A comparative study on the quality attributes, phenolic content and antioxidant activity of cultivated and wild asparagus as influenced by seasonal variations

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dc.authoridALAN, Ozlem/0000-0002-7207-5488
dc.authorscopusid23093236300
dc.authorscopusid35775653400
dc.authorscopusid57901067800
dc.contributor.authorAlan, O.
dc.contributor.authorTurk, B.
dc.contributor.authorSen, F.
dc.date.accessioned2023-01-12T19:58:31Z
dc.date.available2023-01-12T19:58:31Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractThe wild asparagus Asparagus acutifolius L. is common in the Mediterranean Basin. Wild asparagus spears are an important food source within their native range, and can be used as a sustainable nutrition source. In addition, interest has risen in wild relative species of Asparagus as a source of genetic improvement in Asparagus officinalis L. In this study, the quality traits (spear colour, total soluble solid content, dry matter content and chlorophyll and sugar fractions) and health-related compounds (total phenolics and antioxidant capacity) of fresh spears of wild and cultivated asparagus grown in Turkey were compared using the same three harvest periods for two consecutive years. The results of this study indicated that spears of wild asparagus contained a higher level of greenness (-a*), hue angle, total soluble solid, dry matter, chlorophyll, sugars, total phenolic content and antioxidant activity, compared to cultivated asparagus. Although there was no significant difference in the total soluble solid, glucose, sucrose and antioxidant activity in the contents of the spears of both species throughout the season, the colour, dry matter, chlorophyll, fructose, total sugar and total phenolic content were subject to seasonal variations. Colour, chlorophyll and total phenolic content showed some minor fluctuations over the course of the season, but the patterns of fructose and total sugar differed, which tended to increase throughout the harvest season. The present work suggests greater quality traits and biochemical compounds of the spears of A. acutifolius compared with those of commonly cultivated species.en_US
dc.identifier.doi10.1017/S0021859622000569
dc.identifier.issn0021-8596
dc.identifier.issn1469-5146
dc.identifier.issn0021-8596en_US
dc.identifier.issn1469-5146en_US
dc.identifier.scopus2-s2.0-85138518085en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1017/S0021859622000569
dc.identifier.urihttps://hdl.handle.net/11454/76933
dc.identifier.wosWOS:000863787100001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCambridge Univ Pressen_US
dc.relation.ispartofJournal Of Agricultural Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAsparagus acutifolius Len_US
dc.subjectAsparagus officinalis Len_US
dc.subjectchlorophyllsen_US
dc.subjecthealth-related compoundsen_US
dc.subjectphytochemical propertiesen_US
dc.subjectsugar compositionen_US
dc.subjectGreen Asparagusen_US
dc.subjectPolyphenol Contentsen_US
dc.subjectOrganic-Acidsen_US
dc.subjectOfficinalisen_US
dc.subjectSpearsen_US
dc.subjectPurpleen_US
dc.subjectSugarsen_US
dc.subjectLighten_US
dc.subjectFrapen_US
dc.subjectFooden_US
dc.titleA comparative study on the quality attributes, phenolic content and antioxidant activity of cultivated and wild asparagus as influenced by seasonal variationsen_US
dc.typeArticleen_US

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