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Bioactive compounds, antioxidant activity and some physicochemical properties of the seed and seed-oil of Mahonia aquifolium berries

  • Hacer CoklarEmail author
  • Mehmet Akbulut
Original Paper
  • 70 Downloads

Abstract

Mahonia aquifolium berries are significant sources of anthocyanins and generally consumed fresh or processed such as juice or puree. In most cases, seeds of the berries are rest as waste. This study was aimed to find out nutritional and functional properties of M. aquifolium seed, and its oil and also to determine whether they could take place or not in the human diet. Seeds were removed from the berries which were collected from the shrubs grown in Konya, Turkey at the July 2017. Oil was obtained from the seeds by ether extraction method. Antioxidant activity, total phenolic, mineral, protein, and oil content analyses were performed on the seed, while the oil was analyzed for pigments, fatty acids, and tocols. Phenolic profile and alkaloids analyses were done in both seed and oil. The seed had significant amount of total phenolics (17.24 mg GAE/g DW) and possessed high antioxidant activity. (+)-Catechin was found to be main phenolic of the seed and oil. Oxyacanthine and berbamine were the alkaloids identified in the seed. α-Linolenic acid constituted 46.67% of the fatty acids in the oil. Omega-6:omega-3 ratio was calculated as 0.54. The oil was also rich in γ-tocotrienol (308.30 mg/kg oil). Even if low amount, α- and β-carotenes were detected in the oil. As a result, the seed and its oil are significant sources of different groups of nutritional and phytochemical compounds.

Keywords

Bisbenzylisoquinoline alkaloids Chlorophyll Minerals Reflectance color Tocopherols Visible absorbance spectra 

Notes

Acknowledgements

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of AgricultureSelcuk UniversitySelcuklu, KonyaTurkey

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