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Full-Text Articles in Forest Sciences
Effect Of Rootstocks On Phytochemical Properties Of Apricot Fruit, Müttali̇p Gündoğdu
Effect Of Rootstocks On Phytochemical Properties Of Apricot Fruit, Müttali̇p Gündoğdu
Turkish Journal of Agriculture and Forestry
The phytochemical influence of rootstocks on the Hacıhaliloğlu apricot cultivar was examined in this study. Myrobolan 29-C, Myrobolan GF-31, Marianna 2624, Pixy, and Tokaloğlu rootstocks were used and organic acid, sugars, vitamin C, total antioxidant capacity, and phenolic compounds were identified. The highest phenolic compounds and antioxidant capacity were observed in Tokaloğlu rootstock. While Myrobolan GF-31 stood out in terms of organic acids and vitamin C, Pixy stood out in terms of sugar. The highest sugar content (sucrose) was recorded as 24.178 mg 100 g-1 in 'Pixy'. It was determined that Tokaloğlu rootstock had increased organic acid (1030.730 mg 100 …
Effects Of Cooking And Extra Virgin Olive Oil Addition On Bioaccessibility Of Carotenes Intomato Sauce, Merve Tomaş, Osman Sağdiç, Gi̇zem Çatalkaya, Derya Kahveci̇ Karincaoğlu, Esra Çapanoğlu Güven
Effects Of Cooking And Extra Virgin Olive Oil Addition On Bioaccessibility Of Carotenes Intomato Sauce, Merve Tomaş, Osman Sağdiç, Gi̇zem Çatalkaya, Derya Kahveci̇ Karincaoğlu, Esra Çapanoğlu Güven
Turkish Journal of Agriculture and Forestry
In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and Β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (≈8.5-fold) and β -carotene (≈5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).