dc.contributor.author | Eminagaoglu, Ozgur | |
dc.contributor.author | Tepe, Bektas | |
dc.contributor.author | Yumrutas, Onder | |
dc.contributor.author | Akpulat, H. Askin | |
dc.contributor.author | Daferera, Dimitra | |
dc.contributor.author | Polissiou, Moschos | |
dc.contributor.author | Sokmen, Atalay | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T10:17:15Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T10:17:15Z | |
dc.date.issued | 2007 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://dx.doi.org/10.1016/j.foodchem.2005.09.054 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/10698 | |
dc.description | WOS: 000240838400045 | en_US |
dc.description.abstract | This study was designed to examine the in vitro antioxidant activities of the essential oil and methanol extracts of Satureja spicigera and S. cuneifolia from Turkish flora. GC and GC/MS analysis of the essential oils resulted in the identification of 40 and 29 compounds, representing the 99.4% and 99.5% of the oils, respectively. Major constituents of the oils were carvacrol (42.5% and 67.1%), gamma-terpinene (21.5% and 15.2%) and p-cymene (20.9% and 6.7%), respectively. Methanol extracts were also obtained from the aerial parts of the plants. The samples were subjected to a screening for their possible antioxidant activities by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and beta-carotene-linoleic acid assays. In general, samples obtained from S. cuneifolia exerted greater antioxidant activities than did those obtained from S. spicigera. In the DPPH test system, free radical-scavenging activity of S. spicigera oil was determined to be 127 +/- 1.63 mu g/ml, whereas IC50 value of S. cuneifolia was 89.1 +/- 2.29 mu g/ml. In the beta-carotene-linoleic acid test system, antioxidant activities of the oil were 81.7 +/- 1.14% and 93.7 +/- 1.83%, respectively. Antioxidant activities of the synthetic antioxidant, BHT, ascorbic acid, curcumin and alpha-tocopherol were also determined in parallel experiments. (c) 2005 Elsevier Ltd. All rights reserved. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.relation.isversionof | 10.1016/j.foodchem.2005.09.054 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Satureja spicigera | en_US |
dc.subject | Satureja cuneifolia | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | essential oil | en_US |
dc.subject | methanol extract | en_US |
dc.title | The in vitro antioxidative properties of the essential oils and methanol extracts of Satureja spicigera (K. Koch.) Boiss. and Satureja cuneifolia ten | en_US |
dc.type | article | en_US |
dc.relation.journal | FOOD CHEMISTRY | en_US |
dc.contributor.department | Cumhuriyet Univ, Fac Sci & Literature, Dept Biol, TR-58140 Sivas, Turkey -- Kafkas Univ, Artvin Forest Fac, Dept Forest Engn, TR-081000 Artvin, Turkey -- Agr Univ Athens, Lab Gen Chem, Athens 11855, Greece | en_US |
dc.contributor.authorID | TEPE, Bektas -- 0000-0001-8982-5188; Eminagaoglu, Ozgur -- 0000-0003-0064-0318; Akpulat, Huseyin Askin -- 0000-0001-8394-2746 | en_US |
dc.identifier.volume | 100 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.endpage | 343 | en_US |
dc.identifier.startpage | 339 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |