1,168
Views
11
CrossRef citations to date
0
Altmetric
Research Article

Role of Maturity Stages on Phenolic Compounds and Organic Acids Contents in Red Currant Fruits

, , &
Pages S1054-S1071 | Published online: 01 Jun 2020

References

  • Adina, F., G. Cecilia, G. Felicia, D. Carmen, and T. Ovidiu. 2017. Identification and quantification of phenolic compounds from red currant (Ribes rubrum L.) and raspberries (Rubus idaeus L.). Int. J. Pharmacol. Phytochem. Ethnomed. 6:30–37.
  • Andreotti, C., D. Ravaglia, A. Ragaini, and G. Costa. 2008. Phenolic compounds in peach (Prunus persica) cultivars at harvest and during fruit maturation. Ann. Appl. Biol. 153(1):11–23. doi: 10.1111/j.1744-7348.2008.00234.x.
  • Berk, S., and S. Tuna. 2017. Frenk Üzümünün (Ribes sp.) Biyolojik aktivitesi ve insan sağlığı üzerine etkileri. Bahçe 46:113–118.
  • Bevilacqua, A.E., and A.N. Califano. 1989. Determination of organic acids in dairy products by high performance liquid chromatography. J. Food Sci. 54:1076–1079. doi: 10.1111/j.1365-2621.1989.tb07948.x.
  • Cemeroglu, B. 2007. Food analysis. Food Technology Society Publication. No. 34, Ankara, Turkey, 168–171.
  • Çoklar, H., and M. Akbulut. 2016. Olgunlaşma ile Alıç (Crataegus orientalis) Meyvesinin Antioksidan Aktivite, Toplam Fenolik Madde ve Fenolik Profilindeki Değişim. Meyve Bilimi 3(2):30–37.
  • Dragovic-Uzelac, V., B. Levaj, V. Mrkic, D. Bursac, and M. Boras. 2007. The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region. Food Chem. 102:966–975. doi: 10.1016/j.foodchem.2006.04.001.
  • Elmastaş, M., A. Demir, N. Genç, Ü. Dölek, and M. Güneş. 2017. Changes in flavonoid and phenolic acid contents in some Rosa species during ripening. Food Chem. 235:154–159. doi: 10.1016/j.foodchem.2017.05.004.
  • Ersoy, N., M. Kupe, M. Gundogdu, G. Ilhan, and S. Ercisli. 2018. Phytochemical and antioxidant diversity in fruits of currant (Ribes spp.). Not. Bot. Hort. Agrobot. Cluj. 46(2):381–387. doi: 10.15835/nbha46211103.
  • Eyduran, S.P., M. Akin, S. Ercisli, E. Eyduran, and D. Maghradze. 2015. Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey. Biol. Res. 48:1–8. doi: 10.1186/0717-6287-48-2.
  • Glew, R.H., F.A. Ayaz, C. Sanz, D.J. VanderJagt, H.S. Huang, L.T. Chuang, and M. Strnad. 2003. Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L.) during fruit development and maturation. Food Chem. 83(3):363–369. doi: 10.1016/S0308-8146(03)00097-9.
  • Güleryüz, M., S. Ercişli, and E. Erkan. 2001. Erzincan ovasında yetiştirilen bazı elma çeşitlerinin meyve gelişimi dönemlerinde meydana gelen fiziksel ve kimyasal değişimler ile bunlar arasındaki ilişkiler. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 32(1):51–59.
  • Gündoğdu, M. 2019. Effect of rootstocks on phytochemical properties of apricot fruit. Turk. J. Agric. For. 43:1–10. doi: 10.3906/tar-1803-99.
  • Gundogdu, M., S. Ercisli, S. Berk, T. Kan, I. Canan, and M.K. Gecer. 2017. Diversity on color and phenolic compounds in apricot fruits. J.Food Meas. Charac. 11(4):2087–2093. doi: 10.1007/s11694-017-9592-4.
  • Güneş, M., Ü. Dölek, and M. Elmastaş. 2016. Pomological changes in some rosehip species during ripening. J. Agric. Fac. Gaziosmanpasa Uni 33(3):214–222. doi: 10.13002/jafag1139.
  • İsbilir, S.S., H.H. Orak, H. Yagar, and N. Ekinci. 2012. Determination of antioxidant activities of strawberry tree (Arbutus unedo L.) Flowers and fruits at different ripening stages. Acta Sci. Pol. Hortorum Cultus 11(3):223–237.
  • Liu, H., W. Jiang, J. Cao, and Y. Li. 2019. Changes in extractable and non-extractable polyphenols and their antioxidant properties during fruit on-tree ripening in five peach cultivars. Hortic. Plant J. 5(4):137–144. doi: 10.1016/j.hpj.2019.04.005.
  • Mikulic-Petkovsek, M., J. Rescic, V. Schmitzer, F. Stampar, A. Slatnar, D. Koron, and R. Veberic. 2015. Changes in fruit quality parameters of four Ribes species during ripening. Food Chem. 173:363–374. doi: 10.1016/j.foodchem.2014.10.011.
  • Mikulic-Petkovsek, M., R. Veberič, F. Stampar, and D. Koron. 2016. Quality parameters of black and red currants during ripening. Acta Hortic. 1139:651–656. doi: 10.17660/ActaHortic.2016.1139.112.
  • Nour, V., I. Trandafir, and M.E. Ionica. 2011. Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars. Fruits 66(5):353–362. doi: 10.1051/fruits/2011049.
  • Okatan, V., M. Gündoğdu, S.F. Güçlü, A. Çelikay, A.M.Ç. Özaydın, N. Korkmaz, and M.A. Aşkın. 2017. Phenolic profiles of currant (Ribes spp.) cultivars. YYU J. Agric. Sci. 27(2):192–196.
  • Ozturka, A., Y. Kenan, B. Ozturk, O. Karakaya, S. Gun, S. Uzun, and M. Gundogdu. 2019. Maintaining postharvest quality of medlar (Mespilus germanica) fruit using modified atmosphere packaging and methyl jasmonate. LWT - Food Scie. Tech. 111:117–124. doi: 10.1016/j.lwt.2019.05.033.
  • Pedisic, S., B. Levaj, V. Dragovic-Uzelac, and K. Kos. 2007. Physicochemical composition, Phenolic Content and Antioxidant Activity of Sour Cherry Cv. Marasca during Ripening. Agriculturae Conspectus Scienticus. 72(4):295–300.
  • Rodriguez-Delgado, M.A., S. Malovana, J.P. Perez, T. Borges, and F.J. Garcia-Montelongo. 2001. Separation pf phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. J. Chromatogr. 912:249–257. doi: 10.1016/S0021-9673(01)00598-2.
  • Rubinskienė, M., P. Viškelis, V. Stanys, T. Šikšnianas, and A. Sasnauskas. 2008. Quality changes in black currant berries during ripening. Sodininkyste Ir Daržininkyste 27(2):235–243.
  • Schulz, M., G.D.S.C. Borges, L.V. Gonzaga, S.K.T. Seraglio, I.S. Olivo, M.S. Azevedo, and D.A. Spudeit. 2015. Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening. Food Res. Int. 77:125–131. doi: 10.1016/j.foodres.2015.08.006.
  • Sun, Y., M. Li, S. Mitra, R. Hafiz Muhammad, B. Debnath, X. Lu, and D. Qiu. 2018. Comparative phytochemical profiles and antioxidant enzyme activity analyses of the southern highbush blueberry (Vaccinium corymbosum) at different developmental stages. Molecules 23(9):2209. doi: 10.3390/molecules23092209.
  • Usenik, V., D. Kastelec, R. Veberič, and F. Štampar. 2008. Quality changes during ripening of plums (Prunus domestica L.). Food Chem. 111(4):830–836. doi: 10.1016/j.foodchem.2008.04.057.
  • Voća, S., J. Žlabur, N. Dobričević, L. Jakobek, M. Šeruga, A. Galić, and S. Pliestić. 2014. Variation in the bioactive compound content at three ripening stages of strawberry fruit. Molecules 19(7):10370–10385. doi: 10.3390/molecules190710370.
  • Zorenc, Z., R. Veberic, D. Koron, S. Miosic, O.S. Hutabarat, H. Halbwirth, and M. Mikulic-Petkovsek. 2017. Polyphenol metabolism in differently colored cultivars of red currant (Ribes rubrum L.) through fruit ripening. Planta 246(2):217–222. doi: 10.1007/s00425-017-2670-3.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.