Antioxidant and anticholinesterase effects of frequently consumed cereal grains using in vitro test models

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dc.contributor.authorSenol, F. Sezer
dc.contributor.authorKan, Asuman
dc.contributor.authorCoksari, Gulay
dc.contributor.authorOrhan, Ilkay Erdogan
dc.date.accessioned2020-03-26T18:23:55Z
dc.date.available2020-03-26T18:23:55Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe ethyl acetate and ethanol extracts obtained from eight varieties (Faikbey, Y-1779, CI-8357, Cheokota, Seydisehir, Y-330, Sivas and YVD-18) of oat (Avena sativa L.), one variety (Larende) of barley (Hordeum vulgare L.), one variety (Tatlicak 97) of triticale (Triticale sp.) and one rye variety (Aslim 95) (Secale cereale L.) were investigated for their antioxidant effects in seven test systems. Anticholinesterase activity of the extracts was examined by enzyme-linked immunosorbent assay (ELISA) microplate reader. Total phenol and flavonoid contents were calculated using Folin Ciocalteau and AlCl3 reagents, respectively. All of the extracts were ineffective in cholinesterase inhibition assays and had weak-to-moderate activity in antioxidant assays. The extracts exerted better activity in iron-chelation capacity ranging between 43.17 +/- 2.04 and 62.97 +/- 1.29%. Triticale extracts showed higher activity in reducing power experiments. A notable difference in the results of the antioxidant activity assays was observed among the oat varieties.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipF.S. Senol would like to express her sincere gratefulness to the Scientific and Technological Research Council of Turkey (TUBITAK) for the scholarship provided for her Ph.D. program. The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.en_US
dc.identifier.doi10.3109/09637486.2011.641943en_US
dc.identifier.endpage559en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issue5en_US
dc.identifier.pmid22149516en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage553en_US
dc.identifier.urihttps://dx.doi.org/10.3109/09637486.2011.641943
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27753
dc.identifier.volume63en_US
dc.identifier.wosWOS:000306427000006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherINFORMA HEALTHCAREen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcereal grainsen_US
dc.subjectPoaceaeen_US
dc.subjectantioxidant activityen_US
dc.subjectanticholinesterase activityen_US
dc.titleAntioxidant and anticholinesterase effects of frequently consumed cereal grains using in vitro test modelsen_US
dc.typeArticleen_US

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