Abstract
BackgroundThis 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).ResultsIt 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.ConclusionsThese results showed that total antioxidant activity and phenolics in leaves and stems of almond varieties changed according to season and plant organ.
Highlights
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)
Total antioxidant activity It was found that total antioxidant activity varied according to season, plant organs and varieties (Figures 1 and 2)
IC50 values in the stems of almond varieties were low in October (Texas, 79.16 μg mL-1; Ferragnes, 174.46 μg mL-1; Nonpareil, 73.50 μg mL-1); and high in April (Texas, 207.79 μg mL-1; Ferragnes, 200.67 μg mL-1; Nonpareil, 137.67 μg mL-1) (Figure 2)
Summary
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). Climate is a factor which affects agricultural production. Almond belongs to Rosaceae family and is an important product due to high commercial value of its fruits. Natural products derived from plants are used for health supplements [11]. Antioxidants are compounds which prevent or delay the oxidation of lipids or other molecules by inhibiting the initiation or propagation of oxidative chain reactions have positive effects on human health [12,13]. Antioxidant effects of phenolic compounds are explained by bonding free radicals, forming chelate with metals and inactivating
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