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Full-Text Articles in Life Sciences
Characterization Of Some Bioactive Compounds And Physicochemical Propertiesof Grape Varieties Grown In Turkey: Thermal Degradation Kinetics Of Anthocyanin, Sali̇h Karasu, Mehmet Başlar, Safa Karaman, Mahmut Kiliçli, Ahmet Abdullah Us, Hasan Yaman, Osman Sağdiç
Characterization Of Some Bioactive Compounds And Physicochemical Propertiesof Grape Varieties Grown In Turkey: Thermal Degradation Kinetics Of Anthocyanin, Sali̇h Karasu, Mehmet Başlar, Safa Karaman, Mahmut Kiliçli, Ahmet Abdullah Us, Hasan Yaman, Osman Sağdiç
Turkish Journal of Agriculture and Forestry
In the present study, five different grapes varieties grown in Turkey were comprehensively characterized in terms of physicochemical properties, total bioactive content, antiradical activity, and volatile sugar compounds. Thermal degradation kinetics of anthocyanin in the selected grape varieties were also analyzed. All the bioactive compounds and antiradical activity varied depending on variety and grape part (skin, pulp, or seed). Higher amounts of total phenolics, total flavonoids, anthocyanin, and antiradical capacity were obtained from seeds. Fifty-nine volatile compounds were observed in the grape varieties. Terpenoid compounds were determined to be the predominant aroma compounds, of which limonene and citral had the …
Antioxidant Potential Of Turkish Pepper (Capsicum Annuum L.) Genotypes At Two Different Maturity Stages, Davut Keleş, Şenay Özgen, Onur Saraçoğlu, Ati̇lla Ata, Mustafa Özgen
Antioxidant Potential Of Turkish Pepper (Capsicum Annuum L.) Genotypes At Two Different Maturity Stages, Davut Keleş, Şenay Özgen, Onur Saraçoğlu, Ati̇lla Ata, Mustafa Özgen
Turkish Journal of Agriculture and Forestry
Improved phytochemicals and antioxidant properties in crops are becoming important traits in many breeding programs. In this study, along with several other horticultural attributes, total phenolic content (TP) and antioxidant capacity (ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC)) of 52 superior pepper genotypes from the Alata Pepper Breeding Program were examined. The fruits from these plants were harvested at immature and mature stages. The genotypes greatly varied for TP, FRAP, TEAC, soluble solids, vitamin C content, and fruit color as determined by L, a and b values. The range for TP was 319-4047 µg GAE/g …