Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Demir, Nurullah; Yıldız, Oktay; Alpaslan, Mehmet; Hayaloğlu, Ali Adnan

doi:10.1016/j.lwt.2013.12.038

Cited by 209 publications

(270 citation statements)

References 33 publications

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“…The mobile phase consisted of acetic acid:water and water:acetonitril:acetic acid, and the flow rate was 0.75 ml/min. The detector was set at 280, 306, 320 and 360 nm for non-anthocyanin phenolics and at 520 nm for the anthocyanins (Demir et al, 2014). The identification of phenolics was confirmed by comparing their retention times and UV spectra.…”

Section: Analysis Of Anthocyanin and Phenolic Compoundsmentioning

confidence: 99%

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Çoklar¹,

Akbulut²

2017

SAJEV

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The aim of this study was to determine whether a change occurs in the phenolic compounds and antioxidant activity of grapes after drying. Grapes pre-treated with potassium hydroxide solution were dried using three different drying methods, namely freeze drying, oven drying and sun drying. The effectiveness of the drying methods was evaluated in terms of total phenolic content, antioxidant activity (ABTS, FRAP and DPPH), individual phenolics and anthocyanins. Losses in total phenolic content of the grapes were found to be 1.89, 20.26 and 46.79% for freeze-, oven-and sun-dried grapes respectively. The DPPH and ABTS antioxidant activities of the grapes decreased after drying by all three methods, while an increase was observed in the FRAP value of freeze-dried grapes compared to the fresh sample. No significant effect of drying methods was observed on the gallic acid, 2,5-dihydroxybenzoic acid and (-)-epigallocatechin gallate contents of the grapes. The highest levels of procyanidin B1, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, chlorogenic acid, trans-resveratrol and rutin were determined in freeze-dried grapes. Sun and oven drying caused drastic decreases in all anthocyanins, while no loss of anthocyanin was observed in freeze-dried grapes. Sun drying was found as the most detrimental drying method for grapes in terms of phenolic compounds and antioxidant activity when compared to the other drying methods.

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Section: Analysis Of Anthocyanin and Phenolic Compoundsmentioning

confidence: 99%

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Çoklar¹,

Akbulut²

2017

SAJEV

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“…As for rose samples (R. canina), there are some previous studies on the total phenolic composition (Kuś, Jerković, Tuberoso, Marijanović, & Congiu, 2014), individual phenolic profile (Demir, Yildiz, Alpaslan, & Hayaloglu, 2014;Guimarães et al, 2013), and antioxidant activity of fruits and flowers Hvattum, 2002),…”

Section: Introductionmentioning

confidence: 99%

Edible flowers as sources of phenolic compounds with bioactive potential

Pires¹,

Días²,

Barros

et al. 2018

Food Research International

182

132

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A B S T R A C TThe edible flowers are widely used, but there is still a lot to be done in relation to its bioactive potential and its correlation with the presence of phenolic compounds. The aim of this study was determined the individual phenolic profile in the hydromethanolic extracts and infusion preparations of four different flower samples (Dahlia mignon, Rosa damascena 'Alexandria' and R. gallica 'Francesa' draft in R. canina, Calendula officinalis L., and Centaurea cyanus L.) and their bioactive potential (antioxidant, antiproliferative, and antibacterial capacity). All the studied flowers presented different profiles regarding their phenolic composition and revealed biological potential. The bioactive potential of the studied flowers was moderate, the hydromethanolic extracts of rose petals showed the best results for antioxidant and antibacterial assays, while the antiproliferative properties were only present in some of the tested cell lines, for the hydromethanolic extracts, in which dahlia and rose showed the best results. These results demonstrate that edible flowers can be used as a source of phenolic compounds with bioactive potential, which can be applied in the food sector, as foods and as sources natural ingredients.

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“…Ripe peach and nectarine fruits have a white or golden yellowish flesh and a sweet taste due to lower acidity. Peaches as well as some other Rosaceae family fruits are rich in vitamin A and potassium as well as in organic acids and sugars [9].…”

Section: Introductionmentioning

confidence: 99%

Chemometric characterization of peach, nectarine and plum cultivars according to fruit phenolic content and antioxidant activity

Mitić

Ilić

Dimitrijević

et al. 2015

Fruits

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-Introduction. Deciduous tree fruits like peach (Prunus persica (L.) Batsch var. persica), nectarine (Prunus persica (L.) Batsch var. nucipersica (Suckow) C.K.Schneid), and especialy plum (Prunus domestica L. ssp. domestica) are very common in Serbia. These fruits are known for their nutritional value and therapeutic properties and are valuable sources of antioxidants. Materials and methods. The goal of this work was to evaluate fruit tissue antioxidant activity using methanol extracts of 9 peach, 3 nectarine and 7 plum cultivars. The following parameters were measured: total phenolic content (TPC); antioxidant activity as estimated by radical scavenging activity of (2,2-diphenyl-1-picrylhydrazyl, DPPH); cation decolorization activity (2,2-azinobis-3 ethylbenxothiazoline-6-sulphonic acid, ABTS); ferric reducing antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); and total reducing power (TRP). Results and discussion. Total phenolic contents of the plum cultivars were higher than those of peach and nectarine and significant positive correlations were recorded between all antioxidant activity assays and total phenolic contents. Results obtained by principal component analysis (PCA) are in agreement with those obtained by cluster analysis (CA). Conclusion. The selected methods revealed antioxidant activities for all plum cultivars significantly higher than in the peach and nectarine cultivars. PCA and CA allow grouping the different fruit species based on TPC, DPPH, ABTS, TRP, FRAP and CUPRAC values.

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Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

Cited by 209 publications

References 33 publications

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Effect of Sun, Oven and Freeze-Drying on Anthocyanins, Phenolic Compounds and Antioxidant Activity of Black Grape (Ekşikara) (Vitis vinifera L.)

Edible flowers as sources of phenolic compounds with bioactive potential

Chemometric characterization of peach, nectarine and plum cultivars according to fruit phenolic content and antioxidant activity

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