Aktümsek, AbdurrahmanZengin, GökhanGüler, Gökalp ÖzmenÇakmak, Yavuz SelimDuran, Ahmet2020-03-262020-03-2620130308-81461873-7072https://dx.doi.org/10.1016/j.foodchem.2013.02.092https://hdl.handle.net/20.500.12395/29247This 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.en10.1016/j.foodchem.2013.02.092info:eu-repo/semantics/closedAccessCentaureaPhenolic compoundsTraditional medicineUnsaturated fatty acidsAntioxidantsArticle1411919723768332Q1WOS:000321314000015Q1