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Determination of Phenolic Composition and Antioxidant Activities of Some Pomegranate Punica granatum, L. Cultivars and Genotypes Grown in the Mediterranean Region of Turkey

Year 2013, Volume: 11 Issue: 2, 51 - 59, 01.06.2013

Abstract

In this study, total phenolic, flavonoid and antochyanins contents, antioxidant activities and phenolic compositions of five pomegranate cultivars and six pomegranate genotypes bred in the Western Mediterranean Agricultural Research Institute were investigated. Total phenolic, flavonoid and anthocyanin contents of pomegranate juices were in the ranges of 81.515-138.000 mg GAE/100 mL, 5.898-19.438 mg CE/100 mL and 9.892-34.616 mg cyanidin 3glucoside/100 mL, respectively. TEAC and ORAC values of pomegranate juices were in the ranges of 1.004-1.641 mmol TE/100 mL and 16.39-21.05 µmol TE/mL, respectively. Furthermore epicatechin 3.44-6.53 mg/L , phlorizin 0.89- 2.17 mg/L , gallic acid 0.53-4.26 mg/L , catechin 0.04-0.35 mg/L , chlorogenic acid 1.30-1.63 mg/L , rutin 0.69-2.17 mg/L , syringic acid 0.55-0.73 mg/L , vanilic acid 0.70-0.77 mg/L were found in the pomegranate samples

References

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  • [2] Martinez, J.J., Melgarejo, P., Hernandez, F., Salazar, D.M., Martinez, R., 2006. Seed characterisation of five new pomegranate [Punica granatum L.] varieties. Scientia Horticulturae 110: 241–246.
  • [3] Kurt, H., Şahin, G., 2013. Bir Ziraat Coğrafyası Çalışması: Türkiye’de Nar (Punica granatum L.) Tarımı. Marmara Coğrafya Dergisi 27: 551-574.
  • [4] Özgüven, A.I., Yılmaz, C., 2000. Pomegranate Growing in Turkey. CIHEAM-Options Mediterraneennes. 41-48.
  • [5] Vardin, H., Abbasoğlu, M., 2004. Nar Ekşisi ve Narın Diğer Değerlendirme Olanakları. Geleneksel Gıdalar Sempozyumu. Eylül 23-24, 2004, Van, Türkiye, 165-169.
  • [6] TÜİK 2011. Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/bitkiselapp/bitkisel.zul [Erişim Tarihi 05.03.2013]
  • [7] Poyrazoğlu, E., Gökmen,V., Artık, N., 2002. Organic acid and phenolic compounds in pomegranates [Punica granatum L.] grown in Turkey. Journal of Food Composition and Analysis 15 (5): 567-575.
  • [8] Al-Maiman, S.A., Ahmad, D., 2002. Changes in physical and chemical properties during pomegarnate [Punica granatum] fruit maturation. Food Chemistry 76: 437- 441.
  • [9] Maskan, M., 2006. Production of pomegranate [Punica granatum L.] juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering 72: 218-224.
  • [10] Seeram, N.P., Zhang, Y., Reed, J.D., Krueger CG, Vaya J., 2006. Pomegranate Phytochemicals. In Pomegranates Ancient Roots to Modern Medicine, Edited by N.P. Seeram., R.N. Schulman, D. Heber, CRC Press, Taylor and Francis, New York, 3-26.
  • [11] Gil, M.I., Tomas-Barberan, F.A., Pierce, B.H., Holcroft.,D.M., Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural Food Chemistry 48: 4581-4589.
  • [12] Aviram,M., Rosenblat, M., Gaitini., D., Nitecki, S., Hoffman, A., Dornfeld, L., Volkova, N., Presser, D., Attias, J., Liker, H., Hayek, T,. 2004. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clinical Nutrition 23: 423–433.
  • [13] Swatsitang, P., Tucker, G., Salter, A., 1999. Antioxidant in fruits. Scand. J. Nutr. 43 (2): 4-19.
  • [14] Poyrazoğlu, E., Gökmen, V., Artık, N., 2002. Organic acid and phenolic compounds in pomegranates [Punica granatum L.] grown in Turkey. Journal of Food Composition and Analysis 15 (5): 567-575.
  • [15] Özhan Tümer, L., 2006. Bazı nar çeşitlerinin olgunlaşma aşamalarında fenolik bileşik miktarlarındaki değişimler. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 53 s.
  • [16] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S., 2006. Evulation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry 96: 254- 260.
  • [17] Tzulker, R., Glazer, I., Bar-Ilan, I., Holland, D., Aviram, M., Amir, R., 2007. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. Journal of Agricultural and Food Chemistry 55: 9559–9570.
  • [18] Fischer, U.A., Carle, R., Kammerer, D.R., 2011. Identification and quantification of phenolic compounds from pomegranate [Punica granatum L.] peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn . Food Chemistry 127:807-821.
  • [19] El-Nemr S.E., Ismail, I.A., Ragab, M., 1990. Chemical composition of juice and seeds of pomegranate fruit. Nahrung 7: 601-606.
  • [20] Seeram, N.P., Aviram, M., Zhang, Y., Henning, S.M., Feng, L., Dreher, M., Heber, D., 2008. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. Journal of Agricultural and Food Chemistry 56: 1415–1422.
  • [21] Braga, L.C., Shupp, J.W., Cummings, C., Jett, M., Takahashi, J.A., Carmo, L.S., Chartone-Souza, E., Nascimento, A.M., 2005. Pomegranate extract inhibits Staphylococcus aureus growth andsubsequent enterotoxin production. Journal of Ethnopharmacology 96: 335–339.
  • [22] Vasconcelos, L.C., Sampaio, F.C., Sampaio, M., Pereira, C., Mdo, S., Higino, J.S., Peixoto, M.H., 2006. Minimum inhibitory concentration of adherence of Punica granatum Linn [pomegranate] gel against S. mutans, S. mitis and C. albicans. Braz. Dent. J. 17: 223–227.
  • [23] Neurath, A.R., Strick, N., Li, Y.Y., Debnath, A.K., 2004. Punica granatum [pomegranate] juice provides an HIV-1 entry inhibitor and candidate topical microbicide. BMC Infect. Dis. 4: 41.
  • [24] Vidal, A., Fallarero, A., Pena, B.R., Medina, M.E., Gra, B., Rivera, F., Gutierrez, Y., Vuorela, P.M., 2003. Studies on the toxicity of Punica granatum L. [Punicaceae] whole fruit extracts. Journal of Ethnopharmacology 89: 295–300.
  • [25] Aviram, M., Dornfeld, L., 2001. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis 158: 195–198.
  • [26] Aviram, M., Dornfeld, L., Rosenblat, M., Volkova, N., Kaplan, M., Coleman, R., Hayek, T., Presser, D., Fuhrman, B., 2000. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. The American Journal of Clinical Nutrition 71: 1062-1076.
  • [27] Kim, N.D., Mehta, R., Yu, W., Neeman, I., Livney, T., Amichay, A., Poirier, D., Nicholls, P., Kirby, A., Jiang, W., Mansel, R., Ramachandran, C., Rabi, T., Kaplan, B., Lansky, E., 2002. Chemopreventive and adjuvant therapeutic potential of pomegranate [Punica granatum] for human breast cancer. Breast Cancer Research and Treatment 71: 203–217.
  • [28] Sumner, M.D., Elliott-Eller, M., Weidner, G., Daubenmier,J.J., Chew, M.H., Marlin, R., Raisin, C.J., Ornish, D., 2005. Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease. The American Journal of Cardiology 96: 810–814.
  • [29] Khan, N., Afaq, F., Kweon, M.H., Kim, K., Mukhtar, H., 2007. Oral consumption of pomegranate fruit extract inhibits growth and progression of primary lung tumors in mice. Cancer Res. 67: 3475–3482.
  • [30] Singh, M., Arseneault, M., Sanderson, T., Murthy, V., Ramassamy, C., 2008. Challenges for research on polyphenols from foods in Alzheimer’s disease: bioavailability, metabolism, and cellular and molecular mechanisms. Journal of Agricultural and Food Chemistry 56: 4855–4873.
  • [31] Lansky, E., Shubert, S., Neeman, I., 1998. Pharmacological and therapeutical properties of pomegranate. In Proceedings 1st International Symposium on Pomegranate, Edited by Martinez, J.J., Martinez, J., CIHEAM, Orihuela, Spain, 231- 235p.
  • [32] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteu reagent. Method Enzymology 299: 152-178.
  • [33] Zhishen, J., Mengcheng, T., Jianming, W., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555-559.
  • [34] Giusti, M.M., Wrolstad, R.E., 2001. Characterization and measurement of Antocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry F1.2.1- F1.2.-13.
  • [35] Davalos, A., Bartolome, B., Gomez-Cordoves, C., 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chemistry 93: 325-330.
  • [36] Fischer, U.A., Carle, R., Kammerer, D.R., 2011. Identification and quantification of phenolic compounds from pomegranate [Punica granatum L.] peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn . Food Chemistry 127: 807-821.
  • [37] Özgen, M., Durgaç, C., Serçe, S., Kaya, C., 2008. Chemical and antioxidant properties of pomegranate cultivars grown in Mediterranean region of Turkey. Food Chemistry 111: 703–706.
  • [38] Sepulveda, E., Saenz, C., Pena, A., Robert, P., Bartolome, B., Gomez-Cordoves, C., 2010. Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate [Punica granatum L.] juices. Agric. Res. 70: 50-57.
  • [39] Cristofori, V., Caruso, D., Latini, G., Dell’Agli, M., Cammilli, C., Rugini, E., Bignami, C., Muleo, R., 2011. Fruit quality of Italian pomegranate [Punica granatum L.] autochthonous varieties. European Food Research Technology 232: 397-403.
  • [40] Vardin, H., Fenercioğlu, H., 2003. Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Nahrung 47: 300–303.
  • [41] Balasundram, N., Sundram, K., Samman, S., 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99: 191-203.
  • [42] Fawole, O.A., Opara, U.L., Theron, I.K., 2012. Chemical and phytochemical properties and antioxidant activities of three pomegranate cultivars grown in South Africa. Food Bioprocess Technology 5: 425-444
  • [43] Çam, M., Hışıl, Y., Durmaz, G., 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry 112: 721-726.
  • [44] Öztan, T., 2006. Mor Havuç, Konsantresi, Şalgam Suyu, Nar suyu ve Nar Ekşisi Ürünlerinde Antioksidan Aktivitesi Tayini ve Fenolik Madde Profilinin Belirlenmesi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 93 s.
  • [45] Özkan, M., 2009. Ülkemizde Yetiştirilen Başlıca Nar Çeşitlerinin Bazı Kimyasal Nitelikleri. Ankara Üniversitesi Bilimsel Araştırma Projesi Hızlandırılmış Proje Kesin Raporu, Ankara, 40 s.
  • [46] Sepulveda, E., Saenz, C., Pena, A., Robert, P, Bartolome B, Gomez-Cordoves C., 2010. Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate [Punica granatum L.] juices. Chilean Journal of Agricultural Research 70(1), 50-57.
  • [47] Wang, S.Y., Lin, H.S., 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 48: 140-146.
  • [48] El, S.N., 2008. Türkiye’de sıklıkla tüketilen bazı gıdaların toplam fenolik madde içerikleri ve antioksidan aktiviteleri. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Türkiye, 45-48.
  • [49] Pande, G., Akoh, C.C., 2009. Antioxidant capacity and lipid characterization of six Georgia-grown pomegranate cultivars. Journal of Agricultural and Food Chemistry 57: 9427–9436.

Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi

Year 2013, Volume: 11 Issue: 2, 51 - 59, 01.06.2013

Abstract

Bu çalışmada Antalya Batı Akdeniz Tarımsal Araştırma Enstitüsü tarafından geliştirilen beş adet nar çeşidi ve altı adet nar genotipinin toplam fenolik madde, toplam flavonoid madde ve toplam antosiyanin madde miktarı ile antioksidan aktivite ve fenolik bileşenleri araştırılmıştır. Çalışma sonucunda nar çeşit ve genotiplerine ait nar suyu örneklerinde toplam fenolik madde miktarı 81.515-138.000 mg gallik asit eşdeğeri GAE /100 mL, toplam flavonoid miktarı 5.89819.438 mg kateşin eşdeğeri KE /100 mL, toplam antosiyanin miktarı 9.892-34.616 mg siyanidin-3-glikozit/100 mL arasında tespit edilmiştir. Örneklerin TEAC değerleri 1.004-1.641 mmol Troloks eşdeğeri TE /100 mL, ORAC değerleri 16.39-21.05 µmol TE/mL arasında belirlenmiştir. Nar suyu örneklerinde belirlenen fenolik bileşenler epikateşin 3.44-6.53 mg/L , floridzin 0.89-2.17 mg/L , gallik asit 0.53-4.26 mg/L , kateşin 0.04-0.35 mg/L , klorojenik asit 1.30-1.63 mg/L rutin 0.69-2.17 mg/L , sirinjik asit 0.55-0.73 mg/L , vanilik asit 0.70-0.77 mg/L olarak saptanmıştır

References

  • [1] Kulkarni, A.P., Aradhya, S.M., 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chemistry 93: 319-324.
  • [2] Martinez, J.J., Melgarejo, P., Hernandez, F., Salazar, D.M., Martinez, R., 2006. Seed characterisation of five new pomegranate [Punica granatum L.] varieties. Scientia Horticulturae 110: 241–246.
  • [3] Kurt, H., Şahin, G., 2013. Bir Ziraat Coğrafyası Çalışması: Türkiye’de Nar (Punica granatum L.) Tarımı. Marmara Coğrafya Dergisi 27: 551-574.
  • [4] Özgüven, A.I., Yılmaz, C., 2000. Pomegranate Growing in Turkey. CIHEAM-Options Mediterraneennes. 41-48.
  • [5] Vardin, H., Abbasoğlu, M., 2004. Nar Ekşisi ve Narın Diğer Değerlendirme Olanakları. Geleneksel Gıdalar Sempozyumu. Eylül 23-24, 2004, Van, Türkiye, 165-169.
  • [6] TÜİK 2011. Bitkisel Üretim İstatistikleri. http://www.tuik.gov.tr/bitkiselapp/bitkisel.zul [Erişim Tarihi 05.03.2013]
  • [7] Poyrazoğlu, E., Gökmen,V., Artık, N., 2002. Organic acid and phenolic compounds in pomegranates [Punica granatum L.] grown in Turkey. Journal of Food Composition and Analysis 15 (5): 567-575.
  • [8] Al-Maiman, S.A., Ahmad, D., 2002. Changes in physical and chemical properties during pomegarnate [Punica granatum] fruit maturation. Food Chemistry 76: 437- 441.
  • [9] Maskan, M., 2006. Production of pomegranate [Punica granatum L.] juice concentrate by various heating methods: colour degradation and kinetics. Journal of Food Engineering 72: 218-224.
  • [10] Seeram, N.P., Zhang, Y., Reed, J.D., Krueger CG, Vaya J., 2006. Pomegranate Phytochemicals. In Pomegranates Ancient Roots to Modern Medicine, Edited by N.P. Seeram., R.N. Schulman, D. Heber, CRC Press, Taylor and Francis, New York, 3-26.
  • [11] Gil, M.I., Tomas-Barberan, F.A., Pierce, B.H., Holcroft.,D.M., Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural Food Chemistry 48: 4581-4589.
  • [12] Aviram,M., Rosenblat, M., Gaitini., D., Nitecki, S., Hoffman, A., Dornfeld, L., Volkova, N., Presser, D., Attias, J., Liker, H., Hayek, T,. 2004. Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clinical Nutrition 23: 423–433.
  • [13] Swatsitang, P., Tucker, G., Salter, A., 1999. Antioxidant in fruits. Scand. J. Nutr. 43 (2): 4-19.
  • [14] Poyrazoğlu, E., Gökmen, V., Artık, N., 2002. Organic acid and phenolic compounds in pomegranates [Punica granatum L.] grown in Turkey. Journal of Food Composition and Analysis 15 (5): 567-575.
  • [15] Özhan Tümer, L., 2006. Bazı nar çeşitlerinin olgunlaşma aşamalarında fenolik bileşik miktarlarındaki değişimler. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 53 s.
  • [16] Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., Cheng, S., 2006. Evulation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry 96: 254- 260.
  • [17] Tzulker, R., Glazer, I., Bar-Ilan, I., Holland, D., Aviram, M., Amir, R., 2007. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. Journal of Agricultural and Food Chemistry 55: 9559–9570.
  • [18] Fischer, U.A., Carle, R., Kammerer, D.R., 2011. Identification and quantification of phenolic compounds from pomegranate [Punica granatum L.] peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn . Food Chemistry 127:807-821.
  • [19] El-Nemr S.E., Ismail, I.A., Ragab, M., 1990. Chemical composition of juice and seeds of pomegranate fruit. Nahrung 7: 601-606.
  • [20] Seeram, N.P., Aviram, M., Zhang, Y., Henning, S.M., Feng, L., Dreher, M., Heber, D., 2008. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. Journal of Agricultural and Food Chemistry 56: 1415–1422.
  • [21] Braga, L.C., Shupp, J.W., Cummings, C., Jett, M., Takahashi, J.A., Carmo, L.S., Chartone-Souza, E., Nascimento, A.M., 2005. Pomegranate extract inhibits Staphylococcus aureus growth andsubsequent enterotoxin production. Journal of Ethnopharmacology 96: 335–339.
  • [22] Vasconcelos, L.C., Sampaio, F.C., Sampaio, M., Pereira, C., Mdo, S., Higino, J.S., Peixoto, M.H., 2006. Minimum inhibitory concentration of adherence of Punica granatum Linn [pomegranate] gel against S. mutans, S. mitis and C. albicans. Braz. Dent. J. 17: 223–227.
  • [23] Neurath, A.R., Strick, N., Li, Y.Y., Debnath, A.K., 2004. Punica granatum [pomegranate] juice provides an HIV-1 entry inhibitor and candidate topical microbicide. BMC Infect. Dis. 4: 41.
  • [24] Vidal, A., Fallarero, A., Pena, B.R., Medina, M.E., Gra, B., Rivera, F., Gutierrez, Y., Vuorela, P.M., 2003. Studies on the toxicity of Punica granatum L. [Punicaceae] whole fruit extracts. Journal of Ethnopharmacology 89: 295–300.
  • [25] Aviram, M., Dornfeld, L., 2001. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis 158: 195–198.
  • [26] Aviram, M., Dornfeld, L., Rosenblat, M., Volkova, N., Kaplan, M., Coleman, R., Hayek, T., Presser, D., Fuhrman, B., 2000. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. The American Journal of Clinical Nutrition 71: 1062-1076.
  • [27] Kim, N.D., Mehta, R., Yu, W., Neeman, I., Livney, T., Amichay, A., Poirier, D., Nicholls, P., Kirby, A., Jiang, W., Mansel, R., Ramachandran, C., Rabi, T., Kaplan, B., Lansky, E., 2002. Chemopreventive and adjuvant therapeutic potential of pomegranate [Punica granatum] for human breast cancer. Breast Cancer Research and Treatment 71: 203–217.
  • [28] Sumner, M.D., Elliott-Eller, M., Weidner, G., Daubenmier,J.J., Chew, M.H., Marlin, R., Raisin, C.J., Ornish, D., 2005. Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease. The American Journal of Cardiology 96: 810–814.
  • [29] Khan, N., Afaq, F., Kweon, M.H., Kim, K., Mukhtar, H., 2007. Oral consumption of pomegranate fruit extract inhibits growth and progression of primary lung tumors in mice. Cancer Res. 67: 3475–3482.
  • [30] Singh, M., Arseneault, M., Sanderson, T., Murthy, V., Ramassamy, C., 2008. Challenges for research on polyphenols from foods in Alzheimer’s disease: bioavailability, metabolism, and cellular and molecular mechanisms. Journal of Agricultural and Food Chemistry 56: 4855–4873.
  • [31] Lansky, E., Shubert, S., Neeman, I., 1998. Pharmacological and therapeutical properties of pomegranate. In Proceedings 1st International Symposium on Pomegranate, Edited by Martinez, J.J., Martinez, J., CIHEAM, Orihuela, Spain, 231- 235p.
  • [32] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteu reagent. Method Enzymology 299: 152-178.
  • [33] Zhishen, J., Mengcheng, T., Jianming, W., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555-559.
  • [34] Giusti, M.M., Wrolstad, R.E., 2001. Characterization and measurement of Antocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry F1.2.1- F1.2.-13.
  • [35] Davalos, A., Bartolome, B., Gomez-Cordoves, C., 2005. Antioxidant properties of commercial grape juices and vinegars. Food Chemistry 93: 325-330.
  • [36] Fischer, U.A., Carle, R., Kammerer, D.R., 2011. Identification and quantification of phenolic compounds from pomegranate [Punica granatum L.] peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn . Food Chemistry 127: 807-821.
  • [37] Özgen, M., Durgaç, C., Serçe, S., Kaya, C., 2008. Chemical and antioxidant properties of pomegranate cultivars grown in Mediterranean region of Turkey. Food Chemistry 111: 703–706.
  • [38] Sepulveda, E., Saenz, C., Pena, A., Robert, P., Bartolome, B., Gomez-Cordoves, C., 2010. Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate [Punica granatum L.] juices. Agric. Res. 70: 50-57.
  • [39] Cristofori, V., Caruso, D., Latini, G., Dell’Agli, M., Cammilli, C., Rugini, E., Bignami, C., Muleo, R., 2011. Fruit quality of Italian pomegranate [Punica granatum L.] autochthonous varieties. European Food Research Technology 232: 397-403.
  • [40] Vardin, H., Fenercioğlu, H., 2003. Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Nahrung 47: 300–303.
  • [41] Balasundram, N., Sundram, K., Samman, S., 2006. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry 99: 191-203.
  • [42] Fawole, O.A., Opara, U.L., Theron, I.K., 2012. Chemical and phytochemical properties and antioxidant activities of three pomegranate cultivars grown in South Africa. Food Bioprocess Technology 5: 425-444
  • [43] Çam, M., Hışıl, Y., Durmaz, G., 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry 112: 721-726.
  • [44] Öztan, T., 2006. Mor Havuç, Konsantresi, Şalgam Suyu, Nar suyu ve Nar Ekşisi Ürünlerinde Antioksidan Aktivitesi Tayini ve Fenolik Madde Profilinin Belirlenmesi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 93 s.
  • [45] Özkan, M., 2009. Ülkemizde Yetiştirilen Başlıca Nar Çeşitlerinin Bazı Kimyasal Nitelikleri. Ankara Üniversitesi Bilimsel Araştırma Projesi Hızlandırılmış Proje Kesin Raporu, Ankara, 40 s.
  • [46] Sepulveda, E., Saenz, C., Pena, A., Robert, P, Bartolome B, Gomez-Cordoves C., 2010. Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate [Punica granatum L.] juices. Chilean Journal of Agricultural Research 70(1), 50-57.
  • [47] Wang, S.Y., Lin, H.S., 2000. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 48: 140-146.
  • [48] El, S.N., 2008. Türkiye’de sıklıkla tüketilen bazı gıdaların toplam fenolik madde içerikleri ve antioksidan aktiviteleri. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Türkiye, 45-48.
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There are 49 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Demet Yıldız Turgut This is me

Atıf Can Seydim This is me

Publication Date June 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 2

Cite

APA Turgut, D. Y., & Seydim, A. C. (2013). Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda, 11(2), 51-59.
AMA Turgut DY, Seydim AC. Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda. June 2013;11(2):51-59.
Chicago Turgut, Demet Yıldız, and Atıf Can Seydim. “Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica Granatum, L. Çeşit Ve Genotiplerinin Fenolik Bileşenleri Ve Antioksidan Aktivitelerinin Belirlenmesi”. Akademik Gıda 11, no. 2 (June 2013): 51-59.
EndNote Turgut DY, Seydim AC (June 1, 2013) Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda 11 2 51–59.
IEEE D. Y. Turgut and A. C. Seydim, “Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi”, Akademik Gıda, vol. 11, no. 2, pp. 51–59, 2013.
ISNAD Turgut, Demet Yıldız - Seydim, Atıf Can. “Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica Granatum, L. Çeşit Ve Genotiplerinin Fenolik Bileşenleri Ve Antioksidan Aktivitelerinin Belirlenmesi”. Akademik Gıda 11/2 (June 2013), 51-59.
JAMA Turgut DY, Seydim AC. Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda. 2013;11:51–59.
MLA Turgut, Demet Yıldız and Atıf Can Seydim. “Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica Granatum, L. Çeşit Ve Genotiplerinin Fenolik Bileşenleri Ve Antioksidan Aktivitelerinin Belirlenmesi”. Akademik Gıda, vol. 11, no. 2, 2013, pp. 51-59.
Vancouver Turgut DY, Seydim AC. Akdeniz Bölgesi’nde Yetiştirilen Bazı Nar Punica granatum, L. Çeşit ve Genotiplerinin Fenolik Bileşenleri ve Antioksidan Aktivitelerinin Belirlenmesi. Akademik Gıda. 2013;11(2):51-9.

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