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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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Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries
Scopus
Havuzumuzda 13 atıf almış
Mahonia aquifolium berries are significant sources of anthocyanins and generally consumed fresh or processed such as juice or puree. In most cases, seeds of the berries are rest as waste. This study was aimed to find out nutritional and functional properties of M. aquifolium seed, and its oil and also to determine whether they could take place or not in the human diet. Seeds were removed from the berries which were collected from the shrubs grown in Konya, Turkey at the July 2017. Oil was obtained from the seeds by ether extraction method. Antioxidant activity, total phenolic, mineral, protein, and oil content analyses were performed on the seed, while the oil was analyzed for pigments, fatty acids, and tocols. Phenolic profile and alkaloids analyses were done in both seed and oil. The seed had significant amount of total phenolics (17.24 mg GAE/g DW) and possessed high antioxidant activity. (+)-Catechin was found to be main phenolic of the seed and oil. Oxyacanthine and berbamine were the alkaloids identified in the seed. α-Linolenic acid constituted 46.67% of the fatty acids in the oil. Omega-6:omega-3 ratio was calculated as 0.54. The oil was also rich in γ-tocotrienol (308.30 mg/kg oil). Even if low amount, α- and β-carotenes were detected in the oil. As a result, the seed and its oil are significant sources of different groups of nutritional and phytochemical compounds.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey