CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Chemical composition, volatiles, and antioxidant activity of Rosa iberica Stev. hips [Sklad chemiczny, zwiazki lotne oraz dzialanie antyoksydacyjne owoców Rosa iberica Stev]
Authors
Abaci Z.T.
Kafkas E.
Sevindik E.
Zarifikhosroshahi M.
Publication date
1 January 2016
Publisher
Wydawnictwo Akad Rolniczej W Lublinie
Abstract
Rosehip fruits have been known to contain significant amounts of bioactive compounds. These bioactive compounds positively affect human health due to their antioxidant activities. This study aimed to analyze the total phenolic content (TPC) and total anthocyanin content (TAC), organic acids, total soluble solids (TSS), sugars, total dry matter (TDM), L-ascorbic acid content (AAC), total antioxidant capacity and volatile components present in R. iberica Stev. hips using spectrophotometry, high performance liquid chromatography (HPLC) and Headspace and Immersion Solid Phase Micro Extraction gas chromatography-mass spectrometry (HS and Im-GC/MS). TSS, TDM, AAC, acidity, TAC and TPC were found to be 27, 44.6%, 503.26 mg•100 g-1 frozen weight (FW), 2%, 2.50 mg • 100 g-1 FW, 2832.3 mg • 100 g-1 FW, respectively. The major acids detected in R. iberica Stev. hips were citric acid (0.62 g 100 g-1 FW) and malic acid (0.49 g • 100 g-1 FW) other detected acids included succinic acid (0.012 g • 100 g-1 FW) and fumaric acid (0.016 g • 100 g-1 FW). Total sugar content was 26.74 g • 100 g-1 FW, and glucose was the major sugar (9.35 g. • 100 g-1 FW), followed by fructose (8.58 g g • 100 g-1 FW), sorbitol (8.32 g • 100 g-1 FW), and very low quantities of sucrose (0.49 g • 100 g-1 FW). Twenty-five volatile components were identified using HS-GC/MS, and the major volatiles were 2,4-bis (1,1-dimethylethyl) phenol (20.35%), naphthalene (18.72%), ethanol (16.59%), nonanal (6.23%), acetic acid (4.39%), 2-propanone, 1-hydroxy (2.53%). Twenty-three volatile components of Rosa hips have been detected for the first time in this study. Twenty-eight components were identified by Im-GC/MS; however, fifteen of these components were determined to be different from those identified using HS-GC/MS. The FRAP value of hips was 38.55 mmol TE • g-1 FW and the ABTS value was 47.75 mmol TE • g-1FW. © Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie, Lublin 2016
Similar works
Full text
Available Versions
Çukurova University Institutional Repository
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:openaccess.cu.edu.tr:20.50...
Last time updated on 06/02/2020