Phenolic Components and Antioxidant Activity of Prunus spinosa from Gumushane, Turkey

Aliyazıcıoğlu, Rezzan; Yıldız, Oktay; Şahin, Hüseyin; Eyüpoğlu, Ozan Emre; Ozkan, Mehtap Tugce; Karaoğlu, Şengül Alpay; Kolaylı, Sevgi

doi:10.1007/s10600-015-1278-8

Cited by 11 publications

(8 citation statements)

References 12 publications

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“…However, the result of the total phenolic content in both seeds' extracts was higher than that of the seed of Aframomum species (Adefegha and Oboh 2012), Yomra apple (Can et al 2014) but was lower when compared to that of methanolic extract and soluble fractions of T. leptophylla (Saeed et al 2012), some wild edi-ble mushrooms and the seed and leaf of Avocado . The phenolic compositions and quantification by HPLC-DAD of the studied plants revealed the presence of five phenolic acids and six flavonoids which was higher when compared to the number of phenolic components found in the Prunus spinosa as reported by Aliyazicioglu et al (2015). Gallic acid, chlorogenic acid, ellagic acids, rutin and quercetin were quantified in both extracts while catechin, epicatechin, kaempferol and luteolin were additionally present in Velvet beans extracts but derivative of gallic acid, caffeic acid were found in Horseradish seeds extract only.…”

Section: Discussionmentioning

confidence: 53%

“…The phenolic compositions and quantification by HPLC–DAD of the studied plants revealed the presence of five phenolic acids and six flavonoids which was higher when compared to the number of phenolic components found in the Prunus spinosa as reported by Aliyazicioglu et al . (). Gallic acid, chlorogenic acid, ellagic acids, rutin and quercetin were quantified in both extracts while catechin, epicatechin, kaempferol and luteolin were additionally present in Velvet beans extracts but derivative of gallic acid, caffeic acid were found in Horseradish seeds extract only.…”

Section: Discussionmentioning

confidence: 97%

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Cognitive Enhancing and Antioxidative Potentials of Velvet Beans (Mucuna pruriens) and Horseradish (Moringa oleifera) Seeds Extracts: A Comparative Study

Adefegha

Oboh

Oyeleye

et al. 2016

Journal of Food Biochemistry

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Velvet beans and Horseradish seeds are widely consumed as food, and use in folklore for the treatment of cognitive dysfunction although with limited information on their mechanisms of action. This study investigated and compared the effects of aqueous extracts of these seeds on the cholinergic [acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)] and monoaminergic [monoamine oxidase (MAO)] enzymes and FeSO4‐induced thiobarbituric acid reactive species (TBARS) in isolated rat brain homogenate. Results revealed that both extracts inhibited AChE, BChE, MAO and TBARS in a dose‐dependent manner. However, Horseradish seeds extract had higher AChE, BChE and MAO inhibitory abilities with IC50 values of 0.27, 0.18 and 0.14 mg/mL, respectively, relatively to Velvet beans (AChE = 0.39; BChE = 0.39; MAO = 0.29 mg/mL) extract but displayed lower TBARS inhibitory ability. These biological properties of the seeds explain possible mechanisms for their neuroprotective abilities. However, Horseradish seeds showed better promising potentials than Velvet beans seeds. Practical Application Edible seeds are well known for their various health benefits due to their bioactivity. The findings from this study will add valuable preliminary information regarding the potential use of Velvet beans seeds and Horseradish seeds as cheap, natural, alternative and/or complementary sources of antioxidative and neuroprotective agents. The findings will provide scientific evidence on health advantages of these seeds that might result from their consumption; thereby enabling consumers and patients with neurodegeneration to make better choices.

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Section: Discussionmentioning

confidence: 53%

Section: Discussionmentioning

confidence: 97%

Cognitive Enhancing and Antioxidative Potentials of Velvet Beans (Mucuna pruriens) and Horseradish (Moringa oleifera) Seeds Extracts: A Comparative Study

Adefegha

Oboh

Oyeleye

et al. 2016

Journal of Food Biochemistry

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“…Blackthorn or sloe ( Prunus spinosa ) is a spiny shrub from Rosaceae family, is native to Europe, western Asia and northwest Africa, which was locally naturalized in North America and New Zealand [33]. This plant prefers growing on rocky hills, cliffs, forest edges, pastures and it can be found from the plains to the mountain floor (1000–1600 m) [34].…”

Section: Introductionmentioning

confidence: 99%

Protective effect of blackthorn fruits (Prunus spinosa) against tartrazine toxicity development in albino Wistar rats

et al. 2019

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Background Tartrazine (Yellow 5 or E102) is a synthetic food dye able to modify perception and behavior, causing agitation, confusion, rhinitis and can produce hyperactivity syndrome in children when is combined with benzoates. Additionally, it can trigger oxidative stress which consequently generates metabolic disorders. Therefore, the study was designed to evaluate the harmful effects of the food additive tartrazine and to observe beneficial properties of blackthorn fruits ( Prunus spinosa ) on the blood and organs of albino Wistar rats. Materials and methods This study was carried out on 20 mature Wistar rats, randomly divided into four groups of five animals. Over the course of the experiment, the control group received only food and drinking water, group I received 75 mg of tartrazine dissolved in (250 ml) water group II was given 75 mg of tartrazine and 200 mg of dried blackthorn fruit powder 200 mg dissolved simultaneously in (250 ml) of tartrazine-water mixture (aiming to reduce the tartrazine toxicity) and group III received a higher dose of tartrazine (100 mg) in (250 ml) of water. Results At the end of the experiment, values regarding kidney and liver weight were significantly increased, while the weight of the spleen was slightly decreased compared with the weight of the control group. Biochemical and hematological assays, of the blood samples show that the addition of tartrazine in the diet of rats caused significant changes in all biochemical and hematological parameters of the blood. In the group II, which received ( P. spinosa ) powder combined with tartrazine, the biochemical and hematological parameters had average values similar to the control group. Conclusions Histopathological assay showed that the application of tartrazine in the group I, II and III produced lesions of the kidneys, spleen and the liver for all rodents. Tartrazine was able to generate histopathological changes, which caused significantly tissue lesions of the liver and significant changes in blood parameters. Blackthorn powder showed a promising protective role for the blood parameters but demonstrated no significant benefits for the organs.

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“…dasyphylla has been used as an astringent, diuretic, purgative, and decoction in the treatment of cardiac diseases in the European part of Turkey. [19,20] Plant polyphenols are a large and diverse group of secondary metabolites commonly found in our diet, particularly in fruits, cereals, vegetables, and beverages. Various classes of polyphenols exist based on their structural characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…P. spinosa L. extracts are reported to contain a high antioxidant capacity and high phenolic content; however, only a limited number of the phenolic compounds have been identified. [19] P. spinosa subsp. dasyphylla is widely consumed as fruit, jam, syrup, or marmalade, produced from the whole fruit after deseeding.…”

Section: Introductionmentioning

confidence: 99%

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

Baltaş

Pakyildiz

Can

et al. 2017

International Journal of Food Properties

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Polyphenol oxidase (PPO) enzyme was extracted from Prunus spinosa L. subsp. dasyphylla plum, partially purified by acetone precipitation, and its biochemical properties were investigated. Different substrates (p-coumaric acid, L-tyrosine, p-hydroxyphenyl propionic acid (PHPPA), catechol, 4methylcatechol (4-MTC), hydrocaffeic acid, gallic acid, quercetin, catechin, and epicatechin) were analysed to determine their affinities with Prunus spinosa PPO (PsPPO). The substrate specificity was in the following order: 4-MTC > catechol > hydrocaffeic acid > catechin > epicatechin. 4-MTC was the most suitable substrate (K m = 0.97 mM and V max = 4753 U/mg protein). The optimal pH values were 7.0 for 4-MTC and catechol, 5.0 for catechin and epicatechin, and 4.0-6.0 for hydrocaffeic acid. Optimal temperatures were 40°C for 4-MTC, 30°C for catechol, and 60°C for catechin, epicatechin, and hydrocaffeic acid. In the inhibition tests, the most potent inhibitor was found to be sodium metabisulphite (IC 50 = 0.01 mM), followed by ascorbic acid, thiourea, benzoic acid, L-cysteine, and sodium azide. Approximately 80 and 75% of the diphenolase activity was conserved at pH 5.0 and 7.0, respectively, at 4°C after 7 d incubation. Moreover, native polyacrylamide gel electrophoresis (Native-PAGE) of the enriched extract revealed the presence of at least six bands with PPO activity, suggesting the existence of different PPO isoforms. However, the oxidation of diphenol related to browning significantly, so the data obtained in this research provided a basis for the prevention of enzymatic browning of Prunus spinosa during processing. High-performance liquid chromatography (HPLC) revealed the plum extract contained protocatechuic acid, p-OH benzoic acid, vanillic acid, syringic acid, epicatechin, p-coumaric acid, and luteolin.

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Phenolic Components and Antioxidant Activity of Prunus spinosa from Gumushane, Turkey

Cited by 11 publications

References 12 publications

Cognitive Enhancing and Antioxidative Potentials of Velvet Beans (Mucuna pruriens) and Horseradish (Moringa oleifera) Seeds Extracts: A Comparative Study

Cognitive Enhancing and Antioxidative Potentials of Velvet Beans (Mucuna pruriens) and Horseradish (Moringa oleifera) Seeds Extracts: A Comparative Study

Protective effect of blackthorn fruits (Prunus spinosa) against tartrazine toxicity development in albino Wistar rats

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds ofPrunus spinosaL. subsp.dasyphyllaas measured by HPLC-UV

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