The Effect of Different Temperatures on Antioxidant Activity and Phenolic Profile of the Rheum Ribes
| dc.authorscopusid | 24587307100 | |
| dc.contributor.author | Meral, R. | |
| dc.date.accessioned | 2025-05-10T17:01:06Z | |
| dc.date.available | 2025-05-10T17:01:06Z | |
| dc.date.issued | 2017 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Meral R., Yüzüncü Yıl Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Van, Turkey | en_US |
| dc.description.abstract | Rheum ribes is a perennial plant belonging to Polygonacea family. Lebanon, Iran, Iraq and east regions of Turkey are among the places this plant grows. This plant mostly grows Van, Erzurum, Bitlis, Tunceli, Sivas, Muş, Hakkari, Kars and Sivas. Rheum ribes is rich vitamin C. Also, according to made studies Rheum ribes has high TFC and it is free radical scavengers and it can be used as a functional food ingredient due to its high antioxidant activity. This study was planned to determine the effects of drying on antioxidant activity and phenolic profile of Rheum ribes.In this study, uskun obtained from Van market was dried at naturally air, 50˚C and 80˚C. TFC, TEAC, DPPH scavenger effect and phenolic profiles of dried samples were examined. It was determined TFC and antioxidant activity of Rheum ribes decreased with increased temperature. While p-coumaric acid, ferulic acid, rutin and quercetin contents of samples decreased with increased heat treatment temperature; gallic acid, o-coumaric acid, phloridzin, pirocateuic acid and caffeic acid contents of samples increased. © 2017, Centenary University. All rights reserved. | en_US |
| dc.identifier.doi | 10.29133/yyutbd.285999 | |
| dc.identifier.endpage | 94 | en_US |
| dc.identifier.issn | 1308-7576 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopus | 2-s2.0-85017628949 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 88 | en_US |
| dc.identifier.uri | https://doi.org/10.29133/yyutbd.285999 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/5048 | |
| dc.identifier.volume | 27 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.institutionauthor | Meral, R. | |
| dc.language.iso | tr | en_US |
| dc.publisher | Centenary University | en_US |
| dc.relation.ispartof | Yuzuncu Yil University Journal of Agricultural Sciences | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Antioxidant Activity | en_US |
| dc.subject | Phenolic Compounds | en_US |
| dc.subject | Rheum Ribes | en_US |
| dc.subject | Thermal Treatment | en_US |
| dc.title | The Effect of Different Temperatures on Antioxidant Activity and Phenolic Profile of the Rheum Ribes | en_US |
| dc.type | Article | en_US |