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Antosiyaninlerin Ekstraksiyonu,Tanımlanması ve Antioksidant Kapasitesi

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

Seda Ersus

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

Seda Ersus

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
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 (December2006), 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.