Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit

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dc.authoridCELIK, Huseyin/0000-0003-1403-7464
dc.contributor.authorCelik, Hueseyin
dc.contributor.authorOzgen, Mustafa
dc.contributor.authorSerce, Sedat
dc.contributor.authorKaya, Cemal
dc.date.accessioned2024-09-18T21:00:31Z
dc.date.available2024-09-18T21:00:31Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractSpecific components of cranberry fruit are being associated with human health attributes, such as maintenance of urinary tract health and antioxidant status. Some of the chemical properties and antioxidant capacity of cranberry (Vaccinium macrocarpon Ait. cv. Pilgrim) fruits were investigated at light green, blush, light red and dark red maturation stages. Fruit total phenolics, total monomeric anthocyanins, soluble solids, titratable acidity and individual organic acids were examined. Antioxidant capacity of fruits were determined by both the ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays. The fruit color was measured using a portable chromameter. A converse relationship was found between total phenolics and anthocyanin as fruits mature. Total phenolic concentration was declined from 7990 to 4745 mg GAE/kg fw, while total monomeric anthocyanin content was increased from 0.8 to 111.0 mg/kg fw from green to dark red stage. Brix was increased from 6 to 9.3% as well. The main organic acid was citric acid determined by the HPLC method. The antioxidant capacity of cranberries decreased to light red stage; when a fruit accumulates more anthocyanin the activity increased again in both FRAP and TEAC methods. Averaged antioxidant capacity measured was 12.61 and 17.48 mmol TE/kg fw by FRAP and TEAC methods. (C) 2008 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.scienta.2008.05.005
dc.identifier.endpage348en_US
dc.identifier.issn0304-4238
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-69749101001en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage345en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2008.05.005
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12734
dc.identifier.volume117en_US
dc.identifier.wosWOS:000258481200007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVaccinium macrocarpon L.en_US
dc.subjectTEACen_US
dc.subjectFRAPen_US
dc.subjectorganic acidsen_US
dc.subjectanthocyaninen_US
dc.subjectphenolicen_US
dc.titlePhytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruiten_US
dc.typeArticleen_US

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