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Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey
(İzmir Institute of Technology, 2008)
Turkish chickpeas (4 cultivars) and lentils (6 cultivars) show similar total phenolic contents and free radical scavenging capacities in aqueous extracts ranging between 2869 and 4312 mg gallic acid equivalents/kg legume ...
Screening of some plant species for their total antioxidant and antimicrobial activities
(Izmir Institute of Technology, 2008)
In this study aqueous/ethanol extracts of 42 plant species collected from same geographic region (Karaburun/İzmir) were screened for their relative total phenol contents, total antioxidant and antibacterial activities. In ...
Quatitative trait loci analysis(QTL) of fruit characteristics in tomato
(Izmir Institute of Technology, 2008)
Tomato has a crucial part in the human diet. Therefore, many plant breeders have tried to improve horticulturally important traits such as yield, fruit size, shape and color. With increased attention on human health, plant ...
Determination of genetic diversity and antioxidant content of the national melon (Cucumis melo) collection
(Izmir Institute of Technology, 2008)
In this study, characterization with 19 morphological criteria and two types of PCRbased molecular marker systems, Simple Sequence Repeats (SSRs, microsatellites) and Amplified Fragment Length Polymorphisims (AFLPs), were ...
Characterization of peppers for antioxidant content and virus resistance
(Izmir Institute of Technology, 2008)
In the first part of this study, total water soluble antioxidant activity, phenolic compounds and vitamin C content of 29 Turkish and 14 non-Turkish pepper cultivars were determined. Significant trait diversity was found ...
Development of biosensors for determination of the total antioxidant capacity
(Izmir Institute of Technology, 2008)
In this study, an amperometric laccase biosensor was developed for determination of the oleuropein concentration that is the biological active component of olive leaf and contributes dominantly to the total antioxidant ...