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首页> 外文期刊>Journal of Food Processing and Preservation >Spectroscopic (LC-ESI-MS/ MS, FT-IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with Prunus cerasus and Punica granatum oils
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Spectroscopic (LC-ESI-MS/ MS, FT-IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with Prunus cerasus and Punica granatum oils

机译：用绿色技术提取的水果种子油的光谱（LC-ESI-MS / MS，FT-IR，NMR）和功能表征：与李子氏菌和丘比卡籽油的比较研究

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摘要

Sour cherry seed oil (SCSO) and pomegranate seed oil (PSO) were extracted by usingcold-presstechnology and characterized in terms of physicochemical properties, bioactivecompound contents, biological activity, and spectroscopic features. They wererich in unsaturated fatty acids (UFAs). The predominant carotenoid was zeaxanthin(13.15 mg/kg) for SCSO and β-carotene(33.45 mg/kg) for PSO. Naringenin, ellagicacid, resveratrol, kaempferol, catechin, and gallic acid were found to be the majorsecondary metabolites in the samples by LC/MS-MS.Further analysis of phenoliccompounds and fatty acids were conducted by using ~(13)C and ~1H NMR. Functionalgroups of the oils were analyzed by FT-IRspectra. DPPH, ABTS, FRAP, and CUPRACassays were used to investigate the antioxidant activity. The α-glucosidaseinhibitionactivity of SCSO and PSO was 4.38 and 5.16 mg/ml, respectively. SCSO exhibitedantimicrobial activity against Staphylococcus aureus although the growth ofStaphylococcus aureus and Escherichia coli was inhibited by the PSO.
机译：通过使用提取酸樱桃种子油（SCO）和石榴籽油（PSO）冷压技术，其特征在物理化学性质，生物活性化合物含量，生物活性和光谱特征。他们是富含不饱和脂肪酸（UFAS）。主要的类胡萝卜素是玉米蛋白（13.15 mg / kg）SCO和β-胡萝卜素PSO（33.45毫克/千克）。 Naringenin，艾伦特发现酸，白藜芦醇，kaempferol，儿茶素和食子酸是主要的通过LC / MS-MS在样品中的次级代谢物。进一步分析酚醛的通过使用〜（13）C和〜1H NMR进行化合物和脂肪酸。功能通过FT-IR分析了油的组光谱。 DPPH，ABTS，FRAP和CUPRAC测定用于研究抗氧化活性。 α-葡糖苷酶抑制SCO和PSO的活性分别为4.38和5.16mg / ml。 SCSO展示抗金黄色葡萄球菌的抗菌活性虽然生长PSO抑制了金黄色葡萄球菌和大肠杆菌。

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  • 来源
    《Journal of Food Processing and Preservation》 |2021年第5期|e15451.1-e15451.11|共11页
  • 作者

    Buelent Basyigit; Hidayet Saglam; Ibrahim Hayoglu; Mehmet Karaaslan;

  • 作者单位

    Food Engineering Department EngineeringFaculty Harran University Sanlıurfa Turkey;

    Molecular Biology and GeneticsDepartment Faculty of Arts and Sciences Kilis 7 Aralık University Kilis Turkey;

    Food Engineering Department EngineeringFaculty Harran University Sanlıurfa Turkey;

    Food Engineering Department EngineeringFaculty Harran University Sanlıurfa Turkey;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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