Articles
DETERMINATION OF PHENOLIC COMPOUNDS OF SOME ALMOND CULTIGENS
Article number
373_26
Pages
185 – 192
Language
Abstract
Studies conducted on phenolic compounds of some plant species including tree fruits, support that there is a positive relationship between the content of phenolic compounds and plant’s response to cold temperature, drought, light intensity and some diseases.
Taking into account these results, the phenolic compound contents of almond cultigens 5–1, 101–9, 101–13, 101–23, 104–1, 106–1, 120–1, 300–1, Christomorto, Nonpareil, Texas and Tuono were found out.
Taking into account these results, the phenolic compound contents of almond cultigens 5–1, 101–9, 101–13, 101–23, 104–1, 106–1, 120–1, 300–1, Christomorto, Nonpareil, Texas and Tuono were found out.
The concentration of tannins ranging between 0.022 and 0.04 % were measured by using a spectrophotometric technique.
On the other hand, significant varietal differences in respect to phenolic compounds were determined by thin layer chromatography.
Positive results derived from this study stresses the fact that more detailed researches need to be carried out on the subject.
Publication
Authors
A. Misirli, R. Gülcan, A. Tanrisever
Keywords
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