STUDIES ON ANTIOXIDANT PROPERTIES OF THE DIFFERENT SOLVENT EXTRACTS AND FATTY ACID COMPOSITION OF HYOSCYAMUS RETICULATUS L.

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dc.contributor.authorGuler, Gokalp Ozmen
dc.date.accessioned2024-02-23T14:24:19Z
dc.date.available2024-02-23T14:24:19Z
dc.date.issued2012
dc.departmentNEÜen_US
dc.description.abstractHyoscyamus reticulatus (Solanaceae) is distributed in the Mediterranean, East and Central Anatolia regions of Turkey. In the present study, antioxidant properties of the various extracts of H. reticulatus were evaluated by seven different chemical assays, namely total phenolics and flavonoids content, total antioxidant capacity, free radical (2,2-diphenyl-1-picrylhydrazyl)-scavenging assay, beta-carotene/linoleic acid test system, and ferric- and cupric ion-reducing power. The strongest antioxidant properties were obtained by ethanolic extract. The order of the antioxidant properties of extracts were ethanolic > methanolic > acetone. Fatty acid composition of the aerial parts of H. reticulatus was analyzed by gas chromatography. The main fatty acids of the oil gave the proportions C 12:0 (lauric acid), C 10:0 (capric acid) and C 11:0 (undecanoic acid). Results of the present study demonstrated that the extracts and oil of H. reticulatus may be used as a source of natural antioxidant and lauric acid in the food and pharmaceutical industries. PRACTICAL APPLICATIONS Hyoscyamus species contain important tropane alkaloids, which have antispasmodic, anticholinergic, analgesic and sedative effects. In this study, antioxidant properties of the various extracts of Hyoscyamus reticulatus were investigated by seven different chemical assays. The results of the present study may be important as an indication of pharmacological and food processing utility of the plant. H. reticulatus can be considered as a source of both natural antioxidants and lauric acid in food industry and pharmacological applications.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)en_US
dc.description.sponsorshipThis study was financed by Selcuk University Scientific Research Foundation (BAP). The author wishes to acknowledge their support of this project.en_US
dc.identifier.doi10.1111/j.1745-4514.2011.00564.x
dc.identifier.endpage538en_US
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84867207868en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage532en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4514.2011.00564.x
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13903
dc.identifier.volume36en_US
dc.identifier.wosWOS:000309677400003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleSTUDIES ON ANTIOXIDANT PROPERTIES OF THE DIFFERENT SOLVENT EXTRACTS AND FATTY ACID COMPOSITION OF HYOSCYAMUS RETICULATUS L.en_US
dc.typeArticleen_US

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