Yasa},
  title = {Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties},
  journal = {FOOD CHEMISTRY},
  year = {2009},
  volume = {114},
  number = {2},
  pages = {408--412},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2008.09.055},
  url = {https://akademik.atauni.edu.tr/yayinlar/264345-preliminary-characterisation-of-cornelian-cherry-cornus-mas-l-genotypes-for}
}