PL EN


Preferences help
enabled [disable] Abstract
Number of results
2020 | 145 | 198-209
Article title

Comparison of antioxidant properties of leaves of plants grown in Turkey

Content
Title variants
Languages of publication
EN
Abstracts
EN
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.
Keywords
EN
ABTS   Antioxidant   DPPH   FRAP   Phenolic  
Contributors
  • Nutrition and Dietetic Department, Afyon Healty Sciences University, Afyon, Turkey
author
  • Afyon Vocational School, Food Processing Department, Afyon Kocatepe University, Afyon, Turkey
author
  • Nutrition and Dietetic Department, Afyon Healty Sciences University, Afyon, Turkey
References
  • [1] Almeida MMB, Machdo PHM, Arriage AMC, Prado GM, Magalhaes CEC, Maia GA, et al. (2011). Bioactive compound and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res Int 44: 2155-2159
  • [2] Benzie IFF, Strain J J (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal Biochem 239: 70-76
  • [3] Bunea A, Rugınă DO, Pıntea AM, sconţa Z, Bunea CI, Socacıu C (2011). Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania. Notulae Bot Horti Agrobot 39(2): 70-76
  • [4] Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmi Wiss Technol 28: 25-30
  • [5] Caponio F, Alloggio V, Gomes T (1999) Phenolic compounds of virgin olive oil: influence of paste preperation techniques. Food Chem 64: 203-209
  • [6] Carletti P, Masi A, Wonisch A, Grill D, Tausz M, Ferretti M (2003). Changes in antioxidant and pigment pool dimensions in UV-B irradiation maize seedlings. Environ Exp Bot 50: 149-157
  • [7] Dewanto V, Wu X, Adom KK, Liu RH (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014
  • [8] Garzόn GA, Narváez CE, Riedl, KM, Schwartz SJ (2010). Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vacinium meridionale Swartz) from Colombia. Food Chem 122: 980-986
  • [9] Ivanova D, Gerova D, Chervenkov T, Yankova T (2005). Polyphenols and antioxidant capacity of Bulgarian medicinal plants. J Ethnopharm 96, 145-150
  • [10] Jun H-I, Wiesenborn DP, Kim Y-S (2014). Antioxidant activity of phenolic compounds from Canola (Brassica napus) seed. Food Sci Biotechnol 23(6): 1753-1760
  • [11] Li W, Hydamaka AW, Lowry L, Beta T (2009). Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn. Central Eur J Biol 4(4): 499-506
  • [12] Mohammedi Z, Atik F (2012). HPLC-UV Analysis and antioxidant potential of phenolic compounds from endemic shrub of arid environment Tamarix pauciovulata J. Gay. J Life Sci 6: 883-891
  • [13] Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, et al. (2001). Natural antioxidants from residual sources. Food Chem 72(2): 145-171
  • [14] Ozcan MM, Arslan D (2011). Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils. Food Chem 129: 171-174
  • [15] Perez-Jimenez J, Saura-Calixto F (2006). Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Res Int 39: 791-800
  • [16] Re R, Pellegrini N, Proteggente N, Pannala A, Yang M, Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26: 1231-123
  • [17] Reddy CVK, Sreeramulu D, Raghunath M (2010). Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Res Int 43: 285-288
  • [18] Rice-Evans C, Miller NJ, Paganga G (1997). Antioxidant properties of phenolic compounds. Trends in Plant Sci 2(4): 152-159
  • [19] Singleton VL, Orthofer R, Lamuela-Raventos RM, Lester P (1999). Analysis of total phenolics and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzym 299: 152-178
  • [20] Wijngaard HH, Arendt EK (2006). Buckwheat. Cereal Chem 83: 391-401
  • [21] Winkel-Shirley B, (2002). Biosynthesis of flavonoids and effects of stress. Current Opinion in Plant Bio 5(3): 218-223
  • [22] Wang CY, Chen C-T, Wang SY (2009). Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C. Food Chem 117: 426-431
  • [23] Zhau G, Peng L-X, Wang S, Hu Y–B, Zou L (2012). HPLC finger print-antioxidant properties study of buckwheat. J Integrative Agric 11(7): 1111-1118
  • [24] Zhou, K., Su, L., & Yu, L. (2004). Phytochemicals and antioxidant properties in wheat bran. Journal of Agricultural and Food Chemistry 52(20): 6108-6114
  • [25] Yalcin S, Basman A (2016) Effects of infrared treatment on tocopherols, total phenolics and antioxidant activity of soybean samples. Quality Assurance and Safety of Crops & Foods 8(2):1-10
  • [26] Yalcin S, Schreiner M (2018) Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation. Journal of Food Science and Technology 55: 244-251
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-4a4b356c-774b-41d5-89c6-8b22f9c9950a
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.