Comparison of Biochemical, Microbiological, and Toxicological Properties of Wild and Cultivated Sour Cherry Genotypes (Prunus cerasus L.)

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dc.contributor.authorErbil, Nurcan
dc.contributor.authormurathan, zehra tuğba
dc.contributor.authorARSLAN, MEHMET
dc.date.accessioned2025-10-24T18:03:31Z
dc.date.available2025-10-24T18:03:31Z
dc.date.issued2024
dc.departmentMalatya Turgut Özal Üniversitesi
dc.description.abstractThe investigation of two sour cherry genotypes such as the SC genotype, a small-fruited wild sour cherry, and the LC genotype, a large-fruited cultivated sour cherry, for antimicrobial, mutagen, antimutagen, and antioxidant activities, and bioactive compounds was aimed. Total phenolic, flavonoid, and ascorbic acid contents, antioxidant activity (DPPH, ABTS, FRAP), phenolic, sorbic, benzoic acids, sugar contents, and antibacterial activities (agar well diffusion, MIC, MBC, and MTC) were studied. Additionally, Salmonella typhimurium revision tests were made. The SC genotype had higher values for total phenolic, flavonoid, and ascorbic acid contents than the LC genotype. Similarly, antioxidant activity was found to be higher in the SC genotype. The dominant phenolic acids in both sour cherry genotypes were succinic acid and rutin trihydrate among the phenolic acid contents. While benzoic acid, sorbic acid, and sucrose could not be detected in both genotypes, glucose and fructose contents were higher in the LC genotype. Bacillus spizizenii ATCC 6633 was the most sensitive bacteria to both sour cherry extracts, and a weaker antibacterial activity was observed in the other test bacteria. In addition, no mutagenic and antimutagenic activities were found in both sour cherry genotypes. The SC genotype, a wild sour cherry, contains more bioactive components and exhibits higher antioxidant activity than the LC genotype, a cultivated variety. Consequently, because of its contents and biological activities, sour cherry has the potential to play a supportive role in human health.
dc.identifier.doi10.18016/ksutarimdoga.vi.1363681
dc.identifier.endpage1147
dc.identifier.issn2619-9149
dc.identifier.issue5
dc.identifier.startpage1137
dc.identifier.trdizinid1265389
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.1363681
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1265389
dc.identifier.urihttps://hdl.handle.net/20.500.12899/2299
dc.identifier.volume27
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofKahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzTR-Dizin_20251023
dc.subjectBitki Bilimleri
dc.subjectAntioxidant
dc.subjectMinimum bactericidal concentration
dc.subjectMinimum inhibition concentration
dc.subjectPhenolic acid
dc.subjectMutagen/antimutagen
dc.titleComparison of Biochemical, Microbiological, and Toxicological Properties of Wild and Cultivated Sour Cherry Genotypes (Prunus cerasus L.)
dc.typeArticle

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