Determination of antioxidant capacity using different acidified solvents and element contents of Allium tuncelianum: A regional and varietal study on endemic edible garlic

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dc.authorwosidKaplan Ince, Olcay/HJH-4992-2023
dc.contributor.authorKaraaslan, Nagihan M.
dc.contributor.authorInce, Muharrem
dc.contributor.authorInce, Olcay Kaplan
dc.contributor.authorKaraaslan, Merve Goksin
dc.date.accessioned2024-08-04T20:45:51Z
dc.date.available2024-08-04T20:45:51Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAllium tuncelianum (Tunceli garlic), an endemic and threatened plant species in the Tunceli province of Eastern Turkey, is an important native source for local people. The antioxidant activities of the acidified extracts of water, acetonitrile, methanol, and ethanol of Allium tuncelianum were investigated using five antioxidant capacity tests. The results indicated that methanol extract efficiencies of garlic samples using the ABTS, CUPRAC, and reducing power capacities were higher than the other extracts. Water extract and acetonitrile extract values were highest for total phenolic content and metal chelating activities, respectively. Moreover, the element contents such as calcium (Ca), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), and zinc (Zn) of Allium tuncelianum samples digested by microwave and ashing ovens were determined by flame atomic absorption spectrophotometry and the results were compared statistically. The Ca, Cu, K, Mg, and Zn concentrations using the microwave method were found to be higher than the ashing procedure. However, the Fe, Mn, and Na concentrations using the ashing method were found to be higher than those using the the microwave protocol.en_US
dc.identifier.doi10.1080/10739149.2019.1587767
dc.identifier.endpage435en_US
dc.identifier.issn1073-9149
dc.identifier.issn1525-6030
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85063579549en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage423en_US
dc.identifier.urihttps://doi.org/10.1080/10739149.2019.1587767
dc.identifier.urihttps://hdl.handle.net/11616/98740
dc.identifier.volume47en_US
dc.identifier.wosWOS:000465730200001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInstrumentation Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAllium tuncelianum (Tunceli garlic)en_US
dc.subjectantioxidant capacityen_US
dc.subjectelemental contenten_US
dc.subjectextractionen_US
dc.subjectflame atomic absorption spectrophotometryen_US
dc.subjecttotal phenolic contenten_US
dc.titleDetermination of antioxidant capacity using different acidified solvents and element contents of Allium tuncelianum: A regional and varietal study on endemic edible garlicen_US
dc.typeArticleen_US

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