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Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi

Year 2006, Volume: 4 Issue: 6, 17 - 22, 01.12.2006

Abstract

References

  • Anchos, B., Gonzales, E., Cano, M.P. 2000, Ellagic Acid, Vitamin C and Total
  • Ersus ve ark. (2004), kara havuçların
  • Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and antioksidant aktivitesine mikrodalga ve tepsili kurutucu kullanılarak uygulanan kurutma işleminin etkisini incelemek üzere yaptıkları çalışmada 1,1-difenil-2- pikrilhidrazil (DPPH) radikalini kullanmışlardır. Taze havuçların EC değeri 30,23±1,65 bulunurken kurtulmuş havuçlarda kuru maddedeki artışa bağlı olarak bu değerin 7,80-8,79 arasında olduğunu belirtmişlerdir. Frozen Storage in Raspberry Fruit, J.Agric. Food Chem, 48: 4565-4570p.
  • Baldi, A., Romani, A., Mulinacci, N., Vincieri, F.F., Casetta, B., 1995, HPLC-MS
  • Application to Anthocyanins of Vitis Vinifera, J. Agric. Food Chem., 43:2104- p.
  • Bonillo, F., Mayen, M., Merida, J., Medina, M., 1999, Extraction of Phenolic
  • Compounds from Red Grape Marc for Use as Food Lipid Antioxidants, Food Chemistry , 66: 209-215p. Bronnum-Hansen, K., Jacobsen, F., Flink, J.M., 1985, Anthocyanin Colourants from Elderberry (Sambucus nigra L.) 1. Process Consideration for Production the Liquid Extract, J.of Food Tech., 20: 703-711p.
  • Cabrita, L., Froystein, N.A., Andersen, O., 2000, Anthocyanin Trisaccharides in
  • Bluberries of Vaccinium padifolium, Food Chemistry, 69: 33-36p. Leong ve Shui (2001), Singapur marketinde bulunan meyvelerin antioksidant kapasitelerinin belirlenmesi üzerinde çalışmışlar, en yüksek etkiye sahip olan meyvenin “ciku”, en düşük etkinin de hindistan cevizi suyunda görüldüğünü bulgulamışlardır.
  • Cao, G., Russell, R.M., Lischner, N., Prior, R.L., 1998, Serum Antioxidant
  • Capacity is Increased by Consumption of Strawberrries, Spinach, Red Wine or Vitamin C in Elderly Woman, J.Nutr., 128: 2383-2390p.
  • Pomegranate Fruit Extract and its Anthocyanins: delphinidin, Cyanidin and Pelargodin, J.Agric. Food Chem., 50: 166-171p. Palmidis, N. and Markakis, P., 1975, Stability of Grape Anthocyanin in
  • Carbonated Beverage, J. of Food Sci., 40: 1047-1052p.
  • Phippen, W.B. and Simon, J.E., 1998, Anthocyanins in Basil (Ocinum basilicum L.), J. Agric. Food Chem., 46:1734-1738p.
  • Piovan, A., Fillipini, R., Favretto, D., 1998, Flow Injection Analysis Mass
  • Spectrometry, a Tool To Investigate The Problems in the Quantitative Analysis of Hypericin Using RP-HPLC, Rapid Commun. Mass Spectrom.,12:361p. Price, C.L. and Wrolstad, R.E., 1995, Anthocyanin Pigments of Royal Okanogan
  • Huckleberry Juice, J.of Food Sci., 60(2): 369-374p. Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischer, N., Ehlenfeldt, M., Kalt, W., Krewer, G., Mainland, C.M., 1998, Antioxidant Capacity
  • As Influenced by Total phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species, J. of Food Sci. 46: 2686-2693p.
  • Rodrigez-Saona, L.E., Giusti, M.M., Wrolstad, R.E, 1998, Anthocyanin Pigment
  • Composition of Red-fleshed Potatoes, J.of Food Sci. 63(3): 459-465p. Sanchez-Moreno, C., Larrauri, J.A., Saura-Calixto, F., 1998, A Procedure to
  • Measure the Antiradial Efficiency of Polyphenols, J.of the Sci. of Food and Agric., 76: 270-276p. Satue-Gracia, M.T., Heinonen, M., Frankel, H.N., 1997, Anthocyanins as
  • Antioxidants on Human Low density Lipoprotein and Lecithin Liposome Systems, J. Agric. Food Chem., 45(9): 3362-3367p.
  • Skrede, G., Wrolstad, R.E., Durst, R.W., 2000, Changes in Anthocyanins and Phenolics During Juice Processing Highbush Blueberries (Vaccinium corymbosum L.), J.of Food Sci. 65(2): 357-364p.
  • Slimestad, R. and Solhem, H., 2002, Anthocyanins from Black Currants (Ribes nigrum L.), J. Agric. Food Chem., 50: 3228-3231p.
  • Stavric, B., 1994, Role of Chemopreventers in Human Diet, Clin. Biochem. Vol.27: 319-332p.
  • Stintzing, F.C., Stintzing, A.S., Carlei R., Frei, B., Wrolstad, R.E., 2002, Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments, J. Agric. Food Chem., 50, 6172-6181p.
  • Takeoka, G.R., Dao, L.T., Full, G.H., Wong, R.Y., Harden, L.A., Edwards, R.H., Berrios, D.J., 1997, Characterization of Black Bean (Phaseolus vulgaris L.)
  • Anthocyanins, J. Agric. Food Chem., 45: 3395-3400p.
  • Tamura, H., Hayashi, Y., Sugisawa, H., Kondo, T., 1994, LC-SSI-MS Techniques as Efficient Tools of Characterization of Nonvolative Phenolic Compounds of
  • Special Hungarian Wine, Phytochem Anal., 5:190-196p. Timberlake, C.F. and Bridle, P., 1980, Anthocyanin-occurance, Extraction and Chemistry, Food Chem., 5, 69-80p.
  • Jackman, R.L., Yada, R.Y., Tung, M.A. and Speers, R.A., 1987, Anthocyanins as
  • Food Colorants- A Review, J. of Food Biochem., 11: 201-247p. Kalt, W., McDonald, J.E., Donner, H. (2000): Anthocyanins, Phenolics and Antioxidant Capacity of Processed Lowbush Blueberry Products, J.of Food Sci., 65(3): 390-393p.
  • King, R.D., 1980, The Determination of Food Colours, 79-106p.
  • Kocabıyık, S. ve Yurdagel, Ü., 1987, Kırmızı Üzüm Cibresinden Boyar
  • Bileşiklerin Eldesi ve Gıda Sanayiinde Kullanım Olanakları Üzerine Araştırma, Gıda, 12(1): 47-53s. Leong, L.P. and Shui, G., 2002, An Investigation of Antioxidant Capacity of fruits in Singapore Markets, Food Chem., 76: 69-75p.
  • Liao, F.W.H. and Luh, B.S., 1970, Anthocyanin Pigments in Tinto Cao Grapes, J.of Food Sci. 35: 41-46p.
  • Mazza, G. and Miniati, E. 1993. Anthocyanins in Fruits, Vegetables and Grains. CRC Press, London.
  • Metivier, R.P., Francis, F.J., Clydesdale, F.M., 1980, Solvent Extraction of
  • Anthocyanins from Wine Pomace, J. of Food Sci., 45: 1099-1100p.
  • Ersus, S., Baysal, T., Yurdagel, U., El, S.N., 2004, Effects of Drying
  • Process on Antioxidant Activity of Purple Carrots, Nahrung 48(1): 57-60p. Wang, H., Cao, G., Prior, R.L., 1997, Total Antioxidant Capacity of Fruits, J.Agric. Food Chem. 44: 701-705p.
  • Wang, S.Y. and Lin, H.S., 2000, Antioxidant Activity in Fruits and Leaves of
  • Blackberry, Raspberry and Strwaberry Varies with Cultiver and Development Stage, J. Agric. Food Chem., 48, 140-146p. Wang, S.Y. and Zheng, W., 2001. Effect of plant growth temperature on antioxidant capacity in strawberry. Journal of Agricultural and Food Chemistry : 4977-4982.
  • Waterhouse, A.L., Price, S.F., McCord, J.D., 1999, Reversed Phase High
  • Performance Liquid Chromatography Methods of Analysis of Wine Polyphenols, Methods Enzymol., 113p. Woo, A.H., Elbe, J.H., Amundson, C.H., 1980, Anthocyanin Recovery From
  • Cranberry Pulp Wastes by Membrane Technology, J.of Food Sci. 45(4): 875- p. Yıldız, F. ve Dikmen, D., 1988, Kırmızı Üzüm ve Kırmızı Üzüm Kabuğundan
  • Antosiyaninlerin Özütlenmesi, TOAG-649, Türkiye Bilimsel ve Teknik Araştırma Grubu, TUBİTAK, Ankara, 51s. Food Protection, 45:738-743p. Moore, A.B., Francis, F.J., Jason, M.E., 1982a, Acylated
  • Anthocyanins in Red Onions, J. Food Protection, 45:590-593p. Nada, Y., Kaneyuki, T., Akitane, M., Packer, L., 2002

Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi

Year 2006, Volume: 4 Issue: 6, 17 - 22, 01.12.2006

Abstract

Meyve ve sebzelerde bulunan fenolik maddelerden flavanoidler grubunda yer alan ve flavilyum veya difenil benzopiri l yum tuz larının gl i koz itleri olan antosiyaninlerin ekstraksiyon yöntemleri, tanımlanması ve antioksidant kapasiteleri ile ilgili çalışmalar bu çalışma kapsamında derlenmiştir.

References

  • Anchos, B., Gonzales, E., Cano, M.P. 2000, Ellagic Acid, Vitamin C and Total
  • Ersus ve ark. (2004), kara havuçların
  • Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and antioksidant aktivitesine mikrodalga ve tepsili kurutucu kullanılarak uygulanan kurutma işleminin etkisini incelemek üzere yaptıkları çalışmada 1,1-difenil-2- pikrilhidrazil (DPPH) radikalini kullanmışlardır. Taze havuçların EC değeri 30,23±1,65 bulunurken kurtulmuş havuçlarda kuru maddedeki artışa bağlı olarak bu değerin 7,80-8,79 arasında olduğunu belirtmişlerdir. Frozen Storage in Raspberry Fruit, J.Agric. Food Chem, 48: 4565-4570p.
  • Baldi, A., Romani, A., Mulinacci, N., Vincieri, F.F., Casetta, B., 1995, HPLC-MS
  • Application to Anthocyanins of Vitis Vinifera, J. Agric. Food Chem., 43:2104- p.
  • Bonillo, F., Mayen, M., Merida, J., Medina, M., 1999, Extraction of Phenolic
  • Compounds from Red Grape Marc for Use as Food Lipid Antioxidants, Food Chemistry , 66: 209-215p. Bronnum-Hansen, K., Jacobsen, F., Flink, J.M., 1985, Anthocyanin Colourants from Elderberry (Sambucus nigra L.) 1. Process Consideration for Production the Liquid Extract, J.of Food Tech., 20: 703-711p.
  • Cabrita, L., Froystein, N.A., Andersen, O., 2000, Anthocyanin Trisaccharides in
  • Bluberries of Vaccinium padifolium, Food Chemistry, 69: 33-36p. Leong ve Shui (2001), Singapur marketinde bulunan meyvelerin antioksidant kapasitelerinin belirlenmesi üzerinde çalışmışlar, en yüksek etkiye sahip olan meyvenin “ciku”, en düşük etkinin de hindistan cevizi suyunda görüldüğünü bulgulamışlardır.
  • Cao, G., Russell, R.M., Lischner, N., Prior, R.L., 1998, Serum Antioxidant
  • Capacity is Increased by Consumption of Strawberrries, Spinach, Red Wine or Vitamin C in Elderly Woman, J.Nutr., 128: 2383-2390p.
  • Pomegranate Fruit Extract and its Anthocyanins: delphinidin, Cyanidin and Pelargodin, J.Agric. Food Chem., 50: 166-171p. Palmidis, N. and Markakis, P., 1975, Stability of Grape Anthocyanin in
  • Carbonated Beverage, J. of Food Sci., 40: 1047-1052p.
  • Phippen, W.B. and Simon, J.E., 1998, Anthocyanins in Basil (Ocinum basilicum L.), J. Agric. Food Chem., 46:1734-1738p.
  • Piovan, A., Fillipini, R., Favretto, D., 1998, Flow Injection Analysis Mass
  • Spectrometry, a Tool To Investigate The Problems in the Quantitative Analysis of Hypericin Using RP-HPLC, Rapid Commun. Mass Spectrom.,12:361p. Price, C.L. and Wrolstad, R.E., 1995, Anthocyanin Pigments of Royal Okanogan
  • Huckleberry Juice, J.of Food Sci., 60(2): 369-374p. Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischer, N., Ehlenfeldt, M., Kalt, W., Krewer, G., Mainland, C.M., 1998, Antioxidant Capacity
  • As Influenced by Total phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species, J. of Food Sci. 46: 2686-2693p.
  • Rodrigez-Saona, L.E., Giusti, M.M., Wrolstad, R.E, 1998, Anthocyanin Pigment
  • Composition of Red-fleshed Potatoes, J.of Food Sci. 63(3): 459-465p. Sanchez-Moreno, C., Larrauri, J.A., Saura-Calixto, F., 1998, A Procedure to
  • Measure the Antiradial Efficiency of Polyphenols, J.of the Sci. of Food and Agric., 76: 270-276p. Satue-Gracia, M.T., Heinonen, M., Frankel, H.N., 1997, Anthocyanins as
  • Antioxidants on Human Low density Lipoprotein and Lecithin Liposome Systems, J. Agric. Food Chem., 45(9): 3362-3367p.
  • Skrede, G., Wrolstad, R.E., Durst, R.W., 2000, Changes in Anthocyanins and Phenolics During Juice Processing Highbush Blueberries (Vaccinium corymbosum L.), J.of Food Sci. 65(2): 357-364p.
  • Slimestad, R. and Solhem, H., 2002, Anthocyanins from Black Currants (Ribes nigrum L.), J. Agric. Food Chem., 50: 3228-3231p.
  • Stavric, B., 1994, Role of Chemopreventers in Human Diet, Clin. Biochem. Vol.27: 319-332p.
  • Stintzing, F.C., Stintzing, A.S., Carlei R., Frei, B., Wrolstad, R.E., 2002, Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments, J. Agric. Food Chem., 50, 6172-6181p.
  • Takeoka, G.R., Dao, L.T., Full, G.H., Wong, R.Y., Harden, L.A., Edwards, R.H., Berrios, D.J., 1997, Characterization of Black Bean (Phaseolus vulgaris L.)
  • Anthocyanins, J. Agric. Food Chem., 45: 3395-3400p.
  • Tamura, H., Hayashi, Y., Sugisawa, H., Kondo, T., 1994, LC-SSI-MS Techniques as Efficient Tools of Characterization of Nonvolative Phenolic Compounds of
  • Special Hungarian Wine, Phytochem Anal., 5:190-196p. Timberlake, C.F. and Bridle, P., 1980, Anthocyanin-occurance, Extraction and Chemistry, Food Chem., 5, 69-80p.
  • Jackman, R.L., Yada, R.Y., Tung, M.A. and Speers, R.A., 1987, Anthocyanins as
  • Food Colorants- A Review, J. of Food Biochem., 11: 201-247p. Kalt, W., McDonald, J.E., Donner, H. (2000): Anthocyanins, Phenolics and Antioxidant Capacity of Processed Lowbush Blueberry Products, J.of Food Sci., 65(3): 390-393p.
  • King, R.D., 1980, The Determination of Food Colours, 79-106p.
  • Kocabıyık, S. ve Yurdagel, Ü., 1987, Kırmızı Üzüm Cibresinden Boyar
  • Bileşiklerin Eldesi ve Gıda Sanayiinde Kullanım Olanakları Üzerine Araştırma, Gıda, 12(1): 47-53s. Leong, L.P. and Shui, G., 2002, An Investigation of Antioxidant Capacity of fruits in Singapore Markets, Food Chem., 76: 69-75p.
  • Liao, F.W.H. and Luh, B.S., 1970, Anthocyanin Pigments in Tinto Cao Grapes, J.of Food Sci. 35: 41-46p.
  • Mazza, G. and Miniati, E. 1993. Anthocyanins in Fruits, Vegetables and Grains. CRC Press, London.
  • Metivier, R.P., Francis, F.J., Clydesdale, F.M., 1980, Solvent Extraction of
  • Anthocyanins from Wine Pomace, J. of Food Sci., 45: 1099-1100p.
  • Ersus, S., Baysal, T., Yurdagel, U., El, S.N., 2004, Effects of Drying
  • Process on Antioxidant Activity of Purple Carrots, Nahrung 48(1): 57-60p. Wang, H., Cao, G., Prior, R.L., 1997, Total Antioxidant Capacity of Fruits, J.Agric. Food Chem. 44: 701-705p.
  • Wang, S.Y. and Lin, H.S., 2000, Antioxidant Activity in Fruits and Leaves of
  • Blackberry, Raspberry and Strwaberry Varies with Cultiver and Development Stage, J. Agric. Food Chem., 48, 140-146p. Wang, S.Y. and Zheng, W., 2001. Effect of plant growth temperature on antioxidant capacity in strawberry. Journal of Agricultural and Food Chemistry : 4977-4982.
  • Waterhouse, A.L., Price, S.F., McCord, J.D., 1999, Reversed Phase High
  • Performance Liquid Chromatography Methods of Analysis of Wine Polyphenols, Methods Enzymol., 113p. Woo, A.H., Elbe, J.H., Amundson, C.H., 1980, Anthocyanin Recovery From
  • Cranberry Pulp Wastes by Membrane Technology, J.of Food Sci. 45(4): 875- p. Yıldız, F. ve Dikmen, D., 1988, Kırmızı Üzüm ve Kırmızı Üzüm Kabuğundan
  • Antosiyaninlerin Özütlenmesi, TOAG-649, Türkiye Bilimsel ve Teknik Araştırma Grubu, TUBİTAK, Ankara, 51s. Food Protection, 45:738-743p. Moore, A.B., Francis, F.J., Jason, M.E., 1982a, Acylated
  • Anthocyanins in Red Onions, J. Food Protection, 45:590-593p. Nada, Y., Kaneyuki, T., Akitane, M., Packer, L., 2002
There are 48 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Seda Ersus This is me

Publication Date December 1, 2006
Published in Issue Year 2006 Volume: 4 Issue: 6

Cite

APA Ersus, S. (2006). Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi. Akademik Gıda, 4(6), 17-22.
AMA Ersus S. Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi. Akademik Gıda. December 2006;4(6):17-22.
Chicago Ersus, Seda. “Antosiyaninlerin Ekstraksiyonu,Tanımlanması Ve Antioksidant Kapasitesi”. Akademik Gıda 4, no. 6 (December 2006): 17-22.
EndNote Ersus S (December 1, 2006) Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi. Akademik Gıda 4 6 17–22.
IEEE S. Ersus, “Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi”, Akademik Gıda, vol. 4, no. 6, pp. 17–22, 2006.
ISNAD Ersus, Seda. “Antosiyaninlerin Ekstraksiyonu,Tanımlanması Ve Antioksidant Kapasitesi”. Akademik Gıda 4/6 (December 2006), 17-22.
JAMA Ersus S. Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi. Akademik Gıda. 2006;4:17–22.
MLA Ersus, Seda. “Antosiyaninlerin Ekstraksiyonu,Tanımlanması Ve Antioksidant Kapasitesi”. Akademik Gıda, vol. 4, no. 6, 2006, pp. 17-22.
Vancouver Ersus S. Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi. Akademik Gıda. 2006;4(6):17-22.

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