Evaluation of some Turkish Salvia species by principal component analysis based on their vitamin B2, mineral composition, and antioxidant properties


Gezek G., Hashemı P., Kalaycıoğlu Z. , Kaygusuz H., Sarıoglu G., Doker S., ...Daha Fazla

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.100, ss.287-293, 2019 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 100
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.lwt.2018.10.066
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.287-293

Özet

In this study, 14 Turkish Salvia species, 12 of which are endemic, were characterized based on their vitamin B2, mineral, total phenolic contents, and antioxidant activities. Determination of vitamin B2 in Salvia species was achieved by a fast and sensitive capillary electrophoresis technique using a laser induced fluorescence (LIF) detector. All samples contain vitamin B2 ranging from 0.165 to 1.19 mg/100 g. Fifteen elements (Ca, K, Na, Mg, Fe, Mn, Zn, Li, Cu, Co, Al, V, Sr, Sn, and Ni) were determined in each Salvia sample by inductively coupled plasma-mass spectrometry (ICP-MS). Total phenolic contents of the Salvia samples, ranging from 11.8 to 119 mg gallic acid equivalents (GAE)/g, were determined using the Folin-Ciocalteu's method. The antioxidant activities were evaluated by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power assay (FRAP). Analysis data were evaluated by principal component analysis (PCA) and differentiation among Salvia species was shown.