SOME EDIBLE FOREST FRUITS THEIR IN VITRO ANTIOXIDANT ACTIVITIES, PHENOLIC COMPOUNDS AND SOME ENZYME INHIBITION EFFECTS

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dc.authoridOKAN, ONUR TOLGA/0000-0002-9771-3255
dc.contributor.authorOkan, Onur Tolga
dc.contributor.authorSerencam, Huseyin
dc.contributor.authorBaltas, Nimet
dc.contributor.authorCan, Zehra
dc.date.accessioned2024-10-04T18:53:48Z
dc.date.available2024-10-04T18:53:48Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage6098en_US
dc.identifier.issn1018-4619
dc.identifier.issn1610-2304
dc.identifier.issue8en_US
dc.identifier.startpage6090en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3689
dc.identifier.volume28en_US
dc.identifier.wosWOS:000480511400045en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherParlar Scientific Publications (P S P)en_US
dc.relation.ispartofFresenius Environmental Bulletinen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidanten_US
dc.subjectacetylcholinesteraseen_US
dc.subjectxanthine oxidaseen_US
dc.subjectureaseen_US
dc.subjectphenolic compoundsen_US
dc.subjectHPLCen_US
dc.titleSOME EDIBLE FOREST FRUITS THEIR IN VITRO ANTIOXIDANT ACTIVITIES, PHENOLIC COMPOUNDS AND SOME ENZYME INHIBITION EFFECTSen_US
dc.typeArticleen_US

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