Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:23:06Z
dc.date.available2020-03-26T19:23:06Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractStudeis 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group NO (RG-1435-049).en_US
dc.identifier.endpage192en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage188en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33268
dc.identifier.volume21en_US
dc.identifier.wosWOS:000393732100008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectRose fruiten_US
dc.subjectblackberryen_US
dc.subjectredberryen_US
dc.subjectnatural antioxidantsen_US
dc.subjectfatty acidsen_US
dc.subjectmineralsen_US
dc.titleAntioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruitsen_US
dc.typeArticleen_US

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