Bioactive Content of Rose Hips of Different Wildly Grown Rosa dumalis Genotypes

A rose hip is the fruit of a rose plant and mostly belongs to Rosa canina and Rosa dumalis. These species are genuine found as wild in natural conditions, while in some countries are cultivated for their hips that are picked and used in a wide variety of preparations. Because they contain a variety of antioxidants, carotenoids, flavonoids, polyphenols, leucoanthocyanins and catechins, rose hips are considered to be a good cancer preventative. The Rosa genus has been the focus of many recent studies due to its potential benefic effects on treatment and prevention of several diseases. However, there are few in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine bioactive content, including ascorbic acid, total phenolics, total flavonoids, total carotenoids and antioxidant activity of Rosa dumalis genotypes growing wild in Erzurum province located eastern Anatolia. The results revealed that fruits of Rosa dumalis different genotypes were rich rich in terms of vitamin C, which ranged from 402 to 511 mg/100 g fresh weight base. The total phenolic content varied from 297 to 403 mg/100 g fresh weight. The genotype 'E-09' had the highest total flavonoids content (229 mg quercetin equivalent/100 g fresh weight) and the lowest value was attributed to genotype 'E-04' with 143 mg/ quercetin equivalent/100 g fresh weight. The antioxidant activity of the genotypes was between 12.9-28.6 μg Trolox/ml samples. The results revealed that there was enough diversity among Rosa dumalis genotypes for bioactive content and promising genotypes, with high bioactive content, were determined, which can become study material for future breeding activities

Drying of Strawberries with Infrared Dryer

Abstract In this study, two strawberries varieties (Camarosa and Festival) were dried with infrared energy. Drying time and drying rate were examined. Samples were separated into four pieces. Separated pieces were dried at working temperatures of 60, 70 and 80°C by a laboratory scale infrared dryer. Drying process was completed 508, 280 and 246 min for Camarosa variety and 536, 304 and 290 min for festival varieties at drying temperatures of 60, 70 and 80°C, respectively. Drying time was affected by drying temperature. Drying time of Camarosa variety was longer than festival variety. Drying rate was effected by drying temperature and the highest drying rate was determined at the drying temperature of 80°C. The highest amounts of total phenolics for both varieties were obtained at drying temperature of 80°C. The lowest titratable acidity for both varieties was obtained at drying temperature of 80°C

Selection studies on fig (Ficus carica L.) in Antalya Province of Turkey

Turkey is one of the gene centers of fig in the world and there are great  variations and distributions in wild fig forms as well as fig cultivars. The primary objective of this study is to select valuable fig genetic resources in Ibradi and Kumluca (Antalya) province and to conserve the promising figs genetic resources. Populations consisting of native fig genotypes were selected and chracterized in terms of pomological and morphological traits. The data revealed that some of the fruit and leaf characteristics of the investigated fig types were significantly different in terms of location and fig types. Consequently, it is suggested that these promising fig genetic resources could be used for further breeding programs and therefore they need to be preserved.Keywords: Ficus carica L., genetic resources, fruit characteristics, leaf characteristic

Some Physical and Chemical Properties of Two Jujube (Ziziphus jujuba Mill.) Genotypes Grown in Western Turkey

Ziziphus jujuba Mill. is widely distributed in tropical and subtropical Asia (Afghanistan, China, India, Iran, Pakistan, Turkey, South Korea, etc.), Europe (Greece, Italy, Russia, Spain, etc.), North America (USA, Canada) and Oceania (Australia). It is a nutritious fruit crop and is used fresh, dried and as a component in processed foods. This experiment was conducted to determine some physical (fruit weight, width and length, fruit shape index, fruit skin color, stone weight, width and length, flesh/stone ratio) and chemical (soluble solid contents, titratable acidity, vitamin C, sugar and organic acid profiles) properties of the fully ripened fruits of two jujube genotypes collected from Isparta-Sutculer flora ('Genotype-1') and Antalya-Gazipasa ('Genotype-2') regions of Turkey. Organic acids, sugar profiles and vitamin C were determined by high-performance liquid chromatography (HPLC). The fruits of 'Genotype-2' were significantly larger than those of 'Genotype-1'. The fruit weight of 'Genotype-2' was four times higher than 'Genotype-1'. Both genotypes differed from each other with respect to their chemical properties. 'Genotype-2's fruits had significantly higher total sugar content than those of 'Genotype-1'. The main sugars found in both were glucose and sucrose. Regarding organic acids, ascorbic and malic acids were the most prominent in the pulp. In general, the results demonstrated that two jujube genotypes varied in respect to their physical and chemical characteristics

Volatile compounds determined by HS/GC-MS technique in peel and pulp of fig (Ficus carica L.) cultivars grown in mediterranean region of turkey

Aromatic profile of peels and pulps of four commercial fig cultivars ('Bursa Siyahi', 'Karabakunya', 'Sari Lop' and 'Sultan Selim') from Turkey were determined first time by using Headspace Gas Chromatogropy-Mass Spectrophotometer (HS/GC-MS) technigue. In general, aldehydes and therpenes were the major volatile group responsible aroma for peels and pulps in fig fruits. Total aldehydes were higher in pulps than peel in all cultivars. However total therpenes were higher in peel rather than in pulp. Among therpenes, ß-caryophyllene were the major volatile compounds found in both peel and pulp. Phenol, 2,6-bis (1,1-dimethylethyl)-4-methyl were the second important group responsible for fig aroma presented in both peel and pulp. Among aldehydes, 2-hexanal were found in high proportion only in pulp in all cultivars. The other groups responsible fig aroma were 2-furancaboxaldehyde, 5 (hydroxymethyl), benzyaldethyde, furfural and Germacrene D. ?-curcumene, ß-bisabolene and ß-sesquiphellandrene were determined only in cv. 'Bursa Siyahi' peel and pulp and discriminated this cultivar from the others

Volatile Compounds Determined by HS/GC-MS Technique in Peel and Pulp of Fig (Ficus carica L.) Cultivars Grown in Mediterranean Region of Turkey

Aromatic profile of peels and pulps of four commercial fig cultivars (‘Bursa Siyahi’, ‘Karabakunya’, ‘Sari Lop’ and ‘Sultan Selim’) from Turkey were determined first time by using Headspace Gas Chromatogropy-Mass Spectrophotometer (HS/GC-MS) technigue. In general, aldehydes and therpenes were the major volatile group responsible aroma for peels and pulps in fig fruits. Total aldehydes were higher in pulps than peel in all cultivars. However total therpenes were higher in peel rather than in pulp. Among therpenes, β-caryophyllene were the major volatile compounds found in both peel and pulp. Phenol, 2,6-bis (1,1-dimethylethyl)-4-methyl were the second important group responsible for fig aroma presented in both peel and pulp. Among aldehydes, 2-hexanal were found in high proportion only in pulp in all cultivars. The other groups responsible fig aroma were 2-furancaboxaldehyde, 5 (hydroxymethyl), benzyaldethyde, furfural and Germacrene D. α-curcumene, β-bisabolene and β-sesquiphellandrene were determined only in cv. ‘Bursa Siyahi’ peel and pulp and discriminated this cultivar from the others

Volatile Compounds Determined by HS/GC-MS Technique in Peel and Pulp of Fig (Ficus carica L.) Cultivars Grown in Mediterranean Region of Turkey

Aromatic profile of peels and pulps of four commercial fig cultivars (‘Bursa Siyahi’, ‘Karabakunya’, ‘Sari Lop’ and ‘Sultan Selim’) from Turkey were determined first time by using Headspace Gas Chromatogropy-Mass Spectrophotometer (HS/GC-MS) technigue. In general, aldehydes and therpenes were the major volatile group responsible aroma for peels and pulps in fig fruits. Total aldehydes were higher in pulps than peel in all cultivars. However total therpenes were higher in peel rather than in pulp. Among therpenes, β-caryophyllene were the major volatile compounds found in both peel and pulp. Phenol, 2,6-bis (1,1-dimethylethyl)-4-methyl were the second important group responsible for fig aroma presented in both peel and pulp. Among aldehydes, 2-hexanal were found in high proportion only in pulp in all cultivars. The other groups responsible fig aroma were 2-furancaboxaldehyde, 5 (hydroxymethyl), benzyaldethyde, furfural and Germacrene D. α-curcumene, β-bisabolene and β-sesquiphellandrene were determined only in cv. ‘Bursa Siyahi’ peel and pulp and discriminated this cultivar from the others

Physico-Chemical and Antioxidant Characteristics in Fruits of Walnut (<i>Juglans regia L.</i>) Genotypes from Inner Anatolia

Walnut fruits are used for their nutrition properties for a long time in Anatolia, where seed propagated walnuts are naturally found, as solitary individuals or dense populations. Some relevant physico-chemical and antioxidant characteristics of fruits were determined for fifteen promising walnut (Juglans regia L.) selections (named 'G-1' to 'G-15') propagated from seeds. The well-known Turkish walnut cultivar 'Sebin' was included in the analysis as a standard in order to make comparison with seed propagated genotypes. The average fruit weight and kernel ratios ranged from 7.43 to 12.61 g and 45.10 to 57.83% among the studied genotypes, respectively. The chemical analyses showed that protein, crude oil, ash, carbohydrate and dietary fiber contents of the analyzed walnut genotypes were between 11.09-18.16%, 55.38-65.15%, 1.61-2.08%, 12.01-17.89% and 2.90-4.12%, respectively. Total phenolic content was found between 1,107-1,876 mg GAE/100 g among the genotypes and most of them had higher phenolic content compared with cv. 'Sebin'. The total tocopherols content ranged from 30.0 to 44.4 mg/100 g of the extracted oil. The most common tocopherol in all samples was γ-tocopherol. The results obtained in the hereby study indicated that the seed propagated walnut trees can be very diverse and their nuts have a good potential for valuable sources of phytochemicals

Selekcja genotypów według fizykochemicznych cech granatu (Punica granatum L.) w Turcji

Pomegranate is one of the most important ancient fruit in Turkey where planting of pomegranate has increased rapidly in recent years. This study described desirable pomological and chemical traits of seventeen pomegranate genotypes selected from Narlidere district (Bitlis) in between 2010–2011 years. We found considerable variation on fruit weight, aril weight, fruit length and fruit width that important for pomegranate breeding ranged from 99.77 (N-15) to 515.97 g (N-05), 14.16 (N-01) to 41.92 g (N-10), 51.03 (N-15) to 90.99 mm (N-05) and 58.99 (N-03) to 103.11 mm (N-05) among genotypes, respectively. Chemical parameters are also considerable varied among genotypes and Soluble solid content (SSC), titratable acidity (TA), pH and juice yield of genotypes varied between 5.96 (N-02) to 9.13% (N-03), 0.12 (N-12) to 0.91% (N-14), 2.51 (N-14) to 4.52 (N-10) and 48.58 (N-06) to72.07% (N-01), respectively. Many genotypes were found to be promising both fresh consumption and processing. Promising genotypes indicate it’s importance as genetic resources and they have potential for future use in pomegranate breeding activities.Granat jest jednym z najstarszych owoców w Turcji, a jego uprawa gwałtownie rozwinęła się w ostatnich latach. W niniejszej pracy opisano pożądane pomologiczne i chemiczne cechy siedemnastu genotypów granatu z okręgu Narlidere (Bitlis) badanych w latach 2010–2011. Stwierdzono znaczne zróżnicowanie cech granatu ważnych dla jego uprawy, takich jak masa owocu, masa osnówki oraz szerokość owocu. Ich rozpiętość wahała się odpowiednio od 99,77 (N-15) do 515.97 g (N-05), 14,16 (N-01) do 41,92 g (N-10), 51,03 (N-15) do 90,99 mm (N-05) oraz 58,99 (N-03) do 103,11 mm (N-05). Cechy chemiczne także znacznie różnicowały badane genotypy. Zawartość rozpuszczalnych substancji stałych (SSC), kwasowość ogólna (TA), pH oraz plon soku wahały się odpowiednio od 5,96 (N-02) do 9,13% (N-03), 0,12 (N-12) do 0,91% (N-14), 2,51 (N-14) do 4,52 (N-10) oraz 48,8 (N-06) do 72,07% (N-01). Stwierdzono, że jeśli chodzi o świeżą konsumpcję i przetwarzanie, jest wiele obiecujących genotypów. Genotypy te stanowia cenne źródło genetyczne, a także mają duży potencjał dla prac hodowlanych