Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

Çoklar, Hacer; Akbulut, Mehmet

doi:10.1016/j.jff.2017.05.037

Cited by 88 publications

(64 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Stuntz] – whole fruit [49]cya-3-glu, cya-3-sam, cya-diglu, cya-sam-glu, del-3-glu, del-3,5-diglu, del-3-sam, del-3-sam-5-gluNitratia ( Nitraria tangutorun Bobr.) – seed [50]cya-3-O-(caffeoyl)-diglu, cya-3-O-(cis-p-coumaroyl)-diglu, cya-3-O-(trans-p-coumaroyl)-diglu, cya-3-diglu, del-3-O-(p-coumaroyl)-hexose, del-3-O-(caffeoyl)-diglu, pel-3-O-( p -coumaroyl)-diglu, pel-3- O -digluOregon grape ( Mahonia aquifolium (Pursh) Nutt) – whole fruit [51]cya-3-glu, cya-3-rut, del-3-glu, del-3-rut, mal-3-glu, pel-3-glu, peo-3-gluPomegranate ( Punica granatum cv. Mollar de Elche) – edible flesh [52]cya-3,5-diglu, cya-3-glu, cya-pen, del-3,5-di-glu, del-3-glu, pel-3,5-di-glu, pel-3-gluRaspberry ( Rubus idaeus L.) – whole fruit [46]cya-3-glu, cya-3-rut, cya-3-sopRed grape ( Vitis vinifera L.) from different cultivars – whole fruit [53]cya-3-O-glu, del-3-O-glu, mal-3-O-acetylglu, mal-3-O-glu, mal-3-p-coumarylglu, peo-3-O-acetylglu, peo-3-O-glu, peo-3-p-coumarylglu, pet-3-O-gluTypes of anthocyanin and anthocyanidin in vegetables and grainsBlack carrots ( Daucus carota ssp.…”

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,068

1,327

View full text Add to dashboard Cite

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

show abstract

Section: Anthocyanin Pigments As Food Colorants and Additivesmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

2,068

1,327

View full text Add to dashboard Cite

show abstract

“…Odentification of phenolic compounds was carried out by comparing retention time and UV spectra. The data were analyzed using Chemstation software (Coklar & Akbulut, 2017).…”

Section: Determination Of Phenolic Profilementioning

confidence: 99%

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

2020

Self Cite

View full text Add to dashboard Cite

On this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Dnly pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes. Practical application:This study provides useful information for determining the appropriate method which will have the least effect on the components of honey, from different heat treatments applied to flower honey for crystallization prevention and pasteurization.

show abstract

“…The crude extract sample was mixed with 3.9 ml of methanol and 1 ml of a DPPH solution (1mM in methanol) and incubated for 30 minutes and the absorbance was measured at 517 nm after incubation. (Coklar and Akbulut, 2017).…”

Section: Dpph Assaymentioning

confidence: 99%

Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination

Elbadrawy

Elkewawy

2019

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

This work was designed to study the potential effect of kiwifruit, turmeric extract or their combination in alleviation of the liver toxicity induced by tramadol intake. Thirty rats were fed on a basal diet, six of them continued on the basal diet (negative control). The remaining rats were given tramadol daily and divided into four groups, one of them served as positive control, while the other three groups were treated daily with kiwifruit juice, turmeric water extract and their combination for four weeks. The results revealed that the positive control exhibited significant decreases in serum triglycerides, total cholesterol and HDL-c levels and a significant increase in serum LDL-c as compared to the negative control. In comparing with the positive control, the serum cholesterol, triglycerides, VLDL-c and HDL-c values increased while LDL-c value decreased significantly in the three treated groups which reached the normal values of the negative control. The findings revealed significant decreases in serum levels of ALT, AST, ALP, GGT and total bilirubin and significant increases in total protein and albumin of the treated groups in comparing with the positive control. An improvement of the antioxidant parameters was observed where the serum levels of tumor necrosis factor-α, acetylcholine esterase and total oxidative capacity decreased significantly while the levels of superoxide dismutase and total antioxidants capacity increased in all the treated groups in comparing with positive control group. It is recommended by using kiwifruit and turmeric extract in the diets of those who addicted to tramadol intake.

show abstract

Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

Cited by 88 publications

References 58 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Alleviation of Tramadol-Induced Liver Toxicity in Experimental Rats by Using Kiwifruit, Turmeric Extract or Their Combination

Contact Info

Product

Resources

About