Chemical composition, antioxidant activities and total phenolic content of Arbutus andrachne L. (Fam. Ericaceae) (the Greek strawberry tree) fruits from Turkey
Yükleniyor...
Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Inc Elsevier Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Arbutus andrachne L and A. unedo L are two members of the Ericaceae family. The species are distributed in coastal parts of Anatolia and have edible fruits. We determined several characteristics of eight A. andrachne accessions collected from different parts of the Mediterranean regions of Anatolia. A. unedo is also represented with a sample. Notable differences were found among A. andrachne accessions. On average, the fruit width and length were 12.3 and 10.8 mm, respectively. All of the element concentrations that were tested varied considerably. The average of the total organic acids was 0.47 g/100 g fruit. Among the organic acids measured, malic acid had the highest content (0.34 g/100 g fruit) followed by ascorbic (0.10 g/100 g fruit) and citric acids (0.03 g/100 g fruit). The average for total sugars of the A. andrachne accessions was 16.38 g/100 g fruit. Fructose was the main sugar (average of 9.75 g/100 g fruit) followed by glucose (5.33 g/100 g fruit) and sucrose (1.19 g/100 g fruit). Among the A. andrachne accessions tested, the total phenolics ranged from 2422 to 4102 mu g gallic acid/g fresh weight (fw) with an average of 3343 mu g gallic acid equiv. g/fw. Antioxidant activities, determined by TEAC (Trolox equivalent antioxidant capacity) and FRAP (Ferric reducing ability of plasma), reached up to 36.1 and 29.5 mu mol Trolox equiv. (TE) g/fresh weight, respectively. It can thus be concluded that A. andrachne is a good source of phenols and antioxidants. (C) 2010 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Arbutus andrachne L., Greek strawberry tree, Antioxidant capacity, beta-Carotene bleaching, DHHP, FRAP, Fruit characteristics, Phenolics, Biodiversity, Cultivar differences, Food analysis, Food composition
Kaynak
Journal of Food Composition and Analysis
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
23
Sayı
6
