Diversity on color and phenolic compounds in apricot fruits

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dc.authorid0000-0002-7694-9859en_US
dc.authorid0000-0002-9375-7365
dc.authorid0000-0002-4553-7069
dc.authorid0000-0002-3584-5279
dc.contributor.authorGündoğdu, Müttalip
dc.contributor.authorErcişli, Sezai
dc.contributor.authorBerk, Selma
dc.contributor.authorKan, Tuncay
dc.contributor.authorCanan, İhsan
dc.date.accessioned2021-06-23T19:45:06Z
dc.date.available2021-06-23T19:45:06Z
dc.date.issued2017
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractTurkey 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.en_US
dc.identifier.doi10.1007/s11694-017-9592-4
dc.identifier.endpage2093en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85022035725en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2087en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-017-9592-4
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9100
dc.identifier.volume11en_US
dc.identifier.wosWOS:000413303100062en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGündoğdu, Müttalip
dc.institutionauthorBerk, Selma
dc.institutionauthorCanan, İhsan
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricoten_US
dc.subjectFruit Coloren_US
dc.subjectCorrelationen_US
dc.subjectPhenolic Compoundsen_US
dc.titleDiversity on color and phenolic compounds in apricot fruitsen_US
dc.typeArticleen_US

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