dc.contributor.author | Gursoy, Nevcihan | |
dc.contributor.author | Tepe, Bektas | |
dc.contributor.author | Sokmen, Munevver | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T10:13:52Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T10:13:52Z | |
dc.date.issued | 2010 | |
dc.identifier.issn | 1094-2912 | |
dc.identifier.uri | https://dx.doi.org/10.1080/10942910902927136 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/9972 | |
dc.description | WOS: 000281617600004 | en_US |
dc.description.abstract | Peel oil of Citrus nobilis (Lour) was analyzed for determining its chemical composition. Fourteen identified components accounted for 99.1% (GC) and 100.0% (FID) of the total oil. Major component of the oil was limonene (76.8%-GC and 86.2%-FID). Essential oil was also evaluated for its antioxidant activity in four complementary test systems namely; beta-carotene/linoleic acid, DPPH radical scavenging, reducing power and metal chelating activities. In the first system, antioxidant activity increased with the increasing concentration. At 20.0 mg.ml(-1) concentration, antioxidant property of the oil was 96.8% +/- 0.2 and as strong as the positive controls BHT and alpha-tocopherol. Scavenging effect of the oil was superior to the positive controls BHT and alpha-tocopherol at 1.5 mg.ml(-1) concentration (96.4% +/- 0.1). Reducing power and chelating effect of the essential oil increased with the increasing concentration. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | TAYLOR & FRANCIS INC | en_US |
dc.relation.isversionof | 10.1080/10942910902927136 | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Citrus nobilis | en_US |
dc.subject | Peel oil | en_US |
dc.subject | Chemical composition | en_US |
dc.subject | Antioxidant activity | en_US |
dc.title | EVALUATION OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE PEEL OIL OF CITRUS NOBILIS | en_US |
dc.type | article | en_US |
dc.relation.journal | INTERNATIONAL JOURNAL OF FOOD PROPERTIES | en_US |
dc.contributor.department | [Gursoy, Nevcihan] Cumhuriyet Univ, Fac Engn, Dept Food Engn, TR-58140 Sivas, Turkey -- [Tepe, Bektas] Cumhuriyet Univ, Fac Sci & Literature, Dept Mol Biol & Genet, TR-58140 Sivas, Turkey -- [Sokmen, Munevver] Karadeniz Tech Univ, Dept Chem, Fac Sci & Literature, TR-61080 Trabzon, Turkey | en_US |
dc.contributor.authorID | TEPE, Bektas -- 0000-0001-8982-5188 | en_US |
dc.identifier.volume | 13 | en_US |
dc.identifier.issue | 5 | en_US |
dc.identifier.endpage | 991 | en_US |
dc.identifier.startpage | 983 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |