EVALUATION OF ANTIOXIDANT, RADICAL-SCAVENGING AND ACETYLCHOLINESTERASE INHIBITORY ACTIVITIES OF VARIOUS CULINARY HERBS CULTIVATED IN SOUTHERN TURKEY


DANIŞ Ö. , Yuce-Dursun B., Cimen T., DEMİR S. , SALAN Ü. , Yalcin G., et al.

JOURNAL OF FOOD BIOCHEMISTRY, cilt.38, ss.602-611, 2014 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 38 Konu: 6
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/jfbc.12095
  • Dergi Adı: JOURNAL OF FOOD BIOCHEMISTRY
  • Sayfa Sayısı: ss.602-611

Özet

The purpose of this study was to determine the antioxidant, radical-scavenging, and acetylcholinesterase inhibitory capabilities of water and methanol extracts of Rhus coriariaL., Ocimum basilicumL., Rosmarinus officinalisL., Salvia officinalisL. and Thymbra spicataL., which are grown in the Hatay province of Turkey. Total antioxidant activities were evaluated using 2,2-diphenyl-1-picrylhydrazyl (22-782.6g/mL EC50),OH scavenging (3.93-33.43g/mL EC50), ferric (0.143-3.083mmol trolox equivalent (TE)/g), and cupric-reducing antioxidant power (0.143-3.083mmol TE/g) assays. The phenolic composition of the methanolic extract of R.coriaria leaves was also investigated, and the active compound was identified as 4-O-methylgallic acid. The highest IC50 value of acetylcholinesterase inhibitory activity (1.170.04mg/mL) was observed in R.coriaria leaves. Principal component analysis showed that R.coriaria leaves possessed greater antioxidant and anti-acetylcholinesterase potential as compared with the other evaluated plants.