Bog bilberry phenolics, antioxidant capacity and nutrient profile

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dc.contributor.authorÇolak, Nesrin
dc.contributor.authorTorun, Hülya
dc.contributor.authorGruz, Jiri
dc.contributor.authorStrnad, Miroslav
dc.contributor.authorGutierrez, Isidro Hermosin
dc.contributor.authorAyaz, Sema Hayırlıoğlu
dc.contributor.authorAyaz, Faik Ahmet
dc.date.accessioned2020-04-30T22:40:17Z
dc.date.available2020-04-30T22:40:17Z
dc.date.issued2016
dc.departmentDÜ, Ziraat Fakültesi, Biyosistem Mühendisliği Bölümüen_US
dc.descriptionGRUZ, Jiri/0000-0002-8546-9697; Gruz, Jiri/0000-0002-8546-9697; Hermosin-Gutierrez, I./0000-0003-2343-5157; Strnad, Miroslav/0000-0002-2806-794Xen_US
dc.descriptionWOS: 000369494300047en_US
dc.descriptionPubMed: 26868586en_US
dc.description.abstractPhenolics and nutrient profiles of bog bilberry (Vaccinium uliginosum L.) collected from high mountain pastures in northeast Anatolia (Turkey) were examined for the first time in this study. The major soluble sugar identified in the berry was fructose, following by glucose, and the main organic acid identified was citric acid, followed by malic acid. Eleven phenolic acids and 17 anthocyanin 3-glycosides were identified and quantified. Caffeic acid in the free and glycoside forms and syringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin present in the berry was malvidin 3-glucoside (24%). The highest total phenolics and anthocyanin contents were obtained from the anthocyanin fraction in conjunction with the highest antioxidant capacity, followed by the polyphenolic and aqueous fractions, FRAP, ORAC and DPPH, in that order. Our findings can be used to compare bog bilberry with other Vaccinium berries and to help clarify the relative potential health benefits of different berries. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipResearch Fund of Karadeniz Technical University (KTU-BAP Project)Karadeniz Teknik University [2005.111.004.02]; Council of Higher Education of Turkey (CoHE)Ministry of National Education - Turkey; Ministry of Education, Youth and Sports of the Czech RepublicMinistry of Education, Youth & Sports - Czech Republic [LO1204, LK21306]; Czech Science FoundationGrant Agency of the Czech Republic [GA14-34792S]en_US
dc.description.sponsorshipFinancial support for this study was provided by the Research Fund of Karadeniz Technical University (KTU-BAP Project No: 2005.111.004.02). The author Faik Ahmet AYAZ also greatly appreciates the support given by the Council of Higher Education of Turkey (CoHE). J.G. acknowledges the support of the Ministry of Education, Youth and Sports of the Czech Republic (LO1204 and LK21306) and the Czech Science Foundation (GA14-34792S).en_US
dc.identifier.doi10.1016/j.foodchem.2016.01.062en_US
dc.identifier.endpage349en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage339en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.01.062
dc.identifier.urihttps://hdl.handle.net/20.500.12684/2947
dc.identifier.volume201en_US
dc.identifier.wosWOS:000369494300047en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVaccinium uliginosumen_US
dc.subjectBog bilberryen_US
dc.subjectPhenolic aciden_US
dc.subjectAnthocyaninen_US
dc.subjectAntioxidant capacityen_US
dc.titleBog bilberry phenolics, antioxidant capacity and nutrient profileen_US
dc.typeArticleen_US

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