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Investigation of Phenolic, Flavonoid and Total Antioxidant Capacity of Sumac (Rhus Coriaria L.) Plant Grown in Different Regions and Subjected to Different Preservation Methods

Yıl 2024, , 505 - 511, 29.06.2024
https://doi.org/10.17798/bitlisfen.1439794

Öz

Özet
Farklı bölgelerde yetişen sumak örneklerinin toplam fenolik, flavonoid madde miktarları ve toplam antioksidan kapasiteleri spektrofotometre ile belirlenmiştir. Taze öğütülmüş örnekler üç gruba ayrılarak, birinci grup hemen analizlenirken, ikinci grup olduğu gibi üçüncü grup ise yağlanarak altı ay süreyle 4 °C muhafaza edildi. Taze örneklerdeki toplam fenolik ve flavonoid madde miktarları sırasıyla 27.73 – 51.75 µg GAE (g dw)-1 ve 16.16 – 33.50 µg QE (g dw)-1 arasında olarak bulunmuştur. Yağlanmadan altı ay bekletilen örneklerdeki aynı parametreler sırasıyla 10.76 -21.82 µg QE (g dw)-1 ve 19.31 – 37.75 µg GAE (g dw)-1 arasında olduğu bulundu.
Taze öğütülmüş sumak örneklerinde IC50 ve TEAC değerleri sırasıyla 14.79-23.80 µg mL-1 ve 359.30-665.62 µmol trolox (g dw)-1 arasında bulunmuştur. Yağlanarak bekletilen örneklerde ise IC50 ve TEAC değerlerinin sırasıyla 17.51 – 27.70 µg mL-1 ve 306.69 – 517.40 µmol trolox (g dw)-1 arasında olduğu belirlendi.
Bu bulgulara göre örneklerdeki toplam fenolik ve flavonoid madde miktarının artması toplam antioksidan kapasiteyi artırdığı söylenebilir. Yağlanmış örneklerde incelenen parametrelerdeki azalmalar yağlanmadan bekletilen örneklere göre daha düşüktür (p>0.05). İncelenen parametrelerdeki farklılıklar coğrafi ve ekolojik koşullardaki farklılıkla açıklanabilir.

Kaynakça

  • [1] G. E. S. Batiha, O. M. Ogunyemi, H. M. Shaheen, F. R. Kutu, C. O. Olaiya, J. M. Sabatier and D. M. Waard,“Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols”, Molecules, vol. 27, no. 16, pp. 1-21, 5179, August, 2022, https://doi.org/10.3390/molecules27165179.
  • [2] M. R. Morshedloo, F. Maggi, H. T. Neko and M. S. Aghdam, “Sumac (Rhus coriaria L.) fruit: Essential oil variability in Iranian populations”, Industrial Crops & Products, vol. 111, pp. 1–7, January, 2018, doi: 10.1016/j.indcrop.2017.10.002.
  • [3] A. Shabbir, “Rhus coriaria Linn, a plant of medicinal, nutritional and industrial importance: A review”, Journal of Animal and Plant Sciences, vol. 22, no. 2, pp. 505–512, June, 2012, ISSN: 1018-7081
  • [4] M. Khalil, S. Hayek, N. Khalil, N. Serale, L. Vergani, M. Calasso, M. D. Angelis and Portincasa, P, “Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay”, Journal of Functional Foods, vol. 87, pp. 1-17, 104811, December, 2021. https://doi.org/10.1016/j.jff.2021.10481.
  • [5] A. H. Rad and M. Khaleghi, “Sumac in Food Industry: A Changing Outlook for Consumer and Producer, Journal of Food Technology & Nutrition sciences, vol. 2, no. 1, pp. 1–3, May, 2020. doi: 10.47363/jftns/2020(2)104.
  • [6] I. M. Abu-Reidah, M. S. Ali-Shtayeh, R. M. Jamous, D. Arráez-Román and A. Segura-Carretero, “HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits”, Food Chemistry, vol. 166, pp. 179–191, January, 2015, doi: 10.1016/j.foodchem.2014.06.011.
  • [7] A. Galano, “Free Radicals Induced Oxidative Stress at a Molecular Level: The Current Status, Challenges and Perspectives of Computational Chemistry Based Protocols”, Journal of the Mexican Chemical Society, vol. 59, no. 4, pp. 231-262, October, 2015, ISSN 1870-249X.
  • [8] H. Alsamri, K. Athamneh, G. Pintus, A. H. Eid and R. Iratni, “Pharmacological and antioxidant activities of rhus coriaria l. (sumac)”, Antioxidants, vol. 10, no. 1, pp. 1–28, January, 2021, doi: 10.3390/antiox10010073.
  • [9] G. Karabulut and O. Yemiş, “Bound Forms of Phenolic Compounds and their Bioavailability”, Akademik Gıda, vol. 17, no. 4, pp. 526-537, January, 2019, doi: 10.24323/akademik-gida.667270.
  • [10] A.N. Panche, A. D. Diwan and S. R. Chandra, “Flavonoids: an overview”, Journal of Nutritional Science, vol. 5, no. e47, pp. 1-15, December, 2016, doi: 10.1017/jns.2016.41.
  • [11] A. Roy, A. Ariba Khan, I. Ahmad, S. Alghamdi, B. S. Rajab, A. O. Babalghith, M. Y. Alshahrani, S. Islam and M. R. Islam, “Flavonoids a Bioactive Compound from Medicinal Plants and Its Therapeutic Applications”, BioMed Research International, 2022, Article ID 544529, pp. 1-9, June, 2022, https://doi.org/10.1155/2022/5445291.
  • [12] G. Pizzino, N. Irrera, M. Cucinotta, G. Pallio, F. Mannino, V. Arcoraci, F. Squadrito, D. Altavilla and A. Bitto,“Oxidative Stress: Harms and Benefits for Human Health”, Oxidative Medicine and Cellular Longevity, 2017, 8416763, 13, July, 2017, https://doi.org/10.1155/2017/8416763.
  • [13] H. N. Redfearn, M. K. Warren and J. M. Goddard, “Reactive Extrusion of Nonmigratory Active and Intelligent Packaging. ACS Applied Materials & Interfaces”, ACS Appl Mater Interfaces, vol. 15, no. 24, pp. 29511-29524. June, 2023. doi:10.1021/acsami.3c06589.
  • [14] J. He, Milad M. Hadidi, S. Yang, M. R. Khan, W. Zhang and X. Cong, “Natural food preservation with ginger essential oil: Biological properties and delivery systems”, Food Research International, vol. 173, 113221, November, 2023, https://doi.org/10.1016/j.foodres.2023.113221
  • [15] M. Çakmak, B. Bakar, D. Özer, F. Karataş and S. Saydam, “Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits”, Journal of Agricultural Sciences (Tarim Bilimleri Dergisi), vol. 29, no. 2, pp. 507-518, March, 2023, doi: 10.15832/ankutbd.941384
  • [16] S. Çiftçi Yegin, “Farklı Yörelere Ait Sumak (Rhus Coriaria L.) Ekşisinin Antioksidan Kapasitesinin Belirlenmesi” Cumhuriyet Üniv. Sağ. Bil. Enst. Derg. Vol. 2, no. 2, pp. 35-39, December, 2017.
  • [17] M. Raodah, A. Al-, Z. H. Alia, H. H. Faleeha, “The Antioxidant and Antimicrobial of Syrian Sumac (Rhus coriaria) Fruit Extracts”, Journal of Natural Sciences Research, www.iiste.org ISSN 2224-3186 (Paper) ISSN 2225-0921 (Online), vol. 4, no. 11, pp. 36–41, January, 2014.
  • [18] E. Mazzara, A. Caprodossi, A. M. Mustafa, F. Maggi and G. Caprioli, “Phytochemical Investigation of Sumac (Rhus coriaria L.) Fruits from Different Sicilian Accessions”, Foods, vol. 12, no. 23, 4359, December, 2023. https://doi.org/10.3390/foods12234359
  • [19] E. Yuksel and O. Kaplan Ince, “Physicochemical and Phytochemical Properties of Different Extracts of Sumac Plant (Rhus coriaria L.) Grown in Tunceli”, Türkiye. Akademik Gıda, vol. 21, no. 2, pp. 174-186, May, 2023. doi: 10.24323/akademik-gida.1351175.
  • [20] S. Kumar and A. K. Pandey, “Chemistry and Biological Activities of Flavonoids: An Overview”, The Scientific World Journal, Article ID 162750, 16, December, 2013. http://dx.doi.org/10.1155/2013/162750
  • [21] H. Fereidoonfar, H. Salehi-Arjmand, A. Ali Khadivi, M. Akramian and L. Safdari, “Chemical variation and antioxidant capacity of sumac (Rhus coriaria L.)”, Industrial Crops and Products, vol. 139, 111518, November, 2019. https://doi.org/10.1016/j.indcrop.2019.111518
  • [22] F. Özaydin and H. Vardin, “Effects of antioxidant and physicochemical properties on antimicrobial activity of sumac (Rhus coriaria L.) plant spices which are collected from the southeastern anatolia region of Turkey”, Harran Tarım ve Gıda Bilimleri Derg., vol. 26, no. 3, pp. 327-335, September, 2022. doi: 10.29050/harranziraat.1136348
  • [23] M. Çakmak, B. Bakar, D. Özer, H. Geckil, F. Karatas and S. Saydam, “Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods”, Journal of Food Measurement and Characterization, vol. 15, no. 21, February, 2020. https://doi.org/10.1007/s11694-020-00692-x
  • [24] O. E. Adelakun, O. J. Oyelade and B. F. Olanipekun, “Use of Essential Oils in Food Preservation. Essential Oils in Food Preservation”, Flavor and Safety, pp. 71-84, December, 2016. doi:10.1016/b978-0-12-416641-7.00007-9
  • [25] T. R. C. Konfo, F. M. C. Djouhou, Y. A. Koudoro, E. Dahouenon-Ahoussi, F. Avlessi, C. K. D. Sohounhloue and J. Simal-Gandara, “Essential oils as natural antioxidants for the control of food preservation”, Food Chemistry Advances, vol. 2, 100312, October, 2023. doi: 10.1016/j.focha.2023.100312.
  • [26] A. B. Falowo, F. E. Mukumbo, E. M. Idamokoro, A. J. Afolayan and V. Muchenje, “Phytochemical constituents and antioxidant activity of sweet basil (Ocimum basilicum L.) essential oil on ground beef from boran and nguni cattle”, International Journal of Food Science, vol. 2019, January, 2019. doi:10.1155/2019/2628747.
  • [27] F. Karatas, A. Baysar and M. Alpaslan, “A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L.”, Journal of Food Processing and Preservation, vol. 41, e13275, March, 2017. https://doi.org/10.1111/jfpp.13275.
  • [28] J. Flieger, W. Flieger, J. Baj and R. Maciejewski, “Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles”, Materials, vol. 14, no. 15, pp. 1-54, July, 2021. https://doi.org/10.3390/ma14154135
  • [29] K. I. Ereifej, H. Feng, T. M. Rababah, S. H. Tashtoush, M. H. Al-U’datt, S. Gammoh and G. J. Al-Rabadi, “Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices”, Food and Nutrition Sciences, vol. 7, no. 5, pp. 362-370, April, 2016. doi: 10.4236/fns.2016.75038.
  • [30] C. Isgrò, L. Spagnuolo, E. Pannucci, L. Mondello, L. Santi, L. Dugo and A. M. Sardanelli, “Rhus Coriaria L. Extract: Antioxidant Effect and Modulation of Bioenergetic Capacity in Fibroblasts from Parkinson’s Disease Patients and THP-1 Macrophages”, International Journal of Molecular Sciences, vol. 23, no. 21, 12774, October, 2022. https://doi.org/10.3390/ijms232112774
  • [31] F. Ayas, F. A. Vuran, K. Yuksel, O. Cinar, S. Tugrul Ay and S. Karabak, “The Antioxidant Capacities and Consumption Per Capita of Edible Wild Species and Local Varieties Collected from Turkey within the GEF-Funded Biodiversity for Food and Nutrition (BFN) Project”, ANADOLU Journal of Aegean Agricultural Research Institute, vol. 27, no. 2, pp. 46-53, January, 2017. MFAL, ISSN: 1300 - 0225

Investigation of Phenolic, Flavonoid and Total Antioxidant Capacity of Sumac (Rhus Coriaria L.) Plant Grown in Different Regions and Subjected to Different Preservation Methods

Yıl 2024, , 505 - 511, 29.06.2024
https://doi.org/10.17798/bitlisfen.1439794

Öz

The total amount of phenolic and flavonoid compounds and the total antioxidant capacity of sumac samples grown in different regions were determined by spectrophotometer. Freshly ground samples were divided into three parts, first part analyzed immediately, second one oiled and third one kept as it is for six months. The total phenolic and flavonoid compounds were found in between 27.73-51.75 µg GAE (g dw)-1 and 16.16 -33.50 µg QE (g dw)-1, respectively for fresh samples. The samples that were grounded and kept for six months, the same parameters were observed to be 19.31 - 37.75 µg GAE (g dw)-1 and 10.76 -21.82 µg QE (g dw)-1, respectively.
IC50 and TEAC values in freshly ground sumac samples were found between 14.79-23.80 µg mL-1 and 359.30-665.62 µmol trolox (g dw)-1, respectively. IC50 and TEAC values in the samples oiled were determined to be in between 17.51 - 27.70 µg mL-1 and 306.69 - 517.40 µmol trolox (g dw)-1, respectively.
From these findings, it can be said that higher the amount of total phenolic and flavonoid compounds in the samples better the total antioxidant capacity. The decreases in the examined parameters of the samples with oil are lower than those kept without oiling (p>0.05). The differences in the examined parameters can be explained by the difference in geographical and ecological conditions.

Etik Beyan

NA

Destekleyen Kurum

NA

Teşekkür

NA

Kaynakça

  • [1] G. E. S. Batiha, O. M. Ogunyemi, H. M. Shaheen, F. R. Kutu, C. O. Olaiya, J. M. Sabatier and D. M. Waard,“Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols”, Molecules, vol. 27, no. 16, pp. 1-21, 5179, August, 2022, https://doi.org/10.3390/molecules27165179.
  • [2] M. R. Morshedloo, F. Maggi, H. T. Neko and M. S. Aghdam, “Sumac (Rhus coriaria L.) fruit: Essential oil variability in Iranian populations”, Industrial Crops & Products, vol. 111, pp. 1–7, January, 2018, doi: 10.1016/j.indcrop.2017.10.002.
  • [3] A. Shabbir, “Rhus coriaria Linn, a plant of medicinal, nutritional and industrial importance: A review”, Journal of Animal and Plant Sciences, vol. 22, no. 2, pp. 505–512, June, 2012, ISSN: 1018-7081
  • [4] M. Khalil, S. Hayek, N. Khalil, N. Serale, L. Vergani, M. Calasso, M. D. Angelis and Portincasa, P, “Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay”, Journal of Functional Foods, vol. 87, pp. 1-17, 104811, December, 2021. https://doi.org/10.1016/j.jff.2021.10481.
  • [5] A. H. Rad and M. Khaleghi, “Sumac in Food Industry: A Changing Outlook for Consumer and Producer, Journal of Food Technology & Nutrition sciences, vol. 2, no. 1, pp. 1–3, May, 2020. doi: 10.47363/jftns/2020(2)104.
  • [6] I. M. Abu-Reidah, M. S. Ali-Shtayeh, R. M. Jamous, D. Arráez-Román and A. Segura-Carretero, “HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits”, Food Chemistry, vol. 166, pp. 179–191, January, 2015, doi: 10.1016/j.foodchem.2014.06.011.
  • [7] A. Galano, “Free Radicals Induced Oxidative Stress at a Molecular Level: The Current Status, Challenges and Perspectives of Computational Chemistry Based Protocols”, Journal of the Mexican Chemical Society, vol. 59, no. 4, pp. 231-262, October, 2015, ISSN 1870-249X.
  • [8] H. Alsamri, K. Athamneh, G. Pintus, A. H. Eid and R. Iratni, “Pharmacological and antioxidant activities of rhus coriaria l. (sumac)”, Antioxidants, vol. 10, no. 1, pp. 1–28, January, 2021, doi: 10.3390/antiox10010073.
  • [9] G. Karabulut and O. Yemiş, “Bound Forms of Phenolic Compounds and their Bioavailability”, Akademik Gıda, vol. 17, no. 4, pp. 526-537, January, 2019, doi: 10.24323/akademik-gida.667270.
  • [10] A.N. Panche, A. D. Diwan and S. R. Chandra, “Flavonoids: an overview”, Journal of Nutritional Science, vol. 5, no. e47, pp. 1-15, December, 2016, doi: 10.1017/jns.2016.41.
  • [11] A. Roy, A. Ariba Khan, I. Ahmad, S. Alghamdi, B. S. Rajab, A. O. Babalghith, M. Y. Alshahrani, S. Islam and M. R. Islam, “Flavonoids a Bioactive Compound from Medicinal Plants and Its Therapeutic Applications”, BioMed Research International, 2022, Article ID 544529, pp. 1-9, June, 2022, https://doi.org/10.1155/2022/5445291.
  • [12] G. Pizzino, N. Irrera, M. Cucinotta, G. Pallio, F. Mannino, V. Arcoraci, F. Squadrito, D. Altavilla and A. Bitto,“Oxidative Stress: Harms and Benefits for Human Health”, Oxidative Medicine and Cellular Longevity, 2017, 8416763, 13, July, 2017, https://doi.org/10.1155/2017/8416763.
  • [13] H. N. Redfearn, M. K. Warren and J. M. Goddard, “Reactive Extrusion of Nonmigratory Active and Intelligent Packaging. ACS Applied Materials & Interfaces”, ACS Appl Mater Interfaces, vol. 15, no. 24, pp. 29511-29524. June, 2023. doi:10.1021/acsami.3c06589.
  • [14] J. He, Milad M. Hadidi, S. Yang, M. R. Khan, W. Zhang and X. Cong, “Natural food preservation with ginger essential oil: Biological properties and delivery systems”, Food Research International, vol. 173, 113221, November, 2023, https://doi.org/10.1016/j.foodres.2023.113221
  • [15] M. Çakmak, B. Bakar, D. Özer, F. Karataş and S. Saydam, “Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits”, Journal of Agricultural Sciences (Tarim Bilimleri Dergisi), vol. 29, no. 2, pp. 507-518, March, 2023, doi: 10.15832/ankutbd.941384
  • [16] S. Çiftçi Yegin, “Farklı Yörelere Ait Sumak (Rhus Coriaria L.) Ekşisinin Antioksidan Kapasitesinin Belirlenmesi” Cumhuriyet Üniv. Sağ. Bil. Enst. Derg. Vol. 2, no. 2, pp. 35-39, December, 2017.
  • [17] M. Raodah, A. Al-, Z. H. Alia, H. H. Faleeha, “The Antioxidant and Antimicrobial of Syrian Sumac (Rhus coriaria) Fruit Extracts”, Journal of Natural Sciences Research, www.iiste.org ISSN 2224-3186 (Paper) ISSN 2225-0921 (Online), vol. 4, no. 11, pp. 36–41, January, 2014.
  • [18] E. Mazzara, A. Caprodossi, A. M. Mustafa, F. Maggi and G. Caprioli, “Phytochemical Investigation of Sumac (Rhus coriaria L.) Fruits from Different Sicilian Accessions”, Foods, vol. 12, no. 23, 4359, December, 2023. https://doi.org/10.3390/foods12234359
  • [19] E. Yuksel and O. Kaplan Ince, “Physicochemical and Phytochemical Properties of Different Extracts of Sumac Plant (Rhus coriaria L.) Grown in Tunceli”, Türkiye. Akademik Gıda, vol. 21, no. 2, pp. 174-186, May, 2023. doi: 10.24323/akademik-gida.1351175.
  • [20] S. Kumar and A. K. Pandey, “Chemistry and Biological Activities of Flavonoids: An Overview”, The Scientific World Journal, Article ID 162750, 16, December, 2013. http://dx.doi.org/10.1155/2013/162750
  • [21] H. Fereidoonfar, H. Salehi-Arjmand, A. Ali Khadivi, M. Akramian and L. Safdari, “Chemical variation and antioxidant capacity of sumac (Rhus coriaria L.)”, Industrial Crops and Products, vol. 139, 111518, November, 2019. https://doi.org/10.1016/j.indcrop.2019.111518
  • [22] F. Özaydin and H. Vardin, “Effects of antioxidant and physicochemical properties on antimicrobial activity of sumac (Rhus coriaria L.) plant spices which are collected from the southeastern anatolia region of Turkey”, Harran Tarım ve Gıda Bilimleri Derg., vol. 26, no. 3, pp. 327-335, September, 2022. doi: 10.29050/harranziraat.1136348
  • [23] M. Çakmak, B. Bakar, D. Özer, H. Geckil, F. Karatas and S. Saydam, “Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods”, Journal of Food Measurement and Characterization, vol. 15, no. 21, February, 2020. https://doi.org/10.1007/s11694-020-00692-x
  • [24] O. E. Adelakun, O. J. Oyelade and B. F. Olanipekun, “Use of Essential Oils in Food Preservation. Essential Oils in Food Preservation”, Flavor and Safety, pp. 71-84, December, 2016. doi:10.1016/b978-0-12-416641-7.00007-9
  • [25] T. R. C. Konfo, F. M. C. Djouhou, Y. A. Koudoro, E. Dahouenon-Ahoussi, F. Avlessi, C. K. D. Sohounhloue and J. Simal-Gandara, “Essential oils as natural antioxidants for the control of food preservation”, Food Chemistry Advances, vol. 2, 100312, October, 2023. doi: 10.1016/j.focha.2023.100312.
  • [26] A. B. Falowo, F. E. Mukumbo, E. M. Idamokoro, A. J. Afolayan and V. Muchenje, “Phytochemical constituents and antioxidant activity of sweet basil (Ocimum basilicum L.) essential oil on ground beef from boran and nguni cattle”, International Journal of Food Science, vol. 2019, January, 2019. doi:10.1155/2019/2628747.
  • [27] F. Karatas, A. Baysar and M. Alpaslan, “A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L.”, Journal of Food Processing and Preservation, vol. 41, e13275, March, 2017. https://doi.org/10.1111/jfpp.13275.
  • [28] J. Flieger, W. Flieger, J. Baj and R. Maciejewski, “Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles”, Materials, vol. 14, no. 15, pp. 1-54, July, 2021. https://doi.org/10.3390/ma14154135
  • [29] K. I. Ereifej, H. Feng, T. M. Rababah, S. H. Tashtoush, M. H. Al-U’datt, S. Gammoh and G. J. Al-Rabadi, “Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices”, Food and Nutrition Sciences, vol. 7, no. 5, pp. 362-370, April, 2016. doi: 10.4236/fns.2016.75038.
  • [30] C. Isgrò, L. Spagnuolo, E. Pannucci, L. Mondello, L. Santi, L. Dugo and A. M. Sardanelli, “Rhus Coriaria L. Extract: Antioxidant Effect and Modulation of Bioenergetic Capacity in Fibroblasts from Parkinson’s Disease Patients and THP-1 Macrophages”, International Journal of Molecular Sciences, vol. 23, no. 21, 12774, October, 2022. https://doi.org/10.3390/ijms232112774
  • [31] F. Ayas, F. A. Vuran, K. Yuksel, O. Cinar, S. Tugrul Ay and S. Karabak, “The Antioxidant Capacities and Consumption Per Capita of Edible Wild Species and Local Varieties Collected from Turkey within the GEF-Funded Biodiversity for Food and Nutrition (BFN) Project”, ANADOLU Journal of Aegean Agricultural Research Institute, vol. 27, no. 2, pp. 46-53, January, 2017. MFAL, ISSN: 1300 - 0225
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Haval Ali Muhammad 0000-0002-2500-9760

Meltem Çakmak 0000-0002-6291-863X

Fikret Karataş 0000-0002-0884-027X

Dursun Özer 0000-0002-7225-8903

Sinan Saydam 0000-0003-1531-5454

Erken Görünüm Tarihi 27 Haziran 2024
Yayımlanma Tarihi 29 Haziran 2024
Gönderilme Tarihi 19 Şubat 2024
Kabul Tarihi 7 Haziran 2024
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

IEEE H. Ali Muhammad, M. Çakmak, F. Karataş, D. Özer, ve S. Saydam, “Investigation of Phenolic, Flavonoid and Total Antioxidant Capacity of Sumac (Rhus Coriaria L.) Plant Grown in Different Regions and Subjected to Different Preservation Methods”, Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, c. 13, sy. 2, ss. 505–511, 2024, doi: 10.17798/bitlisfen.1439794.



Bitlis Eren Üniversitesi
Fen Bilimleri Dergisi Editörlüğü

Bitlis Eren Üniversitesi Lisansüstü Eğitim Enstitüsü        
Beş Minare Mah. Ahmet Eren Bulvarı, Merkez Kampüs, 13000 BİTLİS        
E-posta: fbe@beu.edu.tr