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Effect of Genotypes on Chemical and Physical Properties of Mulberry

Year 2016, Volume: 44 Issue: 3, 225 - 231, 01.09.2016

Abstract

In this research, the physico-chemical properties and mineral composition of white Morus alba L. , black M. nigra L. and urmu M. nigra L. mulberries, grown in Southeast Anatolia region of Turkey, were investigated. Urmu contained the highest total anthocyanin and phenolic compounds 1071 mg cyanidin-3-glucoside equiva- lents, and 1456 mg gallic acid equivalents/100 g fresh matter respectively , and white mulbery had the highest HMF and browning index 36.15 mg kg-1 and 17.61 respectively . Maximum L and b values were observed in white mulberry. The mean values of mineral compositions of the mulberry types in 100 g fresh fruith were 238 mg P, 1138 mg K, 139 mg Ca, 116 mg Mg, 6 mg Fe, 0.8 mg Cu, 4.3 mg Mn and 3.9 mg Zn. The highest total flavonoid and ascorbic acid were determined in urmu mulberry 312 mg quercetin equivalents/100 g fresh matter and 32 mg/100 g .

References

  • S. Ercisli, E. Orhan, Chemical composition of white (Morus alba L.), red (Morus rubra L.) and black (Morus nigra L.) mulberry fruits, Food Chem., 103 (2007) 1380-1384.
  • P. Aramwit, N. Bang, T. Srichana, The properties and stability of anthocyanins in mulberry fruits, Food Research International., 20 (2010) 1093–1097.
  • F. Hepsag, I. Hayoglu, B. Hepsag, Anthocyanin content of black mulberry fruit and its usage opportunities as color material in food industry, Electronic Journal of Food Technologies, 7 (2012) 9-19.
  • S. Kara, E.A. Erçelebi, Thermal degradation kinetics of anthocyanins and visual colour of urmu mulberry (Morus nigra L.), Journal of Food Engineering., 116 (2013) 541–547.
  • S. Kamiloglu, O. Serali, N. Unal, E. Capanoglu, Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) Products, Journal of Berry Research, 3 (2013) 41-51.
  • B. Cemeroğlu, Gıda analizleri. İkinci baskı. Gıda teknolojisi derneği yayınları no: 34, Ankara, composition of black mulberry (Morus nigra L.) products, Journal of Berry Research., 3 (2010) 41–51.
  • K. McLaren, Food Colorimetry, In: Walford J. Developments in Food Colours-I. London: Applied Science Publishers Ltd. (1980) 27-45.
  • M.M. Giusti, R.E. Wrolstad, Characterization of red radish anthocyanins, Journal of Food Sciences, 61 (1986) 322–326.
  • M. Caglarırmak, Ochratoxin A, Hydroxymethylfurfural and vitamin C levels of sun-dried grapes and sultanas, Journal of Food Processing and Preservation, 30 (2006) 549-562.
  • M.M.M. El Far, H.A.A. Taie, Antioxidant activities, total anthrocynins, phenolics and flavonoids contents of some sweet potato genotypes under stress of different concentrations of sucrose and sorbitol, Australian J. Basic Applied. Sc., 3 (2009) 3609-3616.
  • G.A. Spanos, R.E. Wrolstad, Phenolics of apple, pear, and white grape juice and their changes with processing and storage-a review, J. Agric. Food Chem., 40 (1992) 1478–1487.
  • AOAC, Association of Official Analytical Chemistry. Official methods of analytical chemist, (5thEd.). Washington, DC. 1990.
  • NMKL, Nordic Committee on Food Analysis, Metals Determination By Atomic Absorbtion Spectrophotometry After Wet Digestion in a Microwave Oven. Nordic Committee on Food Analysis, No: 161 (1998) 1-8.SAS Institute, SAS/STAT.SAS Inst, Cary, NC, USA 2000.
  • D.S. Dimitrijevic, D.A. Kostic, G.S. Stojanovic, S.S. Mitic, M.N. Mitic, A.S. Dordevic, Phenolic composition, antioxidant activity, mineral content and antimicrobial activity of fresh fruit extracts of Morus alba L, Journal of Food and Nutrition Research, 53 (2005) 22-30.
  • T. Boranbayeva, F. Karadeniz, E. Yılmaz, Effect of storage on anthocyanin degradation in black mulberry juice and concentrates, Food Bioprocess Technol., 7 (2012) 1894-1902.
  • TFC, Turkish Food Codex. Feed Analysis, Offical Journal No. 25571, Ankara, 2004.

Dutların Fiziksel ve Kimyasal Özellikleri Üzerine Genetopin Etkisi

Year 2016, Volume: 44 Issue: 3, 225 - 231, 01.09.2016

Abstract

B u çalışmada, Türkiye’nin Güneydoğu Anadolu bölgesinde yetiştirilen beyaz Morus alba L. , siyah M. nigra L. ve urmulu M. nigra L. dutların fiziko-kimyasal özellikleri ve mineral bileşimi araştırılmıştır. Urmulu dutlar en yüksek toplam antosiyanin ve fenolik bileşikler içerirken 1071 mg siyanidin-3-glikozit eşdeğerleri, ve 1456 mg gallik asit /100 g taze madde sırasıyla eşdeğer ve beyaz dut en yüksek HMF ve esmerleşme indeksine 36.15 mg kg-1 ve 17.61 sırasıyla sahiptir. Maksimum L ve b değerleri beyaz dutlarda gözlenmiştir. 100 gram taze dut meyvesi çeşitlerinin mineral bileşimlerinin ortalama değerleri 238 mg P, 1138 mg K, 139 mg Ca, Mg 116 mg, 6 mg Fe, 0.8 mg Cu, 4.3 mg Mn ve 3.9 mg Zn. En yüksek toplam flavonoid ve askorbik asit 312 mg kuarsetin/100 gtaze madde ve 32 mg eşdeğer/100 g urmulu dutta belirlenmiştir

References

  • S. Ercisli, E. Orhan, Chemical composition of white (Morus alba L.), red (Morus rubra L.) and black (Morus nigra L.) mulberry fruits, Food Chem., 103 (2007) 1380-1384.
  • P. Aramwit, N. Bang, T. Srichana, The properties and stability of anthocyanins in mulberry fruits, Food Research International., 20 (2010) 1093–1097.
  • F. Hepsag, I. Hayoglu, B. Hepsag, Anthocyanin content of black mulberry fruit and its usage opportunities as color material in food industry, Electronic Journal of Food Technologies, 7 (2012) 9-19.
  • S. Kara, E.A. Erçelebi, Thermal degradation kinetics of anthocyanins and visual colour of urmu mulberry (Morus nigra L.), Journal of Food Engineering., 116 (2013) 541–547.
  • S. Kamiloglu, O. Serali, N. Unal, E. Capanoglu, Antioxidant activity and polyphenol composition of black mulberry (Morus nigra L.) Products, Journal of Berry Research, 3 (2013) 41-51.
  • B. Cemeroğlu, Gıda analizleri. İkinci baskı. Gıda teknolojisi derneği yayınları no: 34, Ankara, composition of black mulberry (Morus nigra L.) products, Journal of Berry Research., 3 (2010) 41–51.
  • K. McLaren, Food Colorimetry, In: Walford J. Developments in Food Colours-I. London: Applied Science Publishers Ltd. (1980) 27-45.
  • M.M. Giusti, R.E. Wrolstad, Characterization of red radish anthocyanins, Journal of Food Sciences, 61 (1986) 322–326.
  • M. Caglarırmak, Ochratoxin A, Hydroxymethylfurfural and vitamin C levels of sun-dried grapes and sultanas, Journal of Food Processing and Preservation, 30 (2006) 549-562.
  • M.M.M. El Far, H.A.A. Taie, Antioxidant activities, total anthrocynins, phenolics and flavonoids contents of some sweet potato genotypes under stress of different concentrations of sucrose and sorbitol, Australian J. Basic Applied. Sc., 3 (2009) 3609-3616.
  • G.A. Spanos, R.E. Wrolstad, Phenolics of apple, pear, and white grape juice and their changes with processing and storage-a review, J. Agric. Food Chem., 40 (1992) 1478–1487.
  • AOAC, Association of Official Analytical Chemistry. Official methods of analytical chemist, (5thEd.). Washington, DC. 1990.
  • NMKL, Nordic Committee on Food Analysis, Metals Determination By Atomic Absorbtion Spectrophotometry After Wet Digestion in a Microwave Oven. Nordic Committee on Food Analysis, No: 161 (1998) 1-8.SAS Institute, SAS/STAT.SAS Inst, Cary, NC, USA 2000.
  • D.S. Dimitrijevic, D.A. Kostic, G.S. Stojanovic, S.S. Mitic, M.N. Mitic, A.S. Dordevic, Phenolic composition, antioxidant activity, mineral content and antimicrobial activity of fresh fruit extracts of Morus alba L, Journal of Food and Nutrition Research, 53 (2005) 22-30.
  • T. Boranbayeva, F. Karadeniz, E. Yılmaz, Effect of storage on anthocyanin degradation in black mulberry juice and concentrates, Food Bioprocess Technol., 7 (2012) 1894-1902.
  • TFC, Turkish Food Codex. Feed Analysis, Offical Journal No. 25571, Ankara, 2004.
There are 16 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Fatma Hepsağ This is me

Özgür Gölge This is me

İbrahim Hayoğlu This is me

Publication Date September 1, 2016
Published in Issue Year 2016 Volume: 44 Issue: 3

Cite

APA Hepsağ, F., Gölge, Ö., & Hayoğlu, İ. (2016). Effect of Genotypes on Chemical and Physical Properties of Mulberry. Hacettepe Journal of Biology and Chemistry, 44(3), 225-231.
AMA Hepsağ F, Gölge Ö, Hayoğlu İ. Effect of Genotypes on Chemical and Physical Properties of Mulberry. HJBC. September 2016;44(3):225-231.
Chicago Hepsağ, Fatma, Özgür Gölge, and İbrahim Hayoğlu. “Effect of Genotypes on Chemical and Physical Properties of Mulberry”. Hacettepe Journal of Biology and Chemistry 44, no. 3 (September 2016): 225-31.
EndNote Hepsağ F, Gölge Ö, Hayoğlu İ (September 1, 2016) Effect of Genotypes on Chemical and Physical Properties of Mulberry. Hacettepe Journal of Biology and Chemistry 44 3 225–231.
IEEE F. Hepsağ, Ö. Gölge, and İ. Hayoğlu, “Effect of Genotypes on Chemical and Physical Properties of Mulberry”, HJBC, vol. 44, no. 3, pp. 225–231, 2016.
ISNAD Hepsağ, Fatma et al. “Effect of Genotypes on Chemical and Physical Properties of Mulberry”. Hacettepe Journal of Biology and Chemistry 44/3 (September 2016), 225-231.
JAMA Hepsağ F, Gölge Ö, Hayoğlu İ. Effect of Genotypes on Chemical and Physical Properties of Mulberry. HJBC. 2016;44:225–231.
MLA Hepsağ, Fatma et al. “Effect of Genotypes on Chemical and Physical Properties of Mulberry”. Hacettepe Journal of Biology and Chemistry, vol. 44, no. 3, 2016, pp. 225-31.
Vancouver Hepsağ F, Gölge Ö, Hayoğlu İ. Effect of Genotypes on Chemical and Physical Properties of Mulberry. HJBC. 2016;44(3):225-31.

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