Phenolic Compounds and Chemical Characteristics of Pears Pyrus Communis L
Yazarlar (5)
Ahmet Öztürk Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Leyla Demirsoy Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Hüsnü Demirsoy Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Adem Asan Ondokuz Mayıs Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Properties | ||
| Dergi ISSN | 1094-2912 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2015 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 21-12-2014 |
| Cilt / Sayı / Sayfa | 18 / 3 / 536–546 | DOI | 10.1080/10942912.2013.835821 |
| Makale Linki | http://www.tandfonline.com/doi/full/10.1080/10942912.2013.835821 | ||
| Özet |
| This study was carried out to determine the phenolic compounds and some chemical characteristics at flesh and peel in some pear cultivars. The fruit weight was varied from 45.9 to 479.9 g and flesh firmness was varied from 29.4 to 89.7 N. Soluble solids content was higher in the flesh than in the peel, while pH, titratable acidity and all phenolic compounds were generally higher in the peel than in the flesh. Quantitative differences were found in the phenolic compounds among the pear cultivars. Arbutin and chlorogenic acid were detected as major phenolic compounds in the peel and flesh, while rutin hydrate and rutin-tri-hydrate were detected as a minor in the peel and flesh. Catechin ranged from 40.0 to 543.8 mg kg−1 in the flesh and 42.4 to 695.2 mg kg−1 in the peel. Epicatechin content varied from 11.47 to 243.1 mg kg−1 in the flesh and 12.6 to 315.4 mg kg−1 in the peel. The ranges of vitamin C content were … |
| Anahtar Kelimeler |
| Arbutin | Chlorogenic acid | Firmness | HPLC | Pear cultivar | Vitamin C |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 51 |
| Google Scholar | 100 |