LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorTanriseven, Dilem
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:44:20Z
dc.date.available2025-01-06T17:44:20Z
dc.date.issued2020
dc.description.abstractShalgam is a beverage which is produced by lactic acid fermentation of black carrot juice. Two commercial methods (traditional method - TM and direct method - DM) used to produce shalgams were compared with respect to their effects on the general compositions, bioactive phenolic compounds and antioxidant potentials for the first time. A total of 25 phenolic compounds comprising anthocyanins, flavonols, and phenolic acids were identified and characterized by LC-DAD-ESI/MSn. Cyanidin-3-xylosyl-galactoside and cyanidin-3-xylosyl-glucosyl-galactoside accounted for the highest amount of the total anthocyanins. Also, seven newly-identified anthocyanins including cyanidin 3-xylosyl-(caffeoyl-glucosyl)-galactoside, cyanidin 3-xylosyl-(p-hydroxybenzoylglucosyl)-galactoside, cyanidin 3-xylosyl-galactoside+vinylphenol, cyanidin 3-xylosyl-galactoside+vinylcatechol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylcatechol, cyanidin 3-xylosyl-galactoside+ vinylguaiacol, cyanidin 3-xylosyl-(feruloyl-glucosyl)-galactoside+vinylguaiacol were found in the shalgam samples for the first time. Phenolic acids and flavonols of shalgam samples were studied for the first time. The major subclass of the chlorogenic acids was identified as 5-caffeoylquinic acid in the samples. Antioxidant capacities of the samples screened using ABTS and DPPH assays were in accordance with their total phenolic content. Principal component analysis (PCA) revealed clear discrimination between the two production methods (TM and DM). This study demonstrated that the DM provided higher phenolic and antioxidant potential than the TM in the shalgam samples.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University [17332003]
dc.description.sponsorshipThis research was made possible through the financial support from the Adana Alparslan Turkes Science and Technology University by means of a thesis Project (No: 17332003). The authors achnowledge Kilikya Shalgam Company for providing raw materials for shalgam production. The authors also thank to Kukre A.S. Food Company for direct method of shalgam production. We would like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Turkey for his critical reading.
dc.identifier.doi10.1016/j.foodchem.2019.125505
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid31606693
dc.identifier.scopus2-s2.0-85073028489
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.125505
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3011
dc.identifier.volume305
dc.identifier.wosWOS:000491045000048
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectShalgam
dc.subjectTraditional method (TM)
dc.subjectDirect method (DM)
dc.subjectAnthocyanins
dc.subjectPhenolic compounds
dc.subjectLC-DAD-ESI/MSn
dc.subjectAntioxidant capacity
dc.titleLC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods
dc.typeArticle

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