SCREENING OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF ARUM DIOSCORIDIS SEEDS

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dc.contributor.authorUguzlar, Huseyin
dc.contributor.authorMaltas, Esra
dc.contributor.authorYildiz, Salih
dc.date.accessioned2020-03-26T18:31:16Z
dc.date.available2020-03-26T18:31:16Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of this paper was to evaluate the antioxidant properties of the different extracts from Arum dioscoridis seeds (methanolic, acetone and hexane extracts) and to correlate their antioxidant potential to the composition of phenolic compounds. The scavenging ability of free radicals was measured using beta-carotenelinoleic acid model system and 2,2-diphenyl-1-picrylhydrazyl (DPPH.) analysis and the IC50 values of the extracts were also determined. The methanolic extract of A. dioscoridis seeds showed greater antioxidant activity than acetone and hexane extracts by beta-carotenelinoleic acid model system and DPPH. analysis, respectively. Qualitative and quantitative analyses of major phenolic compounds were also performed. The main antioxidant compound from the methanol extract was found to be vitexin. Other identified phenolics in all extracts that are likely to contribute to the antioxidant potential are: ferulic acid, naringin, eriodictyol and p-coumaric acid. PRACTICAL APPLICATIONS Antioxidant properties of the different extracts from Arum dioscoridis seeds (methanolic, acetone and hexane extracts) were evaluated in this study. The scavenging ability of free radicals was measured using the beta-carotenelinoleic acid model system and 2,2-diphenyl-1-picrylhydrazyl (DPPH.) analysis, and the IC50 values of the extracts were also determined. The methanolic extract of A. dioscoridis seeds showed greater antioxidant activity than acetone and hexane extracts, respectively. The main antioxidant compound from the methanol extract was found to be vitexin. Other identified phenolics such as ferulic acid, naringin, eriodictyol and p-coumaric acid in all extracts are likely to contribute to the antioxidant potential.en_US
dc.description.sponsorshipScientific Research Foundation of Selcuk University (BAP)Selcuk Universityen_US
dc.description.sponsorshipWe would like to thank Scientific Research Foundation of Selcuk University (BAP) for supporting this study.en_US
dc.identifier.doi10.1111/j.1745-4514.2010.00537.xen_US
dc.identifier.endpage291en_US
dc.identifier.issn0145-8884en_US
dc.identifier.issn1745-4514en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage285en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4514.2010.00537.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28387
dc.identifier.volume36en_US
dc.identifier.wosWOS:000304808700005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD BIOCHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleSCREENING OF PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY OF ARUM DIOSCORIDIS SEEDSen_US
dc.typeArticleen_US

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