Color and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkey

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dc.authoridTOSUN, Murat/0000-0001-7926-0785
dc.authoridAliman, Lamija/0000-0002-4045-0159
dc.authoridAliman, Jasmina/0000-0001-8391-784X
dc.authorwosidKarlıdağ, Hüseyin/AAG-8732-2019
dc.authorwosidTOSUN, Murat/AAH-6418-2020
dc.contributor.authorErcisli, Sezai
dc.contributor.authorTosun, Murat
dc.contributor.authorKarlidag, Huseyin
dc.contributor.authorDzubur, Ahmed
dc.contributor.authorHadziabulic, Semina
dc.contributor.authorAliman, Yasmina
dc.date.accessioned2024-08-04T20:36:10Z
dc.date.available2024-08-04T20:36:10Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFruit skin color, total phenolics, total anthocyanins, soluble solids content, titratable acidity and total antioxidant capacity in fresh fruits of a number of local and well-known fig (Ficus carica L.) genotypes and cultivars grown in northeastern Turkey were determined. TEAC (Trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays were used to determine total antioxidant capacity. Fruit skin color of genotypes were found to be very diverse, i.e., light green, light purple, purple, dark purple and black. The content of total phenolics, soluble solids content (SSC) and titratable acidity greatly varied in the range from 24 to 237 mg of gallic acid equivalent per 100 g fresh weight, 18.60 to 26.30 % and 0.16 to 0.47 % in local genotypes and studied cultivars. In general, total antioxidant capacities determined by two methods expressed higher values in the local fig genotypes compared with the cultivars. The results suggested that genotype is the main factor that determines difference in the composition of bioactive compounds in figs and provide information on putative health benefits locally grown genotypes.en_US
dc.identifier.doi10.1007/s11130-012-0292-2
dc.identifier.endpage276en_US
dc.identifier.issn0921-9668
dc.identifier.issn1573-9104
dc.identifier.issue3en_US
dc.identifier.pmid22618081en_US
dc.identifier.scopus2-s2.0-84866742331en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage271en_US
dc.identifier.urihttps://doi.org/10.1007/s11130-012-0292-2
dc.identifier.urihttps://hdl.handle.net/11616/95810
dc.identifier.volume67en_US
dc.identifier.wosWOS:000309177700012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofPlant Foods For Human Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFigen_US
dc.subjectHuman healthen_US
dc.subjectBioactive contenten_US
dc.subjectGenotypic diversityen_US
dc.titleColor and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkeyen_US
dc.typeArticleen_US

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