1 Ocak 2017 Dergi makalesi Açık Erişim

Elmastas, Mahfuz; Demir, Ayse; Genc, Nusret; Dolek, Umit; Gunes, Mehmet

Dublin Core

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Elmastas, Mahfuz</dc:creator>
  <dc:creator>Demir, Ayse</dc:creator>
  <dc:creator>Genc, Nusret</dc:creator>
  <dc:creator>Dolek, Umit</dc:creator>
  <dc:creator>Gunes, Mehmet</dc:creator>
  <dc:date>2017-01-01</dc:date>
  <dc:description>In this study, fruits of Rosa dumalis, R. canina, and R. villosa were cultivated and harvested at six different time points based on colour changes during the ripening period. Phenolic acid and flavonoid contents in fresh hypanthium were determined by HPLC-DAD. Derivatives of organic acid (gallic, caffeic, p-coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, quercetin, apigenin-7-O-glucoside and kaempferol) were quantified using calibration curves. Phenolic acid contents of the Rosa species increased nonlinearly depending on the harvesting time. The highest amount of catechin was found at the fifth harvest time point (H-5) ranged from 323 to 472 mg kg(-1). The highest level of caffeic acid content was found in the R. dumalis ranged from 24 to 77 mg kg(-1). The total amount of flavonoid increased up to the fifth harvest time point (H-5), whereas the amount of total phenolic acid tended to decrease until the same harvest period. (C) 2017 Elsevier Ltd. All rights reserved.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/47213</dc:identifier>
  <dc:identifier>oai:zenodo.org:47213</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>FOOD CHEMISTRY 235 154-159</dc:source>
  <dc:title>Changes in flavonoid and phenolic acid contents in some Rosa species during ripening</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>