Changes in flavonoid and phenolic acid contents in some Rosa species during ripening
Yazarlar (5)
Sağlık Bilimleri Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Nusret GENÇ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Gökhöyük Vocational And Technical Anatolian High School, Türkiye
Prof. Dr. Mehmet GÜNEŞ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Chemistry |
| Dergi ISSN | 0308-8146 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q1 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2017 |
| Cilt No | 235 |
| Sayı | 1 |
| Sayfalar | 154 / 159 |
| DOI Numarası | 10.1016/j.foodchem.2017.05.004 |
| Makale Linki | http://dx.doi.org/10.1016/j.foodchem.2017.05.004 |
| Özet |
| In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, quercetin, apigenin-7-O-glucoside and kaempferol) were quantified using calibration curves. Phenolic acid contents of the Rosa species increased nonlinearly depending on the harvesting time. The highest amount of catechin was found at the fifth harvest time point (H-5) ranged from 323 to 472 mg kg−1. The highest level of caffeic acid content was found in the R. dumalis ranged from 24 to 77 mg kg−1. The total amount of flavonoid increased up to the fifth harvest time point (H-5), whereas the amount of total phenolic acid tended to decrease until the same harvest period. |
| Anahtar Kelimeler |
| Phenolic acid | Rosehip | Flavonoid | Ripening | Harvesting time |