Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits
Küçük Resim Yok
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
KOREAN SOC HORTICULTURAL SCIENCE
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Six purple-black barberry accessions (Berberis vulgaris L.) were obtained from various sites in Sivas province of Turkey. Fruits were analyzed for their total phenolic (TP), total monomeric anthocyanin (TMA) contents and for their antioxidant capacity by the ferric reducing antioxidant power (FRAP) and TEAC assays. Sugar and organic acid composition were also determined by HPLC. TP and TMA contents were measured using the Folin-Ciocalteu reagent and pH differential methods, respectively. Variability between the accessions was not high. Variability among accessions was greatest for FRAP content (C.V. 17.9%); individuals ranged from 41.0 to 65.6 mu mol TE center dot g(-1) on a fresh weight basis. Variation among the accessions was also evident for TP, TMA, and TEAC values (C.V. 16.21%, 14.85%, and 7.13%, respectively). The major sugars of barberry fruits were glucose (8.84 g center dot 100 mL(-1)) and fructose (6.12 g center dot 100 mL(-1)) and dominant organic acids were malic (7.59 g center dot 100 mL(-1)) and citric (1.34 g center dot 100 mL(-1)). Within this limited study of six different accessions, chemical profile and antioxidant capacity of barberry fruits have rich source of natural antioxidant substances.
Açıklama
Anahtar Kelimeler
anthocyanin, bioactive compounds, phenolics
Kaynak
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
WoS Q Değeri
Q4
Scopus Q Değeri
Q1
Cilt
53
Sayı
6
