Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorDoğu, Süleyman
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2020-03-26T19:53:35Z
dc.date.available2020-03-26T19:53:35Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study was focused on investigation of phenolic compounds, total phenolic contents and antioxidant activities of some wild onions (Crocus chrysanthus (SDA1), Hyacinthella campanislata (SDA2), Muscari armaniacum (SDA3), Ornithogalum armeniacum (SDA4), Gagea granatelli (SDA5), Hyacinthella heldreichii (SDA6), Muscari neglectum (SDA7), Ornithogalum lanceolatum (SDA-8). SDA-3 had the maximum total phenolic content, with the range of 88.19 mg/100 g, followed by SDA-1 (82.50 mg/100 g). SDA-1 (29.32%) exhibited the best antioxidant activity, followed by SDA-3 (27.92%). The major phenolic compound of SDA-3, SDA-4, SDA-5, SDA-6 and SDA-8 was (+)-catechin, with the ranges of 35.23, 30.76, 33.72, 44.42 and 50.85 mg/100 g, respectively. The dominant phenolic acid of SDA-1 (86.15 mg/100 g) and SDA-7 (22.07 mg/100 g) was determined as gallic acid. Additionally, SDA-2 contained the highest content of isorhamnetin (53.87 mg/100 g). Results indicate that the bulbs of studied plants are potential sources of phenolic compounds and their methanolic extracts have antioxidant activity.en_US
dc.description.sponsorshipSelcuk University BAPSelcuk Universityen_US
dc.description.sponsorshipThe authors extend their appreciation to the Selcuk University BAP for funding this research work through.en_US
dc.identifier.doi10.1007/s11694-017-9705-0en_US
dc.identifier.endpage905en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage902en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-017-9705-0
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36544
dc.identifier.volume12en_US
dc.identifier.wosWOS:000431327000026en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOnionen_US
dc.subjectBulben_US
dc.subjectTotal phenolen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectDPPHen_US
dc.subjectHPLCen_US
dc.titleEffect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbsen_US
dc.typeArticleen_US

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