Screening of Naturally Grown European Cranberrybush (Viburnum opulus L.) Genotypes Based on Physico-Chemical Characteristics

verfasst von

Ayşen Melda Çolak, Kerem Mertoğlu, Fatma Alan, Tuba Esatbeyoglu, İbrahim Bulduk, Erten Akbel, Ibrahim Kahramanoğlu

Abstract

It has become very important to offer species with high nutritional value as fresh or processed products for human consumption in their daily diet for balanced nutrition. In the scope of this study, 15 naturally grown European Cranberry bush (ECB) genotypes that naturally grown were characterized in terms of horticultural characteristics. Fruit length, fruit width, fruit weight, the number of fruits per each cluster and cluster weight were determined within the ranges of 8.78‐10.96 mm, 7.93–10.84 mm, 0.21–0.70 g, 31–121, and 7.70–66.67 g, respectively. Ranking of the average values of examined organic acids obtained from all genotypes found as; malic acid (11,419 mg L

⁻¹) > citric acid (1926 mg L

⁻¹) > ascorbic acid (581 mg L

⁻¹) > oxalic acid (561 mg L

⁻¹). Total phenolic content (TPC) and total flavonoid content (TFC) were found at high levels in ECB with 2922– 3475 mg gallic acid equivalent (GAE) L

⁻¹ and 1463–3163 mg quercetin equivalents (QE) L

⁻¹, respec-tively. While pomological characteristics were found to be highly positive correlated with each other, they were negatively correlated with chemical properties. Low pH was found to be an important parameter to obtain higher amounts of phytochemicals such as TPC, TFC, organic and phenolic acids correlated with strong antioxidant effects. The obtained results will be useful for both germplasm enrichment and cultivation.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Eskişehir Osmangazi Üniversitesi
Usak University
Erciyes University
European University of Lefke

Typ

Artikel

Journal

Foods

Band

Publikationsdatum

01.06.2022

Publikationsstatus

Veröffentlicht

Peer-reviewed

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Mikrobiologie, Gesundheit (Sozialwissenschaften), Gesundheitsberufe (sonstige), Pflanzenkunde

Elektronische Version(en)

https://doi.org/10.3390/foods11111614 (Zugang: Offen)