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Isıklanma ve Meyve Dokusunun Amasya ve Fuji Elmalarında Antioksidan Kapasitesine Etkisi

Effect of Sun Exposure and Fruıt Tissues On Antioxidant Capacity of Amasya and Fuji Apple Cultivars

Journal Name:

  • Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi

Publication Year:

  • 2007

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The antioxidant capacities of Amasya and Fuji apple cultivars were determined from the fruits sampled from treated with different sun exposure and fruit tissues. FRAP and TEAC standard methods were used to determine the antioxidant capacities. The results indicated that Amasya had higher antioxidant capacities when compared by Fuji by both of the methods tested. Moreover, the sections exposed to sun had significantly higher antioxidant capacities than the other section of the fruits for both cultivars. Similarly, the fruit tissues were found to be significantly different; and, fruit skin had higher mean than fruit flesh. Fruit skin was more responsive to the sun exposure than the flesh.
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Abstract (Original Language): 
Bu arastırmada Amasya ve Fuji elmasının içerdigi antioksidan kapasiteleri degisik meyve dokuları ve ısıklanma miktarı uygulamalarından örneklenen meyvelerde karsılastırmalı olarak incelenmistir. Bu amaçla FRAP ve TEAC standart yöntemleri kullanılmıstır. Elde edilen sonuçlarda Amasya elmasının içerdigi antioksidan kapasitesi Fuji elmasından daha yüksek oldugu hem FRAP ve hem de TEAC yöntemince tayin edilmistir. Ayrıca her iki elma çesidinin de günese maruz kalan meyvelerinin gölgedekilere oranla daha yüksek antioksidan içerikleri tespit edilmistir. Meyve dokuları arasında da kabuk, meyve etine oranla daha yüksek antioksidan kapasitesi içerirken, iki dokunun da güneslenme uygulamaları arasında istatistiksel olarak önemli farklılık belirlenmis; meyve kabugu güneslenme uygulamalarına daha belirgin bir sekilde tepki vermistir.
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