Taxifolin is a kind of flavanonol, whose biological ability. The objectives of this study were to investigate the antioxidants and antiradical activities of taxifolin by using different in vitro bioanalytical antioxidant methods including DMPD√(+), ABTS√(+), [Formula: see text], and DPPH√-scavenging effects, the total antioxidant influence, reducing capabilities, and Fe(2+)-chelating activities. Taxifolin demonstrated 81.02% inhibition of linoleic acid emulsion peroxidation at 30 µg/mL concentration. At the same concentration, standard antioxidants including trolox, α-tocopherol, BHT, and BHA exhibited inhibitions of linoleic acid emulsion as 88.57, 73.88, 94.29, and 90.12%, respectively. Also, taxifolin exhibited effective DMPD√(+), ABTS√(+), [Formula: see text], and DPPH√-scavenging effects, reducing capabilities, and Fe(2+)-chelating effects. The results obtained from this study clearly showed that taxifolin had marked antioxidant, reducing ability, radical scavenging and metal-chelating activities. Also, this study exhibits a scientific shore for the significant antioxidant activity of taxifolin and its structure-activity insight.

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Cynarin is a derivative of hydroxycinnamic acid and it has biologically active functional groups constituent of some plants and food. We elucidated the antioxidant activity of cynarin by using different in vitro condition bioanalytical antioxidant assays like DMPD : 0.9444) and 39.34 ± 13.88 nM, respectively. This study clearly showed that cynarin had marked antioxidant, anticholinergic, reducing ability, radical-scavenging, and metal-binding activities.

Carbonic anhydrases (CAs) are widespread and the most studied members of a great family of metalloenzymes in higher vertebrates including humans. CAs were investigated for their inhibition of all of the catalytically active mammalian isozymes of the Zn 2+

In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and flour level caused an increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory properties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that considerable nutritive and functional improvement could be attained by the addition of oleaster flour to ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour with complacency.