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Comparison of Biochemical, Microbiological, and Toxicological Properties of Wild and Cultivated Sour Cherry Genotypes (Prunus cerasus L.)

Year 2024, Volume: 27 Issue: 5, 1137 - 1147

Nurcan Erbil Zehra Tuğba Murathan Mehmet Arslan

https://doi.org/10.18016/ksutarimdoga.vi.1363681

Abstract

The investigation of two sour cherry genotypes such as the SC genotype, a small-fruited wild sour cherry, and the LC genotype, a large-fruited cultivated sour cherry, for antimicrobial, mutagen, antimutagen, and antioxidant activities, and bioactive compounds was aimed. Total phenolic, flavonoid, and ascorbic acid contents, antioxidant activity (DPPH, ABTS, FRAP), phenolic, sorbic, benzoic acids, sugar contents, and antibacterial activities (agar well diffusion, MIC, MBC, and MTC) were studied. Additionally, Salmonella typhimurium revision tests were made. The SC genotype had higher values for total phenolic, flavonoid, and ascorbic acid contents than the LC genotype. Similarly, antioxidant activity was found to be higher in the SC genotype. The dominant phenolic acids in both sour cherry genotypes were succinic acid and rutin trihydrate among the phenolic acid contents. While benzoic acid, sorbic acid, and sucrose could not be detected in both genotypes, glucose and fructose contents were higher in the LC genotype. Bacillus spizizenii ATCC 6633 was the most sensitive bacteria to both sour cherry extracts, and a weaker antibacterial activity was observed in the other test bacteria. In addition, no mutagenic and antimutagenic activities were found in both sour cherry genotypes. The SC genotype, a wild sour cherry, contains more bioactive components and exhibits higher antioxidant activity than the LC genotype, a cultivated variety. Consequently, because of its contents and biological activities, sour cherry has the potential to play a supportive role in human health.

Keywords

Phenolic acid Minimum inhibition concentration Minimum bactericidal concentration Mutagen/antimutagen Antioxidant

Supporting Institution

Ardahan University Coordinatorship of Scientific Research Project

Project Number

2017/001

References

  • Abbasoğlu, U., Tosun, F., & Aydınoğlu, A. (1995). Antimicrobial Activity of Gonocytisus angulatus (L.) Spach. FABAD Journal of Pharmaceutical Sciences, 20, 125-127.
  • Anonymous (2008). Girasun'dan çıktık yola. Dört Mevsim Meyve Suyu, 6, 8-9.
  • Association of Official Agricultural Chemistry (AOAC) (1990). Official Methods of Analysis,.15th ed., Arlington VA, USA, pp 1058-1059.
  • Bakhshi, D., & Arakawa, O. (2006). Effects of UV-b irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation. Journal of Food, Agriculture & Environment, 4(1), 75-79.
  • Basyigit, B., Saglam, H., Hayoglu, I., & Karaaslan, M. (2021). Spectroscopic (LC-ESI-MS/MS, FT-IR, NMR) and functional characterization of fruid seed oils extracted with green technology: a comparative study with Prunus cerasus and Punica granatum oils. Journal of Food Processing and Preservation, 45(5), e15451.
  • Benzie, I.F.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAB) as a measure of “Antioxidant power”: The FRAB assay. Analytical Biochemistry, 239, 70-76.
  • Blando, F., Gerardi, C., & Nicoletti, I. (2004). Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods. J Biomed Biotechnol, 5, 253-258.
  • Block, G. (1992). The data support the role of antioxidants in reducing cancer risk. Nutrition Reviews, 50(7), 207–213.
  • Bonerz, D., Würth, K., Dietrich, H., & Will, F. (2007). Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. European Food Research and Technology, 224, 355–364.
  • Can Agca, A., Yılmaz Sarılatın, S., & Sever Yılmaz, B. (2023). Türkiye’de Yetişen Helianthemum oelandicum subsp. incanum (Willk.) G. Lopez Bitkisinin Serbest Radikal Süpürücü, Anti-inflamatuvar ve Hipoglisemik Aktivitelerinin Değerlendirilmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(2), 227-233.
  • Chandra, A., Nair, M.G., & Lezzoni, A. (1992). Evaluation and characterization of the anthocyanin pigments in tart cherries (Prunus cerasus L.). J Agrlc Food Chem, 40(6), 967-969.
  • Cilek, B., Luca, A., Hasirci, V., Sahin, S., & Sumnu, G. (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. Eur Food Res Technol, 235, 587-596.
  • Connolly, D.A., McHugh, M.P., Padilla-Zakour, O.I., Carlson, L., & Sayers, S.P. (2006). Efficacy of a tart cherry juice blend in preventing the symptoms of muscle damage. Br J Sports Med, 40, 679-683.
  • Damar, İ., & Ekşi, A. (2012). Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. Food Chemistry, 135, 2910-1914.
  • Demirdöven, A., Karabıyıklı, Ş., Tokatlı, K., & Öncül, N. (2015). Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food-borne pathogens and their antioxidant properties. Food Sci Technol, 63, 8-13.
  • Duman, R., Uysal, N.E., & Aladag, M.O. (2016). Evaluation of antibacterial activities of Taraxacum farinosum Hausskn. Et Bornm and Taraxacum mirabile Wagenitz Extracts. International Journal of Scientific and Technological Research, 2(2), 46-54.
  • Erbil, N., Murathan, Z.T., Arslan, M., Ilcim, A., & Sayin, B. (2018). Antimicrobial, antioxidant, and antimutagenic activities of five Turkish pear cultivars. Erwerbs-Obstbau, 60, 203-209.
  • Erbil, N., Arslan, M., Murathan, Z.T., Ilcim, A., & Borekci, B.S. (2020). Some biological effects of the fruits and leaves of different apple cultivars, including red-fleshed apples, grown in a microclimatic region of Türkiye: Part I. Erwerbs-Obstbau, 62, 399-410.
  • Erkmen, O. (2016). Laboratory Techniques in Microbiology. Nobel Academic Publishing Education Consultancy, Ankara.
  • Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D. (2010). Cherry antioxidants: from farm to table. Molecules, 15, 6993-7005.
  • Garcia-Parrilla, M.C., Torija, M.J., Mas, A., & Cerezo, A.B. (2016). Vinegar and Other Fermented Condiments. In: Frias, J., Martinez-Villaluenga, C., & Peňas, E. (eds). Fermented Foods in Health and Disease Prevention. Academic Press, London, pp 577-591.
  • Goncalves, B., Landbo, A.K., Knudsen, D., Silva, A.P., Moutinho-Pereira, J., Rosa, E., & Meyer, A.S. (2004). Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). J Agric Food Chem, 52, 523-30.
  • Heim, K.E., Tagliaferro, A.R., & Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, 13, 572-584.
  • Homoki, J., Gyemant, G., Balogh, P., Stundl, L., Biro-Molnar, P., Paholcsek, M., Varadi, J., Ferenc, F., Kelentey, B., Nemes, J., & Remenyik, J. (2018). Sour cherry extract inhibits human salivary alpha-amylase and the growth of Streptococcus mutans (a pilot clinical study). Food & Function, 9(7), 4008-4016.
  • Hufford, C.D., Funderburk, M.J., Morgan, J.M., & Robertson, L.W. (1975). Two antimicrobial alkaloids from heartwood of Lirodendron tulipifera L. Journal of Pharmaceutical Science, 64, 789-792.
  • Kang, S.Y., Seeram, N.P., Nair, M.G., & Bourquin, L.D. (2003). Tart cherry anthocyanins inhibit tumor development in Apc (Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett, 194, 13-19.
  • Karaat, F.E., Gündüz, K., Saraçoğlu, O., & Yıldırım, H. (2019). Pomological and phytochemical evaluation of different cherry species: Mahaleb (Prunus mahaleb L.), wild sweet cherry (Prunus avium L.) and wild sour cherry (Prunus cerasus L.), sweet and sour cherry cultivars. Acta Sci. Pol. Hortorum Cultus, 18(4), 181-191.
  • Kazazic, M., Mehic, E., & Djapo-Lavic, M. (2022). Phenolic content and bioactivity of two sour cherry cultivars and their products. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 58, 1-6.
  • Kim, D.O., Heo, H.J., Kim, Y.J., Yang, H.S., & Lee, C.Y. (2005). Sweet and sour cherry phenolics and their protective effects on neuronal cells. J Agric Food Chem, 53, 9921-9927.
  • Kołodziejczyk, K., Sójka, M., Abadias, M., Viñas, I., Guyot, S., & Baron, A. (2013). Polyphenol composition, antioxidant capacity, and antimicribial activity of the extracs obtained from industrial sour cherry pomace. Ind Crops Prod, 51, 279-288.
  • Kuehl, K.S., Perrier, E.T., Elliot, D.L., & Chesnutt, J.C. (2010). Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled trial. J Int Soc Sports Nutr, 7, 17.
  • Lakhanpal, P., & Kumar, D. (2007). Quercetin: A versatile flavonoid. International Journal of Medical Update, 2(2), 22-37.
  • Maron, D.M., & Ames, B.N. (1983). Revised methods for the Salmonella mutagenicity test. Mutation Res, 113, 173-215.
  • Martin, R.K., Bopp, J., Burrell, L., & Hook, G. (2011). The effect of 100% tart cherry juice on serum uric acid levels, biomarkers of inflammation and cardiovascular disease risk factors. The FASEB Journal, 25, 339.2.
  • Pigeon, W.R., Carr, M., Gorman, C., & Perlis, M.L. (2010). Effects of a tart cherry juice beverage on the sleep of older adults with insomnia: a pilot study. J Med Food, 13, 579-83.
  • Piljac-Žegarac, J., & Šamec, D. (2011). Antioksidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Research International, 44, 345-350.
  • Qiu, J., Ren, C., Fan, J., & Li, Z. (2010). Antioxidant activities of aged oat vinegar in vitro and inmouse serum and liver. J Sci Food Afric, 90, 1951-1958.
  • Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, J., Luyck, M., Cazin, M., Cazin, J.C., Bailleul, F., & Trotin, F. (2000). Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology, 72, 35-40.
  • 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(9/10), 1231-1237.
  • Serra, A.T., Seabra, I.J., Braga, M.E., Bronze, M.R., de Sousa, H.C., & Duarte, C.M. (2010). Processing cherries (Prunus avium) using supercritical fluid technology. Part 1: Recovery of extract fractions rich in bioactive compounds. J Supercrit Fluids, 55, 184-191.
  • Spanos, G.A., & Wrolstad, R.E. (1992). Phenolic of apple, pear and white grape juices and their changes with processing and storage. J Agric Food Chem, 40(9), 1478-1487.
  • Şeker, M.E., & Karaçelik, A.A. (2023). Giresun’da Yetişen Fındık Ağacı (Corylus avellana L.) Yapraklarında Bazı Fenolik Bileşiklerin ve Antioksidan Aktivitelerinin Araştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(2), 234-244.
  • Tomar, O., Akarca, G., Gök, V., & İstek, Ö. (2022). Chemical composition and antifungal potential of apricot, sour cherry, and cherry tree bio-products (resins) against food-borne molds. Food Bioscience, 47, 101627.
  • Traustadottir, T., Davies, S.S., Stock, A.A., Su, Y., Heward, C.B., Roberts, L.J., & Harman, S.M. (2009). Tart cherry juice decreases oxidative stress in healthy older men and women. J Nutr, 139, 1896-900.
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Yabani ve Kültüre Alınmış Vişne Genotiplerinin Biyokimyasal, Mikrobiyolojik ve Toksikolojik Özelliklerinin Karşılaştırılması

Year 2024, Volume: 27 Issue: 5, 1137 - 1147

Nurcan Erbil Zehra Tuğba Murathan Mehmet Arslan

https://doi.org/10.18016/ksutarimdoga.vi.1363681

Abstract

Bu çalışmada küçük meyveli yabani bir vişne olan SC genotipi ve büyük meyveli bir kültür vişnesi olan LC genotipi olmak üzere iki vişne genotipinin antimikrobiyal, mutajen, antimutajen ve antioksidan aktivite ve biyoaktif bileşenler yönünden araştırılması amaçlanmıştır. Vişne genotipleri toplam fenolik, flavonoid ve askorbik asit içerikleri, antioksidan aktivite (DPPH, ABTS ve FRAP), fenolik asit, sorbik asit, benzoik asit, şeker içerikleri ve antibakteriyel aktiviteler (agar kuyu difüzyon, MIC, MBC ve MTC) yönünden incelenmiştir. Ayrıca, Salmonella typhimurium revizyon testleri yapılmıştır. Sonuçlara göre SC genotipinin toplam fenolik, toplam flavonoid ve askorbik asit içerikleri açısından LC genotipine göre daha yüksek değerlere sahip olduğu görülmüştür. Benzer şekilde SC genotipinde antioksidan aktivitenin daha yüksek olduğu belirlenmiştir. Her iki vişne genotipinde baskın fenolik asitlerin süksinik asit ve rutin trihidrat olduğu belirlenmiştir. Benzoik asit, sorbik asit ve sakkaroz her iki genotipte de tespit edilememişken; LC genotipinde glikoz ve fruktoz içerikleri daha yüksek bulunmuştur. Bacillus spizizenii ATCC 6633’nin her iki vişne ekstraktına karşı en duyarlı bakteri olduğu tespit edilmiş ve diğer test bakterilerinde daha zayıf bir antibakteriyel aktivite gözlenmiştir. Ayrıca her iki vişne genotipinde de mutajenik ve antimutajenik aktiviteye rastlanmamıştır. Yabani vişne olan SC genotipinin, kültüre alınan bir çeşit olan LC genotipine göre daha yüksek miktarda biyoaktif bileşen içerdiği ve daha yüksek antioksidan aktivite gösterdiği görülmüştür. Sonuç olarak vişne, sahip olduğu içerik ve biyolojik aktiviteleri nedeniyle insan sağlığını destekleyici rol oynayabilecek potansiyele sahiptir.

Keywords

Fenolik asit Mutajen/antimutajen Antioksidan Minimum inhibisyon konsantrasyonu Minimum bakterisidal konsantrasyon

Supporting Institution

Ardahan Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

2017/001

References

  • Abbasoğlu, U., Tosun, F., & Aydınoğlu, A. (1995). Antimicrobial Activity of Gonocytisus angulatus (L.) Spach. FABAD Journal of Pharmaceutical Sciences, 20, 125-127.
  • Anonymous (2008). Girasun'dan çıktık yola. Dört Mevsim Meyve Suyu, 6, 8-9.
  • Association of Official Agricultural Chemistry (AOAC) (1990). Official Methods of Analysis,.15th ed., Arlington VA, USA, pp 1058-1059.
  • Bakhshi, D., & Arakawa, O. (2006). Effects of UV-b irradiation on phenolic compound accumulation and antioxidant activity in ‘Jonathan’ apple influenced by bagging, temperature and maturation. Journal of Food, Agriculture & Environment, 4(1), 75-79.
  • Basyigit, B., Saglam, H., Hayoglu, I., & Karaaslan, M. (2021). Spectroscopic (LC-ESI-MS/MS, FT-IR, NMR) and functional characterization of fruid seed oils extracted with green technology: a comparative study with Prunus cerasus and Punica granatum oils. Journal of Food Processing and Preservation, 45(5), e15451.
  • Benzie, I.F.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAB) as a measure of “Antioxidant power”: The FRAB assay. Analytical Biochemistry, 239, 70-76.
  • Blando, F., Gerardi, C., & Nicoletti, I. (2004). Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods. J Biomed Biotechnol, 5, 253-258.
  • Block, G. (1992). The data support the role of antioxidants in reducing cancer risk. Nutrition Reviews, 50(7), 207–213.
  • Bonerz, D., Würth, K., Dietrich, H., & Will, F. (2007). Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars. European Food Research and Technology, 224, 355–364.
  • Can Agca, A., Yılmaz Sarılatın, S., & Sever Yılmaz, B. (2023). Türkiye’de Yetişen Helianthemum oelandicum subsp. incanum (Willk.) G. Lopez Bitkisinin Serbest Radikal Süpürücü, Anti-inflamatuvar ve Hipoglisemik Aktivitelerinin Değerlendirilmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(2), 227-233.
  • Chandra, A., Nair, M.G., & Lezzoni, A. (1992). Evaluation and characterization of the anthocyanin pigments in tart cherries (Prunus cerasus L.). J Agrlc Food Chem, 40(6), 967-969.
  • Cilek, B., Luca, A., Hasirci, V., Sahin, S., & Sumnu, G. (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. Eur Food Res Technol, 235, 587-596.
  • Connolly, D.A., McHugh, M.P., Padilla-Zakour, O.I., Carlson, L., & Sayers, S.P. (2006). Efficacy of a tart cherry juice blend in preventing the symptoms of muscle damage. Br J Sports Med, 40, 679-683.
  • Damar, İ., & Ekşi, A. (2012). Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice. Food Chemistry, 135, 2910-1914.
  • Demirdöven, A., Karabıyıklı, Ş., Tokatlı, K., & Öncül, N. (2015). Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food-borne pathogens and their antioxidant properties. Food Sci Technol, 63, 8-13.
  • Duman, R., Uysal, N.E., & Aladag, M.O. (2016). Evaluation of antibacterial activities of Taraxacum farinosum Hausskn. Et Bornm and Taraxacum mirabile Wagenitz Extracts. International Journal of Scientific and Technological Research, 2(2), 46-54.
  • Erbil, N., Murathan, Z.T., Arslan, M., Ilcim, A., & Sayin, B. (2018). Antimicrobial, antioxidant, and antimutagenic activities of five Turkish pear cultivars. Erwerbs-Obstbau, 60, 203-209.
  • Erbil, N., Arslan, M., Murathan, Z.T., Ilcim, A., & Borekci, B.S. (2020). Some biological effects of the fruits and leaves of different apple cultivars, including red-fleshed apples, grown in a microclimatic region of Türkiye: Part I. Erwerbs-Obstbau, 62, 399-410.
  • Erkmen, O. (2016). Laboratory Techniques in Microbiology. Nobel Academic Publishing Education Consultancy, Ankara.
  • Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D. (2010). Cherry antioxidants: from farm to table. Molecules, 15, 6993-7005.
  • Garcia-Parrilla, M.C., Torija, M.J., Mas, A., & Cerezo, A.B. (2016). Vinegar and Other Fermented Condiments. In: Frias, J., Martinez-Villaluenga, C., & Peňas, E. (eds). Fermented Foods in Health and Disease Prevention. Academic Press, London, pp 577-591.
  • Goncalves, B., Landbo, A.K., Knudsen, D., Silva, A.P., Moutinho-Pereira, J., Rosa, E., & Meyer, A.S. (2004). Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). J Agric Food Chem, 52, 523-30.
  • Heim, K.E., Tagliaferro, A.R., & Bobilya, D.J. (2002). Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry, 13, 572-584.
  • Homoki, J., Gyemant, G., Balogh, P., Stundl, L., Biro-Molnar, P., Paholcsek, M., Varadi, J., Ferenc, F., Kelentey, B., Nemes, J., & Remenyik, J. (2018). Sour cherry extract inhibits human salivary alpha-amylase and the growth of Streptococcus mutans (a pilot clinical study). Food & Function, 9(7), 4008-4016.
  • Hufford, C.D., Funderburk, M.J., Morgan, J.M., & Robertson, L.W. (1975). Two antimicrobial alkaloids from heartwood of Lirodendron tulipifera L. Journal of Pharmaceutical Science, 64, 789-792.
  • Kang, S.Y., Seeram, N.P., Nair, M.G., & Bourquin, L.D. (2003). Tart cherry anthocyanins inhibit tumor development in Apc (Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett, 194, 13-19.
  • Karaat, F.E., Gündüz, K., Saraçoğlu, O., & Yıldırım, H. (2019). Pomological and phytochemical evaluation of different cherry species: Mahaleb (Prunus mahaleb L.), wild sweet cherry (Prunus avium L.) and wild sour cherry (Prunus cerasus L.), sweet and sour cherry cultivars. Acta Sci. Pol. Hortorum Cultus, 18(4), 181-191.
  • Kazazic, M., Mehic, E., & Djapo-Lavic, M. (2022). Phenolic content and bioactivity of two sour cherry cultivars and their products. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, 58, 1-6.
  • Kim, D.O., Heo, H.J., Kim, Y.J., Yang, H.S., & Lee, C.Y. (2005). Sweet and sour cherry phenolics and their protective effects on neuronal cells. J Agric Food Chem, 53, 9921-9927.
  • Kołodziejczyk, K., Sójka, M., Abadias, M., Viñas, I., Guyot, S., & Baron, A. (2013). Polyphenol composition, antioxidant capacity, and antimicribial activity of the extracs obtained from industrial sour cherry pomace. Ind Crops Prod, 51, 279-288.
  • Kuehl, K.S., Perrier, E.T., Elliot, D.L., & Chesnutt, J.C. (2010). Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled trial. J Int Soc Sports Nutr, 7, 17.
  • Lakhanpal, P., & Kumar, D. (2007). Quercetin: A versatile flavonoid. International Journal of Medical Update, 2(2), 22-37.
  • Maron, D.M., & Ames, B.N. (1983). Revised methods for the Salmonella mutagenicity test. Mutation Res, 113, 173-215.
  • Martin, R.K., Bopp, J., Burrell, L., & Hook, G. (2011). The effect of 100% tart cherry juice on serum uric acid levels, biomarkers of inflammation and cardiovascular disease risk factors. The FASEB Journal, 25, 339.2.
  • Pigeon, W.R., Carr, M., Gorman, C., & Perlis, M.L. (2010). Effects of a tart cherry juice beverage on the sleep of older adults with insomnia: a pilot study. J Med Food, 13, 579-83.
  • Piljac-Žegarac, J., & Šamec, D. (2011). Antioksidant stability of small fruits in postharvest storage at room and refrigerator temperatures. Food Research International, 44, 345-350.
  • Qiu, J., Ren, C., Fan, J., & Li, Z. (2010). Antioxidant activities of aged oat vinegar in vitro and inmouse serum and liver. J Sci Food Afric, 90, 1951-1958.
  • Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, J., Luyck, M., Cazin, M., Cazin, J.C., Bailleul, F., & Trotin, F. (2000). Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology, 72, 35-40.
  • 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(9/10), 1231-1237.
  • Serra, A.T., Seabra, I.J., Braga, M.E., Bronze, M.R., de Sousa, H.C., & Duarte, C.M. (2010). Processing cherries (Prunus avium) using supercritical fluid technology. Part 1: Recovery of extract fractions rich in bioactive compounds. J Supercrit Fluids, 55, 184-191.
  • Spanos, G.A., & Wrolstad, R.E. (1992). Phenolic of apple, pear and white grape juices and their changes with processing and storage. J Agric Food Chem, 40(9), 1478-1487.
  • Şeker, M.E., & Karaçelik, A.A. (2023). Giresun’da Yetişen Fındık Ağacı (Corylus avellana L.) Yapraklarında Bazı Fenolik Bileşiklerin ve Antioksidan Aktivitelerinin Araştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 26(2), 234-244.
  • Tomar, O., Akarca, G., Gök, V., & İstek, Ö. (2022). Chemical composition and antifungal potential of apricot, sour cherry, and cherry tree bio-products (resins) against food-borne molds. Food Bioscience, 47, 101627.
  • Traustadottir, T., Davies, S.S., Stock, A.A., Su, Y., Heward, C.B., Roberts, L.J., & Harman, S.M. (2009). Tart cherry juice decreases oxidative stress in healthy older men and women. J Nutr, 139, 1896-900.
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There are 49 citations in total.

Details

Primary Language English
Subjects Microbiology (Other), Food Properties
Journal Section RESEARCH ARTICLE
Authors

Nurcan Erbil 0000-0001-9553-2306

Zehra Tuğba Murathan 0000-0002-1468-7240

Mehmet Arslan 0000-0002-9015-1798

Project Number 2017/001
Early Pub Date July 2, 2024
Publication Date
Submission Date September 20, 2023
Acceptance Date February 8, 2024
Published in Issue Year 2024Volume: 27 Issue: 5

Cite

APA Erbil, N., Murathan, Z. T., & Arslan, M. (2024). Comparison of Biochemical, Microbiological, and Toxicological Properties of Wild and Cultivated Sour Cherry Genotypes (Prunus cerasus L.). Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(5), 1137-1147. https://doi.org/10.18016/ksutarimdoga.vi.1363681
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