Proprietăţile chimice şi activitatea antioxidantă a patru genotipuri locale de goji (Lycium Barbarum L.)

Since the beginning of the 21st century, goji berries have become increasingly popular in Turkey and Europe and have been promoted in advertisements and in the media as an anti-aging remedy. In this study, chemical properties (total soluble solid contents, pH, titratable acidity, vitamin C, antioxidant activity and total phenolic) of goji (Lycium barbarum) fruits grown in the Denizli province of Turkey were investigated. The total soluble solids content of goji varied between 15.2% (G1) and 19.8% (G3), titratable acidity between 0.9% (G1) and 1.5% (G4), pH between 3.25 (G2) and 4.36 (G3), respectively. Ascorbic acid (vitamin C) was in the range from 18.26 (G4) to 32.18 (G2) mg/100 g fresh weight (FW). The highest total phenolic contents were found 62.3 (G2) to 85.6 (G4) mg of gallic acid equivalent (GAE) 100 g-1 fresh weight. Antioxidant capacity (DPPH) was in the range from 32.28% (G1) to 87.48% (G3)

Effects of GA3 treatments on some chemical properties of "Amiga" and "Festival" strawberry cultivars

In the last years, interest in research on polyphenol-rich fruit species has increased due to the potential health benefits of these species, mainly attributed to their high anthocyanin content. This study was conducted to determination of GA3 treatment effects on some chemical properties of “Amiga” and “Festival” Strawberry cultivars. In this research 25, 50 and 75 ppm GA3 were applied. Strawberry fruits were harvested at the same maturity stage during the same growing season and the total phenolic, total anthocyanin and ascorbic acid content were determined. It (25, 50 and 75 ppm GA3 treatments) was compared according to their total phenolic (Folin-Ciocalteu method) and total anthocyanin (pH differential method) and ascorbic acid contents. Total phenolic of “Amiga” strawberry cultivar was varied between 474.97 (mg GAE 100g-1 FW) to 1028.38 (mg GAE 100g-1 FW). Total anthocyanin of “Amiga” strawberry cultivar and ascorbic acid were varied between 105.58 (µg/g) to 219.29 (µg/g) and 17.97 (mg/100 g) to 134.54 (mg/100 g) respectively. Total phenolic of “Festival” strawberry cultivar was varied between 896.85 (mg GAE 100g-1 FW) to 1194.82 (mg GAE 100g-1 FW). And total anthocyanin of “Festival” strawberry cultivar was varied between 37.41 (µg/g) to 113.39. (µg/g). Ascorbic acid contents were determined about 118.88 (mg/100 g) to 172.05 (mg/100 g) in festival strawberry cultivar. Highest value of total anthocyanin and ascorbic acid were obtained from 50 ppm treatment for two varieties. According to results “50 ppm GA3” treatment was suggested