A new flavone from antioxidant extracts of Pistacia terebinthus

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dc.authoridTopcu, Gulacti/0000-0002-7946-6545
dc.authoridSarikurkcu, Cengiz/0000-0001-5094-2520
dc.authoridAY, Mehmet/0000-0002-1095-1614
dc.authoridOzturk, Mehmet/0000-0001-8932-4535
dc.contributor.authorTopcu, Gulacti
dc.contributor.authorAy, Mehmet
dc.contributor.authorBilici, Ali
dc.contributor.authorSarikurkcu, Cengiz
dc.contributor.authorOzturk, Mehmet
dc.contributor.authorUlubelen, Ayhan
dc.date.accessioned2025-01-27T20:54:10Z
dc.date.available2025-01-27T20:54:10Z
dc.date.issued2007
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractAcetone and methanol extracts of the fruits of Pistacia terebinthus L. subsp. terebinthus L. were studied for their antioxidant activity by investigating their total phenolic and flavonoid contents, P-carotene bleaching potential, DPPH radical scavenging effect, scavenging activity on superoxide anion radical, reducing power, and metal chelating effect on ferrous ion. Both extracts showed very similar chemical profile by checking on TLC plates, and exhibited high scavenging activity on superoxide anion radical and DPPH radical. Due to these similarities they were combined and fractionated on a silica gel column for their constituents, and the most active three fractions in DPPH assay were purified to afford a new flavone 6'-hydroxyhypolaetin 3'-methyl ether (1) besides a group of known flavonoids apigenin, luteolin, luteolin 7-O-glucoside, quercetin, quercetagetin 3-methyl ether 7-O-glucoside, isoscutellarein 8-O-glucoside. Their structures were established by UV, UV shift reagents, and H-1 NMR spectroscopic techniques. Antioxidant activity of the new flavone was investigated by P-carotene bleaching and DPPH radical scavenging activity methods, and it showed a high activity in the first system, but not so good in the latter. (c) 2006 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2006.09.028
dc.identifier.endpage822
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue3
dc.identifier.scopus2-s2.0-33847115722
dc.identifier.scopusqualityQ1
dc.identifier.startpage816
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.09.028
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25997
dc.identifier.volume103
dc.identifier.wosWOS:000245411500019
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPistacia terehinthus
dc.subjectantioxidant activity
dc.subjectflavonoids
dc.subject6 ''-hydroxyhypolaetin 3 '-methyl ether
dc.titleA new flavone from antioxidant extracts of Pistacia terebinthus
dc.typeArticle

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