Antioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits

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dc.contributor.authorOzgen, Mustafa
dc.contributor.authorSaracoglu, Onur
dc.contributor.authorGecer, Esma Nur
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2012
dc.departmentNiğde ÖHÜ
dc.description.abstractSix 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.
dc.identifier.doi10.1007/s13580-012-0711-1
dc.identifier.endpage451
dc.identifier.issn2211-3452
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84872314851
dc.identifier.scopusqualityQ1
dc.identifier.startpage447
dc.identifier.urihttps://dx.doi.org/10.1007/s13580-012-0711-1
dc.identifier.urihttps://hdl.handle.net/11480/4507
dc.identifier.volume53
dc.identifier.wosWOS:000313365900002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherKOREAN SOC HORTICULTURAL SCIENCE
dc.relation.ispartofHORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectanthocyanin
dc.subjectbioactive compounds
dc.subjectphenolics
dc.titleAntioxidant capacity and chemical properties of selected barberry (Berberis vulgaris L.) fruits
dc.typeArticle

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