Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design

Öztürk, İsmet; Karaman, Safa; Başlar, Mehmet; Çam, Mustafa; Caliskan, Oznur; Sağdıç, Osman; Yalçın, Hasan

doi:10.1007/s12161-013-9679-4

Cited by 32 publications

(19 citation statements)

References 35 publications

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“…This might be due to the similar specific anthocyanin profiles of grape varieties. E a values of anthocyanin degradation for different fruits were reported as 52.39 to 54.50 kJ/mol for pomegranate arils (Karaaslan et al, 2013), 58.95 kJ/mol for blackberry (Wang and Xu, 2007), and 45.47 kJ/mol for mahlap fruit (Ozturk et al, 2014). Lower E a values indicate a higher stability of anthocyanin against temperature increase.…”

Section: Thermal Degradation Kinetics Of Grapes Anthocyaninmentioning

confidence: 99%

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Karasu

Başlar²,

Karaman³

et al. 2016

Turk J Agric For

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IntroductionSince grape and its wastes are rich in nutritional compounds, such as glucose, fructose, several types of phenolics, and organic acids, they have been consumed in most parts of the world for many years. Turkey is one of the leading counties in the world in terms of grape production, with an estimated production of 3,650,000 Mt of grapes, including wine, table, and raisin varieties. In Turkey, grapes have been used for products such as wine, vinegar, grape juices, pekmez (traditional Turkish syrup), and raisins (Yemis et al., 2008). Phenolics are one of the most abundant constituents affecting grape quality (Baiano and Terracone, 2011). A grape cultivar's phenolic compound profile varies according to several factors, such as ripening, climate, region, and soil type. Distribution of phenolics in grapes also differs according to skin, pulp, and seeds. The skin of red grapes is rich in anthocyanin, the pulp shows high amounts of hydroxycinnamic acids, and flavonols are mainly located in the seeds. Generally, the amount of phenolics in seeds is higher than in the skin and pulp (Yılmaz and Toledo, 2004).Color is the main factor that determines consumer preferences. Anthocyanins are a group of phenolic compounds that are responsible for the red color of vegetables and fruits. Anthocyanins have a potential use as a natural colorant in food industry due to their bright red color and water solubility; additionally, they have been known to have beneficial effects on coronary heart disease and to reduce levels of serum triglyceride (Morais et al., 2002). However, anthocyanin pigments are affected by several factors, such as temperature, light, pH, metal ions, and oxygen. Heat treatment is considered the most important factor affecting anthocyanin stability (Wang and Xu, 2007). Grape and grape wastes, namely grape skin extract and grape color extract, are rich in anthocyanin content and are a good source of anthocyanin. However, grapes are subjected to heat treatment during some processes, such as jam and juice production, pasteurization, and drying. Therefore, thermal stability of anthocyanin should be taken into account during grape processing in order to estimate the final product's color retention. Another important parameter affecting grape quality and customer acceptance is the aroma characteristics of

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Section: Thermal Degradation Kinetics Of Grapes Anthocyaninmentioning

confidence: 99%

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Karasu

Başlar²,

Karaman³

et al. 2016

Turk J Agric For

Self Cite

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“…Identification and peak assignment of anthocyanins in mfce was based on comparison of their retention times and UV-Vis spectra with those of standards and on published data on P. mahaleb L. fruit anthocyanin characterization by MS analysis [12][13][14]. Figure 1A shows the HPLC anthocyanin profile of mfce.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…5A). Ozturk et al [13] found that the major sugars in P. mahaleb fruits were glucose, fructose and sucrose. Our results are in agreement with several studies reporting that sweetness in cherry fruits is mainly due to glucose and fructose, followed by sorbitol, while sucrose was identified in very low amounts [38,40,[56][57][58].…”

Section: Sugars Organic Acids and Ascorbic Acidmentioning

confidence: 99%

“…Moreover, mahaleb fruit is used in liqueur, wine and vinegar production in the food industry [12,13]. In our previous studies [14,15] and in a few other works [12,13], these fruits had been preliminary characterized revealing a high content in anthocyanins. Mahaleb fruit anthocyanins or fruit extracts could be used as a new natural colorant for food formulations.…”

Section: Introductionmentioning

confidence: 99%

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Prunus mahaleb L. fruit extracts: a novel source for natural food pigments

Gerardi

Tommasi

Albano

et al. 2015

Eur Food Res Technol

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“…In this study, 12 different terebinth fruits were analyzed. In order to yield the highest amount of phenolic compound, a simplex lattice mixture design was used to determine the best solvent composition as it is well known that solvent type significantly affects extracted phenolic compound quantity (Al-Farsi and Lee, 2008;Karaman et al, 2013;Ozturk et al, 2014). In summary, our study aimed to determine: 1) the optimum solvent mixture of acetone, methanol, and water, based on maximization of phenolic contents, 2) the bioactive properties (total phenolic content and antiradical activity), 3) the antimicrobial characteristics, and 4) the fatty acid compositions of the extracts of 12 different Pistacia terebinthus fruits, cultivated in different regions of Turkey.…”

Section: Introductionmentioning

confidence: 99%

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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The present study investigated 12 different Pistacia terebinthus L. (terebinth) fruits, harvested or purchased in Turkey, for fatty acid composition, radical scavenging, antimicrobial activity, and total phenolic content. Solvent optimization for the samples was prepared by using a simplex lattice mixture design prior to the analysis. The optimum solvent mixture was 39% water and 61% acetone, based on the maximization of extraction yield of phenolic compounds. Total phenolic contents (TPCs) of the extracts varied from 12,189 mg GAE/1000 g extract to 36,392 mg GAE/1000 g extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of the extracts varied over a wide range (8.86%-64.43%) and were highly correlated with TPCs. Agar diffusion was used to determine the antibacterial activity of the terebinth extracts against 2 gram-positive (Staphylococcus aureus and Listeria monocytogenes) and 2 gram-negative (Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium) bacteria. L. monocytogenes and Salmonella Typhimurium were more susceptible to the extracts than E. coli O157:H7 and S. aureus. Considering the fatty acid composition of the extracts, palmitic acid, oleic acid, and linoleic acid were the dominant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. In conclusion, this study confirmed the terebinth fruits' strong bioactive and antimicrobial properties and established their fatty acid profiles, indicating their potential for a variety of applications.

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Aroma, Sugar and Anthocyanin Profile of Fruit and Seed of Mahlab (Prunus mahaleb L.): Optimization of Bioactive Compounds Extraction by Simplex Lattice Mixture Design

Cited by 32 publications

References 35 publications

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Prunus mahaleb L. fruit extracts: a novel source for natural food pigments

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

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