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

Detalhes bibliográficos
Autor(a) principal: EKSI KARAAGAC,Hacer
Data de Publicação: 2021
Outros Autores: CAVUS,Filiz, KADIOGLU,Burcu, UGUR,Nagihan, TOKAT,Emre, SAHAN,Yasemin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200304
Resumo: Abstract In 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.
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spelling Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in TurkeyRibesvolatileascorbic acidchemicalcurrantAbstract In 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200304Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29119info:eu-repo/semantics/openAccessEKSI KARAAGAC,HacerCAVUS,FilizKADIOGLU,BurcuUGUR,NagihanTOKAT,EmreSAHAN,Yasemineng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200304Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
title Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
spellingShingle Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
EKSI KARAAGAC,Hacer
Ribes
volatile
ascorbic acid
chemical
currant
title_short Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
title_full Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
title_fullStr Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
title_full_unstemmed Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
title_sort Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey
author EKSI KARAAGAC,Hacer
author_facet EKSI KARAAGAC,Hacer
CAVUS,Filiz
KADIOGLU,Burcu
UGUR,Nagihan
TOKAT,Emre
SAHAN,Yasemin
author_role author
author2 CAVUS,Filiz
KADIOGLU,Burcu
UGUR,Nagihan
TOKAT,Emre
SAHAN,Yasemin
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv EKSI KARAAGAC,Hacer
CAVUS,Filiz
KADIOGLU,Burcu
UGUR,Nagihan
TOKAT,Emre
SAHAN,Yasemin
dc.subject.por.fl_str_mv Ribes
volatile
ascorbic acid
chemical
currant
topic Ribes
volatile
ascorbic acid
chemical
currant
description Abstract In 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200304
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200304
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.29119
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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