Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
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.
Atıf Kaynağı
Atıf Yapan Yayın
Artisanal fortified beers: Brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities
Scopus
Havuzumuzda 23 atıf almış
In this study an artisanal “Porter style” beer has been enriched with diverse natural bioactive substances, following all-grain brewing method. Common beer generally contains a poor content of phenolic acids which confers a low antioxidant power and nutritional value, also due to the presence of ethanol. However in this work we aimed to enrich beer with different flavonoids and other food supplements like taurine, resveratrol and caffeine, thus enhancing its nutritional value and energizing properties. A series of flavonoid/phenol-enriched artisanal beers have been prepared, then sample of each has been tested in vitro to evaluate antioxidant activity, chelating power and enzymatic inhibition capacity. Beer samples were also analysed with HPLC-DAD system to determinate flavonoid and phenol contents. Results show increased nutritional values and significant antioxidant properties in comparison with not-fortified beer as control.
Atıf Yapan Makale Bilgileri
Kurumlar (2)
Selçuk Üniversitesi
Selçuklu, Turkey
University of G. d'Annunzio Chieti and Pescara
Chieti, Italy