Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi

Özer, Cem Okan; Var, Ganime Beyzanur; Özer, Ezgi Demir

doi:10.18016/ksutarimdoga.vi.827377

Cited by 3 publications

(2 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Approximately 10% of a pomegranate consists of seeds. The chemical composition of pomegranate seeds includes dry matter at 50.93%, protein at 37.10 g per 100 g, fat at 21.25 g per 100 g, phenolic substances at 7.20 mg per 100 g, and ash at 2.44 g per 100 g. Pomegranates are rich in phenolic compounds, such as gallic acid, ethyl brevifolin‐carboxylate, and ellagic acid, as well as triterpenes (asian acids, maslinic, ursolic, and oleanolic), flavonoids (anthocyanins and catechins), amino acids, tocopherols, sterols, and fatty acids, which together constitute 92% of its antioxidant activity (Prakash & Prakash, 2011; Özer et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Pomegranates are rich in phenolic compounds, such as gallic acid, ethyl brevifolin-carboxylate, and ellagic acid, as well as triterpenes (asian acids, maslinic, ursolic, and oleanolic), flavonoids (anthocyanins and catechins), amino acids, tocopherols, sterols, and fatty acids, which together constitute 92% of its antioxidant activity (Prakash & Prakash, 2011;Özer et al, 2021).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Çalişkanlar,

Saygili,

Karagözlü

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The present study investigated the potential utilization of pomegranate and black grape seed by‐products of the food industry in yogurt production. Specifically, we examined the effect of polyphenols on antioxidants in yogurts produced using two different starter cultures: classical yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and yogurt culture supplemented with L. casei. Various parameters, including pH, acidity, viscosity, fat content, protein content, dry matter content, color, microbiological properties, and sensory attributes, were analyzed in the yogurt products. The present findings indicate that incorporating pomegranate and grape seed powder and using different starter cultures significantly affected the yogurt's phenolic content and antioxidant activity. Furthermore, we observed decreased phenolic content and antioxidant activity during the 21‐day storage period. Interestingly, yogurts produced with pomegranate seed powder and L. casei culture exhibited higher antioxidant activity than the other samples. Importantly, none of the yogurts containing pomegranate and grape seed powders had microbial counts below 107 cfu/g for L. delbrueckii subsp. bulgaricus, S. thermophilus, and L. casei, indicating no adverse effects on probiotic properties. Sensory evaluation revealed that the yogurt product prepared with grape seed powder and a combination of yogurt culture (L. delbrueckii subsp. bulgaricus + Streptococcus thermophilus) and L. casei was particularly well‐received. In conclusion, the functional properties of grape seed powder and pomegranate seed powder make them suitable natural ingredients for enhancing the antioxidant activity of yogurt. The study highlights the potential of utilizing these by‐products to develop yogurt products with added health benefits.

show abstract

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Çalişkanlar,

Saygili,

Karagözlü

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties

Oğuz

Akar

BALTACI

2023

Hittite Journal of Science and Engineering

View full text Add to dashboard Cite

In this study, the physicochemical properties and antioxidant activities of the commercially produced 15 pomegranate sour samples and one control sample were determined and their compliance with the TS 12720 (traditional sour pomegranate concentrate standard) was evaluated. Antioxidant activity values of pomegranate sours extracts were determined using 6 different methods. The samples had strong antioxidant capacity, except for N10 and N15. In addition, glucose, fructose, sucrose, HMF and acidity measurements of the same samples did not show compatibility with TS 12720. The pH values of the samples of N7, N8, N10, N11, N14 and N15 were not in accordance with the standard values (2.4-4.0) The titratable acidity values measured in samples of N1, N3, N4, N6, N10, N13, N15 were below the value (>6.0% (m/m)) in the standard. While the brix values of the samples were measured between 59.20-75.70, the brix values of the N12, N13 and N14 samples were determined below the standard brix value (>68%). The highest HMF value of the samples were determined as 8117.66. According to TSE 12720, the HMF content should be not exceed 50 mg/kg. However, the HMF values of the samples were detected above the maximum limit value except for N8 and N16.

show abstract

Evaluation of Biological Activities of Various Extracts of Glaucium alakirensis, Marrubium bourgaei, and Peucedanum alpinum from Türkiye

Delik,

Eroğlu,

Gülben

et al. 2024

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

View full text Add to dashboard Cite

Plant species contain many secondary metabolites, and these compounds differ from species to species. These differences in the concentrations of these compounds have many health implications. Today, studies on the antioxidant and antibacterial effects of plants are regaining importance. In particular, the negative effects of some existing antibiotics and the constant development of bacterial resistance are leading to the search for new natural antimicrobial agents. In this study, methanol, ethanol, ethyl acetate, acetone, and chloroform extracts from the aerial parts of Marrubium bourgaei Boiss and Glaucium alakirensis Aykurt, K.Yıldız & A.Özçandır endemic to Turkiye, and Peucedanum alpinum B.L.Burtt & Davis. The antioxidant activity of the extracts was determined by the DPPH (2,2 Difenil-1-pikrihidrazil) and ABTS (2,2' azino-bis(3-ethylbenz-thiazoline-6-sulfonic-acid)) methods, the total phenolic content by Folin-Ciocalteu method, the total flavonoid content by aluminium chloride colorimetric method, and the antibacterial activity against 10 bacteria by the disc diffusion method. According to the results, methanol, ethanol, and acetone extracts had higher DPPH, ABTS, total phenolic, and total flavonoid contents than other extracts. However, the total flavonoid content of M. bourgaei was higher in the ethyl acetate extract. When evaluated for their antibacterial activity, ethanol, chloroform and ethyl acetate in P. alpinum, chloroform in M. bourgaei, and methanol, chloroform, and ethyl acetate in G. alakirensis extracts showed antibacterial activity against more bacteria than others. This is the first study to evaluate and compare the total phenolic and flavonoid content, and antioxidant and antibacterial activities of 5 different extracts of these plants.

show abstract

Ekstraksiyon Koşullarının Nar (Punica Granatum L.) Çiçeği Ekstraktlarının Antioksidan Aktivite ve Toplam Fenolik İçeriği Üzerine Etkisi

Cited by 3 publications

References 27 publications

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Utilization of pomegranate and black grape seed by‐products in yogurt production: Effects on phenolic compounds and antioxidant activity

Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties

Evaluation of Biological Activities of Various Extracts of Glaucium alakirensis, Marrubium bourgaei, and Peucedanum alpinum from Türkiye

Contact Info

Product

Resources

About