A comparative study of three drying methods on the phenolic profile and biological activities of Salvia absconditiflora

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dc.contributor.authorUysal, Sengul
dc.date.accessioned2020-03-26T20:12:16Z
dc.date.available2020-03-26T20:12:16Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractDrying method is one of the most important steps in the preparation of plant materials for phytochemical analysis and biological evaluation. In this sense, this research endeavoured to evaluate the effects three drying methods (oven, freeze, and shade drying) on phytochemical component, antioxidant, and enzyme inhibitory effects of Salvia absconditiflora Greuter & Burdet. Antioxidant activities were screened by phosphomolybdenum, DPPH, ABTS, FRAP, CUPRAC, and metal chelating activity. Enzyme inhibitory effects were assessed against cholinesterases (AChE, BChE), tyrosinase, -amylase, and -glucosidase. Drying methods were found to affect the chemical component and biological properties. Shade drying showed the highest TPC (99.33mgGAE/g) and TFC (46.88mgRE/g) followed by oven (58.15mgGAE/g for TPC, 40.65 for TFC), and freeze drying (43.73mgGAE/g for TPC, 36.68mgRE/g for TFC). The main phenolic compound characterized by HPLC was rosmarinic acid, which was observed to be highest following shade drying. Shade drying contained highest total bioactive compounds and exhibited the strongest antioxidant properties. The enzyme inhibitory effects of S. absconditiflora performed using different depends were dependent on the drying methods. Our results tend to suggest that shade drying was most suitable for S. absconditiflora because of possessing the highest rosmarinic acid and biological properties.en_US
dc.identifier.doi10.1007/s11694-018-9929-7en_US
dc.identifier.endpage168en_US
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage162en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s11694-018-9929-7
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37399
dc.identifier.volume13en_US
dc.identifier.wosWOS:000459070100016en_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.subjectDrying methodsen_US
dc.subjectRosmarinic aciden_US
dc.subjectAntioxidanten_US
dc.subjectEnzyme inhibitory effecten_US
dc.titleA comparative study of three drying methods on the phenolic profile and biological activities of Salvia absconditifloraen_US
dc.typeArticleen_US

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