Scopus
YÖKSİS Eşleşti
Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
Journal of Functional Foods · Ağustos 2017
YÖKSİS Kayıtları
Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity
Journal of Functional Foods · 2017 SCI-Expanded
PROFESÖR HACER ÇOKLAR →
Makale Bilgileri
DergiJournal of Functional Foods
Yayın TarihiAğustos 2017
Cilt / Sayfa35 · 166-174
Scopus ID2-s2.0-85019648864
Özet
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.
Yazarlar (2)
1
Hacer Çoklar
ORCID: 0000-0002-4948-0960
2
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Anahtar Kelimeler
ABTS
Anthocyanins
DPPH
FRAP
Mahonia aquifolium berries
Phenolic compounds
Polyphenol purification
Solvent extraction
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
89
Atıf
2
Yazar
8
Anahtar Kelime