Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey

Aktümsek, Abdurrahman; Güler, Gökalp Özmen; Çakmak, Yavuz Selim; Duran, Ahmet

doi:10.1016/j.foodchem.2013.02.092

Cited by 71 publications

(61 citation statements)

References 35 publications

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“…The oil was esterified to determine fatty acid composition. The fatty acids in the oil were esterified into methyl esters by saponification with 0.5 mol/L methanolic NaOH and transesterified with 14% BF3 (v/v) in methanol (26).…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Antioxidant properties and enzyme inhibitory effects of extracts from Mandragora autumnalis and its fatty acid composition

Uysal¹,

Zengin²,

Aktümsek³

2016

Marmara Pharm J

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The present research was performed to evaluate antioxidant activities and enzyme inhibitory potentials of two extracts (acetone and methanol) from two parts (flowers and leaves) of Mandragora autumnalis. The antioxidant properties were evaluated by using different methods. Enzyme inhibitory potentials were tested against cholinesterase (AChE and BChE), tyrosinase, α-amylase and α-glucosidase. Fatty acids, total phenolics and flavonoid content were investigated for phytochemical composition. Generally, the methanolic extract of flowers (F-Met) exhibited the strongest antioxidant effect with the highest level of phenolics. Total phenolic and flavonoid content were determined as 26.10-46.92 mgGAE/g extract and 3.60-26.11 mgRE/g extract, respectively. α-linolenic acid was found to be major fatty acids in the studied oils (33.81 % for flowers and 39.15 % for leaves). The study suggested that M. autumnalis could be valuable as a source of natural agents in food and pharmaceutical applications.

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Section: Fatty Acid Analysismentioning

confidence: 99%

Antioxidant properties and enzyme inhibitory effects of extracts from Mandragora autumnalis and its fatty acid composition

Uysal¹,

Zengin²,

Aktümsek³

2016

Marmara Pharm J

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“…Similarly, linoleic acid was the most abundant in fatty acid composition of some Centaurea species such as C. cheirolopha, C. pseudoscabiosa subsp. araratica 12,35 . Palmitic acid was the major saturated fatty acids (SFA) and other SFA were found in low amounts.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…Moreover, basal leaves of C. triumfetti and C. urvillei subsp. stepposa are used as foodstuff and eaten while fresh 11,12 . The uses of its species in traditional medicine could be causes of the high number of studies on members of the genus Centaurea [13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Characterization of an Endemic Plant Used as Foodstuff in Turkey: Centaurea Urvillei Subsp. Stepposa and Its Antioxidant Properties

Uysal¹,

Ceylan²,

Zengin³

et al. 2014

Int. Res. J. Pharm.

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This study was focused on the analysis of the phenolic content, fatty acid composition, volatile compounds and antioxidant activity of methanol extract from Centaurea urvillei subsp. stepposa. The antioxidant capacity were detected as 43.35 mg TEs/g, 52.18 mg TEs/g and 98.78 mg TEs/g for DPPH, FRAP and CUPRAC, respectively. Chlorogenic acid and apigenin were the major phenolic components in the extract. Linoleic acid (49.54 %) was the predominant fatty acid in the oil. 1, 3-cyclooctadiene (25.08 %) was major components in the essential oil. The study concluded that Centaurea urvillei subsp. stepposa can be used as a source of natural antioxidants for food and pharmacological industry.

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Section: Introductionmentioning

confidence: 99%

“…The excessive amount of these free radicals is the cause of chronic diseases in human (Dhar et al, 2012;Aktumsek et al, 2013). Antioxidants in food play an important role for human's health since the scientific community has proven that they can reduce the risk of chronic diseases such as cancer, heart disease and Alzhemier's disease (Aktumsek et al, 2013;Rautiainen et al, 2013;Saeidnia and Abdollahi, 2013). Phenolic compounds are responsible for the antioxidant activity and the main sources of them are fruit, vegetables, legumes, fats/oils and herbal infusion (Dhar et al, 2012;Reutenbach and Venter, 2013;Lou et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Estimation of Antioxidant Activity of Different Mixed Herbal Infusions using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

Venetsanou¹,

Anastasaki²,

Gardeli³

et al. 2017

Emir. J. Food Agric

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Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey

Cited by 71 publications

References 35 publications

Antioxidant properties and enzyme inhibitory effects of extracts from Mandragora autumnalis and its fatty acid composition

Antioxidant properties and enzyme inhibitory effects of extracts from Mandragora autumnalis and its fatty acid composition

Phytochemical Characterization of an Endemic Plant Used as Foodstuff in Turkey: Centaurea Urvillei Subsp. Stepposa and Its Antioxidant Properties

Estimation of Antioxidant Activity of Different Mixed Herbal Infusions using Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Chemometrics

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