Kurumun Atıf Alan Makalesi
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Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
Scopus
Toplam 115 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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Atıf Yapan Yayın
Changes in phenolic acids, flavonoids, anthocyanins, and antioxidant activities of Mahonia aquifolium berries during fruit development and elucidation of the phenolic biosynthetic pathway
Scopus
Havuzumuzda 18 atıf almış
It is important to determine the most suitable ripening period of fruit regarding bioactive compounds for evaluating as an industrial and in human nutrition. The aims of this study were to determine the changes in non-anthocyanin phenolics, anthocyanins, and antioxidant activity of Mahonia aquifolium fruit throughout ripening and to determine the biosynthetic pathway of the phenolic compounds. The fruit was collected from shrubs at 10 different ripening stages between June 21 and August 17, 2016. The samples were analyzed for individual anthocyanins, non-anthocyanin phenolics, and antioxidant activity. There were significant decreases in gentisic, chlorogenic, p-coumaric, ferulic acids, rutin, and isorhamnetin 3-O-glucoside and increases in protocatechuic, syringic acid, caffeic acid, myricetin, and luteolin. The concentrations of delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and pelargonidin-3-O-glucoside rose progressively from the beginning to the end of ripening, while decreases occurred from the 6th stage in the amounts of malvidin-3-O-glucoside, peonidin-3-O-glucoside, cyanidin-3-O-rutinoside, and delphinidin-3-O-rutinoside. A decrease followed by an increase in the antioxidant activity indicated that the phenolic profile of the fruit changed toward the end of ripening, including for the compounds with higher antioxidant potential. In this study, the most suitable harvesting period for Mahonia berries was determined
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey