SOME PHYTOCHEMICAL CHARACTERISTICS OF TURNIP (BRASSICA RAPA VAR. RAPA L.) ROOTS

ŞENGÜL M., YILDIZ H., ERCİŞLİ S., YILDIRIM E., Turan M., ÖZDEMİR O., ...Daha Fazla

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.23, sa.3, ss.338-343, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 3
  • Basım Tarihi: 2011
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.338-343
  • Anahtar Kelimeler: antioxidants, biofactor, minerals, total phenolics, turnip, ANTIOXIDANT CAPACITY, COMMON VEGETABLES
  • Atatürk Üniversitesi Adresli: Evet

Özet

Vegetables of the family Brassicaceae, including turnip (Brassica rapa var. rapa), are used extensively for food throughout the Eastern Anatolia region in Turkey. Wide morphological diversity is evident among turnip genotypes grown in Turkey. In this study, we sampled seven morphologically diverse turnip (Brassica rapa var. rapa) genotypes in the Erzurum region. The roots of these plants were analyzed for moisture (%), titratable acidity (%), pH, SSC (soluble solid content, %), crude protein (%), vitamin C (mg/100 g), minerals (N, P, K, S, Ca, Mg, Na, Fe, Zn, Mn, B and Cu), total phenolic content and total antioxidant capacity. The results of the study revealed a wide variation among genotypes for all the parameters investigated. Antioxidant activity, determined by beta-carotene-linoleic acid and 2-diphenyl-1-picrylhydrazyl (DPPH) free-radical-scavenging assays, ranged from 88.42 to 96.92% and 23.07 to 62.71 mu g extract/mL, respectively. The total phenolic content of seven turnip genotypes varied from 16.59 to 70.23 mg gallic acid equivalent on a basis of 100 g fresh weight. This result shows that turnip roots are an important antioxidant source.