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

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dc.contributor.authorCoklar, Hacer
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T19:33:52Z
dc.date.available2020-03-26T19:33:52Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAntioxidant 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. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jff.2017.05.037en_US
dc.identifier.endpage174en_US
dc.identifier.issn1756-4646en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage166en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jff.2017.05.037
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34800
dc.identifier.volume35en_US
dc.identifier.wosWOS:000406080900020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofJOURNAL OF FUNCTIONAL FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMahonia aquifolium berriesen_US
dc.subjectAnthocyaninsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSolvent extractionen_US
dc.subjectPolyphenol purificationen_US
dc.subjectDPPHen_US
dc.subjectABTSen_US
dc.subjectFRAPen_US
dc.titleAnthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activityen_US
dc.typeArticleen_US

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