Characterization of bioactive content and aroma compounds of geographical indication İspir, Narman, and Hınıs dry beans

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dc.authoridErgun, Dogan/0009-0009-1747-4396
dc.authoridDENK, ERKAN/0000-0002-2144-3316
dc.contributor.authorDenk, Erkan
dc.contributor.authorKul, Raziye
dc.contributor.authorKafkas, Nesibe Ebru
dc.contributor.authorUnver, Hulya
dc.contributor.authorOkcu, Zuhal
dc.contributor.authorErgun, Dogan
dc.contributor.authorAlahmadi, Tahani Awad
dc.date.accessioned2025-10-11T20:47:36Z
dc.date.available2025-10-11T20:47:36Z
dc.date.issued2024
dc.departmentDüzce Üniversitesien_US
dc.description.abstractThis study aimed to define the aroma components, antioxidant activity, total phenol, and sugar contents of three geographically indicated dry beans: & Idot;spir Dry Bean, Narman Sugar Bean, and H & imath;n & imath;s Bean. Significant differences were found among three different dry beans in terms of total phenolic content, total antioxidant capacity (2,2-diphenyl-1-picrylhydrazil test), sugar content, and volatile compounds. The total phenolic content ranged from 14.09 mg gallic acid equivalents per 100 g dry bean sample in Narman to 36.73 mg in H & imath;n & imath;s. The highest total antioxidant activity was observed in & Idot;spir Bean with 8.38%, while the lowest was in Narman Bean with 6.02%. Additionally, the total sugar contents of & Idot;spir, Narman, and H & imath;n & imath;s beans were determined to be 6.46%, 5.60%, and 4.22%, respectively. Forty different aroma volatiles, including 10 alcohols, five terpenes, 11 aldehydes, four esters, six acids and four ketones, were identified in the bean seed samples. Narman Bean had higher levels of total alcohols, total acids, and total esters compared to & Idot;spir and H & imath;n & imath;s beans, while & Idot;spir Bean had higher levels of total terpenes and total ketones and H & imath;n & imath;s Bean had higher levels of total aldehydes. Furthermore, PCA and heatmap analysis revealed that the dry beans were divided into two main groups and that Narman beans were separated from & Idot;spir and H & imath;n & imath;s beans. In conclusion, this study showed that the geographically indicated & Idot;spir, Narman, and H & imath;n & imath;s dry bean varieties differed from each other in terms of flavor and nutritive characteristics, including bioactive and volatile compounds.en_US
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSP2025R230]en_US
dc.description.sponsorshipThis project was supported by the Researchers Supporting Project (number RSP2025R230) of King Saud University, Riyadh, Saudi Arabia.en_US
dc.identifier.doi10.55730/1300-011X.3215
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85207591407en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.trdizinid1275162en_US
dc.identifier.urihttps://doi.org/10.55730/1300-011X.3215
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1275162
dc.identifier.urihttps://hdl.handle.net/20.500.12684/21470
dc.identifier.volume48en_US
dc.identifier.wosWOS:001337074200008en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technological Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Agricultureand Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKA_WOS_20250911
dc.subjectCommon beanen_US
dc.subjectvolatile compoundsen_US
dc.subjecttotal antioxidanten_US
dc.subjecttotal phenolen_US
dc.subjectPCAen_US
dc.subjectheatmapen_US
dc.titleCharacterization of bioactive content and aroma compounds of geographical indication İspir, Narman, and Hınıs dry beansen_US
dc.typeArticleen_US

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