Research Article
BibTex RIS Cite

Muhafaza Yöntemlerinin Farklı Bölge Sumaklarındaki (Rhus coriaria L.) Yağda Çözünen Vitaminler ve Stres Biyomarkırları Üzerine Etkisi

Year 2024, Volume: 27 Issue: Ek Sayı 1 (Suppl 1), 221 - 230

Haval M. Alı , Fikret Karataş , Dursun Özer , Sinan Saydam

https://doi.org/10.18016/ksutarimdoga.vi.1436492

Abstract

Farklı bölgelerde yetişen ve farklı muhafaza yöntemleri uygulanan sumak örneklerindeki yağda çözünen vitaminler ile stress biomakırlarının miktarı HPLC ile belirlendi. Bu amaçla öğütülen örneklerden bir grup hemen analizlenirken, diğerleri ise iki kısma ayrılıp, bir kısmı yağlanırken diğer kısım olduğu gibi altı ay bekletildikten sonra analiz edildi. Taze sumak örneklerindeki A ve E vitamini, -karoten ve likopen miktarlarının sırasıyla 1.12 – 2.77, 84.40 - 230.65, 2.48 – 5.31 ve 8.10 – 26.90 µg (g dw)-1, arasında değiştiği gözlendi. Sonuçlardan, vitamin A, E, β-karoten ve likopen kaybının yağlanmadan bekletilen grupta fazla olduğu gözlenmiştir (P<0.05). Örneklerdeki GSH, GSSG, MDA, 4-HNE ve GSH/GSSG miktarları sırasıyla 1004.12 - 2550.42, 422.54 - 1375.38, 13.95 - 31.30, 7.12 - 15.40 µg (g dw)-1 ve 1.16- 3.49 arasında değiştiği görülmüştür. Bekletilen sumak örneklerindeki GSH ve GSH/GSSG miktarı azalırken, MDA, GSSG ve 4-HNE miktarlarının arttığı tespit edilmiştir. Taze, yağlanmış ve yağlanmamış sumak örneklerindeki incelenen parametrelerdeki değişimlerin istatiksel olarak anlamlı (P<0.05) olduğu görülmüştür. Yağlanmış örneklerdeki değişimlerin yağlanmamış örneklere göre daha az olduğu görülmektedir.

Keywords

Rhus coriaria L. Yağda çözünen vitaminler Glutatyon Stres biomarkırları

References

  • Abu-Reidah, I. M., Ali-Shtayeh, M. S., Jamous, R. M., Arráez-Román, D., & Segura-Carretero, A. (2015). HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits. Food Chemistry, 166, 179–191. doi: 10.1016/ j.foodchem.2014.06.011.
  • Aremu, S. O., & Nweze, C. C. (2017). Determination of vitamin A content from selected Nigerian fruits using spectrophotometric method. Bangladesh Journal of Scientific and Industrial Research, 52(2), 153-158. https://doi.org/10.3329/bjsir.v52i2.32940
  • Ayoade, W. G., Gbadamosi, L., Ajayi, M. G., & Badmus, M. O. (2023). Assessment of minerals and vitamin constituents of some commonly consumed spices. International Journal of Science and Research Archive, 10(01), 053–061. https://doi.org/10.30574/ ijsra.2023.10.1.0702
  • Barrera, G., Pizzimenti, S., Daga, M., Dianzani, C., Arcaro, A., Cetrangolo, G. P., Giordano, G., Cucci, M. A., Graf, M., & Gentile, F. (2018). Lipid Peroxidation-Derived Aldehydes, 4-Hydroxynonenal and Malondialdehyde in Aging-Related Disorders. Antioxidants, 7(8), 102. doi:10.3390/antiox7080102
  • Cnubben, N. H. P., Rietjens, I. M. C. M., Wortelboer, H., Van Zanden, J., & Van Bladeren, P. J. (2001). The interplay of glutathione-related processes in antioxidant defense. Environmental Toxicology and Pharmacology, 10, 141-152. doi: 10.1016/s1382-6689(01)00077-1.
  • Çakmak, M., Bakar, B., Özer, D., Karataş, F., & Saydam. S. (2023). Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits. Journal of Agricultural Sciences (Tarim Bilimleri Dergisi), 29(2), 507-518. doi: 10.15832/ankutbd.941384
  • Çakmak, M., Bakar, B., Özer, D., Geckil, H., Karatas, F., & Saydam, S. (2020). Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods. Journal of Food Measurement and Characterization, 15, 983-993. https://doi.org/10.1007/s11694-020-00692-x
  • Cerit, İ., Demirer, A., Bülbül, E., Yaman, M., Güngör, Ş. N., & Demirkol, O. (2020). Thiols and Their Uses in the Food Industry. Turkish Journal of Agriculture-Food Science and Technology, 8(5), 1027-1038. https://doi.org/10.24925/turjaf.v8i5.1027-1038.2993
  • Dror, D. K., & Allen, L. H. (2011). Vitamin E deficiency in developing countries. Food and Nutrition Bulletin, 32(2), 124–143. doi: 10.1177/ 156482651103200206
  • Eggersdorfer, M., & Wyss, A. (2018). Carotenoids in human nutrition and health. Archives of Biochemistry and Biophysics, 652, 18-26. https://doi.org/10.1016/j.abb.2018.06.001
  • Falowo, A. B., Mukumbo, F. E., Idamokoro, E. M., Afolayan, A. J., & Muchenje, V. (2019). Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal Of Food Science, 2019(1), 2628747. doi:10.1155/2019/ 2628747.
  • Faul, F., Erdfelder, E., Lang, A.-G., & Buchner, A. (2007). G*Power 3.1 A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behavior Research Methods, 39, 175-191.
  • Gaweł, S., Wardas, M., Niedworok, E. & Wardas, P. (2004). Malondialdehyde as lipid peroxidation marker. Wiadomości Lekarskie, 57(9-10), 453-455. PMID: 15765761
  • Gill, S. S., Anjum, N. A., Hasanuzzaman, M., Gill, R., Trivedi, D. K., Ahmad, I., & Tuteja, N. (2013). Glutathione and glutathione reductase: a boon in disguise for plant abiotic stress defense operations. Plant Physiology and Biochemistry, 70, 204-212. doi: 10.1016/j.plaphy.2013.05.032.
  • Güvenç, G., Özcan A., Bükücü, Ş. B. & Sütyemez, M. (2017). Bazı Derici Sumak Rhus coriaria L Genotiplerinin Fenolojik Özelliklerinin Belirlenmesi. Türk Tarım ve Doğa Bilimleri Dergisi, 4(4), 477–483.
  • He, J., Milad Hadidi, M., Yang, S., Khan, M. R., Zhang, W., & Cong, X. (2023). Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Research International, 173, 113221. https://doi.org/10.1016/j.foodres.2023. 113221
  • Ibrahim, M. S., Ibrahim, Y. I., Mukhtar, Z. G., & Karatas, F. (2017). Amount of vitamin A, vitamin E, vitamin C, malondialdehyde, glutathione, ghrelin, beta-carotene, lycopene in fruits of Hawthorn, Midland (crataegus laevigata). Journal of Human Nutrition & Food Science, 5(3), 1112-1117. https://www.researchgate.net/publication/ 331098010
  • Kala, A., & Prakash, J. (2006). The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. International Journal of Food Science and Technology, 41, 163–171. doi:10.1111/j.1365-2621. 2005.01043.x
  • Kan, T., Gundogdu, M., Ercisli, S., Muradoglu, F., Celik, F., Gecer, M. K., Kodad, O., & Zia-Ul-Haq, M. (2014). Phenolic compounds and vitamins in wild and cultivated apricot (Prunus armeniaca L.) fruits grown in irrigated and dry farming conditions. Biological Research, 47(1), 46–52. doi:10.1186/0717-6287-47-46
  • Karaağaç, R. M., & Pınarlı, Ç. (2023). Fat-Soluble Vitamins and Their Effects on the Gut Microbiota. Eurasian Journal of Health Science, 6(3), 116-122. doi: 10.53493/avrasyasbd.1262072
  • Karatas, F., Baysar, A., & Alpaslan, M. (2017). A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L. Journal of Food Processing and Preservation, 41(6), e13275. https://doi.org/10.1111/jfpp.13275.
  • Kennedy, D. O. (2016). B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review. Nutrients, 8(68), 1-29. https://doi.org/10.3390/ nu8020068
  • Khalil, M., Hayek, S., Khalil, N., Serale, N., Vergani, L., Calasso, M., Angelis, M. D., & Portincasa,P. (2021). Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay. Journal of Functional Foods, 87, 1-17, 104811. https://doi.org/10.1016/j.jff.2021.104811
  • Kocsy, G., Galiba, G., & Brunold, C. (2001). Role of glutathione in adaptation and signalling during chilling and cold acclimation in plants. Physiol Plantarum, 113(2), 158–164. doi: 10.1034/j.1399-3054.2001.1130202.x.
  • Konfo, T. R. C., Djouhou, F. M. C., Koudoro, Y. A., Dahouenon-Ahoussi, E., Avlessi, F., Sohounhloue, C. K. D., & Simal-Gandara, J. (2015). Essential oils as natural antioxidants for the control of food preservation. Food Control, 54, 111-119. https://doi.org/10.1016/j.foodcont.2014.12.040
  • Kumar, S., Yadav, P., Jain, V., & Malhotra, S. P. (2011). Oxidative stress and antioxidative system in ripening ber (Ziziphus mauritiana Lam.) fruits, Food Technology and Biotechnology, 49(4), 453–459. ISSN 1330-9862
  • Mendoza-Cózatl, D., Loza-Tavera, H., Hernández-Navarro, A., & Moreno-Sánchez, R. (2005). Sulfur assimilation and glutathione metabolism under cadmium stress in yeast, photosynthetic protists and plants. FEMS Microbiology Reviews, 29(4), 653–671. doi: 10.1016/j.femsre.2004.09.004
  • Morshedloo, M. R., Maggi, F., Neko, H. T., & Aghdam, M. S. (2018). Sumac (Rhus coriaria L.) fruit: Essential oil variability in Iranian populations. Industrial Crops & Products, 111, 1–7. doi: 10.1016/j.indcrop.2017.10.002.
  • Mukhtar, G., Özer, D., Karataş, F., & Saydam, S. (2023). Some Biochemical Parameters of Eggplant Species from Turkey and Nigeria. OKU Journal of the Institute of Science and Technology, 6(1), 21-34. https://doi.org/10.47495/okufbed.1062267
  • Okonkwo, C., & Ogu, A. (2014). Nutritional Evaluation of Some Selected Spices Commonly Used in the South-Eastern Part of Nigeria. Journal of Biology, Agriculture and Healthcare, 4(15), 97-102. ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
  • Omotayo, O., & Adepoju, O. T. (2013). valuation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria. American Journal of Food and Nutrition, 3(3), 122-126. doi:10.5251/ajfn.2013.3.3.122.126.
  • Özcan, A. Süslüoğlu, Z. Nogay, G. Ergun, M., & Sütyemez, M. (2021). Phytochemical characterization of some sumac rhus coriaria l genotypes from southern part of turkey,” Food Chemistry, 358, 129779 doi: 10.5251/ajfn.2013. 3.3.122.126
  • Pereira, M. C., Steffens, R. S., Jablonski, A., Hertz, P. F., de O. Rios, A., Vizzotto, M., & Flôres, S. H. (2012). Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family. Journal of Agricultural and Food Chemistry, 60(12), 3061–3067. doi:10.1021/jf205263f
  • Qiang, Z., Demirkol, O., Ercal, N., & Adams, C. (2005). Impact of Food Disinfection on Beneficial Biothiol Contents in Vegetables. Journal of Agricultural and Food Chemistry, 53(25), 9830–9840. doi:10.1021/ jf051359f
  • Redfearn, H. N., Warren, M. K., & Goddard, J. M. (2023). Reactive Extrusion of Nonmigratory Active and Intelligent Packaging. ACS Applied Materials & Interfaces, 15(24), 29511-29524. doi:10.1021/ acsami.3c06589.
  • Shabbir, A. (2012). Rhus coriaria Linn, a plant of medicinal, nutritional and industrial importance: A review, The Journal of Animal and Plant Sciences, 22(2), 505–512. ISSN: 1018-7081. https:// www.researchgate.net/publication/233860365
  • Stevens, S. L. (2021). Fat-Soluble Vitamins. Nursing Clinics of North America, 56(1), 33–45. doi:10.1016/ j.cnur.2020.10.003
  • Tesoriere, L., Fazzari, M., Allegra, M., & Livrea, M. A. (2005). Biothiols, Taurine, and Lipid-Soluble Antioxidants in the Edible Pulp of Sicilian Cactus Pear (Opuntia ficus-indica) Fruits and Changes of Bioactive Juice Components upon Industrial Processing. Journal of Agricultural and Food Chemistry, 53(20), 7851–7855. doi:10.1021/ jf050636f
  • Uhegbu, F. O., Iweala, E. E. J., & Kanu, I. (2011). Studies on the chemical and antinutritional content of some Nigerian spices. International Journal of Nutrition and Metabolism, 3(6), 72-76. ISSN 2141-2340
  • Yuan, P., Cui, S., Liu, Y., Li, J., Du, G., Liu, L. (2020). Metabolic engineering for the production of fat-soluble vitamins: advances and perspectives. Applied Microbiology and Biotechnology, 104, 935–951. https://doi.org/10.1007/s00253-019-10157-x
  • Zengin, F., Kurt, Ş. (2018). Likopen ve Likopenin İnsan Sağlığı Açısından Önemi. ADYÜTAYAM 6(2), 30-45

Effect of Preservation Methods on Fat-Soluble Vitamins and Stress Biomarkers in Rhus coriaria L. (Sumac) of Different Regions

Year 2024, Volume: 27 Issue: Ek Sayı 1 (Suppl 1), 221 - 230

Haval M. Alı , Fikret Karataş , Dursun Özer , Sinan Saydam

https://doi.org/10.18016/ksutarimdoga.vi.1436492

Abstract

The number of fat-soluble vitamins and stress biomarkers in Rhus coriaria L. samples taken from different regions was determined by HPLC before and after being subjected to different preservation methods. For this purpose, one group of the samples was analyzed immediately, while the other two groups one of which oiled, and the other group is kept as is for six months. It was determined that the amounts of vitamin A, E, β-carotene and lycopene in fresh sumac samples varied between 1.12 - 2.77, 84.40 - 230.65, 2.48 - 5.31 and 8.10 - 26.90 µg (g dw)-1, respectively. The highest loss of vitamins was observed in an unoiled group of samples. The amounts of GSH, GSSG, MDA, 4-HNE, and GSH/GSSG in the same samples varied between 1004.12 - 2550.42, 422.54 - 1375.38, 13.95 - 31.30, 7.12 - 15.40 µg (g dw)-1, and 1.16 - 3.49, respectively. While the amount of GSH and GSH/GSSG ratio in the stored sumac samples for six months decreased, on the other hand amount of MDA, GSSG, and 4-HNE increased. Differences in all examined parameters in fresh, unoiled, and oiled sumac samples are statistically significant (P<0.05). It was observed that the changes of the studied parameter in all sumac samples were lower in stored oiled samples.

Keywords

Rhus coriaria L.. Fat-soluble vitamins Glutathione Stress biomarkers

References

  • Abu-Reidah, I. M., Ali-Shtayeh, M. S., Jamous, R. M., Arráez-Román, D., & Segura-Carretero, A. (2015). HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits. Food Chemistry, 166, 179–191. doi: 10.1016/ j.foodchem.2014.06.011.
  • Aremu, S. O., & Nweze, C. C. (2017). Determination of vitamin A content from selected Nigerian fruits using spectrophotometric method. Bangladesh Journal of Scientific and Industrial Research, 52(2), 153-158. https://doi.org/10.3329/bjsir.v52i2.32940
  • Ayoade, W. G., Gbadamosi, L., Ajayi, M. G., & Badmus, M. O. (2023). Assessment of minerals and vitamin constituents of some commonly consumed spices. International Journal of Science and Research Archive, 10(01), 053–061. https://doi.org/10.30574/ ijsra.2023.10.1.0702
  • Barrera, G., Pizzimenti, S., Daga, M., Dianzani, C., Arcaro, A., Cetrangolo, G. P., Giordano, G., Cucci, M. A., Graf, M., & Gentile, F. (2018). Lipid Peroxidation-Derived Aldehydes, 4-Hydroxynonenal and Malondialdehyde in Aging-Related Disorders. Antioxidants, 7(8), 102. doi:10.3390/antiox7080102
  • Cnubben, N. H. P., Rietjens, I. M. C. M., Wortelboer, H., Van Zanden, J., & Van Bladeren, P. J. (2001). The interplay of glutathione-related processes in antioxidant defense. Environmental Toxicology and Pharmacology, 10, 141-152. doi: 10.1016/s1382-6689(01)00077-1.
  • Çakmak, M., Bakar, B., Özer, D., Karataş, F., & Saydam. S. (2023). Amino Acid Content and Effect of Different Preservation Methods on Some Biochemical Properties in Black Myrtus communis L. Fruits. Journal of Agricultural Sciences (Tarim Bilimleri Dergisi), 29(2), 507-518. doi: 10.15832/ankutbd.941384
  • Çakmak, M., Bakar, B., Özer, D., Geckil, H., Karatas, F., & Saydam, S. (2020). Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods. Journal of Food Measurement and Characterization, 15, 983-993. https://doi.org/10.1007/s11694-020-00692-x
  • Cerit, İ., Demirer, A., Bülbül, E., Yaman, M., Güngör, Ş. N., & Demirkol, O. (2020). Thiols and Their Uses in the Food Industry. Turkish Journal of Agriculture-Food Science and Technology, 8(5), 1027-1038. https://doi.org/10.24925/turjaf.v8i5.1027-1038.2993
  • Dror, D. K., & Allen, L. H. (2011). Vitamin E deficiency in developing countries. Food and Nutrition Bulletin, 32(2), 124–143. doi: 10.1177/ 156482651103200206
  • Eggersdorfer, M., & Wyss, A. (2018). Carotenoids in human nutrition and health. Archives of Biochemistry and Biophysics, 652, 18-26. https://doi.org/10.1016/j.abb.2018.06.001
  • Falowo, A. B., Mukumbo, F. E., Idamokoro, E. M., Afolayan, A. J., & Muchenje, V. (2019). Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal Of Food Science, 2019(1), 2628747. doi:10.1155/2019/ 2628747.
  • Faul, F., Erdfelder, E., Lang, A.-G., & Buchner, A. (2007). G*Power 3.1 A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behavior Research Methods, 39, 175-191.
  • Gaweł, S., Wardas, M., Niedworok, E. & Wardas, P. (2004). Malondialdehyde as lipid peroxidation marker. Wiadomości Lekarskie, 57(9-10), 453-455. PMID: 15765761
  • Gill, S. S., Anjum, N. A., Hasanuzzaman, M., Gill, R., Trivedi, D. K., Ahmad, I., & Tuteja, N. (2013). Glutathione and glutathione reductase: a boon in disguise for plant abiotic stress defense operations. Plant Physiology and Biochemistry, 70, 204-212. doi: 10.1016/j.plaphy.2013.05.032.
  • Güvenç, G., Özcan A., Bükücü, Ş. B. & Sütyemez, M. (2017). Bazı Derici Sumak Rhus coriaria L Genotiplerinin Fenolojik Özelliklerinin Belirlenmesi. Türk Tarım ve Doğa Bilimleri Dergisi, 4(4), 477–483.
  • He, J., Milad Hadidi, M., Yang, S., Khan, M. R., Zhang, W., & Cong, X. (2023). Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Research International, 173, 113221. https://doi.org/10.1016/j.foodres.2023. 113221
  • Ibrahim, M. S., Ibrahim, Y. I., Mukhtar, Z. G., & Karatas, F. (2017). Amount of vitamin A, vitamin E, vitamin C, malondialdehyde, glutathione, ghrelin, beta-carotene, lycopene in fruits of Hawthorn, Midland (crataegus laevigata). Journal of Human Nutrition & Food Science, 5(3), 1112-1117. https://www.researchgate.net/publication/ 331098010
  • Kala, A., & Prakash, J. (2006). The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods. International Journal of Food Science and Technology, 41, 163–171. doi:10.1111/j.1365-2621. 2005.01043.x
  • Kan, T., Gundogdu, M., Ercisli, S., Muradoglu, F., Celik, F., Gecer, M. K., Kodad, O., & Zia-Ul-Haq, M. (2014). Phenolic compounds and vitamins in wild and cultivated apricot (Prunus armeniaca L.) fruits grown in irrigated and dry farming conditions. Biological Research, 47(1), 46–52. doi:10.1186/0717-6287-47-46
  • Karaağaç, R. M., & Pınarlı, Ç. (2023). Fat-Soluble Vitamins and Their Effects on the Gut Microbiota. Eurasian Journal of Health Science, 6(3), 116-122. doi: 10.53493/avrasyasbd.1262072
  • Karatas, F., Baysar, A., & Alpaslan, M. (2017). A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L. Journal of Food Processing and Preservation, 41(6), e13275. https://doi.org/10.1111/jfpp.13275.
  • Kennedy, D. O. (2016). B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review. Nutrients, 8(68), 1-29. https://doi.org/10.3390/ nu8020068
  • Khalil, M., Hayek, S., Khalil, N., Serale, N., Vergani, L., Calasso, M., Angelis, M. D., & Portincasa,P. (2021). Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay. Journal of Functional Foods, 87, 1-17, 104811. https://doi.org/10.1016/j.jff.2021.104811
  • Kocsy, G., Galiba, G., & Brunold, C. (2001). Role of glutathione in adaptation and signalling during chilling and cold acclimation in plants. Physiol Plantarum, 113(2), 158–164. doi: 10.1034/j.1399-3054.2001.1130202.x.
  • Konfo, T. R. C., Djouhou, F. M. C., Koudoro, Y. A., Dahouenon-Ahoussi, E., Avlessi, F., Sohounhloue, C. K. D., & Simal-Gandara, J. (2015). Essential oils as natural antioxidants for the control of food preservation. Food Control, 54, 111-119. https://doi.org/10.1016/j.foodcont.2014.12.040
  • Kumar, S., Yadav, P., Jain, V., & Malhotra, S. P. (2011). Oxidative stress and antioxidative system in ripening ber (Ziziphus mauritiana Lam.) fruits, Food Technology and Biotechnology, 49(4), 453–459. ISSN 1330-9862
  • Mendoza-Cózatl, D., Loza-Tavera, H., Hernández-Navarro, A., & Moreno-Sánchez, R. (2005). Sulfur assimilation and glutathione metabolism under cadmium stress in yeast, photosynthetic protists and plants. FEMS Microbiology Reviews, 29(4), 653–671. doi: 10.1016/j.femsre.2004.09.004
  • Morshedloo, M. R., Maggi, F., Neko, H. T., & Aghdam, M. S. (2018). Sumac (Rhus coriaria L.) fruit: Essential oil variability in Iranian populations. Industrial Crops & Products, 111, 1–7. doi: 10.1016/j.indcrop.2017.10.002.
  • Mukhtar, G., Özer, D., Karataş, F., & Saydam, S. (2023). Some Biochemical Parameters of Eggplant Species from Turkey and Nigeria. OKU Journal of the Institute of Science and Technology, 6(1), 21-34. https://doi.org/10.47495/okufbed.1062267
  • Okonkwo, C., & Ogu, A. (2014). Nutritional Evaluation of Some Selected Spices Commonly Used in the South-Eastern Part of Nigeria. Journal of Biology, Agriculture and Healthcare, 4(15), 97-102. ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
  • Omotayo, O., & Adepoju, O. T. (2013). valuation of micronutrient potentials of seven commonly consumed indigenous spices from Nigeria. American Journal of Food and Nutrition, 3(3), 122-126. doi:10.5251/ajfn.2013.3.3.122.126.
  • Özcan, A. Süslüoğlu, Z. Nogay, G. Ergun, M., & Sütyemez, M. (2021). Phytochemical characterization of some sumac rhus coriaria l genotypes from southern part of turkey,” Food Chemistry, 358, 129779 doi: 10.5251/ajfn.2013. 3.3.122.126
  • Pereira, M. C., Steffens, R. S., Jablonski, A., Hertz, P. F., de O. Rios, A., Vizzotto, M., & Flôres, S. H. (2012). Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family. Journal of Agricultural and Food Chemistry, 60(12), 3061–3067. doi:10.1021/jf205263f
  • Qiang, Z., Demirkol, O., Ercal, N., & Adams, C. (2005). Impact of Food Disinfection on Beneficial Biothiol Contents in Vegetables. Journal of Agricultural and Food Chemistry, 53(25), 9830–9840. doi:10.1021/ jf051359f
  • Redfearn, H. N., Warren, M. K., & Goddard, J. M. (2023). Reactive Extrusion of Nonmigratory Active and Intelligent Packaging. ACS Applied Materials & Interfaces, 15(24), 29511-29524. doi:10.1021/ acsami.3c06589.
  • Shabbir, A. (2012). Rhus coriaria Linn, a plant of medicinal, nutritional and industrial importance: A review, The Journal of Animal and Plant Sciences, 22(2), 505–512. ISSN: 1018-7081. https:// www.researchgate.net/publication/233860365
  • Stevens, S. L. (2021). Fat-Soluble Vitamins. Nursing Clinics of North America, 56(1), 33–45. doi:10.1016/ j.cnur.2020.10.003
  • Tesoriere, L., Fazzari, M., Allegra, M., & Livrea, M. A. (2005). Biothiols, Taurine, and Lipid-Soluble Antioxidants in the Edible Pulp of Sicilian Cactus Pear (Opuntia ficus-indica) Fruits and Changes of Bioactive Juice Components upon Industrial Processing. Journal of Agricultural and Food Chemistry, 53(20), 7851–7855. doi:10.1021/ jf050636f
  • Uhegbu, F. O., Iweala, E. E. J., & Kanu, I. (2011). Studies on the chemical and antinutritional content of some Nigerian spices. International Journal of Nutrition and Metabolism, 3(6), 72-76. ISSN 2141-2340
  • Yuan, P., Cui, S., Liu, Y., Li, J., Du, G., Liu, L. (2020). Metabolic engineering for the production of fat-soluble vitamins: advances and perspectives. Applied Microbiology and Biotechnology, 104, 935–951. https://doi.org/10.1007/s00253-019-10157-x
  • Zengin, F., Kurt, Ş. (2018). Likopen ve Likopenin İnsan Sağlığı Açısından Önemi. ADYÜTAYAM 6(2), 30-45
There are 41 citations in total.

Details

Primary Language English
Subjects Food Properties
Journal Section RESEARCH ARTICLE
Authors

Haval M. Alı 0000-0002-2500-9760

Fikret Karataş 0000-0002-0884-027X

Dursun Özer 0000-0002-7225-8903

Sinan Saydam 0000-0003-1531-5454

Early Pub Date September 15, 2024
Publication Date
Submission Date February 13, 2024
Acceptance Date July 28, 2024
Published in Issue Year 2024Volume: 27 Issue: Ek Sayı 1 (Suppl 1)

Cite

APA M. Alı, H., Karataş, F., Özer, D., Saydam, S. (2024). Effect of Preservation Methods on Fat-Soluble Vitamins and Stress Biomarkers in Rhus coriaria L. (Sumac) of Different Regions. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(Ek Sayı 1 (Suppl 1), 221-230. https://doi.org/10.18016/ksutarimdoga.vi.1436492
 Download Cover Image


International Peer Reviewed Journal
Free submission and publication
Published 6 times a year



88x31.png


KSU Journal of Agriculture and Nature

e-ISSN: 2619-9149