Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey

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dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorZengin, Gökhan
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorDuran, Ahmet
dc.date.accessioned2020-03-26T18:41:10Z
dc.date.available2020-03-26T18:41:10Z
dc.date.issued2013
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis paper focused on the assessment of antioxidant property and fatty acid composition of four Centaurea species. The antioxidant activity of its methanol extract was evaluated by several in vitro experiments including phosphomolybedum assay, DPPH assay, beta-carotene/linoleic acid, ferric and cupric reducing power. Total phenolic and flavonoid contents were also evaluated. The methanol extract of Centaurea pulcherrima var. pulcherrima showed the superior free radical scavenging activity, linoleic acid inhibition capacity, reducing power and also had the highest total phenolic content. A significant relationship between antioxidant capacity and total phenolic components was found. The oils of Centaurea taxa were also analysed for fatty acid concentration by gas chromatography. The principal fatty acids in the species were palmitic acid (23.38-30.49%) and linoleic acid (20.19-29.93%). These findings suggest that the Centaurea species could be used as a potential source of new natural antioxidants and unsaturated fatty acids in food industry, cosmetics and pharmaceutical preparations. (c) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)Selcuk University; [10401083]en_US
dc.description.sponsorshipThis study was supported financially as a project (10401083). The authors thank Selcuk University Scientific Research Foundation (BAP) for providing financial support for this study.en_US
dc.identifier.doi10.1016/j.foodchem.2013.02.092en_US
dc.identifier.endpage97en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue1en_US
dc.identifier.pmid23768332en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage91en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2013.02.092
dc.identifier.urihttps://hdl.handle.net/20.500.12395/29247
dc.identifier.volume141en_US
dc.identifier.wosWOS:000321314000015en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCentaureaen_US
dc.subjectPhenolic compoundsen_US
dc.subjectTraditional medicineen_US
dc.subjectUnsaturated fatty acidsen_US
dc.subjectAntioxidantsen_US
dc.titleAssessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkeyen_US
dc.typeArticleen_US

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