Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit

Popović‐Djordjević, Jelena; Kostić, Aleksandar Ž.; Kamiloglu, Senem; Tomaş, Merve; Mićanović, Nenad; Capanoglu, Esra

doi:10.1007/s11101-023-09883-y

Cited by 3 publications

(2 citation statements)

References 71 publications

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“…The consumption of plant-based diets is associated with several beneficial health outcomes and plants intended for food consumption represent a valuable source of different nutrients and bioactive compounds [1][2][3][4][5]. Some of the most represented bioactive compounds include polyphenols that are present in relatively small quantities and have strong Beverages 2024, 10, 1 2 of 16 antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, plant polyphenols are secondary plant metabolites reported to have a protective role in plants against radiation, mechanical damage, and microbial infection [6]. In addition to the potential health benefits due to their antioxidative properties, consumption of foods high in polyphenols is associated with number of other beneficial health effects such as anti-diabetic, anti-inflammatory, immunomodulating, antimicrobial, and promotion of gut health [1,4,5].…”

Section: Introductionmentioning

confidence: 99%

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Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)

Vasić,

Katanić Stanković,

Urošević

et al. 2023

Beverages

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Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)

Vasić,

Katanić Stanković,

Urošević

et al. 2023

Beverages

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Phytochemistry, nutritional composition, health benefits and future prospects of Mespilus germanica L. (Medlar): A review

Nistor,

Marc,

Mureșan

2024

Food Chemistry: X

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Investigation of the Effect of Medlar (Mespilus Germanica L.) Usage on Antioxidant Capacity and Bioaccessibility in Kombucha Production

YILDIZ,

ÖZCAN SİNİR,

AYKAS

et al. 2023

Gıda

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Kombu çayı, Kombu çayı kültüründe yer alan asetik asit bakterileri ve mayaların simbiyotik ilişkisi ile meydana gelen asetik asit ve alkol fermantasyonu ile karakterize olan ekşimsi-tatlımsı bir içecektir. Bu çalışmada sağlık açısından birçok faydası bulunan Kombu çayının biyoaktif potansiyelinin arttırılması hedeflenmiştir. Muşmula (Mespilus germanica L.) meyvesinin farklı oranlarda (%5, %10 ve %20) yeşil çaya katılmasını takiben gerçekleşen fermantasyon ile Kombu çayı hazırlanmıştır. Bu çaylar, antioksidan kapasite, toplam fenolik madde miktarı ve biyoerişilebilirlik açısından değerlendirilmiştir. Kombu çayı örneklerine ilave edilen muşmula oranının artması ile biyoaktif potansiyelin yükseldiği gözlemlenmiştir. %20 oranında muşmula ilavesi ile biyoerişilebilir fenolik fraksiyonların DPPH metoduna göre antioksidan kapasitesi 26.21±0.25 μmol TE/mL’den 38.54±0.08 μmol TE/mL’ye, toplam fenolik bileşen içeriği ise 42.83±1.02 mg GAE/100 mL’den 58.13±0.64 mg GAE/100 mL’ye yükselmiştir. Muşmula meyvesi ilavesi ile hazırlanan Kombu çayı hem yüksek biyoaktif içeriğe sahip bir içecek ortaya çıkartmış hem de yabani olarak yetişmekte olan muşmula meyvesinin endüstriyel kullanım alanını arttırma potansiyeli oluşturmuştur.

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Chemical composition, nutritional and health related properties of the medlar (Mespilus germanica L.): from medieval glory to underutilized fruit

Cited by 3 publications

References 71 publications

Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)

Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)

Phytochemistry, nutritional composition, health benefits and future prospects of Mespilus germanica L. (Medlar): A review

Investigation of the Effect of Medlar (Mespilus Germanica L.) Usage on Antioxidant Capacity and Bioaccessibility in Kombucha Production

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