Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 mu mol Trolox/g seed and from 7.99 to 11.20 mu mol Fe2+-/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a beta-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS(center dot+) of extracts

Maş Fasulyesinin (Vigna radiata L.) Fenolik Bileşikleri ve Antioksidan Kapasitesi

Mung bean (Vigna radiata) is a summer growing legume and widely consumed in the Asian cuisine.In recent years, the functional properties of mung bean have received attention, particularly with respect toantioxidant, antitumor, anti-diabetic effects. In this research investigated the antioxidant capacity and phenoliccompound profiles of dried mung bean seeds. The total phenolic content, DPPH• scavenging activity, ferricreducingantioxidant power (FRAP), ABTS•+ scavenging activity were determined after methanol and acetoneextractions. HPLC analyse was used to identification mung bean phenolic compounds. The total phenoliccontent of mung bean seed was determined as 47.16 mg GA eq / g extract (504.65 mg / 100 g seed) and 66.05mg GA eq / g extract (526.41 mg / 100 g seed) after methanol and acetoneuse as extractans, respectively. Thedominant phenolic compounds of seeds were hydroxybenzoic acid derivatives. The radical scavenging activityof mung bean extracts against ABTS•+ was 1.093 mmol Trolox / g acetone extract. This study compared theantioxidant capacity of mung bean with literature data of antioxidant properties widely consumed different beanvarieties such as red and white beans. Obtained results suggest that mung bean can be evaluated as functionalingredient with high antioxidant activity in several foods therefore larger field productions can be achieved forthis legume.Maş fasulyesi (Vigna radiata) Asya mutfağında yaygın tüketilen yazlık bir baklagil çeşididir. Son yıllarda maş fasulyesi özellikle antioksidan, antitumor, antidiyabetik gibi fonksiyonel özellikleri açısından dikkat çekmektedir. Bu araştırmanın amacı kurutulmuş maş fasulyesi tohumlarının antioksidan kapasitesini ve fenolik bileşik profilini araştırmaktır. Bu amaçla metanol ve aseton extratlarında toplam fenolik madde, DPPH• radikal giderim aktivitesi, ferrik iyon indirgeme kapasiteleri, ABTS•+ katyon radikali giderim aktivitesi belirlenmiştir. Maş fasulyesinin fenolik bileşiklerini belirlemek amacıyla HPLC analiz yöntemi kullanılmıştır. Maş fasulyesinin toplam fenolik madde miktarı metanol ve aseton ektratlarında sırasıyla 47.16 mg GA eq / g ekstrat (504.65 mg / 100 g tane) and 66.05 mg GA eq / g ekstrat (526.41 mg / 100 g tane) olarak belirlenmiştir. Çalışmada, dominat fenolik bileşiklerin hidroksibenzoik asit ve türevleri olduğu bulunmuştur. Maş fasulyesinin aseton ekstresinde ABTS•+ katyon radikali giderim aktivitesi 1.093 mmol Trolox / g extract olarak belirlenmiştir. Bu çalışmada ayrıca maş fasulyesinin antioksidan kapasitesi, literetürde kırmızı ve beyaz fasulye gibi yaygın tüketilen fasulye çeşitlerinin antioksidan kapasiteleri ile karşılaştırılarak değerlendirilmiştir. Elde edilen bulgular sonucunda maş fasulyesinin yüksek antioksidan kapasitesi gibi çeşitli gıdalarda fonksiyonel ingredient olarak değerlendirilebileceği ve bu nedenle bu baklagilin daha geniş alanlarda üretilebileceği düşünülmektedir

Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds

The total phenolic content (TPC), total flavonoid content (TFC), and the antioxidant activity of soursop (Annona muricata L.) leaf, fruit pulp, seed, and peel extracts obtained using successive extraction with hexane (Hxn), dichloromethane (DCM), ethyl acetate (EtOAc), and methanol (MeOH) were determined. The Hxn soursop seed extract was analysed by GC-MS. The highest TPC was determined in MeOH extracts. MeOH and EtOAc extracts were rich sources of flavonoids. Generally, soursop leaf and fruit pulp extracts had the highest and the lowest both TPC and TFC, respectively. Fatty acids were dominant in the Hxn seed extract. Among antioxidants, terpenoids ((E)-nerolidolas as dominant) and phytosterols ((3-beta)-stigmast-5-en-3-ol with high content) were identified. The soursop seed, followed by leaf and peel extracts (MeOH and EtOAc) had the highest DPPH center dot scavenging activity, TEAC, FRAP, and CUPRAC. Antioxidant activity of peel extracts (MeOH and EtOAc) was particularly high in beta-carotene-linoleic acid emulsion system. Strong correlations were found between TPC, TFC, TEAC, FRAP, and results of DPPH assay. In conclusion, soursop leaves and fruit seeds and peels, which are cheap, waste plant material, could be considered as a source of phenolic antioxidants with a high antioxidant activity

Variations of genotypes of Vicia species as influenced by seed phenolic compounds and antioxidant activity

The phenolic compounds and antioxidant activity of different Vicia species, which are cultivated in different areas of Turkey, and the diversity between analysed characters were investigated. For this purpose, 9 genotypes from three Vicia species: common vetch (Vicia sativa L.), Hungarian vetch (Vicia pannonica Crantz.) and Narbon vetch (Vicia narbonensis L.), were used. The experiment was carried out to determine total phenolic content (TPC), content of individual phenolic compounds, to determine ABTS(center dot+) and DPPH center dot scavenging activity and ferric-reducing antioxidant power (FRAP) in methanol and acetone extracts of seeds. The TPC of vetch extracts was in range 11.18-30.42 mg GAE g(-1) (in methanol extract) and 17.05-59.88 mg GAE g(-1) (in acetone extract). Two V. sativa genotypes Cvoe and Cvke stood out among the others with regard to high TPC and antioxidant activity. They also had the highest content of individual hydroxybenzoic acids and flavones. All extracts of V. narbonensis genotypes were characterised by absence of flavones and low TPC and antioxidant activity. GGE biplot analysis revealed the differences of Vicia genotypes based on phenolic compounds and antioxidant activity. The significant correlations among TEAC, FRAP and DPPH center dot scavenging activity and the content of hydroxybenzoic acids were found in both methanol and acetone extracts (P < 0.01). The genotypes were divided into three clusters in acetone extract and two clusters in methanol extract with similarity above 60% in each group by a hierarchical cluster analysis. These results demonstrated that the genotypic differences of Vicia species in terms of TPC and antioxidant activity can be a tool for feed technology studies for animal nutrition, animal welfare and meat quality.Council of Higher Education (YOK) in TurkeyH. Hulya Orak thanks Council of Higher Education (YOK) in Turkey for financial support for her stay in Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn

Free Radical Scavenging Capacity and Antibacterial Activity of Wild Cirsium creticum from Turkey

Background: In recent years, there is increasing interest the using of herbal extracts derived from plants in medicine and as a dietary supplements. Objective: We aimed the determination of the antioxidant and antibacterial activity of Cirsium creticum (Lam) d'Urv. subsp. creticum included Asteraceae family which is wild plant species in Trakya region. Methods: Crude n-hexane, diethyl ether, ethylacetate and methanol extracts from whole plants was used the determination of antiradical and antibacterial activity in C. creticum and compared in terms of extracts efficiency. Results: EC50 values of DPPH activity in different solvents revealed significant differences similar to TPC content. The lowest inhibitory effect was found to be Gram negative for E. coli, despite the highest inhibitory effect against Gram positive S. aureus. Conclusion: Antiradical and antimicrobial activity results presented that C. creticum, could be evaluate in food supplements and pharmaceutical industry as natural compound, and future investigations will be aimed the isolations of biologically active compounds to define individual active components.TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [116Z450]We would like to thank TUBITAK for financial support of the project (116Z450)

Investigation of Some Antibacterial and Antioxidant Properties of Wild Cirsium vulgare from Turkey

Background: Cirsium vulgare (Savi) Ten; belongs the Asteraceae family and has common uses in some countries folk medicine. Objective: In this study, the determination of some antioxidant and antimicrobial properties of C. vulgare which is wild-grown from Turkey is aimed. Methods: Crude extracts of plants were obtained by using n-hexane, diethyl ether, ethyl acetate and methanol as solvent. Total phenolic content (TPC) and DPPH (2,2-diphenyl 2,2-diphenyl-1 picrylhydrazyl picrylhydrazyl) scavenging activity were determined in extracts. The antibacterial activity was tested against Staphylococcus aureus (ATCC 43300), Escherichia coli (ATCC 35218), Bacillus subtilis (NRRL NRS-744) and Pseudomonas aeruginosa (ATCC 27853). Results: The TPC and DPPH activities of extracts revealed significant differences by following sequence MeOH > diethyl ether > EtOAc > n-hexane. The highest inhibition effect of C. vulgare was found on P. aeruginosa. Conclusion: Results presented that C. vulgare can be researched for future investigations for isolations of biologically active compounds, where some of their characteristics are expected to be contribute to the natural compounds in pharmaceutical industry

Determination of Glucose and Fructose Contents of Some Important Red Grape Varieties by HPLC

Glucose, fructose and sucrose contents of 24 different red grape varieties (Vitis vinifera), grown in Turkey, were determined by using high-performance liquid chromatography. Among analyzed samples glucose content of varieties varied from 5.98 % (Alicante) to 12.21 % (Gewurztraminer) and the fructose content was ranged between 5.93% (Bogakere) and 12.66 % (Md.Jean Mattihas). Sucrose was determined in three different varieties which were Kalecik karasi, Md.Jean Mattihas and Cinsault

Investigation of Total Phenolic Contents and Antioxidant Potentials of Some Vetch Genotypes (Vicia Sp.) Grown in Turkey

The aim of this research was to investigate the total phenolic contents and antioxidant potentials of some vetch genotypes obtained from seed methanol extracts which are cultivated in different areas of Turkey. In this study, five genotypes from three vetch species (common vetch (Vicia sativa L.), Hungarian vetch (Vicia pannonica Crantz.) and Narbon vetch (Vicia narbonensis L.)) were used as materials. The total phenolic content (TPC) of the samples was determined by using Folin-Ciocalteu's reagents and the antioxidant power determined by using DPPH center dot scavenging activity and ferric-reducing antioxidant activity (FRAP) assays. According to the research results, the TPC values of extracts were determined between 14.91-31.63 mg GAE g(-1). The Narbon vetch genotypes had the lowest TPC and antioxidant capacity, while Hungarian vetch genotypes had higher total phenolic content and more DPPH center dot scavenge activity. The interaction of species x genotypes was found significant at level of P<0.05. The differences between the total phenolic content and antioxidant activity potentials of the species indicate that the species with high phenolic content and antioxidant activity can be evaluate in terms of feed technology studies for animal nutrition, animal welfare, and meat quality

Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation

In this study the antioxidant activity, colour and some nutritional characteristics of pomegranate juice (PJ) and its traditional sour concentrate (CPJ), produced in Denizli, Turkey, were analysed. The total anthocyanin content of PJ was found to be 492.9 mg/l but it was not determined in CPJ. The total phenolics were also found to be 3,246 and 9,870 g/ml in PJ and CPJ, respectively. The antioxidant activity (percentage of inhibition of on peroxidation in linoleic acid system) of CPJ was determined to be higher (85.91%) than that of PJ (79.06%). During the concentration process, the reducing sugars, glucose and fructose level of CPJ showed an increase to 46.46%, 23.89%, and 22.53%, respectively. In CPJ the amounts of sodium, iron, zinc, copper and lead were found lower than those of PJ. On the other hand, potassium and magnesium mineral contents increased during concentration. Among the various elements, cadmium, mercury, manganese, cobalt and boron were also analysed for determination of metallic contamination, but they were not found in PJ juice and CPJ. 5-Hydroxymethyl furfural was determined to be at a significant level in CPJ as a result of the heat process

QUALITY CHANGES IN WHOLE, GUTTED AND FILLETED THREE FISH SPECIES (GADUS EUXINUS, MUGIL CEPHALUS, ENGRAULIS ENCRASICHOLUS) AT FROZEN STORAGE PERIOD (-26 degrees C)

The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy (Engraulis encrasicholus), at frozen storage period(-26 degrees C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish species. During the storage period, whiting kept its freshness better than gray mullet and anchovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage period, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste