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Öğe Callus induction and plant regeneration from different explants of actinidia deliciosa(Springer Nature, 2008-10-31) Akbaş, Filiz; Işıkalan, Çiğdem; Namlı, SüreyyaIn this study, an efficient procedure was developed for callus induction and regeneration of kiwifruit (Actinidia deliciosa) using different organs of shoots developed under in vitro conditions. Effects of explants source and media (M1, 1.0 mg l-1 BA + 2.0 mg l-1 2,4-D-M 2, 1.0 mg l-1 NAA + 2.0 mg l-1 2,4-D) on initiation of callus were examined in order to obtain callus for organogenesis. The best callus for plant regeneration was obtained from leaf explants on Murashige and Skoog's medium (MS) supplemented with M2. Formation of callus from leaf of kiwifruit (A. deliciosa) was cultured in MS medium containing different concentration of N6-benzylaminopurin (BA; 0.0, 1.0, 2.0, 4.0, 6.0, 8.0 mg l-1) for callus proliferation and plant regeneration. Although the first shoot formation was appeared in medium containing 6.0 and 8.0 mg l-1 BA, the best shoots formation was obtained in medium with 4.0 mg l-1 BA.Öğe The evaluation of total phenolic, flavonoid, sugar contents and antioxidant activity of tayfi grape in Turkey(Batman Üniversitesi, 2017) Kuru, İbrahim Selçuk; Karakuş Orcan, Pınar; Akbaş, Filiz; Işıkalan, Çiğdem; Namlı, SüreyyaTayfi (Vitis vinifera L.) only grown in the Southeastern Anatolia Region provides a major contribution on the economy of the region people. But, the research related to nutritional content of this species was not found. This study was carried out to determine the total phenolic, flavonoids, sugar content and antioxidant activity of different organe (mature/young seed and leaf ) ‘Tayfi’ grape. The highest amount of total phenolic (380,94 μg GAE/mg extract) was found to be in the young seeds. The high amount of total flavonoid content (107,21 µg QEs/mg extract) was obtained from young leaves. Higher antioxidant activity was observed in young seeds (91,32%) as expected from high contents of total phenolics. In general, as the total phenolics in seed increased, the antioxidant activities also increased. Also, changes in sugar content (glucose, fructose, sucrose and maltose) were determined in leaf from seed (young and mature) of Tayfi grape by HPLC. The highest concentration of sucrose was descripted in mature seed (9,29 mg/g).
