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Variation of Antioxidant Activity and Total Phenolic Content of Tea (Camellia sinensis L. O. Kuntze) Genotypes

Yıl 2021, , 40 - 48, 28.02.2021

Yusuf Şavşatlı , Aysel Özcan , Oğuzhan Civelekoğlu

https://doi.org/10.18016/ksutarimdoga.vi.744662
Cited By: 1

Öz

This study was carried out to determine tea (Camellia sinensis L. O. Kuntze) genotypes with high antioxidant activity and also high total phenolic content (TPC) in Rize/Turkey conditions in 2017. In the research, the seeds collected from tea plantations located at different five locations of Rize were used. Plants were grown under controlled conditions in pots in greenhouse at first and then transferred to field conditions. Harvest of fresh leaves was realized for 3.5 leaves (three leaves and bud) in August. Ferric-Reducing Antioxidant Power (FRAP) and total phenol content of young leaves of selected 103 genotypes were determined. As a result, FRAP values varied between 638.4 and 1093.0 mg FeSO4 g-1 dw while total phenol content varied from 210.9 to 450.6 mg GAE g-1 dw depending on the genotypes. FRAP values belonging each genotype group representing locations were very close to each other. On the other hand, 87 of a total of 103 genotypes had high antioxidant values. The fact that the genotypes showed a high level of antioxidant activity and total phenol content reveals the presence of evaluable tea genotypes to be used in tea breeding in Rize.

Anahtar Kelimeler

Genotype Tea FRAP TPC

Destekleyen Kurum

TÜBİTAK (Bu makalede yer alan verilerin bir kısmı Öğrenci Projesinin sonuçlarından oluşmaktadır.)

Proje Numarası

TUBITAK-2209/A (2016/2)

Teşekkür

A part of this study is based on the data of the research supported under the TUBITAK-2209/A Project (2016/2). We thank TUBITAK for their support.

Kaynakça

  • Anesini C, Ferraro GE, Filip R 2008. Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina. Journal of Agricultural and food Chemistry. 56: 9225-9229.
  • Apostolides Z, Nyirenda HE, Mphangwe NIK 2006. Review of Tea (Camellia sinensis) Breeding and Selection in Southern Africa. Chapter 2. Plant Breeding and Selection in Southern Africa. 5(1): 13-19.
  • Benzie IFF, Strain JJ 1996. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant” Power: The FRAP Assay. Analytical Biochemistry. (239): 70-76.
  • Benzie IFF, Szeto YT 1999. Total Antioxidant Capacity of Teas by The Ferric Reducing/Antioxidant Power Assay. Journal of Agricultural and food Chemistry. 47: 633-636.
  • Cantin CM, Moreno MA, Gogorcena Y 2009. Evaluation of the Antioxidant Capacity. Phenolic Compounds. and Vitamin C Content of Different Peach and Nectarine [Prunus persica (L.) Batsch] Breeding Progenies. Journal of Agricultural and Food Chemistry. 57(11): 4586-4592.
  • Capocasa F, Diamanti J, Tulipani S, Battino M, Mezzetti B 2008. Breeding Strawberry (Fragaria x Ananassa Duch) to Increase Fruit Nutritional Quality. BioFactors. 34: 67-72.
  • Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E 2013. Antioxidant Activity of White. Green and Black Tea Obtained from The Same Tea Cultivar. Food Research International. 53: 900-908.
  • Ercisli S, Orhan E, Ozdemir O, Sengul M, Gungor N 2008. Seasonal Variation of Total Phenolic. Antioxidant Activity. Plant Nutritional Elements. and Fatty Acids in Tea Leaves (Camellia sinensis var. sinensis clone Derepazari 7) Grown in Turkey. Pharmaceutical Biology. 46(10-11): 683-687.
  • Erturk Y, Ercisli S, Sengul M, Eser Z, Haznedar A, Turan M 2010. Seasonal Variation of Total Phenolic. Antioxidant Activity and Minerals in Fresh Tea Shoots (Camellıa sinensis var. sinensis). Pakistan Journal of Pharmaceutical Sciences. 23(1): 69-74.
  • Gonbad RA, Afzan A, Karimi E, Sinniah UR, Swamy MK 2015. Phytoconstituents and Antioxidant Properties among Commercial Tea (Camellia sinensis L.) Clones of Iran. Electronic Journal of Biotechnology. 18: 433-438.
  • Graham HN 1992. Green Tea Composition. Consumption and Polyphenol Chemistry. Preventive Medicine. 21(3): 334-350.
  • Hajiboland R, Bastani S, Rad SB 2011. Effect of Light Intensity on Photosynthesis and Antioxidant Defense in Boron Deficient Tea Plants. Acta Biologica Szegediensis. 55: 265-272.
  • Hajimahmoodi M, Hanifeh M, Oveisi MR, Sadeghi N, Jannat B 2008. Determination of Total Antioxidant Capacity of Green Teas by The Ferric Reducing/Antioxidant Power Assay. Iranian Journal of Environmental Health Science & Engineering. 5(3): 167-172.
  • Hayakawa S, Saito K, Miyoshi N, Ohishi T, Oishi Y, Miyoshi M, Nakamura Y 2016. Anti-Cancer Effects of Green Tea by Either Anti- or Pro -Oxidative Mechanisms. Asian Pacific Journal of Cancer Prevention. 17(4): 1649-54.
  • Jayasekera S, Molan AL, Garg M, Moughan PJ 2011. Variation in Antioxidant Potential and Total Polyphenol Content of Fresh and Fully-Fermented Sri Lankan Tea. Food Chemistry. 125: 536-541.
  • Jeganathan B, Punyasiri PAN, Kottawa-Arachchi JD, Ranatunga MAB, Abeysinghe ISB, Gunasekare MTK, Bandara BMR 2016. Genetic Variation of Flavonols Quercetin. Myricetin and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects. Hindawi Publishing Corporation International Journal of Food Science. 9 p.
  • Jiang S, Li H, Ma L, Liao H, Wang Z, Fu X, Wang C 2011. Antioxidant Activities of Selected Chinese Medicinal and Edible Plants. International Journal of Food Sciences and Nutrition. 62(5): 441-444.
  • Karori SM, Wachira FN, Wanyoko JK, Ngure RM 2007. Antioxidant Capacity of Different Types of Tea Products. African Journal of Biotechnology. 6(19): 2287-2296.
  • Kaur L, Jayasekera S, Moughan PJ 2014. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors. (Chapter 13. Processing and Impact on Antioxidants in Beverages. Elsevier. Ed. Victor Preedy) 121-129.
  • Liu H, Qiu N, Ding H, Yao R 2008. Polyphenols Contents and Antioxidant Capacity of 68 Chinese Herbals Suitable for Medical or Food Uses. Food Research International. 41: 363-370.
  • Mir BA, Rasool S, Rehman MU, Amin I, Ali R 2019. Anticancer Mechanistic Insights of Epigallocatechin-3-Gallate. An Active Ingredient of Green Tea (Camellia sinensis). (Plant and Human Health. Ed. Ozturk M and Hakeem K. Springer. Cham) 2: 139-157.
  • Nibir YM, Sumit AF, Akhand AA, Ahsan N, Hossain MS 2017. Comparative Assessment of Total Polyphenols. Antioxidant and Antimicrobial Activity of Different Tea Varieties of Bangladesh. Asian Pacific Journal of Tropical Biomedicine. 7(4): 352-357.
  • Nor Qhairul Izzreen MN, Mohd Fadzelly AB 2013. Phytochemicals and Antioxidant Properties of Different Parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah. Malaysia. International Food Research Journal. 20(1): 307-312.
  • Oh J, Jo H, Cho AR, Kim S, Han J 2013. Antioxidant and Antimicrobial Activities of Various Leafy Herbal Teas. Food Control. 31: 403-409.
  • Ogut S 2014. Importance of Natural Antioxidants. Journal of Adnan Menderes University Agricultural Faculty. 11(1): 25-30.
  • Rusak G, Komes D, Likic S, Horzic D, Kovac M 2008. Phenolic Content and Antioxidative Capacity of Green and White Tea Extracts Depending on Extraction Conditions and The Solvent Used. Food Chemistry. 110: 852-858.
  • Savsatli Y, Ozcan A, Catal MI, Yurteri E, Seyis F 2018. The Effect of Pruning Age and Diurnal Variability on The Antioxidant Activity of Tea (Camellia sinensis (L.) O. Kuntz) Leaves in Organic Tea Farming. Turkish Journal of Agriculture-Food Science and Technology. 6(2): 163-168.
  • Scalzo J, Battino M, Costantini E, Mezzetti B 2005. Breeding and Biotechnology for Improving Berry Nutritional Quality. BioFactors. 23: 213-220.
  • Shannon E, Jaiswal AK, Abu-Ghannam N 2018. Polyphenolic Content and Antioxidant Capacity of White, Green, Black, and Herbal Teas: A Kinetic Study. Food Research. 2(1): 1-11.
  • Sirisa-Ard P, Peerakam N, Sutheeponhwiroj S, Shimamura T, Kiatkarun S 2017. Biological Evaluation and Application of Fermented Miang (Camellia sinensis var. assamica (J.W. Mast.) Kitam.) for Tea Production. Journal of Food and Nutrition Research. 5(1): 48-53.
  • Stushnoff C, Holm D, Thompson MD, Jiang W, Thompson HJ, Joyce NI, Wilson P 2008. Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program. American Journal of Potato Research. 85:267-276.
  • Tariq AL, Reyaz AL 2013. Antioxidant Activity of Camellia sinensis Leaves. International Journal of Current Microbiology and Applied Sciences. 2(5): 40-46.
  • Taylor S 2003. Tea Types. Production, and Trade. (2nd ed. Encyclopedia of Food Sciences and Nutrition. Ed. Caballero B et al. Elsevier) 5737-5743.
  • Tounekti T, Joubert E, Hernández I, Munné-Bosch S 2013. Improving The Polyphenol Content of Tea. Critical Reviews in Plant Sciences. 32: 192-215.
  • Van Hethof KH, Deboer HS, Wiseman SA, Lien N, Westrate JA, Tijburg LB 1997. Consumption of Green or Black Tea does not Increase Resistance of Low-Density Lipoprotein to Oxidation in Humans. The American Journal of Clinical Nutrition. 66(5): 1125-1132.
  • Vishnoi H, Bodla RB, Kant R 2018. Green Tea (Camellia sinensis) and Its Antioxidant Property: A Review. International Journal of Pharmaceutical Sciences and Research. 9(5): 1723-36.
  • Waheed A, Hamid FS, Ahmad N 2001. Criteria Used in Selection of Locally Best Tea Bushes. Journal of Biological Sciences. 1(1): 21-23.
  • Wang YC, Bachrach U 2002. The Specific Anti-Cancer Activity of Green Tea (-)-Epigallocatechin-3-Gallate (EGCG). Amino Acids. 22: 131-143.
  • Waterhouse AL 2002. Determination of Total Phenolics. (Current Protocols in Food Analytical Chemistry. Ed. Wrolstad RE et al. John Wiley and Sons) 11.11-11-18.
  • Weisburger JH 1997. Tea and Health: A Historical Perspective. American Health Foundation. 114(1-2): 315-317.
  • Yagi C, Ikeda N, Sato D 2010. Characteristics of Eight Japanese Tea Cultivars. College of Tropical Agriculture and Human Resources. Fruits and Nuts-15: 1-6.
  • Yazici K, Goksu B 2017. Effects of Kaolin (M-99-099) Application on Antioxidant and Phenolic Compounds in Tea Leaves (Camellia sinensis L.O. Kuntze). Biochemical Genetics. 55: 367-377

Çay (Camellia sinensis L. O. Kuntze) Genotiplerinde Antioksidan Aktivite ve Toplam Fenolik İçeriğindeki Varyasyon

Yıl 2021, , 40 - 48, 28.02.2021

Yusuf Şavşatlı , Aysel Özcan , Oğuzhan Civelekoğlu

https://doi.org/10.18016/ksutarimdoga.vi.744662
Cited By: 1

Öz

Bu çalışma toplam fenolik içeriği (TPC) ve antioksidan aktivitesi yüksek çay (Camellia sinensis (L.) O. Kuntze) genotiplerinin belirlenmesi amacıyla Rize/Türkiye koşullarında 2017 yılında yürütülmüştür. Araştırmada, Rize’nin farklı lokasyonlarında yer alan çay plantasyonlarından toplanmış tohumlar kullanılmıştır. Saksılarda kontrollü koşullarda yetiştirilen bitkiler daha sonra açık hava koşullarına taşınmıştır. Genç yaprakların hasadı, Ağustos ayı içinde 3.5 yaprak üzerinden yapılmıştır. Liyofilizatörde kurutulan toplam 103 genotipe ait taze yaprakların antioksidan değerleri ve toplam fenol içerikleri tespit edilmiştir. Sonuç olarak, incelenen genotipler içinde elde edilen ortalama FRAP değerleri 638.4-1093.0 mg FeSO4 g-1 kuru ağırlık; toplam fenol içeriği ise 210.9-450.6 mg GAE g-1 kuru ağırlık arasında değişim göstermiştir. Lokasyonları temsil eden her bir genotip grubuna ait ortalama FRAP değerleri birbirine çok yakın çıkmıştır. Diğer taraftan, toplam 103 genotip içinden 87 tanesi yüksek antioksidan değerlere sahip olmuştur. Genotiplerin yüksek düzeyde antioksidan aktivite ve toplam fenol içeriği göstermesi, Rize'de çay yetiştiriciliğinde kullanılabilecek değerli çay genotiplerinin varlığını ortaya koymaktadır.

Anahtar Kelimeler

Genotip Çay FRAP TPC

Proje Numarası

TUBITAK-2209/A (2016/2)

Kaynakça

  • Anesini C, Ferraro GE, Filip R 2008. Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina. Journal of Agricultural and food Chemistry. 56: 9225-9229.
  • Apostolides Z, Nyirenda HE, Mphangwe NIK 2006. Review of Tea (Camellia sinensis) Breeding and Selection in Southern Africa. Chapter 2. Plant Breeding and Selection in Southern Africa. 5(1): 13-19.
  • Benzie IFF, Strain JJ 1996. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant” Power: The FRAP Assay. Analytical Biochemistry. (239): 70-76.
  • Benzie IFF, Szeto YT 1999. Total Antioxidant Capacity of Teas by The Ferric Reducing/Antioxidant Power Assay. Journal of Agricultural and food Chemistry. 47: 633-636.
  • Cantin CM, Moreno MA, Gogorcena Y 2009. Evaluation of the Antioxidant Capacity. Phenolic Compounds. and Vitamin C Content of Different Peach and Nectarine [Prunus persica (L.) Batsch] Breeding Progenies. Journal of Agricultural and Food Chemistry. 57(11): 4586-4592.
  • Capocasa F, Diamanti J, Tulipani S, Battino M, Mezzetti B 2008. Breeding Strawberry (Fragaria x Ananassa Duch) to Increase Fruit Nutritional Quality. BioFactors. 34: 67-72.
  • Carloni P, Tiano L, Padella L, Bacchetti T, Customu C, Kay A, Damiani E 2013. Antioxidant Activity of White. Green and Black Tea Obtained from The Same Tea Cultivar. Food Research International. 53: 900-908.
  • Ercisli S, Orhan E, Ozdemir O, Sengul M, Gungor N 2008. Seasonal Variation of Total Phenolic. Antioxidant Activity. Plant Nutritional Elements. and Fatty Acids in Tea Leaves (Camellia sinensis var. sinensis clone Derepazari 7) Grown in Turkey. Pharmaceutical Biology. 46(10-11): 683-687.
  • Erturk Y, Ercisli S, Sengul M, Eser Z, Haznedar A, Turan M 2010. Seasonal Variation of Total Phenolic. Antioxidant Activity and Minerals in Fresh Tea Shoots (Camellıa sinensis var. sinensis). Pakistan Journal of Pharmaceutical Sciences. 23(1): 69-74.
  • Gonbad RA, Afzan A, Karimi E, Sinniah UR, Swamy MK 2015. Phytoconstituents and Antioxidant Properties among Commercial Tea (Camellia sinensis L.) Clones of Iran. Electronic Journal of Biotechnology. 18: 433-438.
  • Graham HN 1992. Green Tea Composition. Consumption and Polyphenol Chemistry. Preventive Medicine. 21(3): 334-350.
  • Hajiboland R, Bastani S, Rad SB 2011. Effect of Light Intensity on Photosynthesis and Antioxidant Defense in Boron Deficient Tea Plants. Acta Biologica Szegediensis. 55: 265-272.
  • Hajimahmoodi M, Hanifeh M, Oveisi MR, Sadeghi N, Jannat B 2008. Determination of Total Antioxidant Capacity of Green Teas by The Ferric Reducing/Antioxidant Power Assay. Iranian Journal of Environmental Health Science & Engineering. 5(3): 167-172.
  • Hayakawa S, Saito K, Miyoshi N, Ohishi T, Oishi Y, Miyoshi M, Nakamura Y 2016. Anti-Cancer Effects of Green Tea by Either Anti- or Pro -Oxidative Mechanisms. Asian Pacific Journal of Cancer Prevention. 17(4): 1649-54.
  • Jayasekera S, Molan AL, Garg M, Moughan PJ 2011. Variation in Antioxidant Potential and Total Polyphenol Content of Fresh and Fully-Fermented Sri Lankan Tea. Food Chemistry. 125: 536-541.
  • Jeganathan B, Punyasiri PAN, Kottawa-Arachchi JD, Ranatunga MAB, Abeysinghe ISB, Gunasekare MTK, Bandara BMR 2016. Genetic Variation of Flavonols Quercetin. Myricetin and Kaempferol in the Sri Lankan Tea (Camellia sinensis L.) and Their Health-Promoting Aspects. Hindawi Publishing Corporation International Journal of Food Science. 9 p.
  • Jiang S, Li H, Ma L, Liao H, Wang Z, Fu X, Wang C 2011. Antioxidant Activities of Selected Chinese Medicinal and Edible Plants. International Journal of Food Sciences and Nutrition. 62(5): 441-444.
  • Karori SM, Wachira FN, Wanyoko JK, Ngure RM 2007. Antioxidant Capacity of Different Types of Tea Products. African Journal of Biotechnology. 6(19): 2287-2296.
  • Kaur L, Jayasekera S, Moughan PJ 2014. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors. (Chapter 13. Processing and Impact on Antioxidants in Beverages. Elsevier. Ed. Victor Preedy) 121-129.
  • Liu H, Qiu N, Ding H, Yao R 2008. Polyphenols Contents and Antioxidant Capacity of 68 Chinese Herbals Suitable for Medical or Food Uses. Food Research International. 41: 363-370.
  • Mir BA, Rasool S, Rehman MU, Amin I, Ali R 2019. Anticancer Mechanistic Insights of Epigallocatechin-3-Gallate. An Active Ingredient of Green Tea (Camellia sinensis). (Plant and Human Health. Ed. Ozturk M and Hakeem K. Springer. Cham) 2: 139-157.
  • Nibir YM, Sumit AF, Akhand AA, Ahsan N, Hossain MS 2017. Comparative Assessment of Total Polyphenols. Antioxidant and Antimicrobial Activity of Different Tea Varieties of Bangladesh. Asian Pacific Journal of Tropical Biomedicine. 7(4): 352-357.
  • Nor Qhairul Izzreen MN, Mohd Fadzelly AB 2013. Phytochemicals and Antioxidant Properties of Different Parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah. Malaysia. International Food Research Journal. 20(1): 307-312.
  • Oh J, Jo H, Cho AR, Kim S, Han J 2013. Antioxidant and Antimicrobial Activities of Various Leafy Herbal Teas. Food Control. 31: 403-409.
  • Ogut S 2014. Importance of Natural Antioxidants. Journal of Adnan Menderes University Agricultural Faculty. 11(1): 25-30.
  • Rusak G, Komes D, Likic S, Horzic D, Kovac M 2008. Phenolic Content and Antioxidative Capacity of Green and White Tea Extracts Depending on Extraction Conditions and The Solvent Used. Food Chemistry. 110: 852-858.
  • Savsatli Y, Ozcan A, Catal MI, Yurteri E, Seyis F 2018. The Effect of Pruning Age and Diurnal Variability on The Antioxidant Activity of Tea (Camellia sinensis (L.) O. Kuntz) Leaves in Organic Tea Farming. Turkish Journal of Agriculture-Food Science and Technology. 6(2): 163-168.
  • Scalzo J, Battino M, Costantini E, Mezzetti B 2005. Breeding and Biotechnology for Improving Berry Nutritional Quality. BioFactors. 23: 213-220.
  • Shannon E, Jaiswal AK, Abu-Ghannam N 2018. Polyphenolic Content and Antioxidant Capacity of White, Green, Black, and Herbal Teas: A Kinetic Study. Food Research. 2(1): 1-11.
  • Sirisa-Ard P, Peerakam N, Sutheeponhwiroj S, Shimamura T, Kiatkarun S 2017. Biological Evaluation and Application of Fermented Miang (Camellia sinensis var. assamica (J.W. Mast.) Kitam.) for Tea Production. Journal of Food and Nutrition Research. 5(1): 48-53.
  • Stushnoff C, Holm D, Thompson MD, Jiang W, Thompson HJ, Joyce NI, Wilson P 2008. Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program. American Journal of Potato Research. 85:267-276.
  • Tariq AL, Reyaz AL 2013. Antioxidant Activity of Camellia sinensis Leaves. International Journal of Current Microbiology and Applied Sciences. 2(5): 40-46.
  • Taylor S 2003. Tea Types. Production, and Trade. (2nd ed. Encyclopedia of Food Sciences and Nutrition. Ed. Caballero B et al. Elsevier) 5737-5743.
  • Tounekti T, Joubert E, Hernández I, Munné-Bosch S 2013. Improving The Polyphenol Content of Tea. Critical Reviews in Plant Sciences. 32: 192-215.
  • Van Hethof KH, Deboer HS, Wiseman SA, Lien N, Westrate JA, Tijburg LB 1997. Consumption of Green or Black Tea does not Increase Resistance of Low-Density Lipoprotein to Oxidation in Humans. The American Journal of Clinical Nutrition. 66(5): 1125-1132.
  • Vishnoi H, Bodla RB, Kant R 2018. Green Tea (Camellia sinensis) and Its Antioxidant Property: A Review. International Journal of Pharmaceutical Sciences and Research. 9(5): 1723-36.
  • Waheed A, Hamid FS, Ahmad N 2001. Criteria Used in Selection of Locally Best Tea Bushes. Journal of Biological Sciences. 1(1): 21-23.
  • Wang YC, Bachrach U 2002. The Specific Anti-Cancer Activity of Green Tea (-)-Epigallocatechin-3-Gallate (EGCG). Amino Acids. 22: 131-143.
  • Waterhouse AL 2002. Determination of Total Phenolics. (Current Protocols in Food Analytical Chemistry. Ed. Wrolstad RE et al. John Wiley and Sons) 11.11-11-18.
  • Weisburger JH 1997. Tea and Health: A Historical Perspective. American Health Foundation. 114(1-2): 315-317.
  • Yagi C, Ikeda N, Sato D 2010. Characteristics of Eight Japanese Tea Cultivars. College of Tropical Agriculture and Human Resources. Fruits and Nuts-15: 1-6.
  • Yazici K, Goksu B 2017. Effects of Kaolin (M-99-099) Application on Antioxidant and Phenolic Compounds in Tea Leaves (Camellia sinensis L.O. Kuntze). Biochemical Genetics. 55: 367-377
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Yusuf Şavşatlı 0000-0001-9246-6710

Aysel Özcan 0000-0001-5210-7617

Oğuzhan Civelekoğlu 0000-0003-1542-4896

Proje Numarası TUBITAK-2209/A (2016/2)
Yayımlanma Tarihi 28 Şubat 2021
Gönderilme Tarihi 29 Mayıs 2020
Kabul Tarihi 9 Temmuz 2020
Yayımlandığı Sayı Yıl 2021

Kaynak Göster

APA Şavşatlı, Y., Özcan, A., & Civelekoğlu, O. (2021). Variation of Antioxidant Activity and Total Phenolic Content of Tea (Camellia sinensis L. O. Kuntze) Genotypes. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 24(1), 40-48. https://doi.org/10.18016/ksutarimdoga.vi.744662

Cited By

Modeling of current and future distributions of Camellia sinensis in Türkiye under climate change
Theoretical and Applied Climatology
https://doi.org/10.1007/s00704-023-04627-6

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