ANTIOXIDANT, PHYSICAL AND CHEMICAL CHARACTERISTICS OF CORNELIAN CHERRY FRUITS (Cornus mas L.) AT DIFFERENT STAGES OF RIPENESS

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dc.contributor.authorGunduz, Kazim
dc.contributor.authorSaracoglu, Onur
dc.contributor.authorOzgen, Mustafa
dc.contributor.authorSerce, Sedat
dc.date.accessioned2024-09-18T19:54:26Z
dc.date.available2024-09-18T19:54:26Z
dc.date.issued2013
dc.departmentHatay Mustafa Kemal Ãœniversitesien_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 mu g gallic acid equivalent GAE . g(-1) fresh weight (fw) and 55.0 mu mol trolox equivalent (TE) . g(-1) fw) and reduced at the dark red stages (4162 mu g GAE . g(-1) fw and 7.8 mu 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.issn2545-1405
dc.identifier.issue4en_US
dc.identifier.startpage59en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7739
dc.identifier.volume12en_US
dc.identifier.wosWOS:000328798800005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWydawnictwo Akad Rolniczej W Lublinieen_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.subjectripeningen_US
dc.subjectqualityen_US
dc.subjectTEACen_US
dc.titleANTIOXIDANT, PHYSICAL AND CHEMICAL CHARACTERISTICS OF CORNELIAN CHERRY FRUITS (Cornus mas L.) AT DIFFERENT STAGES OF RIPENESSen_US
dc.typeArticleen_US

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