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    Bioactive and antioxidant characteristics of blackberry cultivars from East Anatolia
    (Tubitak Scientific & Technological Research Council Turkey, 2016) Gundogdu, Muttalip; Kan, Tuncay; Canan, Ihsan
    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 mu mol TE g(-1)), and the cultivar Jumbo had the lowest antioxidant capacity (30.855 mu mol 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 2.881 g 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.
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    Diversity on color and phenolic compounds in apricot fruits
    (Springer, 2017) Gundogdu, Muttalip; Ercisli, Sezai; Berk, Selma; Kan, Tuncay; Canan, Ihsan; Gecer, Mustafa Kenan
    Turkey 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.
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    Phenolic compounds, bioactive content and antioxidant capacity of the fruits of mulberry (Morus spp.) germplasm in Turkey
    (Polish Soc Horticultural Sci, 2017) Gundogdu, Muttalip; Canan, Ihsan; Gecer, Mustafa K.; Kan, Tuncay; Ercisli, Sezai
    The 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.