Determination of the total phenolic and anthocyanin contents, as well as the total antioxidant capacity, of black wolfberry (Lycium ruthenicum) fruits

Oğuz, İlbilge; Degirmenci, Ipek; Kafkas, Ebru

doi:10.5937/jpea1904158o

Cited by 10 publications

(4 citation statements)

References 21 publications

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“…Total anthocyanin content (TAC) was determined by the pH differential method as described by Oğuz et al, 2019 [ 38 ]. The calculations were made according to the following formula: TAC (mg/100 g) = (A × MW × DF × 10,000)/ε × l …”

Section: Methodsmentioning

confidence: 99%

Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits

Marčetić

Samardžić

Ilić

et al. 2022

Foods

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Blackthorn (Prunus spinosa L.) fruit is bluish-black wild fruit traditionally used in nutrition and medicine. It is recently gaining attention as a functional food and an underutilized source of bioactive compounds for application in the food and pharmaceutical industry. This study aimed to assess the health-promoting potential of blackthorn fruits from Serbia by examining their chemical composition and in vitro biological activities. Phytochemical analysis of the blackthorn fruit extracts was performed using LC-DAD-ESI-MS. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) content, antioxidant capacity, and enzyme inhibitory activities were determined spectrophotometrically. The antimicrobial and prebiotic properties were tested using the broth microdilution method. Twenty-seven phenolics belonging to the classes of hydroxybenzoic and hydroxycinnamic acids derivatives, flavonoids, and anthocyanins were identified, with caffeoylquinic acid as the most abundant compound. Blackthorn extracts were characterized by notable TPCs, TFCs, and TACs, and free radical scavenging and reducing ability. The enzyme inhibitory effects (IC50 = 0.43–2.16 mg/mL) were observed towards α‑amylase, α‑glucosidase, acetylcholinesterase, and tyrosinase. Blackthorn fruit extracts in a concentration‑dependent manner (0.3–5 mg/mL) stimulated the growth of several probiotic microorganisms and their mixtures, especially the yeast Saccharomyces boulardii. Obtained results support further evaluation of the functional food potential of blackthorn fruit.

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Section: Methodsmentioning

confidence: 99%

Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits

Marčetić

Samardžić

Ilić

et al. 2022

Foods

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“…Bioactive compounds present in herbs may be removed as extracts, essential oils, or resins. Different types of solvents could be used for extraction, such as water, or aqueous mixtures of polar solvents (ethanol, methanol, acetone, acetonitrile) (Oguz et al, 2019). The polar solvent-based extraction negatively impacts the environment and often requires high temperatures and a prolonged extraction period, worsening the quality of obtained extracts.…”

Section: O N L I N E F I R S Tmentioning

confidence: 99%

Non-thermal plasma as a pretreatment for extraction of herbal tea by-products

Grbić,

Bogdanović,

Mladenović

et al. 2023

J Proc Ener Agri

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Traditional extraction methods involve the use of polar solvents and/or high temperatures. Both are often energy or timeconsuming and require additional purification steps. This compromises the quality of the extracts obtained. Non-thermal plasma pretreatment for extraction is a promising technique that could increase the sustainability of the process while following the principles of hurdle technology. In this work, we investigated the effects of plasma treatment on the aqueous extraction of antioxidant compounds from herbal tea by-products. Stinging nettle, hoary willowherb, and St. John's Wort extracts were treated with plasma at different time intervals. The extracts obtained were analyzed for their antioxidant capacity and total phenolic content. Their potential use as growth media for Ligilactobacillus sp. was also investigated. Hoary willowherb extracts showed the highest total phenolic content and antioxidant activity. While plasma treatment slightly decreased the antioxidant capacity of these extracts, it improved microbial growth. In contrast to hoary willowherb, the antioxidant capacity of stinging nettle extracts' was not affected by plasma treatment. These extracts were also better for bacterial growth. When added to 25% v/v MRS broth, stinging nettle extracts achieved a growth rate similar to that of pure MRS broth (109 CFU/ml), demonstrating their potential for microbial biomass production and food and feed supplementation.

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“…Researchers have reported that the goji berry plant is very rich in polysaccharides, which have antioxidant properties and that a large number (52) of flavonoids and phenolic acids, which are antioxidant compounds, are found in its fruits and that it also includes plenty of carotenoids (Oðuz et al, 2019a;Amagase and Farnsworth, 2011). The contents of cinnamic acids, flavonols, benzoic acids, catechins and vitamin C in goji berry (Lycium barbarum L.) fruits was determined in a previous study (Donno et al, 2016).…”

Section: Biochemical Contents Of Fruits Leaves Of Goji Berry (Lycium ...mentioning

confidence: 99%

Goji Berry (Lycİum spp.) Cultivation in Turkey

Oğuz

Vural

et al. 2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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The goji berry (Lycium spp.) belongs to the Solanaceae family. The genus Lycium comprises 87 recognised species and is distributed in arid and semi-arid regions in temperate to subtropical zones in the world. In botanical terms, there are three types of Lycium species known as wolf-berry and commercially grown in the whole world: Lycium barbarum L. (2n = 24), Lycium chinense Miller (n = 12), and Lycium ruthenicum Murray (n = 12). Wolfberry is a herb growing naturally in both the mild and tropical areas of East, Southeast Asia, and Southern Africa. Also known as wolfberry (Lycium spp.), the motherland of wolfberry is China and it can even be grown in the Himalayas, the highest points of Tibet and Mongolia. Recently, in Turkey goji berry became a popular fruit due to its health benefit compounds, especially phenolic compounds (phenolic acids and flavonoids), carotenoids, tocopherol, ascorbic acid and antioxidant properties. The purpose of this study was to conduct a historical assessment of the botanic properties and cultivation of wolfberry plant and to provide information on the types and cultivars grown commonly in Turkey, distribution areas of production, consumption and use as a technologic product, marketing status, benefits for human health, multiplication and production techniques.

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Determination of the total phenolic and anthocyanin contents, as well as the total antioxidant capacity, of black wolfberry (Lycium ruthenicum) fruits

Cited by 10 publications

References 21 publications

Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits

Phenolic Composition, Antioxidant, Anti-Enzymatic, Antimicrobial and Prebiotic Properties of Prunus spinosa L. Fruits

Non-thermal plasma as a pretreatment for extraction of herbal tea by-products

Goji Berry (Lycİum spp.) Cultivation in Turkey

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