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    The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment
    (Taylor & Francis Ltd, 2012) Ozsahin, Ayse Dilek; Gokce, Zehra; Yilmaz, Okkes; Kirecci, Oguz Ayhan
    In this study, we detected the flavonoid ingredients of three different varieties of strawberry (Fragaria ananassa Duch cultivar Camarosa, Selva and Dorit) grown in Elazig, and we researched on their effects on the radicals DPPH. and OH.. It was detected that in the manipulation of 50-100 mu l extract, it was efficient to turn the DPPH. radical over 85% to DPPH.OH. form. In in vitro environment in which hydrogen peroxide and Fenton reagent were used, it was also detected that the capacity of interception of lipid peroxidation is high. When the level of Malondialdehyde (MDA)-2-thiobarbituric acid was compared with that of the Fenton R group, the level was shown to be decreased in the groups in which a quite distinct level of the extract of strawberry fruit was given (p < 0.001). Depending on the decrease in LPO formation, the amounts of oleic acid and linoleic acid that were added to the reaction environment were preserved in in vitro environment in which the extract of strawberry fruit was added (p < 0.01, p < 0.05 and p < 0.01). Consequently, it has been confirmed that the strawberry fruit that has a scavenging effect against the radicals prevents that lipid peroxidation in in vitro environment.
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    Investigating Inhibitory Effects of Punica granatum Fruit Extracts on Lipid Peroxidation in the Fenton Reagent Environment
    (Asian Journal Of Chemistry, 2012) Ozsahin, Ayse Dilek; Kirecci, Oguz Ayhan; Yilmaz, Okkes; Erden, Yavuz; Bircan, Burak; Karaboga, Zeynep
    In this study, it is aimed to find antioxidant activity of methanolic extract of Punica granatum fruit, by determining alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) radical scavenging property and also by determining the capacity to prevent the formation of lipid peroxidation which is found in in-vitro environment that soybean and corn oils are found. The capacity of preventing lipid peroxidation was analyzed in an in vitro environment that oil samples were existed by evaporating methanol phase of extracts. In the experiment, the groups were formed as control group e.g., Fenton reactive, Pomegranate extract + Fenton reactive. It was observed that the lipid peroxidation level formed on the oils had increased at a significant level when compared to Fenton reactive groups according to the control group. When the extract groups are compared (to each other) according to the Fenton reactive group, it was detected that lipid peroxidation level had significantly decreased (p < 0.0001). According to the scavenging activity of alpha,alpha-diphenyl-beta-picrylhydrazyl radical, it was determined that the pomegranate extracts were effective at their highest level at 250-500 mu L (p < 0.0001). It was concluded that Punica granatum effectively decreases the lipid peroxidation level, neutralizes the alpha,alpha-diphenyl-beta-picrylhydrazyl free radical and has a characteristic of conserving the fatty acid content.