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Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes

Sezai Ercisli ; Department of Horticulture, Faculty of Agriculture, Ataturk University, TR-25240 Erzurum, Turkey
Murat Tosun ; Oltu Vocational School, Ataturk University, TR-25240 Erzurum, Turkey
Boris Duralija ; Faculty of Agriculture, Zagreb University, HR-10000 Zagreb, Croatia
Sandra Voća ; Faculty of Agriculture, Zagreb University, HR-10000 Zagreb, Croatia
Memnune Sengul ; Department of Food Engineering, Faculty of Agriculture, Ataturk University, TR-25240 Erzurum, Turkey
Metin Turan ; Department of Soil Science, Faculty of Agriculture, Ataturk University, TR 25240 Erzurum

Puni tekst: engleski, pdf (110 KB) str. 102-106 preuzimanja: 1.224* citiraj
APA 6th Edition
Ercisli, S., Tosun, M., Duralija, B., Voća, S., Sengul, M. i Turan, M. (2010). Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes. Food Technology and Biotechnology, 48 (1), 102-106. Preuzeto s https://hrcak.srce.hr/48450
MLA 8th Edition
Ercisli, Sezai, et al. "Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes." Food Technology and Biotechnology, vol. 48, br. 1, 2010, str. 102-106. https://hrcak.srce.hr/48450. Citirano 30.05.2020.
Chicago 17th Edition
Ercisli, Sezai, Murat Tosun, Boris Duralija, Sandra Voća, Memnune Sengul i Metin Turan. "Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes." Food Technology and Biotechnology 48, br. 1 (2010): 102-106. https://hrcak.srce.hr/48450
Harvard
Ercisli, S., et al. (2010). 'Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes', Food Technology and Biotechnology, 48(1), str. 102-106. Preuzeto s: https://hrcak.srce.hr/48450 (Datum pristupa: 30.05.2020.)
Vancouver
Ercisli S, Tosun M, Duralija B, Voća S, Sengul M, Turan M. Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 30.05.2020.];48(1):102-106. Dostupno na: https://hrcak.srce.hr/48450
IEEE
S. Ercisli, M. Tosun, B. Duralija, S. Voća, M. Sengul i M. Turan, "Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes", Food Technology and Biotechnology, vol.48, br. 1, str. 102-106, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/48450. [Citirano: 30.05.2020.]

Sažetak
Bright black (Morus nigra) and purple mulberry (Morus rubra) are particularly desirable fruits in Turkey. More recently, the interest in these bright black and purple mulberry fruits has also increased because of the popularization of healthy properties of these fruits. The study was carried out in 2008 aiming to determine the antioxidant activity (ferric reducing ability of plasma, FRAP), total phenolic, total anthocyanin, mineral, soluble solid, vitamin C, and total acid content of four black and four purple mulberry genotypes grown in Turkey. The results show that black mulberry genotypes have a higher bioactive content than purple mulberry genotypes. The average total phenolic content and total anthocyanins of black mulberry genotypes were 2149 μg of gallic acid equivalent (GAE) per g and 719 μg of cyanidin 3-glucoside equivalent (Cy 3-glu) per g of fresh mass. In purple mulberry, these values were for GAE 1690 μg/g and for Cy 3-glu 109 μg/g on fresh mass basis. The average antioxidant activity of black mulberry genotypes was also found to be higher than that of the purple ones according to FRAP assay (Trolox equivalent (TE) per fresh mass of black and purple mulberries was 13.35 and 6.87 μmol/g, respectively).

Ključne riječi
black and purple mulberry; antioxidant activity; mineral elements

Hrčak ID: 48450

URI
https://hrcak.srce.hr/48450

[hrvatski]

Posjeta: 1.957 *