Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
A study on in vitro enzyme inhibitory properties of Asphodeline anatolica: New sources of natural inhibitors for public health problems
Scopus
Toplam 133 atıf DOI
Asphodeline species are traditionally used as food and medicines. The different extracts (acetone, methanol and water) from different parts (stem, root, seed and leaf) of Asphodeline anatolica were screened for inhibitory potentials on cholinesterase, tyrosinase, α-amylase and α-glucosidase. Enzyme inhibitory effects were investigated by using microplate reader. All studied extracts exhibited remarkable inhibitory effects on the tested enzymes. Generally, acetone and methanol extracts have higher potentials than water extracts. Also, the enzyme inhibitory activities of the extracts varied significantly according to the plant parts as well as the solvent used. R-Met (7.42. mgGALAEs/g extract) and St-Ac (10.74. mgGALAEs/g extract) had the highest acetylcholinesterase and butrylcholinesterase inhibitory activity, respectively. R-Met (22.48. mgKAEs/g extract) exhibited the strongest tyrosinase inhibitory effects, while Se-Ac had the most potent activity on both α-amylase (2.53. mmolACAEs/g extract) and α-glucosidase (6.70. mmolACAEs/g extract). The results suggested that the A. anatolica extract may be useful for food and medicinal 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