Investigation of some biochemical parameters of wild and culturedMyrtus communisL. fruits subjected to different conservation methods

Cakmak M., Bakar B., ÖZER D., GEÇKİL H., KARATAŞ F., SAYDAM S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.15, sa.1, ss.983-993, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s11694-020-00692-x
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.983-993
  • Anahtar Kelimeler: Myrtus communisL, Preservation, Vitamins, Phenolic substance, Antioxidant capacity, ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, ESSENTIAL OILS, L., GLUTATHIONE, QUALITY, MALONDIALDEHYDE, DEGRADATION, EXTRACTION, VEGETABLES
  • İnönü Üniversitesi Adresli: Evet

Özet

In this study, wild and cultivated whiteMyrtus communisL. ("myrtle") fruits were investigated for their vitamin levels (A, B, C and E), carotenes (lycopene, beta-carotene), functional peptides (glutathione, ghrelin), oxidative stress markers (GSSG and MDA), total phenolic and flavonoid substances, antioxidant capacity (DPPH, TEAC) and essential elements (Se, Zn, Fe, Cu and Mn). The results showed that both myrtle fruits can be considered as the good source of vitamins, antioxidants and elements. The preservation (sun or microwave-drying) methods for this seasonal fruit caused a significant (p < 0.05) decrease in their biochemical and bio-pharmacological content compared to fresh or frozen fruits. On the contrary, preservation resulted a significant increase in GSSG and MDA levels. The amounts of Se, Zn, Fe, Cu and Mn in wild myrtle fruit were found as 0.58, 205, 228.0, 37.22 and 24.3 mu g/g dw, respectively.