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Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
Scopus
Toplam 114 atıf DOI
Antioxidant activities, total phenolic and total monomeric anthocyanin contents were determined in mahonia berry extracts in different solvents. The methanol:water extract was purified to obtain anthocyanin and non-anthocyanin phenolic fractions, one at a time, and antioxidant activities of these fractions were also analyzed. Total phenolic and monomeric anthocyanin contents in mahonia berries were ranged from 1.30 (chloroform extract) to 1049.40 (methanol extract) mg GAE/100 g FW, and 40.68 (water extract) to 380.99 (ethanol extract) mg/100 g FW, respectively. The main phenolic and anthocyanin in mahonia berries were chlorogenic acid (373.12 mg/100 g FW), and cyanidin-3-O-glucoside (253.40 mg/100 g FW), respectively. The antioxidant activity of the anthocyanin fraction of the berries was approximately twofold higher than that of the phenolic fraction. The contribution of phenolic and anthocyanin compounds to the antioxidant activity of mahonia berries was greater than 83%. Phenolic compounds, especially anthocyanins, are the major antioxidant compounds found in mahonia berries.
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Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
Scopus
Havuzumuzda 7 atıf almış
Lilac, one of the edible flowers, consumption status as herbal tea was evaluated in this study. In the evaluation of lilac as an herbal tea, as an alternative to infusion, microwave and ultrasound-assisted brewing methods were used. To evaluate the effectiveness of the brewing time, dried flowers were brewed for 2, 5 and 10 min. Brix, color, turbidity, pH, and acidity values, total phenolic and monomeric anthocyanin contents, antioxidant activity and phenolic composition of lilac teas were evaluated. As the brewing method, microwave and infusion mostly yielded similar results, but ultrasound was less effective than these two methods in brewing lilac teas. The brewing time significantly affected the physicochemical properties of the tea, and the highest extraction efficiency was obtained in 10 min of brewing. It can be recommended to brew the tea for 10 min using the microwave method as an alternative to infusion in the preparation of lilac tea.
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Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey