Phenolic Compounds of Some Wild Edible Fruits Growing in Turkey
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ORIGINAL ARTICLE / ORIGINALBEITRAG
Phenolic Compounds of Some Wild Edible Fruits Growing in Turkey Süleyman Doğu1 · Nurhan Uslu2 · Mehmet Musa Özcan2 · Tijana Banjanin3 Received: 9 January 2019 / Accepted: 6 November 2020 © Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2020
Abstract In this study, phenolic compounds in fresh fruits (Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus, Berberis crataeginea) were determined by HPLC. The highest content of phenolic compounds was found in Berberis crataeginea, varied from 1.67 mg/kg (trans-cinnamic acid) to 228.32 mg/kg (rutin trihydrate), while Physalis alkegengi contains the minimum amount of phenolic compounds, ranged from 0.100 mg/kg (p-coumaric acid) to 23.78 mg/kg ((+)-catechin). 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene and gallic acid were the predominant phenolic compounds of Physalis alkegengi, Lycium barbarum, Prunus divaricata, Sambucus ebulus, Rubus sanctus,, respectively. All fruits contained minor amounts of isorhamnetin, kaempferol, naringenin, trans-cinnamicacid, resveratrol and p-coumaric acid.
Keywords Physalis alkegengi · Lycium barbarum · Prunus divaricata · Sambucus ebulus · Rubus sanctus · Berberis crataeginea · Phenolic compounds · Rutin trihydrate · HPLC
Phenolische Verbindungen in einigen in der Türkei wachsenden essbaren Wildfrüchten Schlüsselwörter Physalis alkegengi · Lycium barbarum · Prunus divaricata · Sambucus ebulus · Rubus sanctus · Berberis crataeginea · Phenolische Verbindungen · Rutintrihydrat · HPLC
Introduction Among plant antioxidants, phenolic compounds are widely distributed in plants (Pokorny 2007). Phenolic compounds and anthocyanins are the most important secondary metabolites in barberry as antioxidant (Kremer et al. 2008). Motalleb et al. (2005) showed that barberry fruit extract is rich in antioxidant compounds and its root bark in phenolic compounds and antioxidant. Sasikumar et al. (2012)
Mehmet Musa Özcan
[email protected] 1
Department of Science, Ahmet Kele¸so˘glu Faculty of Education Necmettin Erbakan University, 42090 Konya, Turkey
2
Department of Food Engineering, Faculty of Agriculture Selcuk University, 42031 Konya, Turkey
3
Faculty of Agriculture, Department of Horticulture, University of East Sarajevo, East Sarajevo, Bosnia and Herzegovina
investigated the radical scavenging activity of barberry fruit (Berberis tinctoria) methanolic extract in comparison with BHT. The main components of barberry extract are alcaloid constituents with an isoquinolinic nucleus such as berberine, berbamine and palmatine (Imanshahidi and Hosseinzadeh 2008). Berberis fruit has a variety of nutritional constituents such as dextrose, fructose, malic acid, tartaric acid, citric acid, pectin, resin and also is rich in vitamin C, vitamin A, calcium, iron and potassium (Rahimi Madiseh et al. 2014). Polyphenols are the important active compounds present in the fruits of Lycium barbarum L., and leaves of L. barbarum L. were widely used as vegetable me
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