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    Antioxidant potential of Turkish pepper (Capsicum annuum L.) genotypes at two different maturity stages
    (TUBITAK SCIENTIFIC & TECHNICAL RESEARCH COUNCIL TURKEY, 2016) Keles, Davut; Ozgen, Senay; Saracoglu, Onur; Ata, Atilla; Ozgen, Mustafa
    Improved phytochemicals and antioxidant properties in crops are becoming important traits in many breeding programs. In this study, along with several other horticultural attributes, total phenolic content (TP) and antioxidant capacity (ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC)) of 52 superior pepper genotypes from the Alata Pepper Breeding Program were examined. The fruits from these plants were harvested at immature and mature stages. The genotypes greatly varied for TP, FRAP, TEAC, soluble solids, vitamin C content, and fruit color as determined by L, a and b values. The range for TP was 319-4047 mu g GAE/g fresh weight (fw), while FRAP and TEAC varied between 0.22 and 0.56 mu mol of TE/g fw and 0.08 and 1.88 mu mol TE/g fw. All these characteristics were considerably variable between immature and mature stages. These characteristics were also found to be significantly correlated. Principal component analyses conducted for all the characters used in the study and constructed separately for immature and mature stages demonstrated no obvious patterns for pepper types. Therefore, our overall results suggest that individual pepper cultivars having high total phenolic and antioxidant capacity can be utilized in developing new pepper cultivars with rich phytochemical content.
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    COMPARITIVE STUDY ON VOLATILE AROMA COMPOUNDS OF TWO DIFFERENT GARLIC TYPES (KASTAMONU AND CHINESE) USING GAS CHROMATOGRAPHY MASS SPECTROMETRY (HS-GC/MS) TECHNIQUE
    (AFRICAN NETWORKS ETHNOMEDICINES, 2014) Keles, Davut; Taskin, Hatira; Baktemur, Gokhan; Kafkas, Ebru; Buyukalaca, Saadet
    Backround: The medicinal use of garlic is much older than its usage as a food. The medical importance of garlic comes forward for its sulfur-containing components. In this study, it was aimed to compare Kastamonu garlic type with Chinese garlic type based on their aroma profiles. Materials and Methods: Fresh Kastamonu garlic samples harvested from Kastamonu region of Turkey and Chinese garlic samples obtained from Turkish market were used as plant material. Volatile aroma compounds were determined using Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS). Results: Sixteen and twenty aroma components were identified in Kastamonu and Chinese garlic types, respectively. Kastamonu garlic type was found to be richer than Chinese garlic types in terms of sulfur-containing compounds. Diallyl disulphide, which is one of these components, was detected at level of 41.87% and 34.95% in the Kastamonu and Chinese garlic types, respectively. Also di-2-propenyl trisulfide was found only in Kastamonu garlic types. Disulfide, methyl 2-propenyl was determined at similar levels in both garlic types. Conclusion: The majority of garlic grown in Kastamonu region of Turkey is assessed by medical companies. Conclusion: The results of the current study showed that Kastamonu garlic type has important medical properties. Therefore, this garlic can also be used in the medical field, as well as the consumption as food.