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In vitro antioxidant properties and anthocyanin compositions of elderberry extracts.
Food Chem. 2014 Jul 15; 155:112-9.FC

Abstract

In this study, dried elderberry fruits growing wild in Turkey were macerated using different solvents and an infusion was prepared according to traditional methods. All extracts were investigated for their total phenolic content, total monomeric anthocyanins, qualitative-quantitative determination of cyanidin-3-glucoside (by HPLC-UV analysis), anthocyanin compositions (by LC/MS-MS), free radical scavenging activity (DPPH and ABTS) and inhibition of β-carotene/linoleic acid co-oxidation. An extract with 70% ethanol was found to be richer in cyanidin-3-glucoside when compared to the other extracts. The infusion was found to be as rich as the 70% ethanol extract. Ethanol and acetone extracts (both 70%) were found to be more active in the free radical activity and β-carotene bleaching assays. Water extract showed good ABTS radical scavenging activity when compared with ascorbic acid.

Authors+Show Affiliations

Anadolu University, Faculty of Pharmacy, Department of Pharmacognosy, 26470 Eskisehir, Turkey. Electronic address: ecz.halegamze@gmail.com.Anadolu University, Faculty of Pharmacy, Department of Pharmacognosy, 26470 Eskisehir, Turkey.Anadolu University, Faculty of Pharmacy, Department of Pharmacognosy, 26470 Eskisehir, Turkey; King Saud University, College of Science, Botany and Microbiology Department, P.O. Box 2455, Riyadh 11451, Saudi Arabia; Technology Transfer Office, Bahcesehir University, 34354 Besiktas-İstanbul, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24594162

Citation

Duymuş, Hale Gamze, et al. "In Vitro Antioxidant Properties and Anthocyanin Compositions of Elderberry Extracts." Food Chemistry, vol. 155, 2014, pp. 112-9.
Duymuş HG, Göger F, Başer KH. In vitro antioxidant properties and anthocyanin compositions of elderberry extracts. Food Chem. 2014;155:112-9.
Duymuş, H. G., Göger, F., & Başer, K. H. (2014). In vitro antioxidant properties and anthocyanin compositions of elderberry extracts. Food Chemistry, 155, 112-9. https://doi.org/10.1016/j.foodchem.2014.01.028
Duymuş HG, Göger F, Başer KH. In Vitro Antioxidant Properties and Anthocyanin Compositions of Elderberry Extracts. Food Chem. 2014 Jul 15;155:112-9. PubMed PMID: 24594162.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro antioxidant properties and anthocyanin compositions of elderberry extracts. AU - Duymuş,Hale Gamze, AU - Göger,Fatih, AU - Başer,K Hüsnü Can, Y1 - 2014/01/23/ PY - 2013/09/09/received PY - 2013/12/05/revised PY - 2014/01/13/accepted PY - 2014/3/6/entrez PY - 2014/3/7/pubmed PY - 2014/8/26/medline KW - Antioxidant activity KW - Elderberry KW - HPLC KW - LC/MS–MS KW - Radical scavenging activity KW - Sambucus nigra SP - 112 EP - 9 JF - Food chemistry JO - Food Chem VL - 155 N2 - In this study, dried elderberry fruits growing wild in Turkey were macerated using different solvents and an infusion was prepared according to traditional methods. All extracts were investigated for their total phenolic content, total monomeric anthocyanins, qualitative-quantitative determination of cyanidin-3-glucoside (by HPLC-UV analysis), anthocyanin compositions (by LC/MS-MS), free radical scavenging activity (DPPH and ABTS) and inhibition of β-carotene/linoleic acid co-oxidation. An extract with 70% ethanol was found to be richer in cyanidin-3-glucoside when compared to the other extracts. The infusion was found to be as rich as the 70% ethanol extract. Ethanol and acetone extracts (both 70%) were found to be more active in the free radical activity and β-carotene bleaching assays. Water extract showed good ABTS radical scavenging activity when compared with ascorbic acid. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24594162/In_vitro_antioxidant_properties_and_anthocyanin_compositions_of_elderberry_extracts_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00049-1 DB - PRIME DP - Unbound Medicine ER -