Article detail · 2026
Biochemical composition, nutrient content, and antioxidant capacity of leaves in cornelian cherry (Cornus mas L.)
- Year
- 2026
- Type
- article
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- YÖKSİS YÖKSİS article record
- YÖKSİS venue International Journal of Food Properties
- Catalog match (ISSN) International Journal of Food Properties
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
This study aimed to characterize the antioxidant capacity, biochemical composition, nutrient content, and morphological traits of 30 Turkish cornelian cherry (Cornus mas L.) genotypes, specifically focusing on the leaves. Significant genetic variability was observed among the genotypes. Genotype “44–14” exhibited the highest antioxidant activity (78.50%), total phenolics (238.69 mg GAE 100 g− 1), and total flavonoids (59.54 mg QE 100 g− 1), while genotype “44–22” recorded the lowest values (36.50%, 109.42 mg GAE 100 g− 1, and 16.66 mg QE 100 g− 1, respectively). Nutrient analysis revealed calcium concentrations ranging from 9704 to 22,992 mg kg− 1 (genotypes “44–20” and “44–09”, respectively), magnesium levels between 2032 and 4292 mg kg− 1 (genotypes “44–20” and “44–17”, respectively), and potassium content from 862 to 2730 mg kg− 1 (genotypes “77–09” and “44–05”, respectively). Morphological traits varied significantly, with leaf length ranging from 16 to 47 mm (genotypes “44–03” and “44–16”, respectively), and leaf width spanning 44 to 79.54 mm (genotypes “44–03” and “44–07,” respectively). A strong association was observed between antioxidant activity and total phenolics. The first six principal components with an eigenvalue greater than one were considered, accounting for 78.82% of the total variation. This study emphasizes the novelty of investigating leaves, whereas previous research has primarily concentrated on fruits. The findings highlight the untapped potential of cornelian cherry leaves as a valuable source of antioxidants, phenolics, and essential nutrients, with promising applications in breeding programs, nutraceuticals, and the development of functional foods.
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2 citations
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2 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).