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dc.contributor.authorŞelale, Hatice
dc.contributor.authorŞığva, Hasan Özgür
dc.contributor.authorÇelik, İbrahim
dc.contributor.authorDoğanlar, Sami
dc.contributor.authorFrary, Anne
dc.date.accessioned2017-02-03T13:18:22Z
dc.date.available2017-02-03T13:18:22Z
dc.date.issued2012-01
dc.identifier.citationŞelale, H., Şığva, H. Ö., Çelik, İ., Doğanlar, S., and Frary, A. (2012). Water-soluble antioxidant potential of melon lines grown in Turkey. International Journal of Food Properties, 15(1), 145-156. doi:10.1080/10942911003754700en_US
dc.identifier.issn1094-2912
dc.identifier.urihttp://doi.org/10.1080/10942911003754700
dc.identifier.urihttp://hdl.handle.net/11147/4789
dc.description.abstractThe antioxidant potential of 42 melon (Cucumis melo) lines including six cultivars grown in Turkey was assessed by measuring total water-soluble antioxidant capacity, phenolic and vitamin C contents. The lines showed significant variability for all three antioxidant parameters with breeding lines having higher antioxidant capacity and phenolic content than some popular cultivars. Different types of melons also showed significantly different antioxidant potentials. Thus, galia and ananas types showed a higher mean antioxidant capacity and phenolic content than the other tested types (yuva, kislik, canary, and charentais). Correlation analysis between antioxidant parameters showed a significant correlation between water-soluble antioxidant capacity and phenolic content. © 2012 Copyright Taylor and Francis Group, LLC.en_US
dc.description.sponsorshipIzmir Institute of Technology (2006-IYTE-03)en_US
dc.language.isoengen_US
dc.publisherTaylor & Francisen_US
dc.relation.isversionof10.1080/10942911003754700en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPhenolsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectCucumis meloen_US
dc.subjectHorticultural traitsen_US
dc.subjectVitamin Cen_US
dc.titleWater-soluble antioxidant potential of melon lines grown in Turkeyen_US
dc.typearticleen_US
dc.contributor.authorIDTR131451en_US
dc.contributor.authorIDTR1977en_US
dc.contributor.authorIDTR114553en_US
dc.contributor.institutionauthorŞelale, Hatice
dc.contributor.institutionauthorŞığva, Hasan Özgür
dc.contributor.institutionauthorÇelik, İbrahim
dc.contributor.institutionauthorDoğanlar, Sami
dc.contributor.institutionauthorFrary, Anne
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.contributor.departmentİYTE, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümüen_US
dc.identifier.volume15en_US
dc.identifier.issue1en_US
dc.identifier.startpage145en_US
dc.identifier.endpage156en_US
dc.identifier.wosWOS:000301007400014
dc.identifier.scopusSCOPUS:2-s2.0-84856258706
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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