The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions

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dc.authoridGeckil, Hikmet/0000-0003-0070-0691;
dc.authorwosidGeckil, Hikmet/F-7647-2012
dc.authorwosidKARATAS, Fikret/W-3340-2018
dc.contributor.authorMunzuroglu, O
dc.contributor.authorKaratas, F
dc.contributor.authorGeckil, H
dc.date.accessioned2024-08-04T20:13:22Z
dc.date.available2024-08-04T20:13:22Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractHigh-pressure liquid chromatographic and fluorometric methods were utilized to determine the vitamin (A, C, E and beta-carotene) and selenium levels in apricot fruit. The vitamins (A, C, and E), beta-carotene and selenium levels of both fresh and sulphurized (sulphur-dried) apricot fruit from several common cultivars and wild type, grown in different regions, were analysed. The effects of post-harvest processing, regional difference and cultivar type on the levels of these nutrients were investigated. Cultivated varieties possessed significantly higher vitamin C (P < 0.01), vitamin A and E (P < 0.05) than the wild type. The vitamin C levels of fresh and sulphur-dried apricot from cultivated forms, for example, were 1.8-2.7- and 2.9-4.6-fold, respectively, higher than those of wild type ones. Among cultivated varieties, H cultivar was determined to have significantly highest vitamin A, E and beta-carotene contents (P<0.05). In general, the vitamin, beta-carotene and selenium levels were determined to be significantly different, both between varieties and between different regions within the same variety. Cultivars in region ES, a high altitude region, for example, had significantly (P < 0.05) higher vitamin C content than the same cultivars grown in other regions. The selenium content, however, was significantly (P<0.01) higher only in fresh fruit from variety HB in region ES than the other two regions. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/S0308-8146(03)00064-5
dc.identifier.endpage212en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-0041620257en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage205en_US
dc.identifier.urihttps://doi.org/10.1016/S0308-8146(03)00064-5
dc.identifier.urihttps://hdl.handle.net/11616/93582
dc.identifier.volume83en_US
dc.identifier.wosWOS:000185164500007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectapricoten_US
dc.subjectbeta-caroteneen_US
dc.subjectHPLCen_US
dc.subjectPrunus armeniacaen_US
dc.subjectseleniumen_US
dc.subjectvitaminsen_US
dc.titleThe vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regionsen_US
dc.typeArticleen_US

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