Phytochemical and antioxidant properties of anthocyanin rich Morus nigra and Morus rubra fruits
Yazarlar (3)
Mustafa Özgen
Niğde Üniversitesi, Türkiye
Niğde Üniversitesi, Türkiye
Sedat Serçe Niğde Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Scientia Horticulturae (Q4) | ||
| Dergi ISSN | 0304-4238 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2009 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 119 / 3 / 275–279 | DOI | 10.1016/j.scienta.2008.08.007 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0304423808003403 | ||
| Özet |
| In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morus nigra L. (black mulberry) and Morus rubra L. (red mulberry) fruits harvested from across Turkey were investigated. Fruit color, total phenolics (TP), total monomeric anthocyanin (TMA), titratable acidity (TA), and individual sugar and organic acid compositions were determined. Total antioxidant capacity (TAC) of fruits was assessed by both the trolox-equivalent antioxidant capacity (TEAC) and the ferric reducing antioxidant power (FRAP) assays. Black mulberry exhibited higher TP, TMA, TAC and TA when compared to red mulberry. The average TP contents of M. nigra and M. rubra were 2737 and 1603μg gallic acid equivalent in g fresh weight basis (GAE/g fw), respectively. M. nigra had the richest amount of anthocyanin with an average of 571μg cy-3-glu/g fw. Overall, TAC averaged 10.5 and 12.0mmol TE/L by the … |
| Anahtar Kelimeler |
| Anthocyanin | Black mulberry | FRAP | Organic acids | Phenolic | Red mulberry | TEAC |
Science Direct
Phytochemical and antioxidant properties of anthocyanin rich Morus nigra and Morus rubra fruits
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 513 |
| Scopus | 21 |
| Web of Science | 217 |