Antioxidant and antimicrobial activities, and phenolic compounds of selected inula species from Turkey

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dc.authorscopusid23034623600
dc.authorscopusid57195962726
dc.authorscopusid36698899000
dc.authorscopusid6603280726
dc.authorscopusid6602072580
dc.authorscopusid6506337492
dc.contributor.authorGökbulut A.
dc.contributor.authorÖzhan O.
dc.contributor.authorSatilmis B.
dc.contributor.authorBatçioglu K.
dc.contributor.authorGünal S.
dc.contributor.authorŞarer E.
dc.date.accessioned2024-08-04T20:03:29Z
dc.date.available2024-08-04T20:03:29Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThree Inula species, I. viscosa, I. helenium ssp. turcoracemosa and I. montbretiana, collected from different locations of Anatolia were investigated for their antioxidant and antimicrobial potential, and their total phenolic content and phenolic composition. Antioxidant activities of various extracts of the plant parts were measured using DPPH radical scavenging and ABTS assays. Antimicrobial potential of methanol extracts of the plant parts was determined by the agar dilution method against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Candida tropicalis. All the extracts were more active against Gram-positive bacteria and yeasts than Gram-negative bacteria. The extracts exhibited antioxidant and antimicrobial activities in different concentrations. Total phenolic concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard. The total phenolic content varied widely in different parts of the three tested Inula species, ranging from 21.1 ± 0.8 to 190.9 ± 6.1 mg GAE/g extract. Phenolic components, such as chlorogenic acid, caffeic acid, rutin, myricetin, quercetin, luteolin and kaempferol were quantified by HPLC-DAD in the methanol extracts of the Inula species. It was obvious that the antioxidant and antimicrobial properties of the plants were due to the phenolics.en_US
dc.identifier.doi10.1177/1934578x1300800417
dc.identifier.endpage478en_US
dc.identifier.issn1934-578X
dc.identifier.issue4en_US
dc.identifier.pmid23738457en_US
dc.identifier.scopus2-s2.0-84876239874en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage475en_US
dc.identifier.urihttps://doi.org/10.1177/1934578x1300800417
dc.identifier.urihttps://hdl.handle.net/11616/91841
dc.identifier.volume8en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherNatural Product Incorporationen_US
dc.relation.ispartofNatural Product Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectABTSen_US
dc.subjectDPPHen_US
dc.subjectInula sp.en_US
dc.subjectPhenolic compoundsen_US
dc.subjectRP-HPLCen_US
dc.titleAntioxidant and antimicrobial activities, and phenolic compounds of selected inula species from Turkeyen_US
dc.typeArticleen_US

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