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ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ

Year 2019, Volume: 44 Issue: 6, 1148 - 1160, 06.10.2019
https://doi.org/10.15237/gida.GD19095

Abstract

Bu çalışmanın amacı Çorum yöresi ballarının toplam
fenolik madde ve flavonoid içerikleri ile renk ve antioksidan kapasiteleri
arasındaki ilişkilerin değerlendirilmesidir. Bu amaçla 47 bal örneğinin toplam
fenolik içerikleri Folin-Ciocalteu yöntemi, flavonoid içeriği ise alüminyum
klorür yöntemiyle analiz edilmiştir. Antioksidan kapasitesinin belirlenmesi
için iki farklı yöntem (ABTS, DPPH) kullanılmış ve antioksidan kapasitenin ABTS
yöntemi için 0.466-1.353 mM TEAC, DPPH yöntemi için 0.170-0.605 mM TEAC aralığında
değiştiği belirlenmiştir. Toplam fenolik ve toplam flavonoid içerikleri
sırasıyla 243-546 mg GAE/kg ve 30.8-87.0 mg CE/kg aralığında değişmektedir. Bal
örneklerinin CIE renk parametreleri olan
L*, a* ve b*
değerleri sırasıyla 32.02-41.48, 0.20-6.82 ve 10.76-20.58 aralığında
belirlenmiştir. Pfund değerleri 1.0-111.2 aralığında olup bal örneklerinin çoğu
beyaz ile açık amber arasında renge sahiptir. Örneklerin fenolik madde
içerikleri ile renk değerleri ve antioksidan kapasiteleri arasında güçlü korelasyonlar
olduğu gözlenmiştir. 

Supporting Institution

Hitit Üniversitesi

Project Number

19004.15.004

Thanks

19004.15.004 numaralı proje kapsamında vermiş oldukları maddi destekten dolayı Hitit Üniversitesi Bilimsel Araştırma Projeleri Birimine ve bal örneklerinin temin edilmesini sağlayan Çorum İli Arı Yetiştiricileri Birliği yönetimi ve üyelerine teşekkür ederiz.

References

  • Akbulut, M., Ozcan, M.M., Coklar, H. (2009). Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. International Journal of Food Sciences and Nutrition, 60, 577-589.
  • Al, M.L., Daniel, D., Moise, A., Bobis, O., Laslo, L., Bogdanov, S. (2009). Physicochemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry, 112, 863–867.
  • Alvarez-Suarez, J.M., Tulipani, S., Diaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48, 2490-2499.
  • Alvarez-Suarez, J.M., Giampieri, F., Gonzalez-Paramas, A.M., Damiani, E., Astolfi, P., Martinez-Sanchez, G., Bompadref, S., Quilesg, J.L., Santos-Buelgab, C., Battinoa, M. (2012). Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food and Chemical Toxicology, 50, 1508–1516.
  • Alves, A., Ramos, A., Goncalves, M.M., Bernardo, M., Mendes, B. (2013). Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis, 30, 130-138.
  • Bahçeci, K.S., Güzel, N., Çelik, S., Alkın, T., Marap, Z., Dağlar, M. (2015a). Evaluation of some physicochemical properties of honeys from various regions of Turkey. FHTT 2015 International Congress on Safety and Authenticity of Bee Products, May 21-22, İstanbul, Turkey.
  • Bahçeci, K.S., Güzel, N., Ulusu, S., İnceyılmaz, G., Kahraman, R., Kocataş, M. (2015b). Antioxidant capacities of some Turkish honeys and their correlations with total phenolics and color characteristics. FHTT 2015 International Congress on Safety and Authenticity of Bee Products, May 21-22, İstanbul, Turkey.
  • Bardy, J., Slevin, N.J., Mais, K.L., Molassiotis, A. (2008). A systematic review of honey uses and its potential value within oncology care. Journal of Clinical Nursing, 17, 2604-2623.
  • Battino, M., Forbes-Hernandez, T.Y., Gasparrini, M., Afrin, S., Cianciosi, D., Zhang, J., Manna, P.P., Reboredo-Godriguez, P., Lopez, A.V., Quiles, J.L., Mezzetti, B., Bompadre, S., Xiao, J., Giampieri, F. (2019). Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases. Critical Reviews in Food Science and Nutrition, 59, 893-920.
  • Bertoncelj, J., Dobersek, U., Jamnik, M., Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, 822–828.
  • Bogdanov, S., Jurendic, T., Sieber, R., Gallmann, P. (2008). Honey for nutrition and health: A review. American Journal of the College of Nutrition, 27, 677–689.
  • Burlando, B., Cornara, L. (2013). Honey in derrmatology and skin care: A review. Journal of Cosmetic Dermatology, 12, 306-313.
  • Can, Z., Yildiz, O., Sahin, H., Akyuz-Turumtay, E., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: Their physic-chemical poroperties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
  • da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323.
  • Escuredo, O., Miguez, M., Fernandez-Gonzalez, M., Seijo, M.C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138, 851–856.
  • Feas, X., Pires, J., Iglesias, A., Estevinho, M.L. (2010). Characterization of artisanal honey produced on the Nortwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology, 48, 3462-3470.
  • Ferreira, I., Aires, E., Barreira, J.C.M., Estevinho, L. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114, 1438–1443.
  • Flores, M.S.R., Escuredo, O., Seijo, M.C. (2015). Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chemistry, 166, 101-106.
  • Gambaro, A., Ares, G., Gimenez, A., Pahor, S. (2007). Preference mapping of color of uruguayan honeys. Journal of Sensory Studies, 22, 507-519.
  • Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Fernandez-Recamales, M.A., Heredia, F.J. (2005). Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agricultural and Food Chemistry, 53, 2574–2580.
  • Governa, P., Carullo, G., Biagi, M., Rago, V., Aiello, F. (2019). Evaluation of the in vitro wound-healing activity of Calabrian honeys. Antioxidant, 8(36), 1-16.
  • Halouzka, R., Tarkowski, P., Cavar-Zeljkovic, S. (2016). Characterization of phenolics and other quality parameters of different types of honey. Czech Journal of Food Sciences, 34, 244-253.
  • Kırca, A., Özkan, M. (2010). Değişik Amaçlı Bazı Test ve Analiz Yöntemleri. Gıda Analizleri. Editör: Cemeroğlu, B., Ankara: Gıda Teknolojisi Derneği Yayınları.
  • Küçük, M., Kolayh, S., Karaoğlu, S., Ulusoy, E., Baltaci, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526–534.
  • Lay-Flurrie, K. (2008). Honey in wound care: Effects, clinical application and patient benefit. British Journal of Nursing, 17, S30-S36.
  • Manzanares, A.B., Garcia, Z.H., Galdon, B.R., Rodriguez, E.R., Romero, C.D. (2014). Pyhsicochemical characteristics of minor monofloral honeys from Tenerife, Spain. LWT-Food Science and Technology, 55, 572-578.
  • Özcan M.M., Ölmez, C. (2014). Some qualitative properties of different monofloral honeys. Food Chemistry, 163, 212-218.
  • Perez-Perez, E., Vit, P., Huq, F. (2013). Flavonoids and polyphenols in studies of honey antioxidant activity. International Journal of Medicinal Plant and Alternative Medicine, 1, 63-72.
  • Pita-Calvo, C., Valquez, M. (2017). Differences between honeydew and blossom honeys: A review. Trends in Food Science & Technology, 59, 79-87.
  • Rababah, T.M., Al-Omoush, M., Brewer, S., Alhamad, M., Yang, W.D., Alrababah, M., Al- Ghzawi, A.A., Al-U'Datt, M., Ereifej, K., Alsheyab, F., Esoh, R., Almajwal, A. (2014). Total phenol, antioxidant activity, flavonoids, anthocyanins and color of honey as affected by floral origin found in the Arid and Semiarid Mediterranean areas. Journal of Food Processing and Preservation, 38, 1119-1128.
  • Sağdıç, O., Silici, S., Ekici, L. (2013). Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties, 16, 658-666.
  • Sant'Ana, L.D., Ferreira, A.B.B., Lorenzon, M.C.A., Berbara, R.L.L., Castro, R.N. (2014). Correlation of total phenolic and flavonoid contents of Brazilian honeys with colour and antioxidant capacity. International Journal of Food Properties, 17, 65-76.
  • Sancho, M.T., Pascual-Mate, A., Rodriguez-Morales, E.G., Oses, S.M., Escriche, I., Periche, A., Fernandez-Muino, M.A. (2016). Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science and Technology, 51, 30-36.
  • Subramanian, A.P., John, A.A., Vellayappan, M.V., Balaji, A., Jaganathan, S.K., Mandal, M., Supriyanto, E. (2016). Honey and its phytochemicals: Plausible agents in combating colon cancerthrough its diversified actions. Journal of Food Biochemistry, 40, 613-629.
  • Tezcan, F., Kolayli, S., Sahin, H., Ulusoy, E., Erim, F.B. (2011). Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic Turkish honeys. Journal of Food Nutrition Research, 50, 33-40.
  • Tuberoso, C.I.G., Jerkovic, I., Sarais, G., Congiu, F., Marijanovic, Z., Kus, P.M. (2014). Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*C*abh°ab chromaticity coordinates. Food Chemistry, 145, 284–291.
  • Wilczynska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. LWT-Food Science and Technology, 57, 767-774.

CORRELATION OF PHENOLIC CONTENT OF HONEYS FROM ÇORUM REGION WITH COLOUR AND ANTIOXIDANT CAPACITY

Year 2019, Volume: 44 Issue: 6, 1148 - 1160, 06.10.2019
https://doi.org/10.15237/gida.GD19095

Abstract

The objective of this study was
to evaluate the correlations between total phenolics, total flavonoids and
colour and antioxidant capacities of honeys from Çorum region. Forty seven
honey samples were analyzed for their total phenolic and flavonoid contents by
using Folin-Ciocalteu reagent and aluminum chloride method. ABTS and DPPH
assays were used for determination of antioxidant capacity, and the values were
varied between 0.466-1.353 mM TEAC for ABTS, and 0.170-0.605 mM TEAC for DPPH.
Total phenolics and flavonoids were ranged from 243 to 546 mg GAE/kg and from
30.8 to 87.0 mg CE/kg, respectively. The CIE colour parameters were determined
between 32.02-41.48, 0.20-6.82 and 10.76-20.58 for
L*, a* and b*,
respectively. Pfund values were in the range of 1.0-111.2, and most of the
honeys had colour ranged from white to light amber.
Strong correlations were observed between phenolic
contents, colour and antioxidant capacities of the samples.

Project Number

19004.15.004

References

  • Akbulut, M., Ozcan, M.M., Coklar, H. (2009). Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia. International Journal of Food Sciences and Nutrition, 60, 577-589.
  • Al, M.L., Daniel, D., Moise, A., Bobis, O., Laslo, L., Bogdanov, S. (2009). Physicochemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry, 112, 863–867.
  • Alvarez-Suarez, J.M., Tulipani, S., Diaz, D., Estevez, Y., Romandini, S., Giampieri, F., Damiani, E., Astolfi, P., Bompadre, S., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48, 2490-2499.
  • Alvarez-Suarez, J.M., Giampieri, F., Gonzalez-Paramas, A.M., Damiani, E., Astolfi, P., Martinez-Sanchez, G., Bompadref, S., Quilesg, J.L., Santos-Buelgab, C., Battinoa, M. (2012). Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food and Chemical Toxicology, 50, 1508–1516.
  • Alves, A., Ramos, A., Goncalves, M.M., Bernardo, M., Mendes, B. (2013). Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis, 30, 130-138.
  • Bahçeci, K.S., Güzel, N., Çelik, S., Alkın, T., Marap, Z., Dağlar, M. (2015a). Evaluation of some physicochemical properties of honeys from various regions of Turkey. FHTT 2015 International Congress on Safety and Authenticity of Bee Products, May 21-22, İstanbul, Turkey.
  • Bahçeci, K.S., Güzel, N., Ulusu, S., İnceyılmaz, G., Kahraman, R., Kocataş, M. (2015b). Antioxidant capacities of some Turkish honeys and their correlations with total phenolics and color characteristics. FHTT 2015 International Congress on Safety and Authenticity of Bee Products, May 21-22, İstanbul, Turkey.
  • Bardy, J., Slevin, N.J., Mais, K.L., Molassiotis, A. (2008). A systematic review of honey uses and its potential value within oncology care. Journal of Clinical Nursing, 17, 2604-2623.
  • Battino, M., Forbes-Hernandez, T.Y., Gasparrini, M., Afrin, S., Cianciosi, D., Zhang, J., Manna, P.P., Reboredo-Godriguez, P., Lopez, A.V., Quiles, J.L., Mezzetti, B., Bompadre, S., Xiao, J., Giampieri, F. (2019). Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases. Critical Reviews in Food Science and Nutrition, 59, 893-920.
  • Bertoncelj, J., Dobersek, U., Jamnik, M., Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chemistry, 105, 822–828.
  • Bogdanov, S., Jurendic, T., Sieber, R., Gallmann, P. (2008). Honey for nutrition and health: A review. American Journal of the College of Nutrition, 27, 677–689.
  • Burlando, B., Cornara, L. (2013). Honey in derrmatology and skin care: A review. Journal of Cosmetic Dermatology, 12, 306-313.
  • Can, Z., Yildiz, O., Sahin, H., Akyuz-Turumtay, E., Silici, S., Kolayli, S. (2015). An investigation of Turkish honeys: Their physic-chemical poroperties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133-141.
  • da Silva, P.M., Gauche, C., Gonzaga, L.V., Costa, A.C.O., Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309-323.
  • Escuredo, O., Miguez, M., Fernandez-Gonzalez, M., Seijo, M.C. (2013). Nutritional value and antioxidant activity of honeys produced in a European Atlantic area. Food Chemistry, 138, 851–856.
  • Feas, X., Pires, J., Iglesias, A., Estevinho, M.L. (2010). Characterization of artisanal honey produced on the Nortwest of Portugal by melissopalynological and physico-chemical data. Food and Chemical Toxicology, 48, 3462-3470.
  • Ferreira, I., Aires, E., Barreira, J.C.M., Estevinho, L. (2009). Antioxidant activity of Portuguese honey samples: different contributions of the entire honey and phenolic extract. Food Chemistry, 114, 1438–1443.
  • Flores, M.S.R., Escuredo, O., Seijo, M.C. (2015). Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chemistry, 166, 101-106.
  • Gambaro, A., Ares, G., Gimenez, A., Pahor, S. (2007). Preference mapping of color of uruguayan honeys. Journal of Sensory Studies, 22, 507-519.
  • Gonzalez-Miret, M. L., Terrab, A., Hernanz, D., Fernandez-Recamales, M.A., Heredia, F.J. (2005). Multivariate correlation between color and mineral composition of honeys and by their botanical origin. Journal of Agricultural and Food Chemistry, 53, 2574–2580.
  • Governa, P., Carullo, G., Biagi, M., Rago, V., Aiello, F. (2019). Evaluation of the in vitro wound-healing activity of Calabrian honeys. Antioxidant, 8(36), 1-16.
  • Halouzka, R., Tarkowski, P., Cavar-Zeljkovic, S. (2016). Characterization of phenolics and other quality parameters of different types of honey. Czech Journal of Food Sciences, 34, 244-253.
  • Kırca, A., Özkan, M. (2010). Değişik Amaçlı Bazı Test ve Analiz Yöntemleri. Gıda Analizleri. Editör: Cemeroğlu, B., Ankara: Gıda Teknolojisi Derneği Yayınları.
  • Küçük, M., Kolayh, S., Karaoğlu, S., Ulusoy, E., Baltaci, C., Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526–534.
  • Lay-Flurrie, K. (2008). Honey in wound care: Effects, clinical application and patient benefit. British Journal of Nursing, 17, S30-S36.
  • Manzanares, A.B., Garcia, Z.H., Galdon, B.R., Rodriguez, E.R., Romero, C.D. (2014). Pyhsicochemical characteristics of minor monofloral honeys from Tenerife, Spain. LWT-Food Science and Technology, 55, 572-578.
  • Özcan M.M., Ölmez, C. (2014). Some qualitative properties of different monofloral honeys. Food Chemistry, 163, 212-218.
  • Perez-Perez, E., Vit, P., Huq, F. (2013). Flavonoids and polyphenols in studies of honey antioxidant activity. International Journal of Medicinal Plant and Alternative Medicine, 1, 63-72.
  • Pita-Calvo, C., Valquez, M. (2017). Differences between honeydew and blossom honeys: A review. Trends in Food Science & Technology, 59, 79-87.
  • Rababah, T.M., Al-Omoush, M., Brewer, S., Alhamad, M., Yang, W.D., Alrababah, M., Al- Ghzawi, A.A., Al-U'Datt, M., Ereifej, K., Alsheyab, F., Esoh, R., Almajwal, A. (2014). Total phenol, antioxidant activity, flavonoids, anthocyanins and color of honey as affected by floral origin found in the Arid and Semiarid Mediterranean areas. Journal of Food Processing and Preservation, 38, 1119-1128.
  • Sağdıç, O., Silici, S., Ekici, L. (2013). Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties, 16, 658-666.
  • Sant'Ana, L.D., Ferreira, A.B.B., Lorenzon, M.C.A., Berbara, R.L.L., Castro, R.N. (2014). Correlation of total phenolic and flavonoid contents of Brazilian honeys with colour and antioxidant capacity. International Journal of Food Properties, 17, 65-76.
  • Sancho, M.T., Pascual-Mate, A., Rodriguez-Morales, E.G., Oses, S.M., Escriche, I., Periche, A., Fernandez-Muino, M.A. (2016). Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science and Technology, 51, 30-36.
  • Subramanian, A.P., John, A.A., Vellayappan, M.V., Balaji, A., Jaganathan, S.K., Mandal, M., Supriyanto, E. (2016). Honey and its phytochemicals: Plausible agents in combating colon cancerthrough its diversified actions. Journal of Food Biochemistry, 40, 613-629.
  • Tezcan, F., Kolayli, S., Sahin, H., Ulusoy, E., Erim, F.B. (2011). Evaluation of organic acid, saccharide composition and antioxidant properties of some authentic Turkish honeys. Journal of Food Nutrition Research, 50, 33-40.
  • Tuberoso, C.I.G., Jerkovic, I., Sarais, G., Congiu, F., Marijanovic, Z., Kus, P.M. (2014). Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*C*abh°ab chromaticity coordinates. Food Chemistry, 145, 284–291.
  • Wilczynska, A. (2014). Effect of filtration on colour, antioxidant activity and total phenolics of honey. LWT-Food Science and Technology, 57, 767-774.
There are 37 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Nihal Güzel

Kazim Savaş Bahçeci 0000-0001-8259-4786

Project Number 19004.15.004
Publication Date October 6, 2019
Published in Issue Year 2019 Volume: 44 Issue: 6

Cite

APA Güzel, N., & Bahçeci, K. S. (2019). ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. Gıda, 44(6), 1148-1160. https://doi.org/10.15237/gida.GD19095
AMA Güzel N, Bahçeci KS. ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. The Journal of Food. October 2019;44(6):1148-1160. doi:10.15237/gida.GD19095
Chicago Güzel, Nihal, and Kazim Savaş Bahçeci. “ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ”. Gıda 44, no. 6 (October 2019): 1148-60. https://doi.org/10.15237/gida.GD19095.
EndNote Güzel N, Bahçeci KS (October 1, 2019) ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. Gıda 44 6 1148–1160.
IEEE N. Güzel and K. S. Bahçeci, “ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ”, The Journal of Food, vol. 44, no. 6, pp. 1148–1160, 2019, doi: 10.15237/gida.GD19095.
ISNAD Güzel, Nihal - Bahçeci, Kazim Savaş. “ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ”. Gıda 44/6 (October 2019), 1148-1160. https://doi.org/10.15237/gida.GD19095.
JAMA Güzel N, Bahçeci KS. ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. The Journal of Food. 2019;44:1148–1160.
MLA Güzel, Nihal and Kazim Savaş Bahçeci. “ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ”. Gıda, vol. 44, no. 6, 2019, pp. 1148-60, doi:10.15237/gida.GD19095.
Vancouver Güzel N, Bahçeci KS. ÇORUM YÖRESİ BALLARININ FENOLİK MADDE İÇERİKLERİ İLE RENK VE ANTİOKSİDAN KAPASİTELERİ ARASINDAKİ İLİŞKİ. The Journal of Food. 2019;44(6):1148-60.

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