Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23792
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dc.date.accessioned2021-12-31T11:46:19Z-
dc.date.available2021-12-31T11:46:19Z-
dc.date.issued2011-11-
dc.identifier.citationIşık, E. vd. (2011). "Determination of total phenolic content of raspberry and blackberry cultivars by immobilized horseradish peroxidase bioreactor". Journal of Food Composition and Analysis, 24(7), 944-949.en_US
dc.identifier.issn0889-1575-
dc.identifier.issn1096-0481-
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2011.01.016-
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0889157511000627-
dc.identifier.urihttp://hdl.handle.net/11452/23792-
dc.description.abstractRaspberry and blackberry cultivars were assayed for total phenol content by enzymatic method using immobilized horseradish peroxidase (HRP). The HRP was immobilized on the styrene-divinylbenzene-polygluteraldehyde (STY-DVB-PGA) beads. Total phenol content determined by immobilized and free enzymatic methods was compared with those obtained by applying the Folin-Ciocalteu method. The total phenol content by immobilized HRP method ranged from 254 to 973 mg gallic acid equivalent (GAE) per 100 g fw as well as 105 to 435 mg ellagic acid equivalent (EAE) per 100 g fw in raspberry and blackberry cultivars. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical values were correlated with total phenol content in raspberry using immobilized enzymatic method as GAE (R-2 = 0.7450, P = 0.05) and EAE (R-2 = 0.7449, P = 0.05). All antioxidant activity values were highly correlated with total phenol content in blackberry using free and immobilized enzymatic methods as GAE (R-2 = 0.9777 and 0.9223, P = 0.05 respectively) and EAE (R-2 = 0.9979 and 0.9223, P = 0.05 respectively). A significant additivity was observed using individual phenolic compounds by immobilized enzymatic method as 95% (GAE) and 90% (EAE). These results show that the immobilized enzymatic assay can be applied to determine the total phenol content of berry fruits, which is more specific and not affected by interfering compounds.en_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChemistryen_US
dc.subjectFood science & technologyen_US
dc.subjectRaspberry (Rubus idaeus)en_US
dc.subjectBlackberry (Rubus fruticosus)en_US
dc.subjectDRPHen_US
dc.subjectTotal phenol contenten_US
dc.subjectHorseradish peroxidaseen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.subjectAntioxidant capacityen_US
dc.subjectRed raspberryen_US
dc.subjectAciden_US
dc.subjectIdentificationen_US
dc.subjectAnthocyaninsen_US
dc.subjectPerformanceen_US
dc.subjectFlavonoidsen_US
dc.subjectFruitsen_US
dc.subjectAssaysen_US
dc.subjectArmoracia rusticanaen_US
dc.subjectRubusen_US
dc.subjectRubus fruticosusen_US
dc.subjectRubus glaucusen_US
dc.subjectRubus idaeusen_US
dc.titleDetermination of total phenolic content of raspberry and blackberry cultivars by immobilized horseradish peroxidase bioreactoren_US
dc.typeArticleen_US
dc.identifier.wos000295441600006tr_TR
dc.identifier.scopus2-s2.0-80052421536tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.orcid0000-0003-1508-0181tr_TR
dc.contributor.orcid0000-0002-4101-8448tr_TR
dc.contributor.orcid0000-0002-9381-0410tr_TR
dc.identifier.startpage944tr_TR
dc.identifier.endpage949tr_TR
dc.identifier.volume24tr_TR
dc.identifier.issue7tr_TR
dc.relation.journalJournal of Food Composition and Analysisen_US
dc.contributor.buuauthorIşık, Esra-
dc.contributor.buuauthorŞahin, Saliha-
dc.contributor.buuauthorDemir, Cevdet-
dc.contributor.buuauthorTürkben, Cihat-
dc.contributor.researcheridAAH-2892-2021tr_TR
dc.contributor.researcheridABA-2005-2020tr_TR
dc.subject.wosChemistry, applieden_US
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ2 (Chemistry)en_US
dc.wos.quartileQ1 (Food science & technology)en_US
dc.contributor.scopusid50761143600tr_TR
dc.contributor.scopusid15027401600tr_TR
dc.contributor.scopusid7003565902tr_TR
dc.contributor.scopusid6506365712tr_TR
dc.subject.scopusFragaria; Ribes; Blueberry Plantsen_US
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