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Hakime Hulya Orak,Sebnem Selen Isbilir,Hulya Yagar 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
The objective of this study was to compare the antioxidant activities of lyophilized olive leaf water extracts (OLWExtracts) from 21 different olive tree cultivars. The highest total phenolic content (102.69±1.63 μg GAE/mg extract) was found in cultivar ‘Esek Zeytini’ and the lowest content (78.52±2.18 μg GAE/mg extract) was in ‘Uslu’. The highest total flavonoid content (12.47±0.12 μg QE/mg extract) obtained from ‘Frantoio’. According to EC50values, ‘Domat’ have the highest DPPH scavenging activity (EC50 =59 μg/mL), reducing power (EC50 =180 μg/mL),and superoxide radical scavenging capacity (EC50=44 μg/mL). While, ‘Ascolana’ showed the highest metal chelating capacity (EC50=163 μg/mL), ‘Memecik’ showed the highest hydrogen peroxide (H2O2) scavenging capacity. Research results exhibited that OLWExtracts are comparable to synthetic antioxidants. The correlation study showed that while total phenolic content correlated with DPPH scavenging activity and reducing power (p<0.01), total flavonoid content correlated with metal chelating and superoxide radical scavenging capacity (p<0.05).
Hakime Hulya Orak,Hulya Yagar,Sebnem Selen Isbilir 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.2
In this study, the antioxidant activities of juice,peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, β-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19-121, genotype 17-67, and genotype 19-66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC50values of DPPH scavenging activities in peel extracts (PE)had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents,and acidity significantly affected to antioxidant activities.