Changes in the Phenolic, Melatonin, Sugar Contents and Antioxidant Capacity, Depending on Ripening Stage in Different Cornelian Cherry (Cornus mas L.) Fruits

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dc.authoridUğur, Yılmaz/0000-0002-9040-4249
dc.authorwosidUğur, Yılmaz/AAA-4699-2022
dc.contributor.authorUgur, Yilmaz
dc.date.accessioned2024-08-04T20:55:06Z
dc.date.available2024-08-04T20:55:06Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractCornelian cherry (CC) is a source of bioactive compounds such as phenolics, melatonin and, vitamin C and used as traditional food and in folk medicine. In this study, we analyzed and compared the variation of some bioactive compounds and antioxidant capacity in CC fruits depending on ripening and genotype. CC fruit was sampled at different ripening times (unripe, semi-ripe and ripe) and the contents of sugars, vitamin C, melatonin and phenolic compounds were analysed by ultra-fast liquid chromatography (UFLC-PDA). The results showed that the fruits at the unripe samples had a significantly higher chemical components and antioxidant capacity. Chlorogenic acid, catechin, gallic acid and rutin were the four major phenolic compounds identified in all genotypes. Melatonin concentration of unripe fruits was found to be high in all genotypes (ranged from 1664.78-114.60 ng/mL) and a decrease was detected in ripe fruits. Significant increases in vitamin C and individual sugar contents (glucose and fructose) occurred with advancing maturity. The highest vitamin C concentration was determined as 77.38 mg/100 g during the full ripening period. Antioxidant capacity results determined by both methods showed a decreasing tendency with the ripening of the fruits. Concerning antioxidant activity, DPPH and ABTS scavenging activity were maximal at unripe in all CC genotpes. During the development and maturity periods of fruits, important physiological and biochemical changes occured that affect antioxidant capacity, nutritional and chemical composition.en_US
dc.description.sponsorshipby Inonu University Scientifc Researches Unit [TOA-2021-2648]; Inonu University Scientifc Researches Uniten_US
dc.description.sponsorshipThis project was supported by Inonu University Scientifc Researches Unit (No. TOA-2021-2648).en_US
dc.identifier.doi10.1002/slct.202304682
dc.identifier.issn2365-6549
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85185286301en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/slct.202304682
dc.identifier.urihttps://hdl.handle.net/11616/101825
dc.identifier.volume9en_US
dc.identifier.wosWOS:001163439800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofChemistryselecten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant capacityen_US
dc.subjectCornus masen_US
dc.subjectmelatoninen_US
dc.subjectphenolic compoundsen_US
dc.subjectripeningen_US
dc.titleChanges in the Phenolic, Melatonin, Sugar Contents and Antioxidant Capacity, Depending on Ripening Stage in Different Cornelian Cherry (Cornus mas L.) Fruitsen_US
dc.typeArticleen_US

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