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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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    Nitrate and phytochemicals: may these vary in red and green lettuce by application of organic and inorganic fertilizers?
    (TAYLOR & FRANCIS LTD, 2014) Ozgen, Senay; Sekerci, Saziye; Kaya, Cemal
    It is well known that biotic and abiotic factors that affect lettuce growth influence pigmentation, phytochemicals and nitrate concentration. In this study, the effect of organic and inorganic fertilizers (T) on pigments, phytochemicals and nitrate concentrations of red and green lettuce was investigated. Information on the effects of cultivar (C), T and their interactions will inform future selection strategies for the production of low-nitrate cultivars. The results indicated that C significantly affected pigment, phytochemicals and nitrate concentration. The effect of T was significant on chlorophylls and nitrate concentration of the red and green lettuce. Analyses of variance showed that CxT was significant for anthocyanin, phytochemicals and nitrate. The results also indicated that green and red varieties responded differently to the fertilizer sources. The green cultivar showed larger differences than the red cultivars. Also, the cultivar that had the highest anthocyanin content accumulated higher nitrate concentration than the others. To determine whether colour influences the nitrate accumulation, further study has to be conducted with more red and green varieties in controlled environments. Consequently, to minimize the risk associated with high concentrations of nitrate in plants or ground water, it is necessary to optimize the cultivar selection, fertilizer source and amount of nutrient applied to the crop.