Investigation of Antioxidant Properties and Bioactive Composition of Allium tuncelianum ((Kollman) Ozhatay, Matthew & Siraneci) and Allium sativum L.

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dc.contributor.authorŞehitoğlu, Müşerref Hilal
dc.contributor.authorKarakan, Faika Yaralı
dc.contributor.authorKızılkaya, Bayram
dc.contributor.authorÖztopuz, Rahime Özlem
dc.contributor.authorGülçin, İlhami
dc.date.accessioned2025-01-27T19:23:10Z
dc.date.available2025-01-27T19:23:10Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn the present study, the extracts of Allium tuncelianum and Allium sativum L. were evaluatedfor antioxidant capacities, fatty acid, amino acid and phenolic compositions. In order to evaluate the antioxidantcapacity of the extracts, total antioxidant amount, radical scavenging and chelating activities, reducing powerby cupric reducing antioxidant capacity and ferric reduction antioxidant power methods were performed andcompared with reference antioxidants. Quantitative amounts of phenolic compounds were determined by theliquid chromatography–mass spectrometry. Gas chromatography–mass spectrometry and high performance liquidchromatography methods were used for the fat / fatty acid and amino acid compositions, respectively. The contentof p-Coumaric acid in Tunceli garlic was found higher compared to the cultuvated garlic. Total antioxidant capacityIC50 values were determined in Tunceli garlic as 72.20 µg ml-1; in cultuvated garlic as 63.80 µg ml-1. In termsof fatty acid compositions, Tunceli garlic (?-3, 3.92%; ?-6, 46.91%; ?-9, 14.16%) was observed having moreeffective level of essential omega acids compared to the cultuvated garlic (?-3, 3.20%; ?-6, 50.37%; ?-9, 5.18%).According to essential amino acid contents, the Tunceli garlic was found to be richer than cultuvated garlic. As aresult, due to the high biological activity of Tunceli garlic, it would be more beneficial in diet, in terms of cancerand cardiovascular disease treatment.
dc.identifier.doi10.21597/jist.427293
dc.identifier.endpage221
dc.identifier.issn2146-0574
dc.identifier.issn2536-4618
dc.identifier.issue4
dc.identifier.startpage213
dc.identifier.trdizinid327534
dc.identifier.urihttps://doi.org/10.21597/jist.427293
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/327534
dc.identifier.urihttps://hdl.handle.net/20.500.12428/15372
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofIğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectBiyoloji
dc.subjectKimya
dc.subjectTıbbi
dc.subjectGenetik ve Kalıtım
dc.titleInvestigation of Antioxidant Properties and Bioactive Composition of Allium tuncelianum ((Kollman) Ozhatay, Matthew & Siraneci) and Allium sativum L.
dc.typeArticle

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