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INVESTIGATION OF ANTIOXIDANT POTENTIALS OF SOLVENT EXTRACTS FROM DIFFERENT ANATOMICAL PARTS OF ASPHODELINE ANATOLICA E. TUZLACİ: AN ENDEMIC PLANT TO TURKEY
Scopus
Open Access Toplam 186 atıf DOI
Background: The genus Asphodeline (Liliaceae) is represented in Turkey by 20 taxa, which are traditionally used for medicinal purposes in Anatolia. Materials and Methods: In this study, we tested the phytochemical content and antioxidant effect of different solvent extracts obtained from different anatomical parts of Asphodeline anatolica. The different extracts of each plant parts were tested for antioxidant activity using different chemical assays. The total antioxidant components were also calculated. Results: Generally, acetone extracts produced the seed and root exhibited significantly higher antioxidant activity with high antioxidant components. Total phenolic content of extracts were significantly correlated with antioxidant potentials (except for, metal chelating activity). Conclusion: On the basis of the results obtained, A. anatolica extracts should be regarded as a valuable source of natural antioxidants for food and therapeutic applications.
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A Multi-Analytical Exploration of Flavored Black Teas: Profiling Volatile Compounds, Caffeine Content, and Biological Effects
Scopus
Havuzumuzda Open Access 2 atıf almış
This study aims at investigating the phytochemistry and biological effects of three different flavored black teas from Sweden. Analyses were conducted using gas and liquid chromatography. The major volatile compounds of all the tea samples were found to be linalyl acetate and α-terpineol. HPLC results indicated caffeine levels of 1.08%, 1.46%, and 1.18% in samples Ht1, Ht2, and Ht3, respectively. Ht1 exhibited the highest antioxidant activity, particularly in DPPH· and ABTS+ radical scavenging capacities (0.15 and 0.21 mgTE/g, respectively). Additionally, Ht1 also showed higher antioxidant activity than the other samples in both CUPRAC and FRAP tests. Metal chelation capacity was highest in Ht3, suggesting significant chelation potential due to nonphenolic components. Ht1 showed strong inhibitory activity against acetylcholinesterase (1.21 mg GALAE/g), butyrylcholinesterase (3.48 mg GALAE/g), and tyrosinase (1.47 mg KAE/g) enzymes. It highlights valuable insights into how different flavor additives may influence the health benefits of tea.
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Kurumlar (4)
Anadolu Üniversitesi
Eskisehir, Turkey
İstanbul Medipol Üniversitesi
Istanbul, Turkey
İzmir Kâtip Çelebi Üniversitesi
Izmir, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey