Antioxidant potential and phenolic constituents of Salvia cedronella


Yesilyurt V., Halfon B., Oeztuerk M., Topcu G.

FOOD CHEMISTRY, cilt.108, sa.1, ss.31-39, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 108 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodchem.2007.09.055
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.31-39
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

The acetone extract of the aerial parts of the plant Salvia cedronella Boiss. was screened for its total phenolic content and flavonoid content. The antioxidant potential was evaluated, in vitro, by using three different assays; beta-carotene-linoleic acid test system for total antioxidant activity, DPPH for free radical scavenging activity, Fe2+-ferrozine test system for metal chelation. A high content of phenolics, potent radical scavenging ability and significant iron chelating effect were observed. However, the inhibition of lipid peroxidation was not significant in beta-carotene-linoleic acid test system. A phytochemical analysis yielded a new coumarin, 3-methoxy-4-hydroxymethyl coumarin, together with p-hydroxyphenylethyl docosanoate, and two triterpenoids oleanolic acid and betulinic acid. (C) 2007 Elsevier Ltd. All rights reserved.