SavedAdd your journal

Journals / Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi / 2019 / Cilt: 29 - Sayı: 3

Phenolic Content and Antioxidant Activities of Green Walnuts Harvested at Different Periods on The Lake Van Coast

Van Gölü Kıyısında Farklı Dönemlerde Hasat Edilen Yeşil Cevizlerin Fenolik Madde İçerikleri ve Antioksidan Aktiviteleri

Serdar UĞURLU
Emine OKUMUŞ
Emre BAKKALBAŞI
Pages
440–449
Publication Date
2019-09-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The harvesting period considerably affect the phenolic contents of samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Walnut (Juglans regia L.) is a nut with high nutritional and economic values.
📊
Key Findings & Data:In this study, phenolic composition and antioxidant activities of green walnuts (immature) harvested from 3 different districts (Van Center, Edremit, and Gevas) around Lake Van in 4 different periods (1st June, 15th June, 30th June, and 15th July) were investigated.
💡
Conclusion & Impact:The harvesting period considerably affect the phenolic contents of samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:antioksidan aktivite · fenolik bileşik · juglon

Abstract

Walnut (Juglans regia L.) is a nut with high nutritional and economic values. Walnut is commonly used as a functional ingredient in several traditional food products and as a natural source of phytochemicals in pharmacy and cosmetics. Walnut harvested in the immature periods, known as milk walnut, have been used in formulation of some traditional foods. In this study, phenolic composition and antioxidant activities of green walnuts (immature) harvested from 3 different districts (Van Center, Edremit, and Gevas) around Lake Van in 4 different periods (1st June, 15th June, 30th June, and 15th July) were investigated. The total phenolic content, DPPH, and ABTS values of green walnuts were 17842.26-6907.83 mg GAE kg-1, 208.8-49.03 and 208.48-66.97 mmol TE g-1, respectively. Juglone, gallic acid, neochlorogenic acid, and rutin common phenolic compounds were determined in green walnut samples. While the highest total phenolic content and antioxidant activity were observed in green walnuts harvested on 1st June, the highest juglone was determined in samples collected on 30th June. As a result, it was determined that green walnut had high antioxidant activity and phenolic content, especially juglone. The harvesting period considerably affect the phenolic contents of samples.

Özet

Ekonomik değeri yüksek bir ürün olan Cevizin (Juglans regia L.), özellikle süt cevizi denilen olgunlaşmamış dönemleri özel fitokimyasalların doğal kaynağı olarak eczacılık ve kozmetikte kullanılmakta, ayrıca bazı geleneksel gıdaların üretiminde de yer almaktadır. Bu çalışmada, Van Gölü çevresinde 3 farklı ilçeden (Van Merkez, Edremit ve Gevaş), 4 ayrı dönemde (1 Haziran, 15 Haziran, 30 Haziran ve 15 Temmuz) toplanan yeşil cevizlerin fenolik bileşimi ve antioksidan aktiviteleri araştırılmıştır. Yeşil cevizlerin toplam fenolik madde miktarı, DPPH ve ABTS analizi sonuçları sırasıyla 6907.83- 17842.26 mg GAE/kg, 49.03-208.8 ve 66.97-208.48 mmol TE/g aralıklarında bulunmuştur. Elde edilen sonuçlara göre yeşil ceviz örneklerinde fenolik bileşiklerden juglon, gallik asit, neoklorojenik asit ve rutin tespit edilmiştir. Hasat edilen yeşil cevizlerde 1 Haziran döneminde toplam fenolik madde miktarı ile antioksidan aktivite miktarının en yüksek olduğu saptanırken, en yüksek juglon miktarı 30 Haziran dönemine ait örneklerde olduğu belirlenmiştir. Çalışma sonucunda yeşil cevizlerin çalışma dönemi içinde başta juglon olmak üzere yüksek fenolik madde içeriğine ve antioksidan aktiviteye sahip oldukları ancak bunların cevizlerin hasat edildiği döneme göre farklılıklar gösterdiği belirlenmiştir.

🔖

Cite This Article

UĞURLU, S., OKUMUŞ, E., BAKKALBAŞI, E. (2019). Phenolic Content and Antioxidant Activities of Green Walnuts Harvested at Different Periods on The Lake Van Coast. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, Cilt: 29 - Sayı: 3, 440–449. https://ajindex.com/articles/191296

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (15)

  1. Alamprese C, Pompei C, Scaramuzzi F (2005). Characterization and antioxidant activity of nocino liqueur. Food Chemistry 90(4): 495-502.
  2. AOAC (2003). Official Methods of Analysis. Association of Official Analytical Chemists. Washington DC. Arranz S, Jimenez JP, Saura-Calixto F (2008). Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter. Eur. Food Res. Technol. 227:425-431.
  3. Bakkalbaşı E, Mentes Yılmaz Ö, Artık N (2010). Türkiye'de yetiştirilen yerli bazı ceviz çeşitlerinin fiziksel özellikleri ve kimyasal bileşenleri. Akademik Gıda 8(1):6-12.
  4. Bakkalbaşı E, Mentes Yılmaz Ö, Yemiş, O, Artık N (2013). Changes in the phenolic content and free radical-scavenging activity of vacuum packed walnut kernels during storage. Food Sci. Technol. Res. 19(1):105-112.
  5. Coloric M, Veberic R, Solar A, Hudina M, Stampar F (2005). Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry 53: 6390-6396.
  6. Davis PH (1982). Flora of Turkey and The East Aegean Islands 7, University of Edinburg England. Jahanbani R, Ghaffari M, Salami M, Vahdati K, Sepehri K (2016). Antioxidant and Anticancer Activities of Walnut (Juglans regia L.) Protein Hydrolysates Using Different Proteases. Plant Foods Hum Nutr. 71: 402-409.
  7. Oguzhan D, Zeynep BD (2016). Evaluation of the selective anticancer potential and the genetic mechanisms of the induction of apoptosis by walnut milk in human breast and prostate cancer cells. Biomed Res. 27 (1): 268-78.
  8. Park S, Arasu MV, Jiang N, Choi SH, Lim YP, Park JT, Al-Dhabi NF, Kim SJ (2014).
  9. Metabolite Profiling of Phenolics, Anthocyanins and Flavonols in Cabbage (Brassica Oleracea Var. Capitata). Industrial Crops and Products 60: 8-14.
  10. Pyo YH, Lee TC, Logendra L, Rosen RT (2004). Antioxidant activity and phenolic compounds of swiss chard (Beta vulgaris Subspecies cycla) extracts. Food Chemistry 85: 19-26.
  11. Rahimipanah M, Hamedi M, Mirzapour M (2010). Antioxidant activity and phenolic contents of Persian walnut (Juglans regia L.) green husk extract. African Journal of Food Science and Technology 1(4): 105-111.
  12. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26: 1231-1237.
  13. Rosengarten F (1984).
  14. The Book of Edible Nuts, Walker and Company, New York. Shah TI, Sharma E, Shah GA (2015).
  15. Anti-proliferative, Cytoto