Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey


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Çelik F. , Bozhuyuk M. R. , ERCİŞLİ S., GÜNDOĞDU M.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, cilt.46, ss.128-133, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 46 Konu: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.15835/nbha46110842
  • Dergi Adı: NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA
  • Sayfa Sayıları: ss.128-133

Özet

In the present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. 'Bluecrop' was also studied to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher contents of phenolics and anthocyanins were found in bilberry fruits comparted with blueberry fruits. However, blueberry cv. 'Bluecrop' exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. 'Bluecrop', while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of bilberry accessions. Moreover, wild accessions had approximately 2-3 folds higher antioxidant capacity than cv. 'Bluecrop'. The obtained results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars by using wild ones in cross breedings. It was also concluded that genotypes significantly affect the bioactive content of fruits and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry is worth to be considered.