Wild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC-ESI-MS/MS

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dc.authoridBASYIGIT, Bulent/0000-0002-6617-1836
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridALASALVAR, Hamza/0000-0003-3000-7310
dc.authoriddogan, nurcan/0000-0001-5414-1819
dc.contributor.authorBasyigit, Bulent
dc.contributor.authorAlasalvar, Hamza
dc.contributor.authorDogan, Nurcan
dc.contributor.authorDogan, Cemhan
dc.contributor.authorBerktas, Serap
dc.contributor.authorCam, Mustafa
dc.date.accessioned2024-11-07T13:34:31Z
dc.date.available2024-11-07T13:34:31Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study aimed to evaluate bioactivity related properties of wild mustard parts (WMP) including the leaves, flowers, stems, fruits, and seeds. The biomass and ion composition of WMP were analyzed by elemental analyzer and ion chromatography, respectively. Extraction conditions of phenolics were optimized with Response Surface Methodology by taking into consideration 3 factors such as the ratio of ethanol to water, temperature, and time. LC-ESI-MS/MS was used for the identification of phenolics in WMP. The principal phenolic compounds in the leaves, flowers and seeds of wild mustard were kaempferol, hydroxycinnamic acid, and catechin, respectively, whereas vanillic acid was dominant in the stems and fruits. The antioxidant capacities of WMP were 1.88-15.56, 309.61-775.63, 25.46-87.24, and 193.58-617.08 mu mol TE/g for DPPH, ABTS, FRAP, and CUPRAC, respectively. Antioxidant capacity of the flowers was in all cases superior to the other parts irrespectively of the antioxidant capacity method being used. Therefore, the flower extract was transformed into powder in order to determine the potentiality of it as an ingredient for the enrichment of food formulations. Powdered flower extract (PFE) was incorporated into ice cream at the levels of 0.3-0.9%. The sensory scores indicated that PFE had almost no effects on texture related properties of ice cream, whereas overall acceptability of PFE enriched ice creams decreased as the amount of PFE increased. PFE also showed antimicrobial activity on selected food-borne pathogens, most notably on Staphylococcus haemolyticus. Wild mustard can be evaluated as a source of natural phenolic antioxidant compounds in different industries.
dc.description.sponsorshipErciyes University Scientific Research Projects Unit [FBA-2017-6826]
dc.description.sponsorshipThis work was financially supported by Erciyes University Scientific Research Projects Unit (Project No: FBA-2017-6826).
dc.identifier.doi10.1007/s11694-020-00415-2
dc.identifier.endpage1681
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85079716407
dc.identifier.scopusqualityQ2
dc.identifier.startpage1671
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00415-2
dc.identifier.urihttps://hdl.handle.net/11480/16030
dc.identifier.volume14
dc.identifier.wosWOS:000516177700004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectWild mustard parts
dc.subjectAntioxidant capacity
dc.subjectLC-ESI-MS
dc.subjectMS
dc.subjectAntimicrobial activity
dc.subjectEnrichment
dc.subjectSensory evaluation
dc.titleWild mustard (Sinapis arvensis) parts: compositional analysis, antioxidant capacity and determination of individual phenolic fractions by LC-ESI-MS/MS
dc.typeArticle

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