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Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties

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dc.contributor.author Sıvacı, Aysel
dc.contributor.author Duman, Sevcan
dc.date.accessioned 2022-09-29T11:36:10Z
dc.date.available 2022-09-29T11:36:10Z
dc.date.issued 2014
dc.identifier.issn 0716-9760
dc.identifier.uri http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/3641
dc.description.abstract 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. tr
dc.language.iso en tr
dc.publisher Soc Biolgia Chile tr
dc.subject Almond tr
dc.subject Antioxidant activity tr
dc.subject Phenolics tr
dc.subject Prunus amygdalus tr
dc.subject Seasonal changes tr
dc.title Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties tr
dc.type Article tr
dc.contributor.authorID 0000-0001-8511-8929 tr
dc.contributor.department Adiyaman Univ,/Art & Sci Fac,/Dept Biol. tr
dc.contributor.department Adiyaman Univ,/Grad Sch Sci, tr
dc.identifier.volume 47 tr
dc.source.title Biological Research tr


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