Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties

Yilmaz K. U., ERCİŞLİ S., Zengin Y., ŞENGÜL M., Kafkas E. Y.

FOOD CHEMISTRY, cilt.114, sa.2, ss.408-412, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 114 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodchem.2008.09.055
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.408-412
  • Anahtar Kelimeler: Cornelian cherry, Antioxidant capacity, Total phenolics, Total anthocyanin, ANTIOXIDANT CAPACITY, CHEMICAL-COMPOSITION, PHENOLIC CONTENTS, ANTHOCYANINS, FRUIT, VACCINIUM
  • Çukurova Üniversitesi Adresli: Evet

Özet

Fruit weight, antioxidant capacity. total anthocyanins, total phenolics. ascorbic acid, soluble solid content (SSC), reducing sugar and acidity of a number of selected cornelian cherry (Cornus mas L.) genotypes of varied pigmentation were investigated. Two methods, namely beta-carotene bleaching and ferric reducing antioxidant power (FRAP) were used to determine total antioxidant capacity, while Folin-Ciocalteu reagent was used to determine total phenols. Fruit weight, SSC and ascorbic acid content of genotypes were 2.09-9.17: 12.53-21.17% and 29-112 mg/100 g, respectively. Antioxidant activity and total phenolic content varied among genotypes and 44-18 genotype had the highest antioxidant capacity using both methods. This genotype also had the highest total phenolic (74.8 mg GAE/g DW) and total anthocyanin (115 mg cyanidin-3-glucoside equivalents /100 g FW) content. There are linear relationships between antioxidant capacities and total phenols. The present study demonstrates the potential of certain cornelian cherry genotypes, notably 44-18, for improvement of nutritional value through germplasm enhancement programmes. (C) 2008 Elsevier Ltd. All rights reserved.