A study on antioxidant capacities and fatty acid compositions of two daphne species from Turkey: New sources of antioxidants and essential fatty acids

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dc.authoridCAKMAK, Yavuz Selim -- 0000-0001-8954-5485; Zengin, Gokhan -- 0000-0001-6548-7823;
dc.contributor.authorZengin, Gökhan
dc.contributor.authorArkan, Tuba
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorGuler, Gokalp Ozmen
dc.contributor.authorÇakmak, Yavuz Selim
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:29:01Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:29:01Z
dc.date.issued2013
dc.departmentSabire Yazıcı Fen Edebiyat Fakültesi
dc.description.abstractDaphne (Thymealaceae) species have been widely used in traditional Anatolian medicine. The antioxidant capacity and fatty acid composition of two Daphne taxa (D.oleoides subsp. oleoides and D.serica) were studied. The antioxidant properties of four solvent extracts of Daphne species were assessed using different chemical assays including phosphomolybdate assay, free radical-scavenging assay, -carotene/linoleic acid test system, ferric and cupric reducing power. The total phenolic and flavonoid content of the extracts also were determined. Ethyl acetate, methanol and ethanol extracts obtained from the Daphne species possess strong antioxidant potential. Polyunsaturated fatty acids in the studied oils were the highest level in the fatty acid components. Essential fatty acids accounted for 27.46-45.31% of total fatty acids. These results indicated that the extracts of studied Daphne taxa can be exploited as a source of natural antioxidants and essential fatty acids in pharmacological and food industry.
dc.identifier.doi10.1111/j.1745-4514.2012.00659.x
dc.identifier.endpage653en_US
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage646en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4514.2012.00659.x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/6116
dc.identifier.volume37en_US
dc.identifier.wosWOS:000328062800002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Biochemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleA study on antioxidant capacities and fatty acid compositions of two daphne species from Turkey: New sources of antioxidants and essential fatty acids
dc.typeArticle

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