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2020 | 145 | 198-209
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Comparison of antioxidant properties of leaves of plants grown in Turkey

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In this study, DPPH radical scavenging activity, ABTS radical cation decolorization assay, FRAP reducing power, total phenolic content, total flavonoid content and phenolic compounds of leaves of plants, grown in Afyon/Turkey were investigated. These plants were poppy, daisy, dandelion, manger, chickweed, black chicory and white chicory. Phenolic acids including gallic acid, ferulic acid, chlorogenic acid, coumaric acid, ellagic acid, vanilic acid, caffeic acid, cinnamic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid and flavonoids including catechin, apigenin, naringin, rutin and quercetin amounts in leaves were determined. Among plants leaves, leaves of daisy and manger had statistically highest DPPH value and leaves of poppy and dandelion had statistically highest ABTS value, while leaves of White chicory had statistically highest FRAP value, total phenolic content and total flavonoid content. Leaves of black chicory and white chicory had higher phenolic compounds compared to that of other plants. These results suggest the using of these leaves as sources of natural antioxidants.
ABTS   Antioxidant   DPPH   FRAP   Phenolic  
  • Nutrition and Dietetic Department, Afyon Healty Sciences University, Afyon, Turkey
  • Afyon Vocational School, Food Processing Department, Afyon Kocatepe University, Afyon, Turkey
  • Nutrition and Dietetic Department, Afyon Healty Sciences University, Afyon, Turkey
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