Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridDemir, Nurullah/0000-0002-9221-7826
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidYildiz, oktay/AAD-3841-2019
dc.authorwosidDemir, Nurullah/ABB-4017-2020
dc.contributor.authorDemir, N.
dc.contributor.authorYildiz, O.
dc.contributor.authorAlpaslan, M.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:38:03Z
dc.date.available2024-08-04T20:38:03Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFive different rose hip (Rosa L) species including Rosa canina, Rosa dumalis, Rosa gallica, Rosa dumalis subsp.boissieri and Rosa hirtissima grown in Turkey are studied. Phenolic compounds, organic acids, sugar and volatile compounds of five different species of rose hips are studied. Total phenolic contents of the rose hip fruits were significantly influenced by species and the levels of total flavonoid and tartaric esters were almost identical in the samples. Antioxidant activities and antiradical scavenging capacities of the extracts were high levels in all rose hip species. It is noticeable that organic acid and sugar contents of the fruits were highly dependence of species and the high levels of ascorbic acid were characteristic. In total, eighteen different phenolic compounds were identified in rose hip species by RP-HPLC-DAD method and, in particular, R. dumalis subsp. boissiericontained different phenolic compounds. Gallic acid, catechin, procyanidin-B2 and hydroxycinnamic acid derivatives (chlorogenic, t-caffeic, p-coumaric, ferrulic and sinapic acids) were principal for all rose hip species. A total of 52 volatile compounds were identified in rose hip species by SPME/GC-MS and it was characterized by abundance of alcohols and aldehydes with also some monoterpenes and sesquiterpenes. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2013.12.038
dc.identifier.endpage133en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84894254536en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage126en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2013.12.038
dc.identifier.urihttps://hdl.handle.net/11616/96352
dc.identifier.volume57en_US
dc.identifier.wosWOS:000333479600016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRose hipen_US
dc.subjectVolatilesen_US
dc.subjectAntioxidant activitiesen_US
dc.subjectOrganic acidsen_US
dc.titleEvaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu