Microwave-assisted green synthesis, characterization, and antioxidant activity of silver nanoparticles using the aqueous extract of<i>Cistus creticus</i>

Düz, Mürüvvet; Yakut, Özlem

doi:10.1080/02726351.2022.2126339

Cited by 5 publications

(1 citation statement)

References 54 publications

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“…In traditional medicine, various preparations are known and used primarily as anti-inflammatory, hemostatic, tonic, anti-diabetic, antispasmodic, and carminative agents [11]. Contemporary scientific investigations [9,[12][13][14][15] have prioritized the process of isolating and identifying the compounds found in extracts and resins derived from Cistus species. Numerous studies [6,11,[16][17][18][19][20][21] have also examined the biological and pharmacological activity of these compounds, which give rise to the therapeutic properties of the plant.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts

Palaiogiannis,

Athanasiadis,

Chatzimitakos

et al. 2024

Oxygen

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The objective of this study was to determine the optimal conditions for the recovery of bioactive and antioxidant compounds in aqueous solutions of Cistus creticus leaves and then employ the optimal extract for the enrichment of yogurt samples. The optimal conditions were established by a response surface methodology and were determined to be a liquid-to-solid ratio of 48 mL/g at 76 °C for 41 min. The optimum extract yielded TPC 157.17 mg GAE/g dw and TFC 2.38 mg QE/g dw, while FRAP and DPPH values were 1258.52 and 933.67 μmol AAE/g dw, respectively. HPLC‒DAD was utilized to identify and quantify specific polyphenols, like myricetin rhamnoside, in the extract. The optimal extract was then added to yogurt desserts during their preparation at three different concentrations to study how the physicochemical characteristics of the yogurt, as well as the antioxidant capacity added during enrichment, were affected. Statistical analysis of the results was carried out in order to obtain more valid data. It seems that the most suitable concentration for yogurt fortification was 0.1% w/v of the extract as, at this concentration, the yogurts exhibited higher antioxidant capacity, and their physicochemical characteristics were improved.

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