Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods
In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) and flavonoid (TF) substances, antioxidant capacity (AC) and amino acids contents. The...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Yuzuncu Yil University Faculty of Agriculture
2021-09-01
|
| Series: | Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi |
| Subjects: |
| _version_ | 1797699082562568192 |
|---|---|
| author | Büşra BAKAR Meltem ÇAKMAK Dursun ÖZER Fikret KARATAS Sinan SAYDAM |
| author_facet | Büşra BAKAR Meltem ÇAKMAK Dursun ÖZER Fikret KARATAS Sinan SAYDAM |
| author_sort | Büşra BAKAR |
| collection | DOAJ |
| description | In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) and flavonoid (TF) substances, antioxidant capacity (AC) and amino acids contents. The black myrtle fruits had generally higher amounts of vitamins, TP, AC and amino acid (AA) contents than the white myrtle fruits. The biochemical contents of myrtle fruits dried in the sun light and microwave (MW) were found to be lower than the frozen fruits (P<0.05). A significant increase was observed in the amount of oxidised glutathione (GSSG) and malondialdehyde (MDA) in myrtle fruits as a result of drying (P<0.05). Amounts of total AA in the black and white myrtle fruits were found to be 31.37 and 21.89 mg g-1 DW, respectively. From the results obtained, it can be said that black myrtle fruit is a better nutrition source than white myrtle fruits and freezing is the most appropriate preservation method. |
| first_indexed | 2024-03-12T04:03:22Z |
| format | Article |
| id | doaj.art-25589b96de7c4fcf9f1b9d2dd4c6bc94 |
| institution | Directory Open Access Journal |
| issn | 1308-7576 1308-7584 |
| language | English |
| last_indexed | 2024-03-12T04:03:22Z |
| publishDate | 2021-09-01 |
| publisher | Yuzuncu Yil University Faculty of Agriculture |
| record_format | Article |
| series | Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi |
| spelling | doaj.art-25589b96de7c4fcf9f1b9d2dd4c6bc942023-09-03T11:26:42ZengYuzuncu Yil University Faculty of AgricultureYüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi1308-75761308-75842021-09-0131358759610.29133/yyutbd.886684Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation MethodsBüşra BAKARhttps://orcid.org/0000-0001-7793-1119Meltem ÇAKMAKhttps://orcid.org/0000-0002-6291-863XDursun ÖZERhttps://orcid.org/0000-0002-7225-8903Fikret KARATAShttps://orcid.org/0000-0002-0884-027XSinan SAYDAMhttps://orcid.org/0000-0003-1531-5454In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) and flavonoid (TF) substances, antioxidant capacity (AC) and amino acids contents. The black myrtle fruits had generally higher amounts of vitamins, TP, AC and amino acid (AA) contents than the white myrtle fruits. The biochemical contents of myrtle fruits dried in the sun light and microwave (MW) were found to be lower than the frozen fruits (P<0.05). A significant increase was observed in the amount of oxidised glutathione (GSSG) and malondialdehyde (MDA) in myrtle fruits as a result of drying (P<0.05). Amounts of total AA in the black and white myrtle fruits were found to be 31.37 and 21.89 mg g-1 DW, respectively. From the results obtained, it can be said that black myrtle fruit is a better nutrition source than white myrtle fruits and freezing is the most appropriate preservation method.amino acidsantioxidant capacitymyrtlephenolic substancepreservationvitamins |
| spellingShingle | Büşra BAKAR Meltem ÇAKMAK Dursun ÖZER Fikret KARATAS Sinan SAYDAM Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods Yüzüncü Yil Üniversitesi Tarim Bilimleri Dergisi amino acids antioxidant capacity myrtle phenolic substance preservation vitamins |
| title | Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods |
| title_full | Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods |
| title_fullStr | Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods |
| title_full_unstemmed | Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods |
| title_short | Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods |
| title_sort | some biochemical parameters of black and white myrtle communis l fruits subjected to different preservation methods |
| topic | amino acids antioxidant capacity myrtle phenolic substance preservation vitamins |
| work_keys_str_mv | AT busrabakar somebiochemicalparametersofblackandwhitemyrtlecommunislfruitssubjectedtodifferentpreservationmethods AT meltemcakmak somebiochemicalparametersofblackandwhitemyrtlecommunislfruitssubjectedtodifferentpreservationmethods AT dursunozer somebiochemicalparametersofblackandwhitemyrtlecommunislfruitssubjectedtodifferentpreservationmethods AT fikretkaratas somebiochemicalparametersofblackandwhitemyrtlecommunislfruitssubjectedtodifferentpreservationmethods AT sinansaydam somebiochemicalparametersofblackandwhitemyrtlecommunislfruitssubjectedtodifferentpreservationmethods |