Description of the Guelder Rose Fruit in Terms of Chemical Composition, Antioxidant Capacity and Phenolic Compounds

Round 1

Reviewer 1 Report

This is a very straightforward article reporting the high-added value of guelder rose fruit. The authors evaluate the chemical composition, antioxidant capacity and phenolic compounds of guelder rose fruit. The first comment is related with the English language that needs to be revised. There are several grammatical errors from the first pages, as for example, in pag. 4 line 122, the word ‘indentyfication’.

The other aspect that requires a discussion is concerning the extraction of biomolecules procedures, the authors must explain in detailed why they choose methanol, a polar solvents with high affinity to extract polar biomolecules. How many cycles the author employed to extract the biomass content? The extractions procedures a not clear and to avoid misunderstanding I strongly recommend the authors to rewrite this section.

The authors also evaluated the antioxidant capacity of guelder rose fruit, taking into account the phenolic compounds only, if they used methanol as extractant agents, another biomolecule with antioxidant activity (AA) such as carotenoids are included in this analysis?

 

Apart from this aspect, that is a major issue concerning the quality of the reported work, the article is well structured but the analysis falls short. That is why, I cannot recommend this paper in the present form for publication before all these issues are fixed.

 The discussion of the paper must be improved.

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Reviewer 2 Report

Line 48 – inverse association?

Line 62 – in vivo should be written with italic form

The introduction part should be ending with the aim of the present study

Line 110- fresh fruits I or dry? This should be mentioned

In figure 2 appear peak no. 35 (major) and 36 but in the table 3 there are missing

In Table 1 appear the line numbers 186 and 192

Line 225: “In the previous studied it was reported, that it was the dominant phenolic compound”  Which previous study?

Regarding the phenolic compounds identified more literature data’s in order to compare the results should be inserted

What is the novelty of this work?

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Reviewer 3 Report

I have no significant comments on this article.

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Reviewer 4 Report

 

The manuscript is interesting, but I found several points which need to be repair or deeply explain:

“Guelder rose is a shrub typical for Western and Central Europe, Asia, Caucasus and Asia Minor (line 34 and 35)” and  “Canada, they are used as substitutes for cranberries and in Russia and (line 42)”. You have not mentioned that Guelder rose is growing also in North America. 

Line 43-45 - “In Turkey, there is the commercially available gilaburu juice – a traditional non-alcoholic beverage, which needs to undergo the fermentation process to eliminate the sour flavor before it can be used (...) [4, 5,6]”-. None of these three cited  publications not described the fermentation process. Where did you find this information? Why is the taste of this beverage sour, if the taste of fruits is described as bitter?

Line 111- parameters of sonifications will be something positive

Line 125 -  then acidified with HCl - what pH you achieved? How many acids have you added?

Line 162-164 -  “The taste of the fruits largely depends on the ratio of extract to acidity. The higher the ratio, the more accepted by consumers. According to the obtained results Viburnum opulus ratio is 7.3.”  Could you please compare this ratio to the popular fruits, like e.g. apple or black currant?

Line 169 - “blurred products” you mean products like cloudy juices? 

Line 172-173 - “In the early 172 autumn (consumption ripeness fruits have a lot of natural pectins [27].” This sentence is not clear, please rebuild it.

Line 176-177 - “This values were higher in comparison to other results in fresh fruits: 12.4-41.4 176 mg/100 g [4] or 27-39 mg/100 g [5].” It is not surprising when you compare the amount in fresh fruit without seeds with the amount in dry matter of fruit. Could you recalculate your results for more appropriate comparison?

Line 255 - “Guelder rose fruit in an interesting food ingredients which display health potential.” This sentence is incorrect in several aspects, also grammar. 

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Round 2

Reviewer 1 Report

The authors improved the manuscript. I recommend the publication

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Reviewer 2 Report

The authors respond to the question asked

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