Antimicrobial, Antioxidant, and Antimutagenic Activities of Five Turkish Pear Cultivars

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dc.authoridmurathan, zehra tugba/0000-0002-1468-7240
dc.authoridSAYIN BOREKCI, BILGE/0000-0002-1898-0428
dc.contributor.authorErbil, Nurcan
dc.contributor.authorMurathan, Zehra Tugba
dc.contributor.authorArslan, Mehmet
dc.contributor.authorIlcim, Ahmet
dc.contributor.authorSayin, Bilge
dc.date.accessioned2024-09-18T20:54:07Z
dc.date.available2024-09-18T20:54:07Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe pear (Pyrus spp.) is one of the most important fruits consumed in daily life. The aim of this study was to determine the total phenolic and ascorbic acid contents, as well as the antimicrobial, antioxidant, and antimutagenic activities, of various pear cultivars. The fruits of five pear (Pyrus communis L.) cultivars ('Deveci', 'Kizil', 'Egirsah', 'Gugum', and 'Banda') were used in this study. It was determined that the peel and pulp of the 'Kizil' pear had the highest total phenolic content (402.5 mg/100 g and 215.2 mg/100 g, respectively), while those of the 'Banda' pear had the lowest total phenolic content (326 mg/100 g and 126.1 mg/100 g, respectively). Additionally, the 'Kizil' pear showed the highest antioxidant capacity in the 2,2'-azino-bis(3-ethylbenzothiazoline-6-6-sulphonic acid) (ABTS) and ferric-reducing ability assay (FRAP) (1.72 mu mol TE/g FW and 161.25 mu mol Fe II/g FW, respectively) and the highest ascorbic acid content (16.02 mg/100 g). The 'Banda' pear showed the highest antibacterial activity against the test bacteria. However, none of the pear extracts displayed antifungal activity. While all doses of the 'Kizil', 'Gugum', and 'Banda' pear extracts used in this study, except 80 mu L/plate, exhibited antimutagenic activities, only the lowest dose (10 mu L/plate) of the 'Deveci' pear extract showed the antimutagenic activity against induced mutagenesis in the Salmonella typhimurium TA 98 strain. Consequently, the five Turkish pear cultivars used in this study exhibited different levels of antimicrobial, antioxidant, and antimutagenic activities.en_US
dc.description.sponsorshipArdahan University (Turkey) Scientific Research Commission [2014/11]en_US
dc.description.sponsorshipWe wish to thank the Ardahan University (Turkey) Scientific Research Commission for supporting our study through Project Grants No. 2014/11.en_US
dc.identifier.doi10.1007/s10341-017-0359-1
dc.identifier.endpage209en_US
dc.identifier.issn0014-0309
dc.identifier.issn1439-0302
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85035353676en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage203en_US
dc.identifier.urihttps://doi.org/10.1007/s10341-017-0359-1
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11602
dc.identifier.volume60en_US
dc.identifier.wosWOS:000441940700004en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofErwerbs-Obstbauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPearen_US
dc.subjectAntimicrobialen_US
dc.subjectAntioxidanten_US
dc.subjectAntimutagenicen_US
dc.subjectTotal phenolic contenten_US
dc.titleAntimicrobial, Antioxidant, and Antimutagenic Activities of Five Turkish Pear Cultivarsen_US
dc.typeArticleen_US

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