Antioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripeness

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dc.authorscopusid24281028300
dc.authorscopusid36671958500
dc.authorscopusid23478131600
dc.authorscopusid6602209656
dc.contributor.authorGunduz, Kazim
dc.contributor.authorSaracoglu, Onur
dc.contributor.authorÖzgen, Mustafa
dc.contributor.authorSerce, Sedat
dc.date.accessioned2024-09-19T15:43:31Z
dc.date.available2024-09-19T15:43:31Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThere has been growing interest for less utilized fruit species lately. Cornelian cherry is one of these species with significant antioxidant characteristics. In this study, several chemical properties and antioxidant characteristics of cornelian cherry fruits at four ripeness stages were evaluated. The stages were light yellow, blush, light red and dark red. Several fruit characteristics (fruit width, length, weight), total soluble solids (TSS), total titratable acidity (TA), sugar/acid ratio (TSS/TA), pH, fruit external color, total phenolic compounds (TPC), total antioxidant capacity (AOC) by trolox equivalent antioxidant capacity (TEAC), total monomeric anthocyanins (TMA) and tannins were evaluated. The stages were found to be significantly different for all factors evaluated. There was an overall increase in fruit width, length, weight, TSS, and SSC/TA over time, while TA averages decreased as the fruit matured. Fruit color progressively turned to dark red as anthocyanin accumulates. TPC and TEAC averages were similar at light yellow (8033 ?g gallic acid equivalent GAE · g-1 fresh weight (fw) and 55.0 ?mol trolox equivalent (TE) · g-1 fw) and reduced at the dark red stages (4162 ?g GAE · g-1 fw and 7.8 ?mol TE · g-1 fw). Tannin content decreased from 0.45 to 0.19% from light yellow to dark red stages.en_US
dc.identifier.endpage66en_US
dc.identifier.issn1644-0692
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84888088139en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14382
dc.identifier.volume12en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofActa Scientiarum Polonorum, Hortorum Cultusen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnthocyaninen_US
dc.subjectFRAPen_US
dc.subjectPhenolicsen_US
dc.subjectQualityen_US
dc.subjectRipeningen_US
dc.subjectTEACen_US
dc.titleAntioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripenessen_US
dc.title.alternativeAntyoksydacyjne, fizyczne i chemiczne cechy owoców derenia jadalnego na ró?nych etapach dojrza?o?cien_US
dc.typeArticleen_US

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