Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

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dc.authoridSocaciu, Mihai Adrian/0000-0001-5835-3755
dc.authoridLeopold, Loredana Florina/0000-0002-8084-1998
dc.authoridSocaciu, Andreea Iulia/0000-0002-1252-3939
dc.authoridDiaconeasa, Zorita/0000-0002-5325-3859
dc.authoridStanila, Andreea/0000-0003-2739-7565
dc.authoridSocaci, Sonia/0000-0003-0594-4628
dc.authoridSocaciu, Carmen/0000-0002-7352-5057
dc.contributor.authorFrond, Alexandra D.
dc.contributor.authorIuhas, Cristian I.
dc.contributor.authorStirbu, Ioana
dc.contributor.authorLeopold, Loredana
dc.contributor.authorSocaci, Sonia
dc.contributor.authorAndreea, Stanila
dc.contributor.authorAyvaz, Huseyin
dc.date.accessioned2025-01-27T20:50:11Z
dc.date.available2025-01-27T20:50:11Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractVegetables comprise a significant portion of our daily diet with their high content in nutrients including fiber, vitamins, minerals, as well as phenolic compounds. Vegetable consumption has been shown to be positively associated with the prevention of several degenerative diseases thanks to their bioactive compounds. Accordingly, five selected vegetables, namely, red chicory, red onion, eggplant, purple sweet potato, and black carrot were thoroughly assessed for their phenolic content in this study. For this purpose, the total phenolic and flavonoid content of these five vegetables and their antioxidant activities that are based on three common methods ABTS radical cation decolorization assay (ABTS), Cupric Ion Reducing Antioxidant Capacity (CUPRAC), and DPPH scavenging activity assay were determined. Additionally, HPLC-PDA/Electrospray ionization coupled with mass spectrometry (HPLC-PDA/-ESI+-MS)-based identification and quantification of the members belonging to polyphenols present in each vegetable were determined. Statistical correlations between antioxidant activities and the specific type of phenolic compounds, such as anthocyanins, flavonoids, anthocyanins, and phenolic acids were further elucidated. Phenolic acids (chlorogenic and syringic acids) were found to be the most abundant compounds that are present in all samples. Among the anthocyanins, cyaniding derivatives were present in all vegetables. In terms of their antioxidant activities, the analyzed vegetables were ranked as red chicory > purple sweet potato > black carrot > eggplant > red onion, in descending order. Superior antioxidant activities exhibited by red chicory and purple sweet potato were attributed to the high content of phenolic compounds, especially flavonols (quercetin-3,4-O-diglucoside) in red chicory and anthocyanins (peonidin-3-caffeoyl p-hydroxybenzoylsophoroside-5-glucoside) in purple sweet potato.
dc.description.sponsorshipMinistry of Research and Innovation: CNCS-UEFISCDI within PNCDI III [PN-III-P1-1.1-TE-2016-0973]; CCCDI-UEFISCDI [PN-III-P1-1.2-PCCDI-2017-0056]
dc.description.sponsorshipThis work was supported by two national grants of the Ministry of Research and Innovation: CNCS-UEFISCDI, project number PN-III-P1-1.1-TE-2016-0973, within PNCDI III and CCCDI-UEFISCDI, project number PN-III-P1-1.2-PCCDI-2017-0056.
dc.identifier.doi10.3390/molecules24081536
dc.identifier.issn1420-3049
dc.identifier.issue8
dc.identifier.pmid31003505
dc.identifier.scopus2-s2.0-85064870711
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/molecules24081536
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25431
dc.identifier.volume24
dc.identifier.wosWOS:000467765700091
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMolecules
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectpolyphenols
dc.subjectantioxidants
dc.subjectanthocyanins
dc.subjectphenolic acids
dc.subjectflavonoids
dc.subjectHPLC
dc.titlePhytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives
dc.typeArticle

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