title: Evaluation of seasonal antioxidant activity and total phenolic compounds in stems and leaves of some almond (Prunus amygdalus L.) varieties.
abstract: BACKGROUND
  This study aimed to determine the seasonal changes of total antioxidant activity and phenolic compounds in samples taken from leaves (April, July, October) and stems (April, July, October, January) of some almond (Prunus amygdalus L.) varieties (Nonpareil, Ferragnes and Texas).
  
  
  RESULTS
  It was indicated that antioxidant activity and phenolic compounds in leaves and stems of Nonpareil, Ferragnes and Texas showed seasonal differences. Antioxidant activity IC50 of these varieties reached the highest value in April for leaves whereas in October for stems. The highest level of total phenolic compounds was in January for stems while in October for leaves.
  
  
  CONCLUSIONS
  These results showed that total antioxidant activity and phenolics in leaves and stems of almond varieties changed according to season and plant organ.
authors.forename: Aysel
authors.initials: A
authors.lastname: Sivaci
authors.forename: Sevcan
authors.initials: S
authors.lastname: Duman
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D005609:Free Radicals; D010636:Phenols / Q000032:analysis* / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry*; D018547:Plant Stems / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D012621:Seasons; D014421:Turkey
chemical_list: D000975:Antioxidants; D005609:Free Radicals; D010636:Phenols; D010936:Plant Extracts