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- MakaleYalnız künye2018Scopus SJRQ3In vitro antioxidant and antimicrobial activities of the five different solvent extracts of Centaurea pulcherrima var. Freynii from Turkey
Ozcan, Kadriye; Acet, Tuba
Various extracts of Centaurea pulcherrima var. freynii were investigated for total phenolic, flavonoid, antioxidant and antimicrobial activities. The antioxidant properties of plant extracts were evaluated by free radical scavenging assays (DPPH and ABTS). Antimicrobial activities were examined using disc diffusion methods. According to the results of antioxidant capacity assays, the plant showed moderately antioxidant activity in test methods. It was found that ethyl acetate extract showed the most effective activity including total phenolic, flavonoid, antioxidant and antimicrobial activities.
AtıfScopus11WoS10İncele - MakaleAçık Erişim2017Scopus SJRQ2Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
İlyasoğlu, Huri; Arpa, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL−1 of ascorbic acid, 61.44 mg 100 mL−1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6–8 min at temperatures of 84–86 °C.
AtıfScopus31WoS23OpenAlex33İncele