Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars

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dc.contributor.buuauthorTürkben, Cihat
dc.contributor.buuauthorSarıburun, Esra
dc.contributor.buuauthorDemir, Cevdet
dc.contributor.buuauthorUylaşer, Vildan
dc.contributor.departmentUludağ Üniversitesi/Fen Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-9381-0410tr_TR
dc.contributor.orcid0000-0002-4101-8448tr_TR
dc.contributor.orcid0000-0003-1508-0181tr_TR
dc.contributor.researcheridAAG-8410-2021tr_TR
dc.contributor.researcheridABA-2005-2020tr_TR
dc.contributor.scopusid6506365712tr_TR
dc.contributor.scopusid33867732000tr_TR
dc.contributor.scopusid7003565902tr_TR
dc.contributor.scopusid8228159700tr_TR
dc.date.accessioned2021-11-02T12:15:17Z
dc.date.available2021-11-02T12:15:17Z
dc.date.issued2010-09
dc.description.abstractThe phenolic compounds in raspberry and blackberry cultivars grown in Turkey were determined by liquid chromatography-mass spectrometry (MS)/MS in fresh, just-frozen, and stored fruits at -22 A degrees C for 6 months period. The major phenolic compounds in water extracted samples were ellagic acid (1,350.36-727.9 mg/kg fresh fruit), ferulic acid (820.78-338.27 mg/kg fresh fruit), caffeic acid (754.85-202.78 mg/kg fresh fruit), p-coumaric acid (361.68-142.63 mg/kg fresh fruit), p-hydroxybenzoic acid (534.20-233.29 mg/kg fresh fruit), and quercetin (46.97-27.31 mg/kg fresh fruit) in raspberry and ellagic acid (1,828.07-1,555.13 mg/kg fresh fruit), ferulic acid (757.69-413.82 mg/kg fresh fruit), caffeic acid (736.85-337.89 mg/kg fresh fruit), p-coumaric acid (877.45-287.15 mg/kg fresh fruit), and quercetin (74.69-56.78 mg/kg fresh fruit) in blackberry. The varietal differences in the phenolic compound contents were larger among the blackberry cultivars (from 1,828.07 to 56.78 mg/kg fresh fruit) than among the raspberry cultivars (1,350.36 to 27.31 mg/kg fresh fruit). A significant decrease was observed in the content of p-hydroxybenzoic acid (from 534.20 to 114.30 mg/kg; Aksu KA +/- rmA +/- zA +/- sA +/-) and the least decrease was in the content of caffeic acid (from 545.42 to 530.91 mg/kg; Heritage) in raspberry cultivars. On the other hand, ferulic acid (from 475.16 to 113.33 mg/kg) decreased significantly in blackberry (Bursa 2) after storage for 6 months.en_US
dc.identifier.citationTürkben, C. vd. (2010). "Effect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivars". Food Analytical Methods, 3(3), 144-153.en_US
dc.identifier.endpage153tr_TR
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue3tr_TR
dc.identifier.scopus2-s2.0-77954956752tr_TR
dc.identifier.startpage144tr_TR
dc.identifier.urihttps://doi.org/10.1007/s12161-009-9102-3
dc.identifier.urihttps://link.springer.com/article/10.1007/s12161-009-9102-3
dc.identifier.urihttp://hdl.handle.net/11452/22557
dc.identifier.volume3tr_TR
dc.identifier.wos000280260300003tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.bap2008/20tr_TR
dc.relation.journalFood Analytic Methodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRaspberryen_US
dc.subjectBlackberryen_US
dc.subjectFreezing and frozen storageen_US
dc.subjectPhenolic compoundsen_US
dc.subjectLC-MS/MSen_US
dc.subjectEllagic acid contenten_US
dc.subjectRed raspberryen_US
dc.subjectLiquid-chromatographyen_US
dc.subjectAntioxidant capacityen_US
dc.subjectFlavonoidsen_US
dc.subjectIdentificationen_US
dc.subjectEllagitanninsen_US
dc.subjectPerformanceen_US
dc.subjectBerriesen_US
dc.subjectJuiceen_US
dc.subjectRubusen_US
dc.subjectRubus glaucusen_US
dc.subjectFood science & technologyen_US
dc.subject.scopusFragaria; Ribes; Blueberry Plantsen_US
dc.subject.wosFood science & technologyen_US
dc.titleEffect of freezing and frozen storage on phenolic compounds of raspberry and blackberry cultivarsen_US
dc.typeArticle
dc.wos.quartileQ1en_US

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