Antioxidant capacity and chemical properties of selected barberry Berberis vulgaris L. fruits
Yazarlar (3)
Mustafa Özgen
Niğde Üniversitesi, Türkiye
Niğde Üniversitesi, Türkiye
Prof. Dr. Onur SARAÇOĞLU Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Esma Nur GEÇER Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | Horticulture Environment and Biotechnology (Q4) | ||
| Dergi ISSN | 2211-3452 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2012 |
| Cilt / Sayı / Sayfa | 53 / 6 / 447–451 | DOI | 10.1007/s13580-012-0711-1 |
| Makale Linki | http://link.springer.com/10.1007/s13580-012-0711-1 | ||
| Özet |
| Six purple-black barberry accessions (Berberis vulgaris L.) were obtained from various sites in Sivas province of Turkey. Fruits were analyzed for their total phenolic (TP), total monomeric anthocyanin (TMA) contents and for their antioxidant capacity by the ferric reducing antioxidant power (FRAP) and TEAC assays. Sugar and organic acid composition were also determined by HPLC. TP and TMA contents were measured using the Folin-Ciocalteu reagent and pH differential methods, respectively. Variability between the accessions was not high. Variability among accessions was greatest for FRAP content (C.V. 17.9%); individuals ranged from 41.0 to 65.6 μmol TE·g−1 on a fresh weight basis. Variation among the accessions was also evident for TP, TMA, and TEAC values (C.V. 16.21%, 14.85%, and 7.13%, respectively). The major sugars of barberry fruits were glucose (8.84 g·100 mL−1) and fructose (6.12 g·100 … |
| Anahtar Kelimeler |
| anthocyanin | bioactive compounds | phenolics |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 90 |
| Scopus | 14 |
| Web of Science | 52 |