Investigation of some biochemical parameters of wild and culturedMyrtus communisL. fruits subjected to different conservation methods

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dc.authoridSaydam, Sinan/0000-0003-1531-5454
dc.authoridGeckil, Hikmet/0000-0003-0070-0691
dc.authorwosidSaydam, Sinan/A-2196-2009
dc.authorwosidGeckil, Hikmet/F-7647-2012
dc.contributor.authorCakmak, Meltem
dc.contributor.authorBakar, Busra
dc.contributor.authorOzer, Dursun
dc.contributor.authorGeckil, Hikmet
dc.contributor.authorKaratas, Fikret
dc.contributor.authorSaydam, Sinan
dc.date.accessioned2024-08-04T20:49:00Z
dc.date.available2024-08-04T20:49:00Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, wild and cultivated whiteMyrtus communisL. (myrtle) fruits were investigated for their vitamin levels (A, B, C and E), carotenes (lycopene, beta-carotene), functional peptides (glutathione, ghrelin), oxidative stress markers (GSSG and MDA), total phenolic and flavonoid substances, antioxidant capacity (DPPH, TEAC) and essential elements (Se, Zn, Fe, Cu and Mn). The results showed that both myrtle fruits can be considered as the good source of vitamins, antioxidants and elements. The preservation (sun or microwave-drying) methods for this seasonal fruit caused a significant (p < 0.05) decrease in their biochemical and bio-pharmacological content compared to fresh or frozen fruits. On the contrary, preservation resulted a significant increase in GSSG and MDA levels. The amounts of Se, Zn, Fe, Cu and Mn in wild myrtle fruit were found as 0.58, 205, 228.0, 37.22 and 24.3 mu g/g dw, respectively.en_US
dc.description.sponsorshipFirat University [MF.18.11]en_US
dc.description.sponsorshipFinancial support of Firat University is greatly acknowledged (Project Number FUBAP, MF.18.11).en_US
dc.identifier.doi10.1007/s11694-020-00692-x
dc.identifier.endpage993en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85092632057en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage983en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00692-x
dc.identifier.urihttps://hdl.handle.net/11616/99586
dc.identifier.volume15en_US
dc.identifier.wosWOS:000578402200003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
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.subjectMyrtus communisLen_US
dc.subjectPreservationen_US
dc.subjectVitaminsen_US
dc.subjectPhenolic substanceen_US
dc.subjectAntioxidant capacityen_US
dc.titleInvestigation of some biochemical parameters of wild and culturedMyrtus communisL. fruits subjected to different conservation methodsen_US
dc.typeArticleen_US

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