Publication:
Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

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dc.contributor.authorKaraağaç, Hacer Eksi
dc.contributor.authorÇavuş, Filiz
dc.contributor.authorKadıoğlu, Burcu
dc.contributor.authorUğur, Nagihan
dc.contributor.authorTokat, Emre
dc.contributor.authorŞahan, Yasemin
dc.contributor.buuauthorKaraağaç, Hacer Eksi
dc.contributor.buuauthorŞAHAN, YASEMİN
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0003-3457-251X
dc.contributor.researcheridABE-6748-2020
dc.contributor.researcheridJJA-1840-2023
dc.date.accessioned2024-06-25T10:27:36Z
dc.date.available2024-06-25T10:27:36Z
dc.date.issued2021-04-01
dc.description.abstractIn this study, the properties of nutritional, color and volatile organic compounds of currant varieties (Ribes spp.) in Turkey were investigated. A total of 125 different volatile organic compounds were identified with GC-QTOF/MS. The levels of protein, sugar fractions, dietary fibre, ascorbic acid and minerals of the currant fruits were found to be different between varieties. Ascorbic acid content ranged from 169.33 to 725.52 mg/100 g dry weight. The K, Ca and Mg minerals were found to be in high amount in all varieties. Total dietary fibre levels were found between 7.17 (Red Lake) and 9.90 g/100 g dw (Rosenthal). The common volatiles found in all cultivars were ocimene, carene, alpha-phellandrene, alpha-terpinene, benzaldehyde and piperonal. 'Rosenthal' and 'Goliath' displayed large differences in the volatile fraction which allow for their discrimination in the PCA (principal component analysis) plot.
dc.description.sponsorshipTAGEM (Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü, Türkiye) - 17/A03/P06/139
dc.identifier.doi10.1590/fst.29119
dc.identifier.eissn1678-457X
dc.identifier.endpage313
dc.identifier.issn0101-2061
dc.identifier.issue2
dc.identifier.startpage304
dc.identifier.urihttps://doi.org/10.1590/fst.29119
dc.identifier.urihttps://www.scielo.br/j/cta/a/nktcN3YDKbMC7TQKdNCQCSj/
dc.identifier.urihttps://hdl.handle.net/11452/42354
dc.identifier.volume41
dc.identifier.wos000637782100034
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.journalFood Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRibes
dc.subjectVolatile
dc.subjectAscorbic acid
dc.subjectChemical
dc.subjectCurrant
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleEvaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication9e4bb73e-9b9b-4a01-863c-4fb7fdc1550c
relation.isAuthorOfPublication.latestForDiscovery9e4bb73e-9b9b-4a01-863c-4fb7fdc1550c

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