Evaluation of antioxidant activities and phenolic contents of some edible and medicinal plants from Turkey's flora

Advances in Environmental Biology

Volumn 5, Issue 2 SPEC. ISSUE, 2011, Pages 231-236

  Özkan, Ali ^a   Yumrutaş, Önder ^b   Saygideǧer, Saadet D ^b   Kulak, Muhittin ^a  

^a KILIS 7 ARALIK UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

ABTS; Antioxidant activity; DPPH; Metal chelating; Phenolics; Reducing power

Indexed keywords

GUNDELIA TOURNEFORTII; MALVA; MALVA SYLVESTRIS; MENTHA PULEGIUM; URTICA DIOICA;

EID: 79960419699     PISSN: 19950756     EISSN: 19981066     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. Amarowicz, R., I. Estrella, T. Hernández, S. Robredo, A. Troszynska, A. Kosinska and R.B. Pegg, 2010. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry, 121: 705-711.
2. Barlow, S.M., 1990. Toxicological aspects of antioxidants used as food additives. In: Hudson, B.J.F. (Ed.), Food Antioxidants. Elsevier, London, UK, pp: 253-307.
3. Barros, L., S.A. Helano, A.M. Carvalho and I.C.F.R. Ferreira, 2010. Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics. LWT, 43: 544-550.
4. Cao, G., E. Sofic and R.L. Prior, 1997. Antioxidant and prooxidant behavior of flavonoids: Structure-activity relationships. Free Rad. Bio. Med., 22: 749-760.
5. Dinis, T.C.P., V.M.C. Madeira and L.M. Almeidam, 1994. Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and peroxyl radicals scavengers. Archiv. Biochem. Biophys., 315: 161-169.
6. Gaulejac, N.S.C., C. Provost and N. Vivas, 1998. Comparative study of polyphenol scavenging activities assessed by different methods. J. Agri. Food Chem., 47: 425-431.
7. Hayat, K., X. Zhang, U. Farooq, S. Abbas, S. Xia, C. Jia, F. Zhong and J. Zhang, 2010. Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace. Food Chemistry, 123: 423-429.
8. Kamatou, G.P.P., A.M. Viljoen, P. Steenkamp, 2010. Antioxidant, Antiinflammatory activities and HPLC analysis of South African Salvia species. Food Chem., 119: 684-688.
9. Kanner, J., E.N. Frankel, R. Grant, J.B. German, J.E. Kinsella, 1994. Natural antioxidants in grapes and wines. J. Agri. Food Chem., 42: 64-69.
10. Kumaran, A. and J. Karunakaran, 2006. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT. 40: 344-352.
11. Lapornik, B., M. Prosek, A.G. Wondra, 2005. Comparison of extracts prepared from plant byproducts using different solvents and extraction time. J. Food Eng., 71: 214-222.
12. Meir, S., J. Kanner, B. Akiri, S.P. Hadas, 1995. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J. Agri. Food Chem., 43: 1813.
13. Oktay, M., I. Gulcin and O.I. Kufrevioglu, 2003. Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Lebensmittel-Wissenschaft Und-Technoogie, 36: 263-271.
14. Osawa, T., 1994. Novel natural antioxidants for utilization in food and biological systems. In I. Uritani, V.V. Garcia, EM Mendoza (Eds.), Postharvest biochemistry of plant food- materials in the tropics (pp. 241-251). Tokyo, Japan: Japan Scientific Societies Press.
15. Re, R., N.A. Pellegrini, A. Proteggente, M. Pannala, Yang, C. Rice-Evans, 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Bio. Med., 26: 1231-1237.
16. Rice-Evans, C., N.J. Miller and G. Paganga, 1996. Structure-antioxidant activity relationship of flavonoids and phenolic acids. Free Rad. Bio. Med., 20: 933-956.
17. Thorsen, M.A., K.S. Hildebrandt, 2003. Quantitative determination of phenolic diterpenes in rosmary extracts, aspects of accurate quantification. Journal of Chromatography, A, 995: 119-125.
18. Samec, D., J. Gruz, M. Strnad, D. Kremer, I. Kosalec, R.J. Grubesic, K. Karlovic and A. Lucic, 2010. Antioxidant and antimicrobial properties of Teucrium arduini L. (Lamiaceae) flower and leaf infusions (Teucrium arduini L. antioxidant capacity). Food Chem. Toxic., 48: 113-119.
19. Singleton, V.L., J.A. Rossi, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Americ. J. Enology Viticul., 16: 144-158.
20. Xu, G., Ye, X., J. Chen and D. Liu, 2007. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry, 55: 330-335.
21. Yu, L., S. Haley, J. Perret, M. Harris, J. Wilson and M. Qian, 2002. Free radical scavenging properties of wheat extracts. J.Agri. Food Chem., 50: 1619-1624.
22. Zhang, Y., Li, X., and Z. Wang, 2010. Antioxidant activities of leaf extract of Salvia miltiorrhiza Bunge and related phenolic constituents. Food and Chemical Toxicology, in pres.
23. Zhou, K., J.J. Laux and L. Yu, 2004. Comparison of Swiss red wheat grain and fractions for their antioxidant properties. J. Agri. Food Chem., 52: 1118-1123.
24. Zhao, H., W. Fan, J. Dong, J. Lu, J. Chen, L. Shan, et al. 2008. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem., 107: 296-304.