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Antioxidant potential and phenolic constituents of Salvia cedronella

dc.contributor.authorYesilyurt, Volkan
dc.contributor.authorHalfon, Belkis
dc.contributor.authorTopcu, Guelacti
dc.contributor.authorOeztuerk, Mehmet
dc.date.accessioned2021-03-03T08:10:25Z
dc.date.available2021-03-03T08:10:25Z
dc.date.issued2008
dc.identifier.citationYesilyurt V., Halfon B., Oeztuerk M., Topcu G., "Antioxidant potential and phenolic constituents of Salvia cedronella", FOOD CHEMISTRY, cilt.108, sa.1, ss.31-39, 2008
dc.identifier.issn0308-8146
dc.identifier.otherav_1612ff4e-ab5d-466c-a124-3d887961f30c
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/20195
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2007.09.055
dc.description.abstractThe acetone extract of the aerial parts of the plant Salvia cedronella Boiss. was screened for its total phenolic content and flavonoid content. The antioxidant potential was evaluated, in vitro, by using three different assays; beta-carotene-linoleic acid test system for total antioxidant activity, DPPH for free radical scavenging activity, Fe2+-ferrozine test system for metal chelation. A high content of phenolics, potent radical scavenging ability and significant iron chelating effect were observed. However, the inhibition of lipid peroxidation was not significant in beta-carotene-linoleic acid test system. A phytochemical analysis yielded a new coumarin, 3-methoxy-4-hydroxymethyl coumarin, together with p-hydroxyphenylethyl docosanoate, and two triterpenoids oleanolic acid and betulinic acid. (C) 2007 Elsevier Ltd. All rights reserved.
dc.language.isoeng
dc.subjectTarımsal Bilimler
dc.subjectKİMYA, UYGULAMALI
dc.subjectKimya
dc.subjectTemel Bilimler (SCI)
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectBESLENME VE DİYETETİK
dc.subjectSağlık Bilimleri
dc.subjectBeslenme ve Dietetik
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectDiğer
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.titleAntioxidant potential and phenolic constituents of Salvia cedronella
dc.typeMakale
dc.relation.journalFOOD CHEMISTRY
dc.contributor.departmentBoğaziçi Üniversitesi , ,
dc.identifier.volume108
dc.identifier.issue1
dc.identifier.startpage31
dc.identifier.endpage39
dc.contributor.firstauthorID187615


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