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dc.contributor.authorFrary, Anne
dc.contributor.authorKeçeli, Mehmet Ali
dc.contributor.authorÖkmen, Bilal
dc.contributor.authorŞığva, Hasan Özgür
dc.contributor.authorYemenicioğlu, Ahmet
dc.contributor.authorDoğanlar, Sami
dc.date.accessioned2016-11-03T09:49:37Z
dc.date.available2016-11-03T09:49:37Z
dc.date.issued2008-06
dc.identifier.citationFrary, A., Keçeli, M. A., Ökmen, B., Şığva, H. Ö., Yemenicioğlu, A., and Doğanlar, S. (2008). Water-soluble antioxidant potential of Turkish pepper cultivars. HortScience, 43(3), 631-636.en_US
dc.identifier.issn0018-5345
dc.identifier.urihttp://hdl.handle.net/11147/2375
dc.description.abstractIn this work, 29 pepper cultivars that represent the diversity of types and varieties grown in Turkey were analyzed for water-soluble antioxidant capacity and phenolic and vitamin C contents. In addition, 14 non-Turkish cultivars were tested for comparison. Significant diversity was observed in the different cultivars with the most variation (7.4-fold) seen for total antioxidant capacity, which ranged from 2.57 to 18.96 mmol Trolox/kg. Vitamin C content for the peppers ranged from 522 to 1631 mg·kg-1, a 3.1-fold difference, whereas total phenolic content for the pepper cultivars ranged from 607 to 2724 mg·kg-1, a 4.5-fold difference. When cultivars were grouped by morphology/ use, it was found that some types had significantly more variation and higher antioxidant activities than other types. Thus, for water-soluble antioxidant capacity, most variation was seen in long, blunt-ended Çarliston types, whereas long, pointed Sivri peppers had the highest mean capacity. Bell-shaped Dolmalik and Sivri peppers had the most variation for phenolic content, but fancy Süs and Sivri types had the highest means for this trait. Dolmalik types showed the most variation for vitamin C content, whereas Süs and Sivri peppers had the highest means for this character. All three parameters were significantly and positively correlated with the strongest correlation between total antioxidant capacity and phenolic content (r = 0.71). The presence of significant variation for antioxidant content in Turkish germplasm indicates that this material can be used for improvement and genetic mapping of nutritional content in pepper.en_US
dc.language.isoengen_US
dc.publisherAmerican Society for Horticultural Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAscorbic aciden_US
dc.subjectCapsicum annuumen_US
dc.subjectNutritionen_US
dc.subjectPhenolicsen_US
dc.subjectVitamin Cen_US
dc.subjectWater-soluble antioxidant capacityen_US
dc.titleWater-soluble antioxidant potential of Turkish pepper cultivarsen_US
dc.typearticleen_US
dc.contributor.authorIDTR114553en_US
dc.contributor.authorIDTR2675en_US
dc.contributor.authorIDTR1977en_US
dc.contributor.iztechauthorFrary, Anne
dc.contributor.iztechauthorKeçeli, Mehmet Ali
dc.contributor.iztechauthorÖkmen, Bilal
dc.contributor.iztechauthorŞığva, Hasan Özgür
dc.contributor.iztechauthorYemenicioğlu, Ahmet
dc.contributor.iztechauthorDoğanlar, Sami
dc.relation.journalHortScienceen_US
dc.contributor.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume43en_US
dc.identifier.issue3en_US
dc.identifier.startpage631en_US
dc.identifier.endpage636en_US
dc.identifier.wosWOS:000256245900179
dc.identifier.scopusSCOPUS:2-s2.0-44349191692
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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