The Comparison of the Chemical Composition, Sensory, Phenolic and Antioxidant Properties of Juices from Different Wheatgrass and Turfgrass Species

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dc.contributor.authorOzkose, Abdullah
dc.contributor.authorArslan, Derya
dc.contributor.authorAcar, Aysenur
dc.date.accessioned2024-02-23T14:32:08Z
dc.date.available2024-02-23T14:32:08Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractWheatgrass juice is mainly derived from the common wheat Triticum aestivum L. The present study focused on the analysis of the potential of different perennial turfgrass species in grass juice production by determining certain compositional characteristics. The effects of fertilisers on the plants and the cutting time on some chemical constituents and antioxidant potential of grass juices were addressed. The juices from the different species of grasses, such as T. durum, T. aestivum, Lolium perenne L., Festuca arundinacea Schreb. were obtained by pressing. DPPH (1, 1dipheny1-2-picrylhydrazyl) radical scavenging activity, elemental composition, total chlorophylls, total carotenes, tocopherols, vitamin C, total phenols, viscosity and the colour profiles of the grass juice samples were analysed. Water-soluble dry matter, protein, total phenols, flavonoids and vitamin E (especially Durum cultivar) content were found to be higher in the juices of Triticum species as compared to the other grasses. Turfgrass species demonstrated higher concentrations of oil (in grass), vitamin C (unfertilised samples), chlorophyll (except L. perenne local) and major elements. The pressing of turfgrass was an easy process. Such perennial grass varieties have advantages over the Triticum species in terms of having higher concentrations of vitamin C (unfertilised samples) and major elements. The results of sensory analysis suggested that L. perenne (cultivar) is the most promising cultivar in terms of obtaining pressed grass juice.en_US
dc.identifier.doi10.15835/nbha44210405
dc.identifier.endpage507en_US
dc.identifier.issn0255-965X
dc.identifier.issn1842-4309
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85007256730en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage499en_US
dc.identifier.urihttps://doi.org/10.15835/nbha44210405
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15510
dc.identifier.volume44en_US
dc.identifier.wosWOS:000390832800025en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Agr Sci & Veterinary Med Cluj-Napocaen_US
dc.relation.ispartofNotulae Botanicae Horti Agrobotanici Cluj-Napocaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBiologically-Active Compoundsen_US
dc.subjectCarotenoidsen_US
dc.subjectDpph Radical Scavenging Activityen_US
dc.subjectFlavonoid Contenten_US
dc.subjectTotal Oil Contenten_US
dc.subjectTotal Phenol Contentsen_US
dc.titleThe Comparison of the Chemical Composition, Sensory, Phenolic and Antioxidant Properties of Juices from Different Wheatgrass and Turfgrass Speciesen_US
dc.typeArticleen_US

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