Research Article
BibTex RIS Cite
Year 2020, Volume: 26 Issue: 4, 471 - 478, 04.12.2020
https://doi.org/10.15832/ankutbd.582696

Abstract

References

  • Albayrak S, Sağdıç O & Aksoy A (2010). The assays used for assessing antioxidant capacities of herbal products and foods. Erciyes University Journal of Institue of Science and Technology 26(4): 401-409.
  • 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.
  • Bohm V, Kschonsek J, Wolfram T & Stöckl A (2018). Polyphenolic compounds analysis of old and new apple cultivars and contribution of polyphenolic profile to the in vitro antioxidant capacity. Antioxidants (Basel) 7(1): 1-14.
  • Drogoudi P D, Michailidis Z & Pantelidis G (2008). Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Scientia Horticulturae 115: 149-153.
  • Garcia O B, Castillo J, Marin F R, Ortuno A & Del Rio J A (1997). Uses and properties of Citrus flavonoids. Journal of Agricultural and Food Chemistry 45: 4505-4515.
  • Imeh U, & Khokhar S (2002). Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry 50(22): 6301-6306.
  • Kevers C, Pincemail J, Tabart J, Defraigne J O & Dommes J (2011). Influence of cultivar, harvest time, storageconditions, andpeeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. Journal of Agricultural and Food Chemistry 59: 6165-6171.
  • Khanizadech S, Tsao R, Rekika D, Yang R, Charles M T & Rupasinghe H P V (2008). Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. Journal of Food Composition and Analysis 21: 396-401.
  • Lachman J, Sulc M, Sus J & Pavlikova O (2006). Polyphenol content and antiradical activity in different apple varieties. Horticultural Science (Prague) 33(3): 95-102.
  • Lee K W, Kim Y J, Kim D, Lee H J & Lee C Y (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry 51: 6516-6520.
  • Manach C, Mazur A & Scalbert A (2005). Polyphenols and prevention of cardiovascular diseases. Current Opinions in Lipidology 16: 77-84.
  • Margaret E, Shailaja A M & Rao V V (2015). Evaluation of antioxidant activity in different parts of Syzygium cumini (Linn.). International Journal of Current Microbiology and Applied Sciences 4(9): 372-379.
  • Markowski J, Plocharski W & Mieszczakowska M (2007). Effect of cultivar and processing on phenolics and antioxidant activity of apple products. Acta Horticulturae 744: 363-367.
  • Middleton E, Kandaswami C & Theoharides T C (2000). The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews 52: 673-751.
  • Özgen M & Tokbaş H (2007). Effect of sun exposure and fruıt tissues on antioxidant capacity of Amasya and Fuji apple cultivars. Journal of Agricultural Faculty of Gaziosmanpasa University, JAFAG 24(2): 1-5.
  • Pandolfil P P, Sonati F, Rivil R, Mason P, Grosveld F & Luzzattol L (1995). Targeted disruption of the housekeeping gene encoding glucose 6–phosphate dehydrogenase (G6PD):G6PD is dispensable for pentose synthesis but essential for defense against oxidative stress. The EMBO Journal 14: 5209-5215.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M & Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Biology and Medicine 26: 1231-1237.
  • Rice-Evans C A, Miller N J, Bolwell P G, Bramley P M & Pridham J B (1995). The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Research 22(4): 375-583.
  • Singleton V L & Rossi J A (1965). Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
  • Stratil P, Klejdus B & Kuban V (2007). Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 21: 1741-1751.
  • Szajdek A & Borowska E J (2008). Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods and Human Nutrition 63: 147-156.
  • Tahmaz H & Söylemzoğlu G (2017). Effects of vinification techniques combined with UV-C irradiation on phenolic contents of red wines. Journal of Food Science 82(6): 1351-1356.
  • Tsao R, Yang R, Xie S, Sockovie S & Khanizadeh S (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry 53: 4989-4995.
  • Veberic R, Trobec M, Herbinger K, Hofer M, Gill D & Stampar F (2005). Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integated production. Journal of the Science of Food and Agriculture 85: 1687-1694.
  • Vieira F G K, Borges G S C, Copetti C, Pietro P F D, Nunes E C & Fett R (2011). Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Horticulturae 128: 261-266.
  • Vinson J A, Su X, Zubik L & Bose P (2001). Phenol antioxidant quantity and quality in foods: fruits. Journal of Agricultural and Food Chemistry 49: 5315-5321.
  • Vrhovsek U, Rigo A, Tonon D & Mattivi F (2004). Quantitation of polyphenols in different apple varieties. Journal of Agricultural and Food Chemistry 52: 6532-6538.
  • Wang X, Li C, Liang D, Zou Y, Li P & Ma F (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. Journal of Functional Foods 18: 1086-1094.Wolfe K, Wu X & Liu R H (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 51: 609-614.
  • Yuri J A, Neira A, Quilodran A, Motomura Y & Palomo I (2009). Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. Journal of Food, Agriculture and Environment 7(3-4): 513-517.

Antioxidant Activity and Total Phenolics of Local Apple Cultivars Encountered along the Coastal Zone of Northeastern Anatolia Region of Turkey

Year 2020, Volume: 26 Issue: 4, 471 - 478, 04.12.2020
https://doi.org/10.15832/ankutbd.582696

Abstract

In this study, antioxidant activity and total phenolics in fruit flesh and fruit flesh + skin tissue of local apple cultivars encountered along the coastal zone of Northeastern Anatolia Region (Turkey) and 5 standard cultivars were determined. In local cultivars, antioxidant activities (μmol Trolox equivalent (TE) antioxidant g fresh weight (fw)-1) varied between 0.17-1.70 in fruit flesh and between 0.35-1.55 in fruit flesh + skin tissue; in standard cultivars, the values varied between 0.24 (‘Royal Gala’) and 0.29 (‘Granny Smith’ and ‘Pink Lady’) in fruit flesh and between 0.27 (‘Jonagold’) and 0.61 (‘Royal Gala’) in fruit flesh + skin tissue. In local cultivars, total phenolics (Gallic acid equivalent (GAE) kg fw-1) varied between 53.26- 00.54 in fruit flesh and between 89.32-406.91 in fruit flesh + skin tissue; the values in standard cultivars varied between 56.30 (‘Royal Gala’) and 124.64 (‘Jonagold’) in fruit flesh and between 102.73 (‘Summerred’) and 198.72 (‘Jonagold’) in fruit flesh + skin tissue. Present findings revealed that local cultivars generally had 3-4 times greater antioxidant activity and total phenolics than the standard cultivars. Fruit flesh + skin tissue generally had greater antioxidant activity and total phenolics than the fruit flesh alone. However, the local apple cultivar of ‘Hemşin Elması’ had greater values of both parameters in fruit flesh than in fruit flesh + skin tissue. 

References

  • Albayrak S, Sağdıç O & Aksoy A (2010). The assays used for assessing antioxidant capacities of herbal products and foods. Erciyes University Journal of Institue of Science and Technology 26(4): 401-409.
  • 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.
  • Bohm V, Kschonsek J, Wolfram T & Stöckl A (2018). Polyphenolic compounds analysis of old and new apple cultivars and contribution of polyphenolic profile to the in vitro antioxidant capacity. Antioxidants (Basel) 7(1): 1-14.
  • Drogoudi P D, Michailidis Z & Pantelidis G (2008). Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars. Scientia Horticulturae 115: 149-153.
  • Garcia O B, Castillo J, Marin F R, Ortuno A & Del Rio J A (1997). Uses and properties of Citrus flavonoids. Journal of Agricultural and Food Chemistry 45: 4505-4515.
  • Imeh U, & Khokhar S (2002). Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry 50(22): 6301-6306.
  • Kevers C, Pincemail J, Tabart J, Defraigne J O & Dommes J (2011). Influence of cultivar, harvest time, storageconditions, andpeeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. Journal of Agricultural and Food Chemistry 59: 6165-6171.
  • Khanizadech S, Tsao R, Rekika D, Yang R, Charles M T & Rupasinghe H P V (2008). Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. Journal of Food Composition and Analysis 21: 396-401.
  • Lachman J, Sulc M, Sus J & Pavlikova O (2006). Polyphenol content and antiradical activity in different apple varieties. Horticultural Science (Prague) 33(3): 95-102.
  • Lee K W, Kim Y J, Kim D, Lee H J & Lee C Y (2003). Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry 51: 6516-6520.
  • Manach C, Mazur A & Scalbert A (2005). Polyphenols and prevention of cardiovascular diseases. Current Opinions in Lipidology 16: 77-84.
  • Margaret E, Shailaja A M & Rao V V (2015). Evaluation of antioxidant activity in different parts of Syzygium cumini (Linn.). International Journal of Current Microbiology and Applied Sciences 4(9): 372-379.
  • Markowski J, Plocharski W & Mieszczakowska M (2007). Effect of cultivar and processing on phenolics and antioxidant activity of apple products. Acta Horticulturae 744: 363-367.
  • Middleton E, Kandaswami C & Theoharides T C (2000). The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews 52: 673-751.
  • Özgen M & Tokbaş H (2007). Effect of sun exposure and fruıt tissues on antioxidant capacity of Amasya and Fuji apple cultivars. Journal of Agricultural Faculty of Gaziosmanpasa University, JAFAG 24(2): 1-5.
  • Pandolfil P P, Sonati F, Rivil R, Mason P, Grosveld F & Luzzattol L (1995). Targeted disruption of the housekeeping gene encoding glucose 6–phosphate dehydrogenase (G6PD):G6PD is dispensable for pentose synthesis but essential for defense against oxidative stress. The EMBO Journal 14: 5209-5215.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M & Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Biology and Medicine 26: 1231-1237.
  • Rice-Evans C A, Miller N J, Bolwell P G, Bramley P M & Pridham J B (1995). The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Research 22(4): 375-583.
  • Singleton V L & Rossi J A (1965). Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
  • Stratil P, Klejdus B & Kuban V (2007). Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta 21: 1741-1751.
  • Szajdek A & Borowska E J (2008). Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods and Human Nutrition 63: 147-156.
  • Tahmaz H & Söylemzoğlu G (2017). Effects of vinification techniques combined with UV-C irradiation on phenolic contents of red wines. Journal of Food Science 82(6): 1351-1356.
  • Tsao R, Yang R, Xie S, Sockovie S & Khanizadeh S (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry 53: 4989-4995.
  • Veberic R, Trobec M, Herbinger K, Hofer M, Gill D & Stampar F (2005). Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integated production. Journal of the Science of Food and Agriculture 85: 1687-1694.
  • Vieira F G K, Borges G S C, Copetti C, Pietro P F D, Nunes E C & Fett R (2011). Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Horticulturae 128: 261-266.
  • Vinson J A, Su X, Zubik L & Bose P (2001). Phenol antioxidant quantity and quality in foods: fruits. Journal of Agricultural and Food Chemistry 49: 5315-5321.
  • Vrhovsek U, Rigo A, Tonon D & Mattivi F (2004). Quantitation of polyphenols in different apple varieties. Journal of Agricultural and Food Chemistry 52: 6532-6538.
  • Wang X, Li C, Liang D, Zou Y, Li P & Ma F (2015). Phenolic compounds and antioxidant activity in red-fleshed apples. Journal of Functional Foods 18: 1086-1094.Wolfe K, Wu X & Liu R H (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 51: 609-614.
  • Yuri J A, Neira A, Quilodran A, Motomura Y & Palomo I (2009). Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. Journal of Food, Agriculture and Environment 7(3-4): 513-517.
There are 29 citations in total.

Details

Primary Language English
Journal Section Makaleler
Authors

Said Efe Dost This is me 0000-0003-4279-7292

Hatice Dumanoğlu This is me 0000-0002-7099-7630

Ahmet Aygün 0000-0001-7745-3380

Publication Date December 4, 2020
Submission Date June 26, 2019
Acceptance Date August 29, 2019
Published in Issue Year 2020 Volume: 26 Issue: 4

Cite

APA Dost, S. E., Dumanoğlu, H., & Aygün, A. (2020). Antioxidant Activity and Total Phenolics of Local Apple Cultivars Encountered along the Coastal Zone of Northeastern Anatolia Region of Turkey. Journal of Agricultural Sciences, 26(4), 471-478. https://doi.org/10.15832/ankutbd.582696

Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).