Atıf İçin Kopyala
Öztürk F. S., Gökbulut İ., Hayaloğlu A. A.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, cilt.35, sa.1, ss.78-85, 2023 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
35
Sayı:
1
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Basım Tarihi:
2023
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Doi Numarası:
10.9755/ejfa.2023.v35.i1.2932
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Dergi Adı:
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Arab World Research Source, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
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Sayfa Sayıları:
ss.78-85
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İnönü Üniversitesi Adresli:
Evet
Özet
This study aims to evaluate the pomological and physicochemical characteristics, antioxidant activity and phenolic profile of the three
cultivars of hawthorn. A
total of nine phenolic compounds were identified in
C. orientalis
subsp.
orientalis
fruits by using RP-HPLC-DAD
system. These comprised of phenolic acids (i.e., gallic, chlorogenic, caffeic, syringic and p-coumaric acids) and flavonoids (i.e., catechin,
epicatechin, rutin and procyanidin-B2). The major phenolic compounds in the hawthorn samples were procyanidin-B2, rutin and chlorogenic
acid. The total phenolic contents of samples ranged from 2.86 to 13.81
mg gallic acid equivalent/g dry weight (DW).
β
-Carotene contents
and antioxidant activities (DPPH and ABTS assays) of fruits were found to be high levels. In conclusion, the hawthorn cultivars used in
the study differ in composition as they are subspecies of each other. It was concluded that the phenolic compounds of hawthorn are the
primary substances responsible for antioxidant activity, and the fruit has shown that it has an important place with these properties. It
is thought that this study will lead to the use of hawthorn in the food industry in the future, thus adding value to this fruit and enabling
it to be used in new products