Characterization of European cranberrybush (Viburnum opulus L.) genetic resources in Turkey

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dc.authoridILHAN, Gulce/0000-0003-2335-6846
dc.contributor.authorOzrenk, Koray
dc.contributor.authorIlhan, Gulce
dc.contributor.authorSagbas, Halil Ibrahim
dc.contributor.authorKaratas, Neva
dc.contributor.authorErcisli, Sezai
dc.contributor.authorColak, Aysen Melda
dc.date.accessioned2024-12-24T19:27:44Z
dc.date.available2024-12-24T19:27:44Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
dc.description.abstractIn this study, a comprehensive morphological and biochemical characterization of 14 European Cranberrybush (Viburnum opulus L.) genotypes that were collected from Gumushane province of Turkey is provided. Additionally, their potentials as cultivar candidate, natural antioxidants, colorants and ingredients were exploited. Yield per bush, fruit weight, number of fruits per raceme and number of racemes per bush were ranged from 4.7 kg to 6.2 kg; 0.53 to 0.86 g; 34.4-53.1 and 119-307 among genotypes indicating high diversity. The majority of genotypes (8) had red fruit skin color and rest of the genotypes had equally light red and dark red fruit skin color. European Cranberrybush fruits had medium level vitamin C content (28 - 43 mg per 100 g fresh fruit) and the genotypes had SSC (Soluble Solid Content) between 10.40 and 12.20 %. Crude protein and crude cellulose of the genotypes varied from 5.67 to 6.71 (%) and 16.6-18.7 (%), respectively. Total phenol and total anthocyanin content ranged from 696 to 830 mg gallic acid equivalent per 100 g fresh weight and 27.6-54.3 mg per 100 g fresh fruit expressed cyanidin-3-glucoside. Antioxidant activity were found between 27.67 and 35.65 mu mol trolox equivalents per g fresh fruit based on FRAP (Ferric Reducing Ability of Plasma) assay. Total lipid content ranged from 10.3-13.3 (%) and oleic acid was dominant fatty acids for all genotypes (57.3-70.4). Local genotypes are found to be promising for further valorization through horticultural characteristics and novel antioxidants, colorants and ingredients.
dc.identifier.doi10.1016/j.scienta.2020.109611
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.scopus2-s2.0-85088140007
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2020.109611
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6773
dc.identifier.volume273
dc.identifier.wosWOS:000569153900019
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofScientia Horticulturae
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectViburnum
dc.subjectUnderutilized fruits
dc.subjectFunctional food ingredients
dc.subjectDiversity
dc.titleCharacterization of European cranberrybush (Viburnum opulus L.) genetic resources in Turkey
dc.typeArticle

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