Araştırma Makalesi
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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.)

Yıl 2020, Cilt 6, Sayı 1, 30 - 38, 22.05.2020
https://doi.org/10.28979/comufbed.633456

Öz

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.

Kaynakça

  • 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.)

Yıl 2020, Cilt 6, Sayı 1, 30 - 38, 22.05.2020
https://doi.org/10.28979/comufbed.633456

Öz

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.

Kaynakça

  • 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

Ayrıntılar

Birincil Dil İngilizce
Konular Temel Bilimler
Bölüm Araştırma Makalesi
Yazarlar

Ferah CÖMERT ÖNDER Bu kişi benim
CANAKKALE ONSEKIZ MART UNIVERSITY
0000-0002-4037-1979
Türkiye


Nuriye DOĞRULAR Bu kişi benim
CANAKKALE ONSEKIZ MART UNIVERSITY
0000-0002-4796-0821
Türkiye


Ecem GÜZDÜZALP Bu kişi benim
CANAKKALE ONSEKIZ MART UNIVERSITY
0000-0001-7634-7439
Türkiye


Sedef BARLAK Bu kişi benim
CANAKKALE ONSEKIZ MART UNIVERSITY
0000-0002-7009-3949
Türkiye


Mehmet AY (Sorumlu Yazar)
CANAKKALE ONSEKIZ MART UNIVERSITY
0000-0002-1095-1614
Türkiye

Yayımlanma Tarihi 22 Mayıs 2020
Yayınlandığı Sayı Yıl 2020, Cilt 6, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { comufbed633456, journal = {Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, issn = {}, eissn = {2459-1580}, address = {}, publisher = {Çanakkale Onsekiz Mart Üniversitesi}, year = {2020}, volume = {6}, pages = {30 - 38}, doi = {10.28979/comufbed.633456}, title = {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.)}, key = {cite}, author = {Cömert Önder, Ferah and Doğrular, Nuriye and Güzdüzalp, Ecem and Barlak, Sedef and Ay, Mehmet} }
APA Cömert Önder, F. , Doğrular, N. , Güzdüzalp, E. , Barlak, S. & Ay, M. (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 . DOI: 10.28979/comufbed.633456
MLA 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 6 (2020 ): 30-38 <https://dergipark.org.tr/tr/pub/comufbed/issue/54472/633456>
Chicago 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 6 (2020 ): 30-38
RIS TY - JOUR T1 - 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.) AU - Ferah Cömert Önder , Nuriye Doğrular , Ecem Güzdüzalp , Sedef Barlak , Mehmet Ay Y1 - 2020 PY - 2020 N1 - doi: 10.28979/comufbed.633456 DO - 10.28979/comufbed.633456 T2 - Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi JF - Journal JO - JOR SP - 30 EP - 38 VL - 6 IS - 1 SN - -2459-1580 M3 - doi: 10.28979/comufbed.633456 UR - https://doi.org/10.28979/comufbed.633456 Y2 - 2020 ER -
EndNote %0 Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi 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.) %A Ferah Cömert Önder , Nuriye Doğrular , Ecem Güzdüzalp , Sedef Barlak , Mehmet Ay %T 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.) %D 2020 %J Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi %P -2459-1580 %V 6 %N 1 %R doi: 10.28979/comufbed.633456 %U 10.28979/comufbed.633456
ISNAD Cömert Önder, Ferah , Doğrular, Nuriye , Güzdüzalp, Ecem , Barlak, Sedef , Ay, Mehmet . "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 (Mayıs 2020): 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. 2020; 6(1): 30-38.
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): 30-38.
IEEE F. Cömert Önder , N. Doğrular , E. Güzdüzalp , S. Barlak ve 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, c. 6, sayı. 1, ss. 30-38, May. 2020, doi:10.28979/comufbed.633456

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