KaydedilenlerDerginizi ekleyin

Dergiler / Journal of the Turkish Chemical Society Section A: Chemistry / 2018 / Cilt: 5 - Sayı: 3

Investigation of Mineral Components and Antioxidant Properties of a Healthy Red Fruit: Cornelian Cherry (Cornus mas L.)

Merve Gökşin KARAASLAN
Nagihan M. KARAASLAN
Burhan ATES
Sayfa
1319–1326
Yayın Tarihi
2018-09-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The best average values for DPPH and ABTS radical scavenging capacity, reducing power, total phenolic content and total flavonoid content in acetone extracts were found to be 1053.72±38.12 mg TEAC/100 g FW and 2907.34±152.05 mg TEAC/100 g FW, 5894.99±251.05 mg TEAC/100 g FW, 2979.25±69.40 mg GAE/100 g FW and 255.75±14.92 mg QE/100 g FW, respectively.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The mineral components of the foodstuff consumed by an individual are important in the growth and development of a human being.
📊
Temel Bulgular & Veri:Statistical analysis indicated that while the best results were obtained from acetone extracts, the lowest results were obtained from water extracts for all antioxidant activity tests (p<0.05).
💡
Sonuç & Katkı:The best average values for DPPH and ABTS radical scavenging capacity, reducing power, total phenolic content and total flavonoid content in acetone extracts were found to be 1053.72±38.12 mg TEAC/100 g FW and 2907.34±152.05 mg TEAC/100 g FW, 5894.99±251.05 mg TEAC/100 g FW, 2979.25±69.40 mg GAE/100 g FW and 255.75±14.92 mg QE/100 g FW, respectively.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Antioxidant property · solvent type · mineral components

Abstract

The mineral components of the foodstuff consumed by an individual are important in the growth and development of a human being. In recent years red fruits, because of their potential beneficial health effects, are getting attention of both consumers and manufacturers. One of the red fruits, Cornelian cherry (Cornus mas L.), was investigated in terms of both mineral components and antioxidant properties. The mineral components include calcium (Ca), iron (Fe), potassium (K), magnesium (Mg), and zinc (Zn) in this fruit were determined using flame atomic absorption spectrometry (FAAS). The antioxidant activity tests were applied to the extracts obtained using different solvents to examine the antioxidant properties of this fruit. Statistical analysis indicated that while the best results were obtained from acetone extracts, the lowest results were obtained from water extracts for all antioxidant activity tests (p<0.05). The best average values for DPPH and ABTS radical scavenging capacity, reducing power, total phenolic content and total flavonoid content in acetone extracts were found to be 1053.72±38.12 mg TEAC/100 g FW and 2907.34±152.05 mg TEAC/100 g FW, 5894.99±251.05 mg TEAC/100 g FW, 2979.25±69.40 mg GAE/100 g FW and 255.75±14.92 mg QE/100 g FW, respectively.

🔖

Bu Makaleye Atıf Yap

KARAASLAN, M. G., KARAASLAN, N. M., ATES, B. (2018). Investigation of Mineral Components and Antioxidant Properties of a Healthy Red Fruit: Cornelian Cherry (Cornus mas L.). Journal of the Turkish Chemical Society Section A: Chemistry, Cilt: 5 - Sayı: 3, 1319–1326. https://ajindex.com/articles/781348

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (13)

  1. Tural S, Koca I, Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Scientia Horticulturae. 2008;116(4):362-6
  2. Gunduz K, Saracoglu O, Özgen M, Serce S, Antioxidant, physical and chemical characteristics of cornelian cherry fruits (Cornus mas L.) at different stages of ripeness. Acta Scientiarum Polonorum Hortorum Cultus. 2013;12(4):59-66
  3. Celik S, Bakırcı I, Şat IG, Physicochemical and organoleptic properties of yogurt with cornelian cherry paste. International Journal of Food Properties. 2006;9(3):401-8
  4. Shui G, Leong LP, Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chemistry. 2006;97(2):277-84
  5. Hamid H, Yousef H, Jafar H, Mohammad A, Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.) genotypes in Iran. Scientia Horticulturae. 2011;129(3):459-63
  6. Prior RL, Absorption and metabolism of anthocyanins: potential health effects. In: phytochemicals: mechanisms of action. Boca Raton, Fla., CRC Press, Inc, 2003
  7. Zafra-Stone S, Yasmin T, Bagchi M, Chatterjee A, Vinson JA, Bagchi D, Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular Nutrition & Food Research. 2007;51(6):675-83
  8. Cooper-Driver GA, Contribution of Jeffrey Harborne and co-workers to the study of anthocyanins. Phytochemistry. 2001;56(3):229-36
  9. Dinda B, Kyriakopoulos AM, Dinda S, Zoumpourlis V, Thomaidis NS, Velegraki A, Markopoulos C, Dinda M, Cornus mas L. (cornelian cherry), an important European and Asian traditional food and medicine: Ethnomedicine, phytochemistry and pharmacology for its commercial utilization in drug industry. Journal of Ethnopharmacology. 2016; 193:670-90
  10. Brand-Williams W, Cuvelier ME, Berset C, Use of a free radical method to evaluate antioxidant activity. Food Science and Technology-Lebensmittel-Wissenschaft & Technolgie. 1995;28(1):25-30
  11. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 1999;26 (9-10):1231-7
  12. Oyaizu M, Antioxidative activities of browning products of glucosamine actionated by organic solvent and thin layer chromatography. Nippon Shokuhin Kogyo Gakkaishi. 1988;35:771-5
  13. Singleton VL, Rossi JA, Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journa