Onosma aucheriana: A source of biologically active molecules for novel food ingredients and pharmaceuticals

Basit Öğe Kaydı
dc.contributor.authorMaskovic, Pavle Z.
dc.contributor.authorDiamanto, Lazari D.
dc.contributor.authorVujic, Jelena M.
dc.contributor.authorCvetanovic, Aleksandra D.
dc.contributor.authorRadojkovic, Marija M.
dc.contributor.authorGadiuric, Slobodan B.
dc.contributor.authorZengin, Gökhan
dc.date.accessioned2020-03-26T19:06:32Z
dc.date.available2020-03-26T19:06:32Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe phenolic profile, antioxidant activity and cytotoxicity of O. aucheriana aqueous extract were investigated. HPLC-DAD (high performance liquid chromatography-diode array detector) technique was used to define the profile of phenolic compounds of the resultant extract. Antioxidant properties were evaluated using different methods, including phosphomolybdenum, free radical scavenging and lipid peroxidation assays. Rosmarinic, gallic and p-hydroxybenzoic acids were determined as the major phenolic compounds. Human rhabdomyosarcoma (RD), human cervix carcinoma (Hep2c) and murine fibroblast (L2OB) cell lines were used to examine the cytotoxicity of the extract. The IC50 (inhibitory concentration at 50%) values ranged from 25.54 to 40.34 mu g/mL. These results suggest that this species may be considered as a valuable candidate for preparing new food and drug formulations. (C) 2015 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipMinistry of Education, Science and Technological Development of the Republic of Serbia [172057]en_US
dc.description.sponsorshipThe authors are grateful for the financial support from the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project No. 172057).en_US
dc.identifier.doi10.1016/j.jff.2015.09.054en_US
dc.identifier.endpage486en_US
dc.identifier.issn1756-4646en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage479en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jff.2015.09.054
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32393
dc.identifier.volume19en_US
dc.identifier.wosWOS:000365634100044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofJOURNAL OF FUNCTIONAL FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOnosma aucherianaen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.subjectNatural producten_US
dc.subjectRosmarinic aciden_US
dc.titleOnosma aucheriana: A source of biologically active molecules for novel food ingredients and pharmaceuticalsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu