Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

PL EN


Preferences help
enabled [disable] Abstract
Number of results
2015 | 128 | 2B | B-483-B-487

Article title

Evaluation of Antioxidant Activity, Phytochemicals and ESR Analysis of Lavandula Stoechas

Content

Title variants

Languages of publication

EN

Abstracts

EN
The antioxidant activity of phytochemicals and of the methanolic extract of Lavandula stoechas was evaluated by β-carotene-linoleate bleaching, DPPH radical scavenging, ferric reducing/antioxidant power (FRAP). The obtained results were compared with antioxidant activities of synthetic antioxidants, such as BHT and BHA. The highest antioxidant activity of the extract was observed by DPPH radical scavenging assay, which was 84.45±5.1% at 1 mg ml¯¹. Rutin, rosmarinic acid, and caffeic acid were main phenolics in the extract. The total phenolic content of the methanolic extract of Lavandula stoechas was found to be 105.5±2.7 mg gallic acid equivalent (GAE). Electron spin resonance (ESR) measurements were also performed on the samples. Free radicals were determined by ESR method. g value was found to be 2.0034 for the Lavandula stoechas; 2.0052 for quercetin.

Keywords

Contributors

author
  • Selcuk University, Faculty of Science, Department of Physics, Konya, Turkey
author
  • Alanya Alaaddin Keykubat University, Alanya Engineering Faculty, Alanya, Antalya, Turkey
author
  • Alanya Alaaddin Keykubat University, Alanya Engineering Faculty, Alanya, Antalya, Turkey
author
  • Selcuk University, Faculty of Science, Department of Chemistry, Konya, Turkey
author
  • Selcuk University, Faculty of Science, Department of Chemistry, Konya, Turkey

References

  • [1] A.M. Minino, B.L. Smith, National Vital Statistics Reports 49, 1 (2001)
  • [2] N. Kartal, M. Sokmen, B. Tepe, D. Daferera, M. Polissiou, A. Sokmen, Food Chem. 100, 584 (2007), doi: 10.1016/j.foodchem.2005.09.084
  • [3] N. Gámez-Meza, J.A. Noriega-Rodríguez, L.A. Medina-Juárez, J. Ortega-García, R. Cázarez-Casanova, A. Guerrero, J. Am. Oil Chem. Soc. 76, 1445 (1999), doi: 10.1007/s11746-999-0182-4
  • [4] S. Buxiang, M. Fukuhara, Toxicology 12, 61 (1997), doi: 10.1016/S0300-483X(97)00078-4
  • [5] K.L. Fritz, C.M. Seppanen, M.S. Kurzer, A.S. Csallany, Nutr. Res. 23, 479 (2003), doi: 10.1016/S0271-5317(03)00005-8
  • [6] J.D. Philipson, Plants as sources of valuable products, in Secondary products from plant tissue culture, Eds. B.V. Charlwood, M.J. Rhodes, Clarendon Press, Oxford 1990, p. 1
  • [7] Y.S. Velioglu, G. Mazza, L. Gao, B.D. Oomah, J. Agr. Food Chem. 46, 4113 (1998), doi: 10.1021/jf9801973
  • [8] M.S. Al-Saikhan, L.R. Howard, J.C. Miller, J. Food Sci. 60, 341 (1995), doi: 10.1111/j.1365-2621.1995.tb05668.
  • [9] C. Sanchez-Moreno, J.A. Larrauri, F.A. Saura-Calixto, J. Sci. Food Agric. 76, 270 (1998), doi: 10.1002/(SICI)1097-0010(199802)76:2%3C270::AID-JSFA945%3E3.0.CO;2-9
  • [10] M. Oyaizu, Jpn J. Nutr. 44, 307 (1986), doi: 10.5264/eiyogakuzashi.44.307
  • [11] V.L. Singleton, J.A. Rossi, Am. J. Enol. Vitic. 16 144 (1965)
  • [12] E. Maltas, S. Yildiz, J. Food Biochem. 35, 1071 (2011), doi: 10.1111/j.1745-4514.2010.00435.x
  • [13] V. Katalinic, M. Milos, D. Modun, I. Musc, M. Boban, Food Chem. 86, 593 (2004), doi: 10.1016/j.foodchem.2003.10.007
  • [14] R. Apak, K. Güçlü, M. Özyürek, S.E. Karademir, J. Agric. Food Chem. 52, 7970 (2004), doi: 10.1021/jf048741x
  • [15] A. Othman, A. Ismail, N.A. Ghani, I. Adenan, Food Chem. 100, 1523 (2007), doi: 10.1016/j.foodchem.2005.12.021
  • [16] I. Urquiaga, F. Leighton, Biol. Res. 33, 55 (2000), doi: 10.4067/S0716-97602000000200004
  • [17] C.A. Rice-Evans, N.J. Miller, G. Paganga, Trends in Plant Sci. 2, 152 (1997), doi: 10.1016/S1360-1385(97)01018-2
  • [18] Y.Y. Soong, P.J. Barlow, Food Chem. 88, 411 (2004), doi: 10.1016/j.foodchem.2004.02.003
  • [19] M. Antolovich, P.D. Prenzier, E. Patsalides, S. McDonald, K. Robards, Analyst. 127, 183 (2002), doi: 10.1039/b009171p
  • [20] P.S. Hegde, T.S. Chandra, Food Chem. 92, 177 (2005), doi: 10.1016/j.foodchem.2004.08.002
  • [21] T. Miura, S. Muraoka, Y. Fujimoto, Food Chem. Toxicol. 41, 759 (2003), doi: 10.1016/S0278-6915(03)00005-X
  • [22] M. Polovka, V. Brezova, A. Stasko, Biophys. Chem. 106), 39 (2003), doi: 10.1016/S0301-4622(03)00159-5
  • [23] C. Jullian, L. Moyano, C. Yanez, C. Olea-Azar, Spectrochim. Acta, Part A, Mol. Biomol. Spectrosc. 67, 230 (2007), doi: 10.1016/j.saa.2006.07.006

Document Type

Publication order reference

YADDA identifier

bwmeta1.element.bwnjournal-article-appv128n2b148kz
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.