期刊论文详细信息
Biological Research 卷:47
Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties
Sevcan Duman1  Aysel Sivaci1 
[1] Adiyaman University;
关键词: Almond;    Antioxidant activity;    Phenolics;    Prunus amygdalus;    Seasonal changes;   
DOI  :  10.1186/0717-6287-47-9
来源: DOAJ
【 摘 要 】

BACKGROUND: This study aimed to determine the seasonal changes of total antioxidant activity and phenolic compounds in samples taken from leaves (April, July, October) and stems (April, July, October, January) of some almond (Prunus amygdalus L.) varieties (Nonpareil, Ferragnes and Texas). RESULTS: It was indicated that antioxidant activity and phenolic compounds in leaves and stems of Nonpareil, Ferragnes and Texas showed seasonal differences. Antioxidant activity IC50 of these varieties reached the highest value in April for leaves whereas in October for stems. The highest level of total phenolic compounds was in January for stems while in October for leaves. CONCLUSIONS: These results showed that total antioxidant activity and phenolics in leaves and stems of almond varieties changed according to season and plant organ.

【 授权许可】

Unknown   

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