dc.contributor.author | Kivrak, Seyda | |
dc.contributor.author | Kivrak, Ibrahim | |
dc.contributor.author | Karababa, Ersan | |
dc.date.accessioned | 2020-11-20T14:51:11Z | |
dc.date.available | 2020-11-20T14:51:11Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 1094-2912 | |
dc.identifier.issn | 1532-2386 | |
dc.identifier.uri | https://doi.org/10.1080/10942912.2018.1451342 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12809/1700 | |
dc.description | WOS: 000430419000002 | en_US |
dc.description.abstract | In this study, 19 phenolic compounds were detected using high-throughput instrument ultra performance liquid chromatography with electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) in Opuntia ficus-barbarica A. Berger and Opuntia robusta J.C. Wendl. fruits. The five macro- and five micro-minerals determined in both species were analyzed using inductively coupled plasma-mass spectrometer. The phenolic compounds, mineral content, and the antioxidant capacity of the fruits of O. robusta and O. ficus-barbarica were analyzed. All phenolic compounds and minerals varied significantly between the two species. The total of phenolic compounds content was calculated as 69.237 and 66.385mgkg(-1), respectively, in O. ficus-barbarica and O. robusta. Ferulic acid was the highest quantities, 31.620 and 26.931mgkg(-1) in O. robusta and O. ficus-barbarica, in all phenolic contents, respectively. The macroelements calcium and potassium were the most abundant in both Opuntia species. The antioxidant activity of O. ficus-barbarica and O. robusta fruit samples was measured in the extracts of hexane, ethyl acetate, methanol, and water. The DPPH assay of Opuntia samples displayed a good radical scavenging inhibition, similar to butylated hydroxyanisole and butylated hydroxytoluene standards, as half maximal inhibitory concentration IC50=69.32 and 67.57gmL(-1) in ethyl acetate extracts of O. ficus-barbarica and O. robusta fruits, respectively. This work presents a suitable method for the extraction, detection, and quantification of phenolic compounds by UPLC-ESI-MS/MS. MS/MS determination for multiclass determination was validated in Opuntia samples obtaining good results.Abbreviations: ABTS, 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid; AChE, acetylcholinesterase; BChE, butyrylcholinesterase; BHA, butylated hydroxyanisole; BHT, butylated hydroxytoluene; DPPH, 2,2-diphenyl-1-picrylhydrazyl; DTNB, (5,50-Dithio-bis(2-nitrobenzoic)acid; ICP/MS, inductively coupled plasma/mass spectrometer; LoD, yhe limit of detection; MRM, multiple reaction monitoring; QEs, quercetin equivalents; PEs, pyrocatechol equivalents; R-2, correlation coefficients; r, Pearson's correlation coefficient; SD, standard deviation; TIC, total ion chromatogram; UPLC-ESI-MS/MS, ultra performance liquid chromatography with electrospray ionization tandem mass spectrometry | en_US |
dc.item-language.iso | eng | en_US |
dc.publisher | Taylor & Francis Inc | en_US |
dc.item-rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Opuntia Ficus-Barbarica | en_US |
dc.subject | Opuntia Robusta | en_US |
dc.subject | Phenolics | en_US |
dc.subject | Minerals | en_US |
dc.subject | Ferulic Acid | en_US |
dc.subject | Ultra Performance Liquid Chromatography With Electrospray Ionization Tandem Mass Spectrometry | en_US |
dc.subject | Inductively Coupled Plasma-Mass Spectrometer | en_US |
dc.title | Analytical evaluation of phenolic compounds and minerals of Opuntia robusta JC Wendl. and Opuntia ficus-barbarica A. Berger | en_US |
dc.item-type | article | en_US |
dc.contributor.department | MÜ | en_US |
dc.contributor.departmentTemp | [Kivrak, Seyda; Karababa, Ersan] Mugla Sitki Kocman Univ, Dept Nutr & Dietet, Fac Hlth Sci, TR-48000 Kotekli, Mugla, Turkey -- [Kivrak, Ibrahim] Mugla Sitki Kocman Univ, Dept Chem & Chem Treatment Technol, Mugla, Turkey -- [Kivrak, Ibrahim] Mugla Sitki Kocman Univ, Res Lab Ctr, Food Anal Lab, Kotekli, Turkey | en_US |
dc.identifier.doi | 10.1080/10942912.2018.1451342 | |
dc.identifier.volume | 21 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.startpage | 244 | en_US |
dc.identifier.endpage | 256 | en_US |
dc.relation.journal | International Journal of Food Properties | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |