Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels
Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to comp...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kan, Tuncay [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2024 |
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| Anmerkung: |
© Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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| Übergeordnetes Werk: |
Enthalten in: Applied fruit science - Springer Berlin Heidelberg, 2024, 66(2024), 2 vom: 30. Jan., Seite 515-522 |
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| Übergeordnetes Werk: |
volume:66 ; year:2024 ; number:2 ; day:30 ; month:01 ; pages:515-522 |
| Links: |
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| DOI / URN: |
10.1007/s10341-024-01032-9 |
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SPR055302424 |
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| 520 | |a Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. | ||
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10.1007/s10341-024-01032-9 doi (DE-627)SPR055302424 (SPR)s10341-024-01032-9-e DE-627 ger DE-627 rakwb eng Kan, Tuncay verfasserin (orcid)0000-0002-3584-5279 aut Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. Antioxidant (dpeaa)DE-He213 Fruit (dpeaa)DE-He213 Harvest (dpeaa)DE-He213 HPLC (dpeaa)DE-He213 L. (dpeaa)DE-He213 Karaat, Fırat Ege (orcid)0000-0002-4676-0721 aut Enthalten in Applied fruit science Springer Berlin Heidelberg, 2024 66(2024), 2 vom: 30. Jan., Seite 515-522 Online-Ressource (DE-627)1878716808 (DE-600)3176751-5 2948-2631 nnns volume:66 year:2024 number:2 day:30 month:01 pages:515-522 https://dx.doi.org/10.1007/s10341-024-01032-9 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 66 2024 2 30 01 515-522 |
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10.1007/s10341-024-01032-9 doi (DE-627)SPR055302424 (SPR)s10341-024-01032-9-e DE-627 ger DE-627 rakwb eng Kan, Tuncay verfasserin (orcid)0000-0002-3584-5279 aut Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. Antioxidant (dpeaa)DE-He213 Fruit (dpeaa)DE-He213 Harvest (dpeaa)DE-He213 HPLC (dpeaa)DE-He213 L. (dpeaa)DE-He213 Karaat, Fırat Ege (orcid)0000-0002-4676-0721 aut Enthalten in Applied fruit science Springer Berlin Heidelberg, 2024 66(2024), 2 vom: 30. Jan., Seite 515-522 Online-Ressource (DE-627)1878716808 (DE-600)3176751-5 2948-2631 nnns volume:66 year:2024 number:2 day:30 month:01 pages:515-522 https://dx.doi.org/10.1007/s10341-024-01032-9 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 66 2024 2 30 01 515-522 |
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10.1007/s10341-024-01032-9 doi (DE-627)SPR055302424 (SPR)s10341-024-01032-9-e DE-627 ger DE-627 rakwb eng Kan, Tuncay verfasserin (orcid)0000-0002-3584-5279 aut Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. Antioxidant (dpeaa)DE-He213 Fruit (dpeaa)DE-He213 Harvest (dpeaa)DE-He213 HPLC (dpeaa)DE-He213 L. (dpeaa)DE-He213 Karaat, Fırat Ege (orcid)0000-0002-4676-0721 aut Enthalten in Applied fruit science Springer Berlin Heidelberg, 2024 66(2024), 2 vom: 30. Jan., Seite 515-522 Online-Ressource (DE-627)1878716808 (DE-600)3176751-5 2948-2631 nnns volume:66 year:2024 number:2 day:30 month:01 pages:515-522 https://dx.doi.org/10.1007/s10341-024-01032-9 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 66 2024 2 30 01 515-522 |
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10.1007/s10341-024-01032-9 doi (DE-627)SPR055302424 (SPR)s10341-024-01032-9-e DE-627 ger DE-627 rakwb eng Kan, Tuncay verfasserin (orcid)0000-0002-3584-5279 aut Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. Antioxidant (dpeaa)DE-He213 Fruit (dpeaa)DE-He213 Harvest (dpeaa)DE-He213 HPLC (dpeaa)DE-He213 L. (dpeaa)DE-He213 Karaat, Fırat Ege (orcid)0000-0002-4676-0721 aut Enthalten in Applied fruit science Springer Berlin Heidelberg, 2024 66(2024), 2 vom: 30. Jan., Seite 515-522 Online-Ressource (DE-627)1878716808 (DE-600)3176751-5 2948-2631 nnns volume:66 year:2024 number:2 day:30 month:01 pages:515-522 https://dx.doi.org/10.1007/s10341-024-01032-9 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 66 2024 2 30 01 515-522 |
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10.1007/s10341-024-01032-9 doi (DE-627)SPR055302424 (SPR)s10341-024-01032-9-e DE-627 ger DE-627 rakwb eng Kan, Tuncay verfasserin (orcid)0000-0002-3584-5279 aut Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. Antioxidant (dpeaa)DE-He213 Fruit (dpeaa)DE-He213 Harvest (dpeaa)DE-He213 HPLC (dpeaa)DE-He213 L. (dpeaa)DE-He213 Karaat, Fırat Ege (orcid)0000-0002-4676-0721 aut Enthalten in Applied fruit science Springer Berlin Heidelberg, 2024 66(2024), 2 vom: 30. Jan., Seite 515-522 Online-Ressource (DE-627)1878716808 (DE-600)3176751-5 2948-2631 nnns volume:66 year:2024 number:2 day:30 month:01 pages:515-522 https://dx.doi.org/10.1007/s10341-024-01032-9 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 66 2024 2 30 01 515-522 |
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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. 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changes and correlations of some phenolic compounds in four apricot cultivars at different maturity levels |
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Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels |
| abstract |
Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstractGer |
Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstract_unstemmed |
Abstract The phenolic compounds are accepted as supporting human health against various vital diseases. Fruits are one of the main sources of phenolic compounds to be consumed, and apricot is one of the most important fruits in terms of the phenolic compound profile. This study was conducted to compare the phenolic compound profiles of apricot cultivars at different maturity levels. For this aim, four Turkish apricot cultivars—two of which are consumed fresh while the other two are suitable for drying—were selected and harvested at two different maturity levels: harvest and commercial maturity. The phenolic compound profiles of the obtained samples, including eight important phenolic compounds, were analyzed by high performance liquid chromatography (HPLC). The obtained data was statistically evaluated, including correlation analyses performed for different cultivars and maturity levels. Results showed that when some of the phenolic compounds increase at higher maturity levels, some of them decrease and some of them do not show a significant difference. The change during ripening varies depending on the cultivar. Similarly, the correlations among the phenolic compounds occur differently at different maturity levels and in different cultivars. In terms of the total amount of the phenolic compounds examined as part of the study, three of the cultivars showed lower contents at commercial maturity, and the cultivars for drying purposes showed more than 40% higher contents at both maturity levels. ‘Hacıhaliloğlu’ cultivar in particular but also ‘Kabaaşı’ were found to be advantageous in terms of phenolic compound contents. © Der/die Autor(en), exklusiv lizenziert an Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Changes and Correlations of Some Phenolic Compounds in Four Apricot Cultivars at Different Maturity Levels |
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