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Öğe Bioactive and antioxidant characteristics of blackberry cultivars from East Anatolia(2016) Gündoğdu, Müttalip; Kan, Tuncay; Canan, İhsanAbstract: Blackberry is commonly used both in the fresh and the processing market. In the present study antioxidant capacity, organic acids, phenolic compounds, vitamin C, and sugars content of blackberry cultivars grown in the east of Turkey were determined. Phenolic compounds, organic acids, vitamin C, and sugars were determined by HPLC. Antioxidant capacity was determined by spectrophotometric methods. The cultivar Cherokee had the highest antioxidant capacity (48.900 μmol TE g–1), and the cultivar Jumbo had the lowest antioxidant capacity (30.855 μmol TE g–1). It was determined that the chief phenolic compounds in blackberry cultivars were catechin (ranging from 111.599 to 438.970 mg 100 g–1), followed by ellagic acid (ranging from 10.610 to 51.506 mg 100 g–1). Looking at the content of organic acids, citric acid and malic acid came to the fore, ranging from 3.182 to 7.131 g kg–1 and 1.349 to 2.881g kg–1, respectively. Fructose content of the studied cultivars was higher than the glucose and sucrose contents. Results indicate that blackberry cultivars with higher antioxidant capacity and biochemical content may be valuable for nutritional breeding efforts.Öğe Diversity on color and phenolic compounds in apricot fruits(Springer, 2017) Gündoğdu, Müttalip; Ercişli, Sezai; Berk, Selma; Kan, Tuncay; Canan, İhsanTurkey dominate world apricot production for a long time sharing 23% of world fresh apricot production and the country also realizes 82% of the total dried apricot trade of the world. In this study, phenolic compounds and fruit skin color in eight apricot cultivars grown in Malatya province of Turkey and correlations between phenolic compounds and fruit skin color were determined. Among apricot cultivars, 'Wilson Delicious' was the most orange-colored fruit skin color. Pyrogallol and rutin were found to be predominant phenolic compounds for all cultivars. Pearson correlation coefficients between pyrogallol, catechol, chlorogenic acid, caffeic acid, epigallocatechin and b color values were found statistically significant (P < 0.01). 'Harcot' cultivar came into prominence because of high pyrogallol (1596.26 mu g g(-1)), catechol (119.89 mu g g(-1)), chlorogenic acid (281.44 mu g g(-1)), caffeic acid (167.86 mu g g(-1)) and epigallocatechin (132.46 mu g g(-1)) levels. Overall 'Ordubat' cultivar had the lowest phenolic compounds. Among the yellow-colored cultivars, 'Harcot' and 'Wilson Delicious' had the richest phenolic compounds among yellow and orange-colored cultivars, respectively.Öğe Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey(Polish Soc Horticultural Sci, 2017) Gündoğdu, Müttalip; Canan, İhsan; Geçer, Mustafa Kenan; Kan, Tuncay; Ercişli, SezaiThe study was carried out in 2014 and 2015, and aimed to determine some important biochemical and antioxidant characteristics of the fruits of mulberry (Morus spp.) cultivars and genotypes found in Malatya (Turkey). Phenolic compounds (protocatechuic acid, vanillic acid, ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, o-coumaric acid, phloridzin and ferulic acid), organic acids, sugars, vitamin C and antioxidant capacity were analyzed in sampled fruits. The results showed that most of the biochemical content and antioxidant capacities of the cultivars and genotypes were significantly different from one another (p < 0.05). Among the phenolic compounds, rutin (118.23 mg 100 g(-1)), gallic acid (36.85 mg 100 g(-1)), and chlorogenic acid (92.07 mg 100 g(-1)) were determined to have the highest values for most of the fruit samples. Malic acid and citric acid were dominant among the organic acids for all the cultivars and genotypes except 44-Nrk-05. Glucose was measured as a more abundant sugar than fructose and sucrose in all samples. Antioxidant capacity, on the other hand, varied between 6.17 and 21.13 mu mol TE g(-1) among the cultivars and genotypes analyzed.Öğe Physicochemical characteristics of wild and cultivated apricots (Prunus armeniaca L.) from Aras valley in Turkey(Springer, 2020) Geçer, Mustafa Kenan; Kan, Tuncay; Gündoğdu, Müttalip; Ercişli, Sezai; İlhan, Gülçe; Sağbaş, Halil İbrahimIn east Anatolia region in Turkey, there are special microclimates, which famous for its fruit production. One of the most important microclimates in the region is Aras valley. The major fruit in the valley is apricot, which grown both cultivated and wild forms. This study aimed to assess some important fruit morphological and biochemical characteristics of 26 wild apricots and cv. Aprikoz grown in Kagizman district in Aras valley. Harvest date, tree growth habit, fruit weight, fruit shape, fruit firmness, fruit color, flesh/seed ratio, aroma, kernel taste, soluble solid content, titratable acidity, maturity index, vitamin C, total phenolic, total carotenoid and antioxidant capacity were determined. The wild grown apricots exhibited a wide variation on most of the fruit morphological and biochemical characteristics. Harvest date, fruit shape, fruit weight, fruit firmness and fruit color were the most distinct morphological characteristics of wild grown apricots. Harvest dates and fruit weight were found between 02 July (KA18) and 06 August (KA13); 16.28 g (KA6) and 33.14 g (KA2) among wild grown apricots, respectively. The main cultivar cv. Aprikoz harvested at 04 July and had 38.67 g fruit weight. The wild apricots had flesh/seed ratio between 8.41 (KA21) and 12.25 (KA10) while cv. Aprikoz had 11.69 flesh/seed ratio. Total antioxidant capacity, total carotenoid and total phenolic content were the highest in most of wild apricot fruits than cv. Aprikoz. Our results showed that there is potential for promoting wild apricot fruit from specific geographical regions because they contained elevated concentrations of antioxidant polyphenolic compounds.Öğe Use of spermidine to preserve organic acids, polyphenols, and quality of cold stored plum fruits(Academic Press Inc Elsevier Science, 2023) Gündoğdu, Müttalip; Güler, Emrah; Ağlar, Erdal; Arslan, Tuncer; Kan, Tuncay; Çelik, KenanOne of the primary goals of fruit production and storage is to ensure pre-and post-harvest food quality. Polyamines have recently been used to improve food quality after harvest. We used spermidine concentrations of 0.5, 1, and 1.5 mM in plum fruits for 20 and 40 days of cold storage. Each dose provided significantly higher preservation of sensory properties, organic acids, and phenolic compounds than the control, with a gradual improvement by doses. Malic acid was the predominant organic acid and was gradually preserved by spermidine doses, including 25% more malic acid for the 1.5 mM spermidine treatment. Similarly, chlorogenic acid, the most abundant phenolic compound studied, was also 25% higher when the spermidine dose rose to 1.5 mM. The 1.5 mM spermidine notably inhibited weight loss and respiration rate. Organic acids and phenolic compounds were particularly protected by the 1 and 1.5 mM doses, and multivariate approaches suggested that spermidine has a comprehensive stability effect on secondary metabolites. This study proposes spermidine as a comprehensive metabolic preserver that protects polyphenols and organic acids, thus preserving the taste and healthiness of cold-stored plum fruits.
