Saim Zeki Bostan

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Polyphenols are main functional components in apricots and can be separated into four groups as epicatechine, procyanidolic oligomers, chlorogenic acid and procyanidolic polymers which were found to be positive health effect. Conventional and organically grown fresh and dried apricot cultivars, Hac halilo lu, Kabaa , Hasanbey and Zerdali type from the east(More)
As apricot fruit includes phytochemicals such as polyphenols, carotenoids, and vitamins, at different percentages, these compounds show alterations in taste, color, and nutritional value. The antioxidant properties of polyphenol and carotenoids are due to their chronic disease-relieving properties [1]. Ripening of the fruits involves a series of complex(More)
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