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Investigating the antioxidant potential of Turkish herbs and spices

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Organization
Abstract
Herbs and spices have been used for many purposes including medicine, flavorings, and preservatives, etc. Constituents of herbs and spices can function as natural antioxidants and thus improve human nutrition and health. The main objective of this study was to evaluate the total phenolic and flavonoid contents of 35 different Turkish herbs and spices and to determine their antioxidant activity. Total phenolics, flavonoids, and total antioxidant capacities by four different methods including ABTS, DPPH, FRAP and CUPRAC were analyzed. The correlation coefficients (R2) between spectrophotometric assays were calculated. Wide variation in total phenolics (TP: 0.36 to 104 mg GAE g−1), flavonoids (TF: 0.44 to 53.7 mg CE g−1) and antioxidant capacity (TAC: 0.88 to 1007 mg TE g−1) was observed. Clove (E. caryophyllata), yarrow (A. millefolium) and rosemary (R. officinalis) showed the highest TP, TF and TAC values respectively, whereas mahaleb (P. mahaleb) showed the lowest TP and TAC. The relationships between TP, TF and TAC generally indicated a weak correlation, ranging from R2=0.163 (between ABTS and CUPRAC) to R2=0.760 (between FRAP and CUPRAC). This study provides direct comparative data on TP, TF and TAC of the 35 commonly consumed herbs and spices in Turkey.
Keywords
herbs, flavonoids, phenolics, antioxidants, TOTAL PHENOLIC CONTENT, MEDICINAL-PLANTS, NATURAL ANTIOXIDANTS, spices, RADICAL SCAVENGING ACTIVITY, CULINARY, CAPACITY, EXTRACTS, FRUITS, TOMATO, ASSAY

Citation

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MLA
Kamiloglu, Senem, Esra Capanoglu, Ozkan Yilmaz, et al. “Investigating the Antioxidant Potential of Turkish Herbs and Spices.” QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 6.2 (2014): 151–158. Print.
APA
Kamiloglu, S., Capanoglu, E., Yilmaz, O., Duran, A. F., & Boyacioglu, D. (2014). Investigating the antioxidant potential of Turkish herbs and spices. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 6(2), 151–158.
Chicago author-date
Kamiloglu, Senem, Esra Capanoglu, Ozkan Yilmaz, Ahmet F Duran, and Dilek Boyacioglu. 2014. “Investigating the Antioxidant Potential of Turkish Herbs and Spices.” Quality Assurance and Safety of Crops & Foods 6 (2): 151–158.
Chicago author-date (all authors)
Kamiloglu, Senem, Esra Capanoglu, Ozkan Yilmaz, Ahmet F Duran, and Dilek Boyacioglu. 2014. “Investigating the Antioxidant Potential of Turkish Herbs and Spices.” Quality Assurance and Safety of Crops & Foods 6 (2): 151–158.
Vancouver
1.
Kamiloglu S, Capanoglu E, Yilmaz O, Duran AF, Boyacioglu D. Investigating the antioxidant potential of Turkish herbs and spices. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS. 2014;6(2):151–8.
IEEE
[1]
S. Kamiloglu, E. Capanoglu, O. Yilmaz, A. F. Duran, and D. Boyacioglu, “Investigating the antioxidant potential of Turkish herbs and spices,” QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol. 6, no. 2, pp. 151–158, 2014.
@article{4265117,
  abstract     = {Herbs and spices have been used for many purposes including medicine, flavorings, and preservatives, etc. Constituents of herbs and spices can function as natural antioxidants and thus improve human nutrition and health. The main objective of this study was to evaluate the total phenolic and flavonoid contents of 35 different Turkish herbs and spices and to determine their antioxidant activity. Total phenolics, flavonoids, and total antioxidant capacities by four different methods including ABTS, DPPH, FRAP and CUPRAC were analyzed. The correlation coefficients (R2) between spectrophotometric assays were calculated. Wide variation in total phenolics (TP: 0.36 to 104 mg GAE g−1), flavonoids (TF: 0.44 to 53.7 mg CE g−1) and antioxidant capacity (TAC: 0.88 to 1007 mg TE g−1) was observed. Clove (E. caryophyllata), yarrow (A. millefolium) and rosemary (R. officinalis) showed the highest TP, TF and TAC values respectively, whereas mahaleb (P. mahaleb) showed the lowest TP and TAC. The relationships between TP, TF and TAC generally indicated a weak correlation, ranging from R2=0.163 (between ABTS and CUPRAC) to R2=0.760 (between FRAP and CUPRAC). This study provides direct comparative data on TP, TF and TAC of the 35 commonly consumed herbs and spices in Turkey.},
  author       = {Kamiloglu, Senem and Capanoglu, Esra and Yilmaz, Ozkan and Duran, Ahmet F and Boyacioglu, Dilek},
  issn         = {1757-8361},
  journal      = {QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS},
  keywords     = {herbs,flavonoids,phenolics,antioxidants,TOTAL PHENOLIC CONTENT,MEDICINAL-PLANTS,NATURAL ANTIOXIDANTS,spices,RADICAL SCAVENGING ACTIVITY,CULINARY,CAPACITY,EXTRACTS,FRUITS,TOMATO,ASSAY},
  language     = {eng},
  number       = {2},
  pages        = {151--158},
  title        = {Investigating the antioxidant potential of Turkish herbs and spices},
  url          = {http://dx.doi.org/10.3920/QAS2012.0237},
  volume       = {6},
  year         = {2014},
}

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