Redirecting to http://dergipark.org.tr/_fragment?_hash=mRV_To_GBIf81rDiOF02ZRsNHCSNHxnwt0mspHVLan4&_path=id%3D1585256%26_format%3Dhtml%26_locale%3Den%26_controller%3DApp%255CController%255CSite%255CArticleController%253A%253AesiArticleStats.
Research Article
BibTex RIS Cite

Gelincik Çiçeği (Papaver rhoeas L.) Ekstraktının Karakterizasyonu: Alternatif Bir Gıda Boyası

Year 2025, Volume: 28 Issue: 4, 1103 - 1121, 04.07.2028

Gülce Bedis Kaynarca , Şeyda Yanardağ Karabulut , Hacı Ali Güleç , Deniz Damla Altan Kamer

https://doi.org/10.18016/ksutarimdoga.vi.1585256

Abstract

Doğal içerikli ürünlere olan ilginin günümüzde artması, araştırmacıları ve gıda endüstrisini temiz katkı maddeleri bulmaya yönlendirmektedir. Gelincik bitkisinin kırmızı taç yaprakları, biyoaktif bileşenleri ve rengi sayesinde sentetik katkı maddelerine güçlü bir alternatif sunar. Bu çalışmada, gelincik yapraklarından asit:etanol:su karışımı ile antosiyaninler ekstrakte edilmiş ve elde edilen renk maddesinin besleyici özellikleri ile renk stabilitesi incelenmiştir. Gelincik ekstraktının (GE) sodyum ve potasyum mineralleri açısından zengin olduğu, ayrıca majör fenolik bileşenler olarak kuarsetin ve kamferol içerdiği tespit edilmiştir. Toplam antosiyanin miktarı 17.11 ± 0.60 mg siyanidin-3-glukozid g-1 olarak belirlenmiştir. GE’nin antioksidan aktivitesi DPPH, CUPRAC ve FRAP testleri ile değerlendirilmiş olup, sonuçlar sırasıyla 0.92 ± 0.08 µg mL-1, 155.98 ± 8.73 mM TE g-1 ve 581.94 ± 12.09 µmol TE g-1 olarak bulunmuştur. GE'nin antimikrobiyel aktivitesi 4 patojen mikroorganizma üzerinde incelenmiş ve en yüksek inhibisyon sırasıyla Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 ve Staphylococcus aureus olarak tespit edilmiştir. Antosiyaninlerin 100°C’de 60 dakikalık bir sıcaklık uygulaması sonucunda yaklaşık %15 oranında azaldığı, oksidatif bozulmanın (H2O2) zamanla arttığı fakat maksimum %13 olduğu belirlenmiştir. Farklı pH değerlerinde ise antosiyaninler karakteristik davranışını göstererek kırmızıdan mora, ardından sarımsı bir yeşile doğru renk değişimi sergilemiştir. Sonuç olarak, gelincik ekstraktı, ısıl işlem gören ve oksijen maruziyetine uğrayan gıda ürünlerinde fonksiyonel bir renk maddesi olarak kullanılma potansiyeline sahiptir. Ayrıca pH ile renk değiştirme özelliği, bu renk maddesinin akıllı ambalajların geliştirilmesinde kullanımının önünü açmaktadır.

Keywords

Gelincik çiçeği Antosiyanin Doğal renklendirici Renk kararlılığı Fenolik bileşik

Ethical Statement

Bu çalışma herhangi bir insan veya hayvan testi içermemektedir.

References

  • Anaya-Esparza, L. M., Mora, Z. V. D. L., Vázquez-Paulino, O., Ascencio, F., & Villarruel-López, A. (2021). Bell peppers (Capsicum annum L.) losses and wastes: Source for food and pharmaceutical applications. Molecules, 26(17), 5341. doi: 10.3390/molecules26175341
  • Andres, S., Pevny, S., Ziegenhagen, R., Bakhiya, N., Schäfer, B., Hirsch‐Ernst, K. I., & Lampen, A. (2018). Safety aspects of the use of quercetin as a dietary supplement. Molecular nutrition & food research, 62(1), 1700447. doi. 10.1002/mnfr.201700447
  • Anjum, S., Bazai, Z. A., Benincasa, C., Rizwan, S., & Sajjad, A. (2022). Elemental Composition of Medicinal Plants Under Changing Environmental and Edaphic Conditions. In Sustainable Plant Nutrition under Contaminated Environments, Springer, Berlin, 135-161 p.
  • Atacan, K., & Koçak-Yanık, D. K. (2017). Yaban mersini (Vaccinium corymbosum L.) suyu konsantresinin püskürtmeli kurutucuda kurutulması: Tepki yüzey yöntemiyle optimizasyon. Akademik Gıda, 15(2), 139-148. https://doi.org/10.24323/akademik-gida.333667
  • Aydoğdu, B.İ., Tokatlı Demirok, N., & Yıkmış, S. (2023). Modeling of sensory properties of poppy sherbet by Turkish consumers and changes in quality properties during storage process. Foods, 12, 3114. https://doi.org/10.3390/foods12163114.
  • Aztatzi-Rugerio, L., Granados-Balbuena, S. Y., Zainos-Cuapio, Y., Ocaranza-Sánchez, E., & Rojas-López, M. (2019). Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy. Journal of Food Science and Technology, 56(8), 3677-3686. doi:10.1007/s13197-019-03826-2
  • Bahreini, Z., Heydari, V., Vahid, B., & Asadi, M. (2015). Extraction, ıdentification and thermal stability of anthocyanins from eggplant peel as a natural colorant. Progress in Color, Colorants and Coatings, 8, 59-67. doi.10.30509/pccc.2014.75845
  • Bakhshizadeh, M., Ayaseh, A., Hamishehkar, H., Kafil, H. S., Moghaddam, T. N., Haghi, P. B., & Lorenzo, J. M. (2023). Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins. Food Control, 154, 110017. https://doi.org/ 10.1016/j.foodcont.2023.110017
  • Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostic, A. Z., Dramicanin, A. Z., & Özkök, A., (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. Arabian Journal of Chemistry, 14, 103004. https://doi.org/10.1016/j.arabjc.2021.103004.
  • Bayram, O., Sagdic, O., & Ekici, L. (2015). Natural food colorants and bioactive extracts from some edible flowers. Journal of Applied Botany and Food Quality, 88, 170-176. doi:10.5073/JABFQ.2015.088.024
  • Bleve, M., Ciurlia, L., Erroi, E., Lionetto, G., Longo, L., Rescio, L., Schettino, T., & Vasapollo, G. (2008). An innovative method for the purification of anthocyanins from grape skin extracts by using liquid and sub-critical carbon dioxide. Separation and Purification Technology, 64, 192–197.
  • Bridgers, E.N., Chinn, M.S., & Truong, V.D. (2010). Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products, 32, 613–620. doi:10.1016/j.indcrop.2010.07.020
  • Bujak, T., Zagórska-Dziok, M., Ziemlewska, A., Nizioł-Łukaszewska, Z., Lal, K., Wasilewski, T., & Hordyjewicz-Baran, Z. (2022). Flower extracts as multifunctional dyes in the cosmetics industry. Molecules, 27(3), 922. https://doi.org/10.3390/molecules27030922
  • Bujak, T., Zagórska-Dziok, M., Ziemlewska, A., Nizioł-Łukaszewska, Z., Wasilewski, T., & Hordyjewicz-Baran, Z. (2021). Antioxidant and cytoprotective properties of plant extract from dry flowers as functional dyes for cosmetic products. Molecules, 26(9), 2809. doi:10.3390/molecules26092809
  • Carrillo, C., Wilches-Pérez, D., Hallmann, E., Kazimierczak, R., & Rembiałkowska, E. (2019). Organic versus conventional beetroot. Bioactive compounds and antioxidant properties. LWT-Food Science and Technology, 116, 108552. https://doi.org/10.1016/j.lwt.2019.108552
  • Chaitanya Lakshmi, G. (2014). Food coloring: the natural way. Research Journal of Chemical Sciences, 4(2), 87-96.
  • Çelik, İ., & Göncü, A. (2021). Effects of hibiscus (Hibiscus Sabdariffa L.) and poppy (papaver rhoeas l.) extracts on dough and bread properties the usage of hibiscus and poppy in bread. Gıda, 46(5), 1270-1278. https://doi.org/10.15237/gida.GD21075
  • Çoban, İ., Toplan, G. G., Özbek, B., Gürer, Ç. U., & Sarıyar, G. (2017). Variation of alkaloid contents and antimicrobial activities of Papaver rhoeas L. growing in Turkey and northern Cyprus. Pharmaceutical biology, 55(1), 1894-1898. DOI: 10.1080/13880209.2017.1340964
  • Das, A., Biswas, S., Satyaprakash, K., Bhattacharya, D., Nanda, P. K., Patra, G., Moirangthem, S., Nath, S., Dhar, P. & Verma, A. K. (2024). Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative. Foods, 13(14), 2254. https://doi.org/10.3390/foods13142254
  • Dhiman, M. R., Kumar, S., Parkash, C., Kumar, R., Moudgil, S., & Sharma, S. (2017). Determination of Phytochemical and Antioxidant Activities in Adible Flowers. International Journal of Horticulture, 7(4), 26-32. doi: 10.5376/ijh.2017.07.0004
  • Durmuş F, Sinir GÖ, Şahin KG, & Çopur ÖU. (2020). Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 17(2), 191-202. doi.org/10.33462/jotaf.621277
  • Egert, S., Wolffram, S., Bosy-Westphal, A., Boesch-Saadatmandi, C., Wagner, A. E., Frank, J., & Mueller, M. J. (2008). Daily quercetin supplementation dose-dependently increases plasma quercetin concentrations in healthy humans. The Journal of nutrition, 138(9), 1615-1621. DOI: 10.1093/jn/138.9.1615
  • Ekici, L. (2014). Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage. LWT-Food Science and Technology, 56(1), 40-48. https://doi.org/10.1016/j.lwt.2013.11.015
  • Ekici, L., Simsek, Z., Ozturk, I., Sagdic, O., & Yetim, H. (2014). Effects of temperature, time, and pH on the stability of anthocyanin extracts: Prediction of total anthocyanin content using nonlinear models. Food Analytical Methods, 7, 1328-1336. 10.1007/s12161-013-9753-y
  • Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021). Anthocyanins: Factors affecting their stability and degradation. Antioxidants, 10(12), 1967. https://doi.org/10.3390/antiox10121967
  • Erol, H. (2013). SPSS paket programı ile istatistiksel veri analizi. Akademisyen Kitabevi Ltd. Şti., Kayseri, Türkiye, 516s. ISBN:978-605-464-921-1.
  • Fernández-López, J.A., Angosto, J.M., Giménez, P.J., & León, G. (2013). Thermal stability of selected natural red extracts used as food colorants. Plant Foods for Human Nutrition, 68, 11–17. doi.10.1007/s11130-013-0337-1
  • Ghanbari, J., Khajoei-Nejad, G., & van Ruth, S. M. (2019). Effect of saffron (Crocus sativus L.) corm provenance on its agro-morphological traits and bioactive compounds. Scientia Horticulturae, 256, 108605. https://doi.org/10.1016/j.scienta.2019.108605
  • Godswill, A. G., Somtochukwu, I. V., Ikechukwu, A. O., & Kate, E. C. (2020). Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 3(1), 1-32. https://doi.org/10.47604/ijf.1024
  • Grauso, L., de Falco, B., Motti, R., & Lanzotti, V. (2020). Corn poppy, Papaver rhoeas L.: a critical review of its botany, phytochemistry and pharmacology. Phytochemistry Reviews, 20(1), 227-248. doi:10.1007/s11101-020-09676-7
  • Guven, H., Arici, A., & Simsek, O. (2019). Flavonoids in our foods: a short review. Journal of Basic and Clinical Health Sciences, 3(2), 96-106. https://doi.org/10.30621/jbachs.2019.555
  • Gümüş, T., Altan Kamer, D. D., & Kaynarca, G. B. (2024). Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production. Journal of the Science of Food and Agriculture, 104(3), 1357-1366. DOI: 10.1002/jsfa.13014
  • Harbourne, N., Jacquier, J.C., Morgan, D.J., & Lyng, J.G. (2008). Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111, 204–208. 10.1016/j.foodchem.2008.03.023
  • Hasplova, K., Hudecova, A., Miadokova, E., Magdoleno-Va, Z., Galova, E., Vaculcikova, L., & Dusinska, M. (2011). Biological activity of plant extract isolated from Papaver rhoeas on human lymfoblastoid cell line. Neoplasma, 58(5), 386. DOI: 10.4149/neo_2011_05_386
  • Hinneburg, I., Dorman, H. D., & Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1), 122-129. DOI:10.1016/j.foodchem.2005.03.028
  • Hmamou, A., Eloutassi, N., Alshawwa, S. Z., Al Kamaly, O., Kara, M., Bendaoud, A., &Lahkimi, A. (2022). Total phenolic content and antioxidant and antimicrobial activities of Papaver rhoeas L. organ extracts growing in Taounate region, Morocco. Molecules, 27(3), 854. https://doi.org/10.3390/molecules27030854
  • Izzreen, N. M. Q., & Fadzelly, M. A. (2013). Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia. International Food Research Journal, 20(1), 307.
  • İpek, P., Yıldız, R., Baran, M. F., Hatipoğlu, A., Baran, A., Sufianov, A., & Beylerli, O. (2023). Green synthesis of silver nanoparticles derived from Papaver rhoeas L. leaf extract: cytotoxic and antimicrobial properties. Molecules, 28(17), 6424. DOI: 10.3390/molecules28176424
  • Kamer, D. D. A., Kaynarca, G. B., Yücel, E., & Gümüş, T. (2022). Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness. International Journal of Biological Macromolecules, 220, 627-637. DOI: 10.1016/j.ijbiomac.2022.08.113
  • Karasu, S., Kilicli, M., Baslar, M., Arici, M., Sagdic, O., & Karaagacli, M. (2015). Dehydration kinetics and changes of bioactive compounds of tulip and poppy petals as a natural colorant under vacuum and oven conditions. Journal of Food Processing and Preservation, 39(6), 2096-2106. DOI: 10.1111/jfpp.12453
  • Katarzyna, J., Karolina, J., Patrycja, K., Mateusz, B., & Izabela, G. (2021). Mineral composition and antioxidant potential in the common poppy (Papaver rhoeas L.) petal infusions. Biological trace element research, 199(1), 371-381. DOI: 10.1007/s12011-020-02134-7
  • Kaya, İ., İncekara, N., & Nemli, Y. (2004). Ege Bölgesi’nde sebze olarak tüketilen yabani kuşkonmaz, sirken, yabani hindiba, rezene, gelincik, çoban değneği ve ebegümecinin bazı kimyasal analizleri. Yuzuncu Yıl University Journal of Agricultural Sciences, 14(1), 1-6.
  • Kazazic, M., Djapo, M., & Ademovic, E. (2016). Antioxidant activity of water extracts of some medicinal plants from Herzegovina region. International journal of pure and applied bioscience, 4(2), 85-90. DOI: 10.18782/2320-7051.2251
  • Kim, Y.-J., Seo, S. G., Choi, K., Kim, J. E., Kang, H., Chung, M.-Y., . Lee, H. J. (2014). Recovery Effect of Onion Peel Extract against H2O2-Induced Inhibition of Gap-Junctional Intercellular Communication is Mediated through Quercetin. Journal of food science, 79(5), 1011-1017. doi:https://doi.org/10.1111/1750-3841.12440
  • Kittisakulnam, S., D. Saetae, and W. Suntornsuk. 2017. Antioxidant and antibacterial activitiesof spices traditionally used in fermented meat products. Journal of Food Processing and Preservation, I 41(4),13004. https://doi.org/10.1111/jfpp.13004
  • Kostic, D. A., Mitic, S. S., Mitic, M. N., Zarubica, A. R., Velickovic, J. M., Dordevic, A. S., & Randelovic, S. S. (2010). Phenolic contents, antioxidant and antimicrobial activity of Papaver rhoeas L. extracts from Southeast Serbia. Journal of Medicinal Plants Research, 4(17), 1727-1732. DOI: 10.5897/JMPR10.121
  • Liu, Y., Liu, Y., Tao, C., Liu, M., Pan, Y., & Lv, Z. (2018). Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12, 1744-1753. DOI: 10.1007/s11694-018-9789-1
  • Ma, X., Li, H., Dong, J., & Qian, W. (2011). Determination of hydrogen peroxide scavenging activity of phenolic acids by employing gold nanoshells precursor composites as nanoprobes. Food Chemistry, 126(2), 698-704. DOI: 10.1016/j.foodchem.2010.11.028
  • Mapari, S. A., Meyer, A. S., & Thrane, U. (2006). Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants. Journal of agricultural and food chemistry, 54(19), 7027-7035. DOI: 10.1021/jf062094n
  • Marian, E., Vicaș, L. G., Jurca, T., Mureșan, M., Stan, R. L., Sevastre, B., Diaconeasa, Z., Ionescu, C., & Hangan, A. C. (2017). A comparative study on the biologic activity of Centaurea cyanus versus Calendula officinalis. Farmacia, 65(6), 940-946.
  • Marsoul, A., Ijjaali, M., Oumous, I., Bennani, B., & Boukir, A. (2020). Determination of polyphenol contents in Papaver rhoeas L. flowers extracts (soxhlet, maceration), antioxidant and antibacterial evaluation. Materials Today: Proceedings, 31, 183-189. DOI: 10.1016/j.matpr.2020.08.082
  • Maurizi, A., De Michele, A., Ranfa, A., Ricci, A., Roscini, V., Coli, R., Burini, G. (2015). Bioactive compounds and antioxidant characterization of three edible wild plants traditionally consumed in the Umbria Region (Central Italy): Bunias erucago L.(corn rocket), Lactuca perennis L.(mountain lettuce) and Papaver rhoeas L. (poppy). Journal of Applied Botany and Food Quality, 88(1), 109-114. DOI:10.5073/JABFQ.2015.088.015
  • Mohammed, F. S., Uysal, I., Yaz, H. H., & Sevindik, M. (2023). Papaver species: usage areas, essential oil, nutrient and elements contents, biological activities. Prospects in Pharmaceutical Sciences, 21(4), 1-9. https://doi.org/10.56782/pps.142
  • Montefusco, A., Semitaio, G., Marrese, P. P., Iurlaro, A., De Caroli, M., Piro, G., Lenucci, M. S. (2015). Antioxidants in varieties of chicory (Cichorium intybus L.) and wild poppy (Papaver rhoeas L.) of Southern Italy. Journal of Chemistry, 2015(1), 923142. http://dx.doi.org/10.1155/2015/923142
  • Nguyen, Q.D., Dang, T.T., Nguyen, T.V.L., Nguyen, T.T.D., & Nguyen, N.N. (2022). Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder. International Journal of Food Properties, 25(1), 359-374. doi: 10.1002/fsn3.2659
  • Oanceaa, S., Stoia, M., & Coman, D. (2012). Effects of extraction conditions on bioactive anthocyanin content of Vaccinium corymbosum in the perspective of food applications. Procedia Engineering, 42, 489 – 495. https://doi.org/10.1016/j.proeng.2012.07.440
  • Patil, G., Madhusudhan, M.C., Babu, B.R., & Raghavarao, K.S.M.S. (2009). Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing, 48, 364–369. DOI: 10.1016/j.cep.2008.05.006
  • Prakash, D., Suri, S., Upadhyay, G., & Singh, B. N. (2007). Total phenol, antioxidant and free radical scavenging activities of some medicinal plants. International journal of food sciences and nutrition, 58(1), 18-28. DOI: 10.1080/09637480601093269
  • Quintaes, K. D., & Diez‐Garcia, R. W. (2015). The importance of minerals in the human diet. Handbook of mineral elements in food, John Wiley & Sons, 1-21. DOI:10.1002/9781118654316
  • Reinheimer, J., M. Demkow, and M. Candioti. 1990. Inhibition of coliform bacteria by lacticcultures. Australian Journal of Dairy Technology 45(1), 5–9. DOI: 10.1016/j.foodchem.2023.136885
  • Roy, S., & Rhim, J.-W. (2021). Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical reviews in food science and nutrition, 61(14), 2297-2325. DOI: 10.1080/10408398.2020.1776211
  • Sarabandi, K., Akbarbaglu, Z., Peighambardoust, S. H., Ayaseh, A., & Jafari, S. M. (2023). Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation. Food Chemistry, 429, 136885.
  • Satake, R., & Yanase, E. (2018). Mechanistic studies of hydrogen-peroxide-mediated anthocyanin oxidation. Tetrahedron, 74(42), 6187-6191. https://doi.org/10.1016/j.tet.2018.09.012
  • Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., & Jiang, Y. (2005). Extraction of polyphenolics from plant material for functional foods—Engineering and technology. Food reviews international, 21(1), 139-166. DOI: 10.1081/FRI-200040606
  • Singh, B., Koley, T., Maurya, A., Singh, P., & Singh, B. (2018). Phytochemical and antioxidative potential of orange, red, yellow, rainbow and black coloured tropical carrots (Daucus carota subsp. sativus Schubl. & Martens). Physiology and Molecular Biology of Plants, 24, 899-907. DOI: 10.1007/s12298-018-0574-8
  • Tavassoli, M., Khezerlou, A., Bakhshizadeh, M., Ebrahimi, A., Abedi-Firoozjah, R., Alizadeh-Sani, M., & Hashemi, M. (2024). Smart packaging containing red poppy anthocyanins for fish freshness monitoring. Journal of Food Measurement and Characterization, 18(4), 3054-3068. DOI: 10.1007/s11694-024-02386-0
  • Tavassoli, M., Khezerlou, A., Firoozy, S., Ehsani, A., & Punia Bangar, S. (2023). Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness. International Journal of Food Science & Technology, 58(6), 3050-3057. https://doi.org/10.1111/ ijfs.16432
  • Trichopoulou, A., Vasilopoulou, E., Hollman, P., Chamalides, C., Foufa, E., Kaloudis, T., Kromhout, D., Miskaki, P., Petrochilou, I., Poulima, E., Stafilakis, K., & Theophilou, D. (2000). Nutritional composition and ¯avonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet. Food Chemistry, 70, 319-323. https://doi.org/10.1016/S0308-8146(00)00091-1
  • Ulewicz-Magulska, B., & Wesolowski, M. (2019). Total phenolic contents and antioxidant potential of herbs used for medical and culinary purposes. Plant Foods for Human Nutrition, 74, 61-67. DOI: 10.1007/s11130-018-0699-5
  • Ünsal, Ç., Özbek, B., Sarıyar, G., & Mat, A. (2009). Antimicrobial activity of four annual Papaver species growing in Turkey. Pharmaceutical biology, 47(1), 4-6. https://doi.org/10.1080/13880200802392468
  • Vábková, J., & Neugebauerova, J. (2012). Determination of total phenolic content, total flavonoid content and frap in culinary herbs in relation to harvest time. Acta universitatis agriculturae et silviculturae mendelianae brunensis, 60(20), 167-172. DOI: 10.11118/actaun201260010167
  • Viuda‐Martos, M., Ciro‐Gómez, G. L., Ruiz‐Navajas, Y., Zapata‐Montoya, J. E., Sendra, E., Pérez‐Álvarez, J. A., & Fernández‐López, J. (2012). In vitro Antioxidant and antibacterial activities of Extracts from Annatto (B ixa orellana L.) Leaves and Seeds. Journal of Food Safety, 32(4), 399-406. DOI: 10.1111/j.1745-4565.2012.00393.x
  • Venter, A., Fisher, H., Stafford, G. I., & Duodu, K. G. (2022). Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability. International Journal of Food Science & Technology, 57(7), 4347-4355. DOI: 10.1111/ijfs.15761
  • Yıldız, G., Aktürk, C., Özerkan, M., & Yılmaz, Ö. (2019). Linum arboreum L.(Linaceae) Türünün Antioksidan İçeriği ve Serbest Radikal Süpürücü Aktivitesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22, 16-23. doi.org/10.18016/ksutarimdoga.vi.530120
  • Youssef, H. A., Ali, S. M., Sanad, M. I., & Dawood, D. H. (2020). Chemical investigation of flavonoid, phenolic acids composition and antioxidant activity of Tagetes erecta flowers. Egyptian Journal of Chemistry, 63(7), 2605-2615. 10.21608/ejchem.2019.19839.2197
  • Yüksel, M., Acar, A., Gögen, F., Arslantaş, N. M., Berktaş, S., & Çam, M. (2022). Gelincik Çiçeği (Papaver rhoaes L.) Ekstraktından Soğuk Çay Üretimi. Akademik Gıda, 20(3), 263-273. doi:10.24323/akademik-gida.1187023
  • Yüksel Küskü, D., & Tahmaz Karaman, H., (2023). Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines. KSU Journal of Agriculture and Nature 26(4), 743-753. https://doi.org/10.18016/ksutarimdoga.vi.1098837
  • Zhang, G., Hu, M., He, L., Fu, P., Wang, L., & Zhou, J. (2013). Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and Bioproducts Processing, 91(2), 158-168. https://doi.org/10.1016/j.fbp.2012.09.003

Characterization of Red Poppy (Papaver rhoeas L.) Extract: An Alternative Food Colorant

Year 2025, Volume: 28 Issue: 4, 1103 - 1121, 04.07.2028

Gülce Bedis Kaynarca , Şeyda Yanardağ Karabulut , Hacı Ali Güleç , Deniz Damla Altan Kamer

https://doi.org/10.18016/ksutarimdoga.vi.1585256

Abstract

The growing interest in natural products has prompted researchers and the food industry to seek out clean additives. The red petals of the poppy plant offer a strong alternative to synthetic additives, thanks to their bioactive compounds and vibrant color. This study extracted anthocyanins from poppy petals using an acid-ethanol-water mixture and examined the nutritional properties and color stability of the resulting pigment. It was found that the poppy extract (PE) is rich in sodium and potassium minerals and contains major phenolic compounds, such as quercetin and kaempferol. The total anthocyanin content was determined to be 17.11 ± 0.60 mg cyanidin-3-glucoside g-1. The antioxidant activity of PE was evaluated using DPPH, CUPRAC, and FRAP assays, with results of 0.92 ± 0.08 µg mL-1, 155.98 ± 8.73 mM TE g-1, and 581.94 ± 12.09 µmol TE g-1, respectively. Antimicrobial activity of PE was determined on 4 pathogenic microorganisms, Salmonella enteridis, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus, with the highest inhibition order. The anthocyanins were found to decrease by approximately 15% after 60 minutes of heat treatment at 100°C, and oxidative degradation (H2O2) increased over time but did not exceed 13%. Additionally, under different pH levels, the anthocyanins exhibited characteristic behavior, shifting in color from red to purple and then to a yellowish green. In conclusion, poppy extract has the potential to be used as a functional colorant in food products subjected to heat treatment and oxygen exposure. Furthermore, its ability to change color with pH paves the way for its application in the development of smart packaging.

Keywords

Red poppy Anthocyanin Natural colorant Color stability Phenolic compound

Ethical Statement

This study does not involve any human or animal testing.

References

  • Anaya-Esparza, L. M., Mora, Z. V. D. L., Vázquez-Paulino, O., Ascencio, F., & Villarruel-López, A. (2021). Bell peppers (Capsicum annum L.) losses and wastes: Source for food and pharmaceutical applications. Molecules, 26(17), 5341. doi: 10.3390/molecules26175341
  • Andres, S., Pevny, S., Ziegenhagen, R., Bakhiya, N., Schäfer, B., Hirsch‐Ernst, K. I., & Lampen, A. (2018). Safety aspects of the use of quercetin as a dietary supplement. Molecular nutrition & food research, 62(1), 1700447. doi. 10.1002/mnfr.201700447
  • Anjum, S., Bazai, Z. A., Benincasa, C., Rizwan, S., & Sajjad, A. (2022). Elemental Composition of Medicinal Plants Under Changing Environmental and Edaphic Conditions. In Sustainable Plant Nutrition under Contaminated Environments, Springer, Berlin, 135-161 p.
  • Atacan, K., & Koçak-Yanık, D. K. (2017). Yaban mersini (Vaccinium corymbosum L.) suyu konsantresinin püskürtmeli kurutucuda kurutulması: Tepki yüzey yöntemiyle optimizasyon. Akademik Gıda, 15(2), 139-148. https://doi.org/10.24323/akademik-gida.333667
  • Aydoğdu, B.İ., Tokatlı Demirok, N., & Yıkmış, S. (2023). Modeling of sensory properties of poppy sherbet by Turkish consumers and changes in quality properties during storage process. Foods, 12, 3114. https://doi.org/10.3390/foods12163114.
  • Aztatzi-Rugerio, L., Granados-Balbuena, S. Y., Zainos-Cuapio, Y., Ocaranza-Sánchez, E., & Rojas-López, M. (2019). Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy. Journal of Food Science and Technology, 56(8), 3677-3686. doi:10.1007/s13197-019-03826-2
  • Bahreini, Z., Heydari, V., Vahid, B., & Asadi, M. (2015). Extraction, ıdentification and thermal stability of anthocyanins from eggplant peel as a natural colorant. Progress in Color, Colorants and Coatings, 8, 59-67. doi.10.30509/pccc.2014.75845
  • Bakhshizadeh, M., Ayaseh, A., Hamishehkar, H., Kafil, H. S., Moghaddam, T. N., Haghi, P. B., & Lorenzo, J. M. (2023). Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins. Food Control, 154, 110017. https://doi.org/ 10.1016/j.foodcont.2023.110017
  • Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostic, A. Z., Dramicanin, A. Z., & Özkök, A., (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences. Arabian Journal of Chemistry, 14, 103004. https://doi.org/10.1016/j.arabjc.2021.103004.
  • Bayram, O., Sagdic, O., & Ekici, L. (2015). Natural food colorants and bioactive extracts from some edible flowers. Journal of Applied Botany and Food Quality, 88, 170-176. doi:10.5073/JABFQ.2015.088.024
  • Bleve, M., Ciurlia, L., Erroi, E., Lionetto, G., Longo, L., Rescio, L., Schettino, T., & Vasapollo, G. (2008). An innovative method for the purification of anthocyanins from grape skin extracts by using liquid and sub-critical carbon dioxide. Separation and Purification Technology, 64, 192–197.
  • Bridgers, E.N., Chinn, M.S., & Truong, V.D. (2010). Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars. Industrial Crops and Products, 32, 613–620. doi:10.1016/j.indcrop.2010.07.020
  • Bujak, T., Zagórska-Dziok, M., Ziemlewska, A., Nizioł-Łukaszewska, Z., Lal, K., Wasilewski, T., & Hordyjewicz-Baran, Z. (2022). Flower extracts as multifunctional dyes in the cosmetics industry. Molecules, 27(3), 922. https://doi.org/10.3390/molecules27030922
  • Bujak, T., Zagórska-Dziok, M., Ziemlewska, A., Nizioł-Łukaszewska, Z., Wasilewski, T., & Hordyjewicz-Baran, Z. (2021). Antioxidant and cytoprotective properties of plant extract from dry flowers as functional dyes for cosmetic products. Molecules, 26(9), 2809. doi:10.3390/molecules26092809
  • Carrillo, C., Wilches-Pérez, D., Hallmann, E., Kazimierczak, R., & Rembiałkowska, E. (2019). Organic versus conventional beetroot. Bioactive compounds and antioxidant properties. LWT-Food Science and Technology, 116, 108552. https://doi.org/10.1016/j.lwt.2019.108552
  • Chaitanya Lakshmi, G. (2014). Food coloring: the natural way. Research Journal of Chemical Sciences, 4(2), 87-96.
  • Çelik, İ., & Göncü, A. (2021). Effects of hibiscus (Hibiscus Sabdariffa L.) and poppy (papaver rhoeas l.) extracts on dough and bread properties the usage of hibiscus and poppy in bread. Gıda, 46(5), 1270-1278. https://doi.org/10.15237/gida.GD21075
  • Çoban, İ., Toplan, G. G., Özbek, B., Gürer, Ç. U., & Sarıyar, G. (2017). Variation of alkaloid contents and antimicrobial activities of Papaver rhoeas L. growing in Turkey and northern Cyprus. Pharmaceutical biology, 55(1), 1894-1898. DOI: 10.1080/13880209.2017.1340964
  • Das, A., Biswas, S., Satyaprakash, K., Bhattacharya, D., Nanda, P. K., Patra, G., Moirangthem, S., Nath, S., Dhar, P. & Verma, A. K. (2024). Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative. Foods, 13(14), 2254. https://doi.org/10.3390/foods13142254
  • Dhiman, M. R., Kumar, S., Parkash, C., Kumar, R., Moudgil, S., & Sharma, S. (2017). Determination of Phytochemical and Antioxidant Activities in Adible Flowers. International Journal of Horticulture, 7(4), 26-32. doi: 10.5376/ijh.2017.07.0004
  • Durmuş F, Sinir GÖ, Şahin KG, & Çopur ÖU. (2020). Farklı Çeşitlerden Üretilen Enginar (Cynara cardunculus var. Scolymus L.) Reçellerinin Fizikokimyasal Özellikleri ve Antioksidan Kapasitesinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 17(2), 191-202. doi.org/10.33462/jotaf.621277
  • Egert, S., Wolffram, S., Bosy-Westphal, A., Boesch-Saadatmandi, C., Wagner, A. E., Frank, J., & Mueller, M. J. (2008). Daily quercetin supplementation dose-dependently increases plasma quercetin concentrations in healthy humans. The Journal of nutrition, 138(9), 1615-1621. DOI: 10.1093/jn/138.9.1615
  • Ekici, L. (2014). Effects of concentration methods on bioactivity and color properties of poppy (Papaver rhoeas L.) sorbet, a traditional Turkish beverage. LWT-Food Science and Technology, 56(1), 40-48. https://doi.org/10.1016/j.lwt.2013.11.015
  • Ekici, L., Simsek, Z., Ozturk, I., Sagdic, O., & Yetim, H. (2014). Effects of temperature, time, and pH on the stability of anthocyanin extracts: Prediction of total anthocyanin content using nonlinear models. Food Analytical Methods, 7, 1328-1336. 10.1007/s12161-013-9753-y
  • Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021). Anthocyanins: Factors affecting their stability and degradation. Antioxidants, 10(12), 1967. https://doi.org/10.3390/antiox10121967
  • Erol, H. (2013). SPSS paket programı ile istatistiksel veri analizi. Akademisyen Kitabevi Ltd. Şti., Kayseri, Türkiye, 516s. ISBN:978-605-464-921-1.
  • Fernández-López, J.A., Angosto, J.M., Giménez, P.J., & León, G. (2013). Thermal stability of selected natural red extracts used as food colorants. Plant Foods for Human Nutrition, 68, 11–17. doi.10.1007/s11130-013-0337-1
  • Ghanbari, J., Khajoei-Nejad, G., & van Ruth, S. M. (2019). Effect of saffron (Crocus sativus L.) corm provenance on its agro-morphological traits and bioactive compounds. Scientia Horticulturae, 256, 108605. https://doi.org/10.1016/j.scienta.2019.108605
  • Godswill, A. G., Somtochukwu, I. V., Ikechukwu, A. O., & Kate, E. C. (2020). Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases: A systematic review. International Journal of Food Sciences, 3(1), 1-32. https://doi.org/10.47604/ijf.1024
  • Grauso, L., de Falco, B., Motti, R., & Lanzotti, V. (2020). Corn poppy, Papaver rhoeas L.: a critical review of its botany, phytochemistry and pharmacology. Phytochemistry Reviews, 20(1), 227-248. doi:10.1007/s11101-020-09676-7
  • Guven, H., Arici, A., & Simsek, O. (2019). Flavonoids in our foods: a short review. Journal of Basic and Clinical Health Sciences, 3(2), 96-106. https://doi.org/10.30621/jbachs.2019.555
  • Gümüş, T., Altan Kamer, D. D., & Kaynarca, G. B. (2024). Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production. Journal of the Science of Food and Agriculture, 104(3), 1357-1366. DOI: 10.1002/jsfa.13014
  • Harbourne, N., Jacquier, J.C., Morgan, D.J., & Lyng, J.G. (2008). Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods. Food Chemistry, 111, 204–208. 10.1016/j.foodchem.2008.03.023
  • Hasplova, K., Hudecova, A., Miadokova, E., Magdoleno-Va, Z., Galova, E., Vaculcikova, L., & Dusinska, M. (2011). Biological activity of plant extract isolated from Papaver rhoeas on human lymfoblastoid cell line. Neoplasma, 58(5), 386. DOI: 10.4149/neo_2011_05_386
  • Hinneburg, I., Dorman, H. D., & Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1), 122-129. DOI:10.1016/j.foodchem.2005.03.028
  • Hmamou, A., Eloutassi, N., Alshawwa, S. Z., Al Kamaly, O., Kara, M., Bendaoud, A., &Lahkimi, A. (2022). Total phenolic content and antioxidant and antimicrobial activities of Papaver rhoeas L. organ extracts growing in Taounate region, Morocco. Molecules, 27(3), 854. https://doi.org/10.3390/molecules27030854
  • Izzreen, N. M. Q., & Fadzelly, M. A. (2013). Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia. International Food Research Journal, 20(1), 307.
  • İpek, P., Yıldız, R., Baran, M. F., Hatipoğlu, A., Baran, A., Sufianov, A., & Beylerli, O. (2023). Green synthesis of silver nanoparticles derived from Papaver rhoeas L. leaf extract: cytotoxic and antimicrobial properties. Molecules, 28(17), 6424. DOI: 10.3390/molecules28176424
  • Kamer, D. D. A., Kaynarca, G. B., Yücel, E., & Gümüş, T. (2022). Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness. International Journal of Biological Macromolecules, 220, 627-637. DOI: 10.1016/j.ijbiomac.2022.08.113
  • Karasu, S., Kilicli, M., Baslar, M., Arici, M., Sagdic, O., & Karaagacli, M. (2015). Dehydration kinetics and changes of bioactive compounds of tulip and poppy petals as a natural colorant under vacuum and oven conditions. Journal of Food Processing and Preservation, 39(6), 2096-2106. DOI: 10.1111/jfpp.12453
  • Katarzyna, J., Karolina, J., Patrycja, K., Mateusz, B., & Izabela, G. (2021). Mineral composition and antioxidant potential in the common poppy (Papaver rhoeas L.) petal infusions. Biological trace element research, 199(1), 371-381. DOI: 10.1007/s12011-020-02134-7
  • Kaya, İ., İncekara, N., & Nemli, Y. (2004). Ege Bölgesi’nde sebze olarak tüketilen yabani kuşkonmaz, sirken, yabani hindiba, rezene, gelincik, çoban değneği ve ebegümecinin bazı kimyasal analizleri. Yuzuncu Yıl University Journal of Agricultural Sciences, 14(1), 1-6.
  • Kazazic, M., Djapo, M., & Ademovic, E. (2016). Antioxidant activity of water extracts of some medicinal plants from Herzegovina region. International journal of pure and applied bioscience, 4(2), 85-90. DOI: 10.18782/2320-7051.2251
  • Kim, Y.-J., Seo, S. G., Choi, K., Kim, J. E., Kang, H., Chung, M.-Y., . Lee, H. J. (2014). Recovery Effect of Onion Peel Extract against H2O2-Induced Inhibition of Gap-Junctional Intercellular Communication is Mediated through Quercetin. Journal of food science, 79(5), 1011-1017. doi:https://doi.org/10.1111/1750-3841.12440
  • Kittisakulnam, S., D. Saetae, and W. Suntornsuk. 2017. Antioxidant and antibacterial activitiesof spices traditionally used in fermented meat products. Journal of Food Processing and Preservation, I 41(4),13004. https://doi.org/10.1111/jfpp.13004
  • Kostic, D. A., Mitic, S. S., Mitic, M. N., Zarubica, A. R., Velickovic, J. M., Dordevic, A. S., & Randelovic, S. S. (2010). Phenolic contents, antioxidant and antimicrobial activity of Papaver rhoeas L. extracts from Southeast Serbia. Journal of Medicinal Plants Research, 4(17), 1727-1732. DOI: 10.5897/JMPR10.121
  • Liu, Y., Liu, Y., Tao, C., Liu, M., Pan, Y., & Lv, Z. (2018). Effect of temperature and pH on stability of anthocyanin obtained from blueberry. Journal of Food Measurement and Characterization, 12, 1744-1753. DOI: 10.1007/s11694-018-9789-1
  • Ma, X., Li, H., Dong, J., & Qian, W. (2011). Determination of hydrogen peroxide scavenging activity of phenolic acids by employing gold nanoshells precursor composites as nanoprobes. Food Chemistry, 126(2), 698-704. DOI: 10.1016/j.foodchem.2010.11.028
  • Mapari, S. A., Meyer, A. S., & Thrane, U. (2006). Colorimetric characterization for comparative analysis of fungal pigments and natural food colorants. Journal of agricultural and food chemistry, 54(19), 7027-7035. DOI: 10.1021/jf062094n
  • Marian, E., Vicaș, L. G., Jurca, T., Mureșan, M., Stan, R. L., Sevastre, B., Diaconeasa, Z., Ionescu, C., & Hangan, A. C. (2017). A comparative study on the biologic activity of Centaurea cyanus versus Calendula officinalis. Farmacia, 65(6), 940-946.
  • Marsoul, A., Ijjaali, M., Oumous, I., Bennani, B., & Boukir, A. (2020). Determination of polyphenol contents in Papaver rhoeas L. flowers extracts (soxhlet, maceration), antioxidant and antibacterial evaluation. Materials Today: Proceedings, 31, 183-189. DOI: 10.1016/j.matpr.2020.08.082
  • Maurizi, A., De Michele, A., Ranfa, A., Ricci, A., Roscini, V., Coli, R., Burini, G. (2015). Bioactive compounds and antioxidant characterization of three edible wild plants traditionally consumed in the Umbria Region (Central Italy): Bunias erucago L.(corn rocket), Lactuca perennis L.(mountain lettuce) and Papaver rhoeas L. (poppy). Journal of Applied Botany and Food Quality, 88(1), 109-114. DOI:10.5073/JABFQ.2015.088.015
  • Mohammed, F. S., Uysal, I., Yaz, H. H., & Sevindik, M. (2023). Papaver species: usage areas, essential oil, nutrient and elements contents, biological activities. Prospects in Pharmaceutical Sciences, 21(4), 1-9. https://doi.org/10.56782/pps.142
  • Montefusco, A., Semitaio, G., Marrese, P. P., Iurlaro, A., De Caroli, M., Piro, G., Lenucci, M. S. (2015). Antioxidants in varieties of chicory (Cichorium intybus L.) and wild poppy (Papaver rhoeas L.) of Southern Italy. Journal of Chemistry, 2015(1), 923142. http://dx.doi.org/10.1155/2015/923142
  • Nguyen, Q.D., Dang, T.T., Nguyen, T.V.L., Nguyen, T.T.D., & Nguyen, N.N. (2022). Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder. International Journal of Food Properties, 25(1), 359-374. doi: 10.1002/fsn3.2659
  • Oanceaa, S., Stoia, M., & Coman, D. (2012). Effects of extraction conditions on bioactive anthocyanin content of Vaccinium corymbosum in the perspective of food applications. Procedia Engineering, 42, 489 – 495. https://doi.org/10.1016/j.proeng.2012.07.440
  • Patil, G., Madhusudhan, M.C., Babu, B.R., & Raghavarao, K.S.M.S. (2009). Extraction, dealcoholization and concentration of anthocyanin from red radish. Chemical Engineering and Processing, 48, 364–369. DOI: 10.1016/j.cep.2008.05.006
  • Prakash, D., Suri, S., Upadhyay, G., & Singh, B. N. (2007). Total phenol, antioxidant and free radical scavenging activities of some medicinal plants. International journal of food sciences and nutrition, 58(1), 18-28. DOI: 10.1080/09637480601093269
  • Quintaes, K. D., & Diez‐Garcia, R. W. (2015). The importance of minerals in the human diet. Handbook of mineral elements in food, John Wiley & Sons, 1-21. DOI:10.1002/9781118654316
  • Reinheimer, J., M. Demkow, and M. Candioti. 1990. Inhibition of coliform bacteria by lacticcultures. Australian Journal of Dairy Technology 45(1), 5–9. DOI: 10.1016/j.foodchem.2023.136885
  • Roy, S., & Rhim, J.-W. (2021). Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical reviews in food science and nutrition, 61(14), 2297-2325. DOI: 10.1080/10408398.2020.1776211
  • Sarabandi, K., Akbarbaglu, Z., Peighambardoust, S. H., Ayaseh, A., & Jafari, S. M. (2023). Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation. Food Chemistry, 429, 136885.
  • Satake, R., & Yanase, E. (2018). Mechanistic studies of hydrogen-peroxide-mediated anthocyanin oxidation. Tetrahedron, 74(42), 6187-6191. https://doi.org/10.1016/j.tet.2018.09.012
  • Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., & Jiang, Y. (2005). Extraction of polyphenolics from plant material for functional foods—Engineering and technology. Food reviews international, 21(1), 139-166. DOI: 10.1081/FRI-200040606
  • Singh, B., Koley, T., Maurya, A., Singh, P., & Singh, B. (2018). Phytochemical and antioxidative potential of orange, red, yellow, rainbow and black coloured tropical carrots (Daucus carota subsp. sativus Schubl. & Martens). Physiology and Molecular Biology of Plants, 24, 899-907. DOI: 10.1007/s12298-018-0574-8
  • Tavassoli, M., Khezerlou, A., Bakhshizadeh, M., Ebrahimi, A., Abedi-Firoozjah, R., Alizadeh-Sani, M., & Hashemi, M. (2024). Smart packaging containing red poppy anthocyanins for fish freshness monitoring. Journal of Food Measurement and Characterization, 18(4), 3054-3068. DOI: 10.1007/s11694-024-02386-0
  • Tavassoli, M., Khezerlou, A., Firoozy, S., Ehsani, A., & Punia Bangar, S. (2023). Chitosan‐based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness. International Journal of Food Science & Technology, 58(6), 3050-3057. https://doi.org/10.1111/ ijfs.16432
  • Trichopoulou, A., Vasilopoulou, E., Hollman, P., Chamalides, C., Foufa, E., Kaloudis, T., Kromhout, D., Miskaki, P., Petrochilou, I., Poulima, E., Stafilakis, K., & Theophilou, D. (2000). Nutritional composition and ¯avonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet. Food Chemistry, 70, 319-323. https://doi.org/10.1016/S0308-8146(00)00091-1
  • Ulewicz-Magulska, B., & Wesolowski, M. (2019). Total phenolic contents and antioxidant potential of herbs used for medical and culinary purposes. Plant Foods for Human Nutrition, 74, 61-67. DOI: 10.1007/s11130-018-0699-5
  • Ünsal, Ç., Özbek, B., Sarıyar, G., & Mat, A. (2009). Antimicrobial activity of four annual Papaver species growing in Turkey. Pharmaceutical biology, 47(1), 4-6. https://doi.org/10.1080/13880200802392468
  • Vábková, J., & Neugebauerova, J. (2012). Determination of total phenolic content, total flavonoid content and frap in culinary herbs in relation to harvest time. Acta universitatis agriculturae et silviculturae mendelianae brunensis, 60(20), 167-172. DOI: 10.11118/actaun201260010167
  • Viuda‐Martos, M., Ciro‐Gómez, G. L., Ruiz‐Navajas, Y., Zapata‐Montoya, J. E., Sendra, E., Pérez‐Álvarez, J. A., & Fernández‐López, J. (2012). In vitro Antioxidant and antibacterial activities of Extracts from Annatto (B ixa orellana L.) Leaves and Seeds. Journal of Food Safety, 32(4), 399-406. DOI: 10.1111/j.1745-4565.2012.00393.x
  • Venter, A., Fisher, H., Stafford, G. I., & Duodu, K. G. (2022). Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability. International Journal of Food Science & Technology, 57(7), 4347-4355. DOI: 10.1111/ijfs.15761
  • Yıldız, G., Aktürk, C., Özerkan, M., & Yılmaz, Ö. (2019). Linum arboreum L.(Linaceae) Türünün Antioksidan İçeriği ve Serbest Radikal Süpürücü Aktivitesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, 22, 16-23. doi.org/10.18016/ksutarimdoga.vi.530120
  • Youssef, H. A., Ali, S. M., Sanad, M. I., & Dawood, D. H. (2020). Chemical investigation of flavonoid, phenolic acids composition and antioxidant activity of Tagetes erecta flowers. Egyptian Journal of Chemistry, 63(7), 2605-2615. 10.21608/ejchem.2019.19839.2197
  • Yüksel, M., Acar, A., Gögen, F., Arslantaş, N. M., Berktaş, S., & Çam, M. (2022). Gelincik Çiçeği (Papaver rhoaes L.) Ekstraktından Soğuk Çay Üretimi. Akademik Gıda, 20(3), 263-273. doi:10.24323/akademik-gida.1187023
  • Yüksel Küskü, D., & Tahmaz Karaman, H., (2023). Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines. KSU Journal of Agriculture and Nature 26(4), 743-753. https://doi.org/10.18016/ksutarimdoga.vi.1098837
  • Zhang, G., Hu, M., He, L., Fu, P., Wang, L., & Zhou, J. (2013). Optimization of microwave-assisted enzymatic extraction of polyphenols from waste peanut shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and Bioproducts Processing, 91(2), 158-168. https://doi.org/10.1016/j.fbp.2012.09.003
There are 78 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section RESEARCH ARTICLE
Authors

Gülce Bedis Kaynarca 0000-0001-7896-457X

Şeyda Yanardağ Karabulut 0000-0002-9649-5874

Hacı Ali Güleç 0000-0002-9525-6206

Deniz Damla Altan Kamer 0000-0002-9119-5979

Early Pub Date June 10, 2025
Publication Date July 4, 2028
Submission Date November 15, 2024
Acceptance Date April 15, 2025
Published in Issue Year 2025 Volume: 28 Issue: 4

Cite

APA Kaynarca, G. B., Yanardağ Karabulut, Ş., Güleç, H. A., Altan Kamer, D. D. (2028). Characterization of Red Poppy (Papaver rhoeas L.) Extract: An Alternative Food Colorant. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 28(4), 1103-1121. https://doi.org/10.18016/ksutarimdoga.vi.1585256
 Download Cover Image


International Peer Reviewed Journal
Free submission and publication
Published 6 times a year



88x31.png


KSU Journal of Agriculture and Nature

e-ISSN: 2619-9149