Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2018Antioxidant activity, sugar content and phenolic profiling of blueberries cultivars: A comprehensive comparison
Okan, Onur Tolga; Deniz, Ilhan; Yayli, Nurettin; Şat, Ihsan Güngör; öz, Mehmet; Serdar, Gönül Hatipoğlu
Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3- GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93- 36832.96 μmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.
- MakaleYalnız künye2013Changes in chemical composition and peroxidase activity of turnip (Brassica rapa) during processing and frozen storage
Okcu, Zühal; Keleş, Fevzi; Şat, Ihsan Güngör
Chemical composition content and peroxidase enzyme activity of raw, canned and frozen turnip roots were determined. The peroxidase activity determined in the roots of raw turnip was 134x105 EU/100 g fresh weight and 170x105 EU/g protein. There were significant changes in the activities of peroxidase of canned and frozen turnip roots, as well as in the contents of protein. The peroxidase activity of canned turnip roots was practically undetectable while there was residual activity after blanching and freezing. Peroxidase is one of the most heat-stable enzymes in plants. This study shows that heat treatment of 3 min at 95°C is preferred for POD activity inactivating compared with other heat treatment. In addition, conserving process inactivated of POD activity, too.