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Toplam kayıt 10, listelenen: 1-10
Comparison of the antioxidant properties of some onion and garlic cultivars grown in Turkey
(Int Soc Horticultural Science, 2016)
Garlic and onions are widely consumed among the vegetables in Turkey. The objective of this study was to determine the antioxidant properties of red, yellow and white onions, and Chinese and Taskopru garlics grown in Turkey. ...
Antioxidant properties of green Allium vegetables
(Int Soc Horticultural Science, 2016)
This study was aimed to evaluate the antioxidant activities of some allium vegetables. Methanolic (80%) extracts of edible parts of green onion, garlic, leek and kormen (Allium scorodoprasum L. subsp. rotundum (L.)) were ...
Use of Allium scorodoprasum L. subsp rotundum as food
(Int Soc Horticultural Science, 2016)
Allium scorodoprosum L. subsp. rotundum is a perennial and herbaceous plant which has a diameter of 1-2 cm bulb and it grows in East Anatolia and Northern Anatolia. It has a length of 25-90 cm and it has 2-5 leaves, each ...
Determination of alliin and allicin in the plant of Allium scorodoprasum L. subsp rotundum by using the infrared spectroscopy technique
(Int Soc Horticultural Science, 2016)
In this study, alliin and allicin have been investigated in the leaf and bulb parts of Allium scorodoprosum L. subsp. rotundum by the Fourier transform infrared (FTIR) spectroscopy. The plant samples were obtained from ...
Mineral composition of leek
(Int Soc Horticultural Science, 2016)
Vegetables are considered to be a good source of dietary minerals. Leek is one of the most commonly consumed vegetables in Turkey. The purpose of this study was to examine the mineral matter content in leeks. The leek ...
Some physical and chemical characteristics of Taskopru and Chinese black garlics
(Int Soc Horticultural Science, 2016)
Black garlic, also called aged garlic, is a type of fermented garlic used as a food ingredient in Asian cuisine. It's made by fermenting whole bulbs of garlic at high temperature. The purpose of this study was to evaluate ...
Aroma components of green kormen (Allium scorodoprasum L. spp. rotundum) and garlic (Allium sativum) plants
(Int Soc Horticultural Science, 2016)
Kormen and garlic are widely used as a flavoring in Turkey. In this study, the aroma components of green kormen and garlic grown in our country were investigated. Green kormen and garlic were harvested at May of 2014 in ...
Two antoxidant elements of Allium vegetables: germanium and selenium
(Int Soc Horticultural Science, 2016)
Germanium (Ge) and Selenium (Se) are two elements naturally found in many plant. Germanium is a rare element, and present two forms as organic and inorganic forms. Germanium can have beneficial effects or toxic effects ...
Evaluation of nitrate and nitrite contents of some alliums
(Int Soc Horticultural Science, 2016)
In this study, the nitrate and the nitrite contents of some alliums which are widespread consumed were determined. Totally, 80 samples of vegetables were analyzed. These samples were onions (white, yellow, red and green), ...
Garlic as a functional food
(Int Soc Horticultural Science, 2016)
Garlic has been used, for thousands of years both as a food and for medicinal purposes. Garlic can be used as a food preservative to inhibit the growth of pathogens and as a remedy for the treatment or prevention of a ...