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    Some edible forest fruits their in vitro antioxidant activities, phenolic compounds and some enzyme inhibition effects
    (Parlar Scientific Publications, 2019) Okan, Onur Tolga; Serencanr, Huseyin; Baltas, Niniet; Can, Zehra
    The purpose of the study was to analyze the po-tential health-pro mo ting components of some edible forest species of fruits. These are Service tree (Sor-bus domestica), Black rosehip (Rosa pimpinelli-folia), Red rosehip (Rosa carina), Bay fruit {Lawns nobilis), Cornelian cherry (Cornus mas), Autumn-olive (Elaeagrtus umbellate), and two different blue-berry fruits (Vaccinium arctostaplylos and Vaccin-ium myrtillus). In the present study, chemical and an-tioxidant activities, phenolic compounds as well as, inhibition effects on important enzymes (acetylcho-linesterase, xanthine oxidase and urease) of fruits were studied. Total polyphenol, flavonoid content, and the in-vitro antioxidant activity were evaluated by DPPH and FRAP. The sugar contents and phe-nolic compounds of the fruits were analyzed by HPLC-RJD and HPLC-UV. Fruits was determined the total polyphenol content (TPC) 1.10 to 19.87 mgGAE/g, total flavonoid content (TFC) 0.01 to 0.80 mgQE/g, DPPH values 0.22 to 6.03 mg/mL and FRAP values 4.24 to 168. 02 umol FeSO47H2O/g. All samples were determined various rate fructose and glucose. HPLC-UV revealed fruits contained different phenolic compounds. Inhibition values of the enzymes were expressed as inhibition concentra-tion (IC50: Mg/mL or ug/mL). It can be concluded that edible forest fruits are a potential source of anti-oxidants with therapeutic importance as well a natu-ral enzyme inhibitor. © 2019 Parlar Scientific Publications. All rights reserved.
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    SOME EDIBLE FOREST FRUITS THEIR IN VITRO ANTIOXIDANT ACTIVITIES, PHENOLIC COMPOUNDS AND SOME ENZYME INHIBITION EFFECTS
    (Parlar Scientific Publications (P S P), 2019) Okan, Onur Tolga; Serencam, Huseyin; Baltas, Nimet; Can, Zehra
    The purpose of the study was to analyze the potential health-promoting components of some edible forest species of fruits. These are Service tree (Sorbus domestica), Black rosehip (Rosa pimpinellifolia), Red rosehip (Rosa canina), Bay fruit (Laurus nobilis), Cornelian cherry (Cornus mas), Autumnolive (Elaeagnus umbellate), and two different blueberry fruits (Vaccinium arctostaplylos and Vaccinium myrtillus). In the present study, chemical and antioxidant activities, phenolic compounds as well as, inhibition effects on important enzymes (acetylcholinesterase, xanthine oxidase and urease) of fruits were studied. Total polyphenol, flavonoid content, and the in-vitro antioxidant activity were evaluated by DPPH and FRAP. The sugar contents and phenolic compounds of the fruits were analyzed by HPLC-RID and HPLC-UV. Fruits was determined the total polyphenol content (TPC) 1.10 to 19.87 mgGAE/g, total flavonoid content (TFC) 0.01 to 0.80 mgQE/g, DPPH values 0.22 to 6.03 mg/mL and FRAP values 4.24 to 168. 02 mu mol FeSO(4)7H(2)O/ g. All samples were determined various rate fructose and glucose. HPLC-UV revealed fruits contained different phenolic compounds. Inhibition values of the enzymes were expressed as inhibition concentration (IC50: mg/mL or mu g/mL). It can be concluded that edible forest fruits are a potential source of antioxidants with therapeutic importance as well a natural enzyme inhibitor.