Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits
Küçük Resim Yok
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
AGRIMEDIA GMBH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Studeis relating to finding out such plant materials and fruits containing natural antioxidants and high quality nutrients have been increasing in recent years. Rose, blackberry and redberry fruits were evaluated for total phenol, flavonoids, antioxidant activity, phenolic compounds, minerals and fatty acids composition. The total phenol contents of fruits varied between 112 mg GAE/ioog (ripened rose seed (RS)) and 702 mg GAE/loo g (redberry); flavonoid ranged from 25 (ripened RS) to 184 (redberry). The Redberry (81.64%) and blackberry (76.28%) fruits showed highest free radical scavenging abilities. Among minerals, P contents of samples ranged from 615.80 mg/Kg (blackberry) to 2208.08 mg/kg (redberry), K contents were found between 193.27 mg/loog (raw RS) and 18342.12 mg/kg (raw RF). Gallic acid contents significantly varied (p < 0.05) and ranged from 0.36 mg/kg in redberry to 4.97 mg/kg in blackberry. Oleic acid contents of oil samples were 12.29% (ripened RS) and 59.5o% (raw rose fruit (RF)). Lin oleic acid contents of samples ranged between 19.66% (raw RE) and 48.77% (raw RS). Rose, blackberry and raspberry fruits can serve as potential nutrient and natural antioxidant sources that can be utilized for nutraceutical and functional foods development.
Açıklama
Anahtar Kelimeler
Rose fruit, blackberry, redberry, natural antioxidants, fatty acids, minerals
Kaynak
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
21
Sayı
4
