1 Ocak 2018 Dergi makalesi Açık Erişim

Dolek, U.; Gunes, M.; Genc, N.; Elmastas, M.

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    <subfield code="a">Total Phenolic Compound and Antioxidant Activity Changes in Rosehip (Rosa sp.) during Ripening</subfield>
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    <subfield code="p">JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY</subfield>
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    <subfield code="a">The aim of this study was to determine Total Phenolic Compound (TPC) and antioxidant activity changes depending on the ripening in Rosa canina, R. dumalis, R. dumalis ssp. boissieri and R. villosa rosehip species. Rosehip fruits were harvested in 6 different times from July to September. TPC content and antioxidant activities were determined by spectrophotometric methods. TPC and antioxidant activities of the studied species increased during ripening. TPC (1510.57 mg GAE 100 g(-1)/H-6) and antioxidant activities (TEAC: 364.12 mu mol trolox equivalent g(-1)/H-6 and FRAP: 286.79 mu mol trolox equivalent g(-1)/H-6) were higher in R. dumalis (MR-15) than the other studied species. There was a high correlation between the TPC and the antioxidant activity. Also, there was a positive correlation between maturation, phenolics and antioxidant activities. This correlation was high in R. dumalis and low in R. canina. However, it was not possible to express the existence of a relationship between temperature, TPC, and antioxidant activity. It was possible to express the existence of correlations between the color of fruits and some studied characteristics. The correlations between the colors of the fruits and TPC and antioxidant activity of R. dumalis were found higher than the other species.</subfield>
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    <subfield code="u">Gaziosmanpasa Univ, Dept Hort, Agr Fac, Tokat, Turkey</subfield>
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