A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)

Ferah Cömert Önder; Nuriye Doğrular; Ecem Güzdüzalp; Sedef Barlak; Mehmet Ay

doi:10.28979/comufbed.633456

Research Article

A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)

Year 2020, Volume: 6 Issue: 1, 30 - 38, 22.05.2020

Ferah Cömert Önder Nuriye Doğrular Ecem Güzdüzalp Sedef Barlak Mehmet Ay

https://doi.org/10.28979/comufbed.633456

Cited By: 2

Abstract

Brassicaceae that contains well known species from genus Brassica is an important family for crucifers, cabbage etc. The main goal of this study was to investigate the total phenolic contents and antioxidant activities of 25% aqueous ethanol and methanol extracts of selected vegetable pulps such as radish, cab-bage, and cauliflower. These analyses were also applied to the freshly prepared juices. For this purpose, studied vegetables which were grown in villages of Canakkale were obtained from district bazaar in Canakkale. Antioxidant activities of selected vegetables have been determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical, ABTS ((2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and CUPRAC (cupric reducing antioxidant capacity) method. Total phenolic content was determined by using Folin-Ciocalteu reagent. The results show that total phenolic contents in pulp extracts of 25% aqueous ethanol of red cabbage (1071 ± 25.12 mg FAE/100 g) and brussels sprout (594.00 ± 13.93 mg FAE/100 g) have higher than the other used vegetables. The 25% aqueous ethanol extracts of white and red radish pulps showed the greatest IC50 value with DPPH assay (50.00 µg/mL). The higher phenolic content in the ethanol and methanol extracts of red cabbage may contribute to its increasing CUPRAC activity (4.73 ± 0.11 and 4.78 ± 0.11 quercetin equivalent of flavonoid concentra-tion). In addition, black radish juice showed the highest inhibition value with ABTS assay (70.83 ± 1.83%). This study which may be important for food and health applications, also emphasizes the im-portance of the cultivation area and the valuable parts of vegetables.

Keywords

Antioxidant activity, Brassicaceae, cabbage, cauliflower, radish

References

Anonyms, Retrieved from: https://www.britannica.com/plant/cauliflower http://theworldwidevegetables.weebly.com/family-brassicaceae.html
Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S. E., Bektaşoğlu, B., Berker, K. I. & Özyurt D. (2007). Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. Molecules. 12, 1496-1547. DOI: https://doi.org/10.3390/12071496
Beev, S. S., Mangamoori, L. N., Gowda, B. B. (2012). Polyphenolics profile and antioxidant properties of Raphanus sativus L. Natural Product Research. 26, 557–563. DOI: https://doi.org/10.1080/14786419.2010.521884
Cheney, G. (1949). Rapid healing of peptic ulcers in patients receiving fresh cabbage juice. California Medical, 70, 10-5. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1643665/pdf/califmed00295-0012.pdf
Chu, Y. F., Sun, J., Wu, X. & Liu, R. H. (2002). Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry, 50, 6910–6916. DOI: https://doi.org/10.1021/jf020665f
Ciska, E., Karamaæ, M. & Kosiñska A. (2005). Antioxidant activity of extracts of white cabbage and sauerkraut. Polish Journal of Food and Nutrition Sciences, 4, 367-373. Retrieved from: http://journal.pan.olsztyn.pl/antioxidant-activity-of-extracts-of-white-cabbage-and-sauerkraut,97897,0,2.html
Cömert Önder, F., Ay, M. & Sarker S. D. (2013). Comparative Study of Antioxidant Properties and Total Phenolic Content of the Extracts of Humulus lupulus L. and Quantification of Bioactive Components by LC-MS/MS and GC-MS. Journal of Agricultural and Food Chemistry, 44, 10498-10506. DOI: https://doi.org/10.1021/jf4031508
Eugenio, M. H. A., Pereira, R. G. F. A., Wilson, César de Abreu & Michel Cardoso de Angelis Pereira. (2017). Phenolic compounds and antioxidant activity of tuberous root leaves. International Journal of Food Properties, 20: 2966–2973. DOI: https://doi.org/10.1080/10942912.2016.1263654
Fouad, A. A. & Rehab, F. M. A. (2013). Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower. Hindawi Publishing Corporation BioMed Research International 9. DOI: https://doi.org/10.1155/2013/367819
Gosslau, A., Li S., Ho, C-T., Chen, K. Yu. & Rawson, N. E. (2011). The importance of natural product characterization in studies of their anti-inflammatory activity. Molecular Nutrition & Food Research, 55: 74–82. DOI: https://doi.org/10.1002/mnfr.201000455
Ji, H-F., Li X-J. & Zhang, H-Yu. (2009). Natural products and drug discovery. EMBO Reports, 10, 194-200. DOI: https://doi.org/10.1038/embor.2009.12 Karadeniz, F., Burdurlu, H. S., Koca, N. & Soyer, Y. (2005). Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey. Turkish Journal of Agriculture and Forestry, 29, 297-303. Retrieved from: https://www.semanticscholar.org/paper/Antioxidant-Activity-of-Selected-Fruits-and-Grown-Karadeniz-Burdurlu/264a0f0fc66af4f152b467dc100295bc135ce92f
Koksal, E. & Gulcin, I. (2008). Antioxidant Activity of Cauliflower (Brassica oleracea L.). Turkish Journal of Agriculture and Forestry, 32, 65-78. Retrieved from: https://trdizin.gov.tr/publication/paper/detail/TnpRNE1EZzQ=
Koley, T. K., Khan, Z., Oulkar, D., Singh, B. K., Maurya, A., Singh, B. & Banerjee, K. (2017). High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype. Arabian Journal of Chemistry. 1-12. DOI: https://doi.org/10.1016/j.arabjc.2017.11.007
Kumarasamy, Y., Fergusson, M., Nahar, L. & Sarker S. D. (2002). Bioactivity of Moschamindole from Centaurea moschata. Pharmaceutical Biology, 40, 307−310. DOI: https://doi.org/10.1076/phbi.40.4.307.8467
Leja, M., Kamińska, I. & Kołton A. (2010). Phenolic compounds as the major antioxidants in red cabbage. Folia Horticulturae Ann. 22/1, 19-24. DOI: https://doi.org/10.2478/fhort-2013-0146
Li, Z., Lee, Hui, Wen, Liang, Xu, Liang, D., Qi, W. Qi, Huang, D. & Ong, C. N. (2018). Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables. Molecules, 23, 1139. DOI: https://doi.org/10.3390/molecules23051139
Liu, D., Shi, J., Ibarra, A. C., Kakuda, Y. & Jun X. S. (2008). The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and b-carotene mixtures on the DPPH free radical. LWT - Food Science and Technology, 41, 1344-9. DOI: https://doi.org/10.1016/j.lwt.2007.08.001
Mamsour, A. A. A., Shekib, L. A., Shimy, N. M. E. L. & Sharara, M. (2015). Comparative Study between the Bioactive Compounds and Antioxidant Activity of Broccoli and Cauliflower and the Effect of Domestic Processing on Them. The International Journal of Science and Technoledge, 3, 246-254. Retrieved from: http://internationaljournalcorner.com/index.php/theijst/article/view/125185
Pisoschi, A. M., Pop, A., Cimpeanu, C. & Predoi, G. (2016). Antioxidant Capacity Determination in Plants and Plant-Derived Products: A Review. Oxidative Medicine and Cellular Longevity, 1- 36. DOI: https://doi.org/10.1155/2016/9130976
Podsedek A., 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT, 40, 1–11. DOI: https://doi.org/10.1016/j.lwt.2005.07.023
Re, R., Pellegrini, N., Protrggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
Rokayya, S., Li, C-J. Z. Y., Li, Y. & Chang-Hao, S. (2013). Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential. Asian Pacific Journal of Cancer Prevention, 14: 6657-6662. DOI: http://journal.waocp.org/article_28350.html
Soengas, F., Sotelo, T., Velasco, P. & Cartea, M. E. (2011). Antioxidant Properties of Brassica Vegetables. Functional Plant Science and Biotechnology. 5(Special Issue 2): 43-55. DOI: http://hdl.handle.net/10261/77986
Sugiastuti, S., Farida, Y. & Sari D. P. P. (2011). Antioxidant Activity of White and Red Cabbage (Brassica oleracea L. var capitata L) Using DPPH. The 2nd International Conference on Pharmacy and Advanced Pharmaceutical Sciences in Yogyakarta, July 19-20. Retrieved from: http://dosen.univpancasila.ac.id/dosenfile/2087211012138855791901January2014.pdf
Takaya, Y., Kondo, Y., Furukawa, T. & Niwa M. (2003). Antioxidant constituents of radish sprout (kaiware-daikon), Raphanus sativus L. Journal of Agricultural and Food Chemistry, 51: 8061–8066. DOI: https://doi.org/10.1021/jf0346206
Takao, T., Watanabe, N., Yagi, I. & Sakata, K. (1994). A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Bioscience. Biotechnology, and Biochemistry, 58, 1780−1783. DOI: https://doi.org/10.1271/bbb.58.1780
Tiveron, A. P., Melo, P. S., Bergamaschi, K. B., Vieira, T. M. F. S., Regitano-d’Arce, M. A. B. & Alencar S. M. (2012). Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition. International Journal of Molecular Sciences, 13, 8943-8957. doi:10.3390/ijms13078943
Velioğlu, Y. S., Mazza, G., Gao, L. & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry. 46, 4113– 4117. DOI: https://doi.org/10.1021/jf9801973
Wiczkowski, W., Szawara-Nowak, D. & Topolska J. (2013). Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food Research International, 51, 303–309. DOI: https://doi.org/10.1016/j.foodres.2012.12.015
Zanfini, A., Corbini, G., La Rosa, C. & Dreassi E. (2010). Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and atocopherol in synthetic mixtures. LWT - Food Science Technology, 43, 67-72. DOI: https://doi.org/10.1016/j.lwt.2009.06.011

A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)

Year 2020, Volume: 6 Issue: 1, 30 - 38, 22.05.2020

Ferah Cömert Önder Nuriye Doğrular Ecem Güzdüzalp Sedef Barlak Mehmet Ay

https://doi.org/10.28979/comufbed.633456

Cited By: 2

Abstract

Keywords

Antioxidant activity, Brassicaceae, cabbage, cauliflower, radish

References

Anonyms, Retrieved from: https://www.britannica.com/plant/cauliflower http://theworldwidevegetables.weebly.com/family-brassicaceae.html
Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S. E., Bektaşoğlu, B., Berker, K. I. & Özyurt D. (2007). Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay. Molecules. 12, 1496-1547. DOI: https://doi.org/10.3390/12071496
Beev, S. S., Mangamoori, L. N., Gowda, B. B. (2012). Polyphenolics profile and antioxidant properties of Raphanus sativus L. Natural Product Research. 26, 557–563. DOI: https://doi.org/10.1080/14786419.2010.521884
Cheney, G. (1949). Rapid healing of peptic ulcers in patients receiving fresh cabbage juice. California Medical, 70, 10-5. Retrieved from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1643665/pdf/califmed00295-0012.pdf
Chu, Y. F., Sun, J., Wu, X. & Liu, R. H. (2002). Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry, 50, 6910–6916. DOI: https://doi.org/10.1021/jf020665f
Ciska, E., Karamaæ, M. & Kosiñska A. (2005). Antioxidant activity of extracts of white cabbage and sauerkraut. Polish Journal of Food and Nutrition Sciences, 4, 367-373. Retrieved from: http://journal.pan.olsztyn.pl/antioxidant-activity-of-extracts-of-white-cabbage-and-sauerkraut,97897,0,2.html
Cömert Önder, F., Ay, M. & Sarker S. D. (2013). Comparative Study of Antioxidant Properties and Total Phenolic Content of the Extracts of Humulus lupulus L. and Quantification of Bioactive Components by LC-MS/MS and GC-MS. Journal of Agricultural and Food Chemistry, 44, 10498-10506. DOI: https://doi.org/10.1021/jf4031508
Eugenio, M. H. A., Pereira, R. G. F. A., Wilson, César de Abreu & Michel Cardoso de Angelis Pereira. (2017). Phenolic compounds and antioxidant activity of tuberous root leaves. International Journal of Food Properties, 20: 2966–2973. DOI: https://doi.org/10.1080/10942912.2016.1263654
Fouad, A. A. & Rehab, F. M. A. (2013). Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower. Hindawi Publishing Corporation BioMed Research International 9. DOI: https://doi.org/10.1155/2013/367819
Gosslau, A., Li S., Ho, C-T., Chen, K. Yu. & Rawson, N. E. (2011). The importance of natural product characterization in studies of their anti-inflammatory activity. Molecular Nutrition & Food Research, 55: 74–82. DOI: https://doi.org/10.1002/mnfr.201000455
Ji, H-F., Li X-J. & Zhang, H-Yu. (2009). Natural products and drug discovery. EMBO Reports, 10, 194-200. DOI: https://doi.org/10.1038/embor.2009.12 Karadeniz, F., Burdurlu, H. S., Koca, N. & Soyer, Y. (2005). Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey. Turkish Journal of Agriculture and Forestry, 29, 297-303. Retrieved from: https://www.semanticscholar.org/paper/Antioxidant-Activity-of-Selected-Fruits-and-Grown-Karadeniz-Burdurlu/264a0f0fc66af4f152b467dc100295bc135ce92f
Koksal, E. & Gulcin, I. (2008). Antioxidant Activity of Cauliflower (Brassica oleracea L.). Turkish Journal of Agriculture and Forestry, 32, 65-78. Retrieved from: https://trdizin.gov.tr/publication/paper/detail/TnpRNE1EZzQ=
Koley, T. K., Khan, Z., Oulkar, D., Singh, B. K., Maurya, A., Singh, B. & Banerjee, K. (2017). High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype. Arabian Journal of Chemistry. 1-12. DOI: https://doi.org/10.1016/j.arabjc.2017.11.007
Kumarasamy, Y., Fergusson, M., Nahar, L. & Sarker S. D. (2002). Bioactivity of Moschamindole from Centaurea moschata. Pharmaceutical Biology, 40, 307−310. DOI: https://doi.org/10.1076/phbi.40.4.307.8467
Leja, M., Kamińska, I. & Kołton A. (2010). Phenolic compounds as the major antioxidants in red cabbage. Folia Horticulturae Ann. 22/1, 19-24. DOI: https://doi.org/10.2478/fhort-2013-0146
Li, Z., Lee, Hui, Wen, Liang, Xu, Liang, D., Qi, W. Qi, Huang, D. & Ong, C. N. (2018). Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables. Molecules, 23, 1139. DOI: https://doi.org/10.3390/molecules23051139
Liu, D., Shi, J., Ibarra, A. C., Kakuda, Y. & Jun X. S. (2008). The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and b-carotene mixtures on the DPPH free radical. LWT - Food Science and Technology, 41, 1344-9. DOI: https://doi.org/10.1016/j.lwt.2007.08.001
Mamsour, A. A. A., Shekib, L. A., Shimy, N. M. E. L. & Sharara, M. (2015). Comparative Study between the Bioactive Compounds and Antioxidant Activity of Broccoli and Cauliflower and the Effect of Domestic Processing on Them. The International Journal of Science and Technoledge, 3, 246-254. Retrieved from: http://internationaljournalcorner.com/index.php/theijst/article/view/125185
Pisoschi, A. M., Pop, A., Cimpeanu, C. & Predoi, G. (2016). Antioxidant Capacity Determination in Plants and Plant-Derived Products: A Review. Oxidative Medicine and Cellular Longevity, 1- 36. DOI: https://doi.org/10.1155/2016/9130976
Podsedek A., 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT, 40, 1–11. DOI: https://doi.org/10.1016/j.lwt.2005.07.023
Re, R., Pellegrini, N., Protrggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
Rokayya, S., Li, C-J. Z. Y., Li, Y. & Chang-Hao, S. (2013). Cabbage (Brassica oleracea L. var. capitata) Phytochemicals with Antioxidant and Anti-inflammatory Potential. Asian Pacific Journal of Cancer Prevention, 14: 6657-6662. DOI: http://journal.waocp.org/article_28350.html
Soengas, F., Sotelo, T., Velasco, P. & Cartea, M. E. (2011). Antioxidant Properties of Brassica Vegetables. Functional Plant Science and Biotechnology. 5(Special Issue 2): 43-55. DOI: http://hdl.handle.net/10261/77986
Sugiastuti, S., Farida, Y. & Sari D. P. P. (2011). Antioxidant Activity of White and Red Cabbage (Brassica oleracea L. var capitata L) Using DPPH. The 2nd International Conference on Pharmacy and Advanced Pharmaceutical Sciences in Yogyakarta, July 19-20. Retrieved from: http://dosen.univpancasila.ac.id/dosenfile/2087211012138855791901January2014.pdf
Takaya, Y., Kondo, Y., Furukawa, T. & Niwa M. (2003). Antioxidant constituents of radish sprout (kaiware-daikon), Raphanus sativus L. Journal of Agricultural and Food Chemistry, 51: 8061–8066. DOI: https://doi.org/10.1021/jf0346206
Takao, T., Watanabe, N., Yagi, I. & Sakata, K. (1994). A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Bioscience. Biotechnology, and Biochemistry, 58, 1780−1783. DOI: https://doi.org/10.1271/bbb.58.1780
Tiveron, A. P., Melo, P. S., Bergamaschi, K. B., Vieira, T. M. F. S., Regitano-d’Arce, M. A. B. & Alencar S. M. (2012). Antioxidant Activity of Brazilian Vegetables and Its Relation with Phenolic Composition. International Journal of Molecular Sciences, 13, 8943-8957. doi:10.3390/ijms13078943
Velioğlu, Y. S., Mazza, G., Gao, L. & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry. 46, 4113– 4117. DOI: https://doi.org/10.1021/jf9801973
Wiczkowski, W., Szawara-Nowak, D. & Topolska J. (2013). Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food Research International, 51, 303–309. DOI: https://doi.org/10.1016/j.foodres.2012.12.015
Zanfini, A., Corbini, G., La Rosa, C. & Dreassi E. (2010). Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and atocopherol in synthetic mixtures. LWT - Food Science Technology, 43, 67-72. DOI: https://doi.org/10.1016/j.lwt.2009.06.011

There are 30 citations in total.

Details

Primary Language	English
Journal Section	Araştırma Makalesi
Authors	Ferah Cömert Önder This is me 0000-0002-4037-1979 Nuriye Doğrular This is me 0000-0002-4796-0821 Ecem Güzdüzalp This is me 0000-0001-7634-7439 Sedef Barlak This is me 0000-0002-7009-3949 Mehmet Ay 0000-0002-1095-1614
Publication Date	May 22, 2020
Acceptance Date	March 27, 2020
Published in Issue	Year 2020 Volume: 6 Issue: 1

Cite

APA	Cömert Önder, F., Doğrular, N., Güzdüzalp, E., Barlak, S., et al. (2020). A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 30-38. https://doi.org/10.28979/comufbed.633456
AMA	Cömert Önder F, Doğrular N, Güzdüzalp E, Barlak S, Ay M. A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi. May 2020;6(1):30-38. doi:10.28979/comufbed.633456
Chicago	Cömert Önder, Ferah, Nuriye Doğrular, Ecem Güzdüzalp, Sedef Barlak, and Mehmet Ay. “A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus Sativus L.), Cabbage (Brassica Oleracea L. Var Capitata L) and Cauliflower (Brassica Oleracea L.)”. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6, no. 1 (May 2020): 30-38. https://doi.org/10.28979/comufbed.633456.
EndNote	Cömert Önder F, Doğrular N, Güzdüzalp E, Barlak S, Ay M (May 1, 2020) A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6 1 30–38.
IEEE	F. Cömert Önder, N. Doğrular, E. Güzdüzalp, S. Barlak, and M. Ay, “A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)”, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 6, no. 1, pp. 30–38, 2020, doi: 10.28979/comufbed.633456.
ISNAD	Cömert Önder, Ferah et al. “A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus Sativus L.), Cabbage (Brassica Oleracea L. Var Capitata L) and Cauliflower (Brassica Oleracea L.)”. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6/1 (May 2020), 30-38. https://doi.org/10.28979/comufbed.633456.
JAMA	Cömert Önder F, Doğrular N, Güzdüzalp E, Barlak S, Ay M. A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2020;6:30–38.
MLA	Cömert Önder, Ferah et al. “A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus Sativus L.), Cabbage (Brassica Oleracea L. Var Capitata L) and Cauliflower (Brassica Oleracea L.)”. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 6, no. 1, 2020, pp. 30-38, doi:10.28979/comufbed.633456.
Vancouver	Cömert Önder F, Doğrular N, Güzdüzalp E, Barlak S, Ay M. A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.). Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi. 2020;6(1):30-8.

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