2024-01-302024-01-302020-01-09Karaağaç, H. E. ve Şahan, Y. (2020). ''Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey". Food Science and Technology , 40(Supplement 2), 512-520.0101-2061https://www.scielo.br/j/cta/a/gBR6zSCcPN9S4jxVnPg4ysP/https://hdl.handle.net/11452/39398Bu çalışma, Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsünde Yasemin Şahan'ın danışmanlığında Hacer Ekşi Karaağaç tarafından yazılan "Bazı frenk üzümü çeşitlerinin kimyasal kompozisyonunun belirlenmesi ve gıda sanayiinde kullanılabilirliğinin araştırılması" adlı doktora tezine dayanılarak hazırlanmıştır.In this study, anthocyanins (13), flavanols (6), phenolic acids (10), flavonol glycosides (17), antioxidant capacity, and bioaccessible phenolic content of Ribes spp., grown in Turkey were investigated. Individual phenolic compounds were identified and quantified with LC-QTOF/MS in red and black currants and hybrid Jostaberry. Significant variations in the individual phenolic compounds could be observed between the different cultivars. In all black currant cultivars, cyanidin 3,5-di-O-glucoside was the predominant anthocyanin compounds (p <= 0.01). Cyanidin 3-O-sambubioside and cyanidin 3-O-rutinoside were detected in red currants. In all Ribes cultivars quercetin 3-O-rutinoside was the major flavonol glycoside and epigallocatechin found as the dominant flavonol compound. Rosenthal had the highest amount of total phenols, antioxidant capacity levels by DPPH and CUPRAC. Boskoop Giant characterized with the highest amount of total anthocyanin and bioaccessibility of phenolic compounds (84.27%).eninfo:eu-repo/semantics/openAccessAnthocyaninsFlavanolsFlavonolGlycosidesJostaberryFood science & technologyPerformance liquid-chromatographyBlack-currantsAscorbic-acidQuality parametersRed currantsHuman healthBerriesAnthocyaninsQuantificationIdentificationComparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in TurkeyArticle0005955559000212-s2.0-8509726981851252040Supplement 2https://doi.org/10.1590/fst.31219Food science & technologyFragaria; Ribes; Antioxidant1678-457X