Investigating Inhibitory Effects of Punica granatum Fruit Extracts on Lipid Peroxidation in the Fenton Reagent Environment

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dc.authoridBircan, Burak/0000-0003-1141-069X
dc.authoridErden, Yavuz/0000-0002-2807-6096
dc.authoridYilmaz, Yilmaz, Okkes, Okkes/0000-0002-8276-4498
dc.authorwosidBircan, Burak/JWO-5732-2024
dc.authorwosidErden, Yavuz/AAJ-7783-2021
dc.authorwosidYILMAZ, OKKES/W-2478-2018
dc.authorwosidErden, Yavuz/IZE-2291-2023
dc.contributor.authorOzsahin, Ayse Dilek
dc.contributor.authorKirecci, Oguz Ayhan
dc.contributor.authorYilmaz, Okkes
dc.contributor.authorErden, Yavuz
dc.contributor.authorBircan, Burak
dc.contributor.authorKaraboga, Zeynep
dc.date.accessioned2024-08-04T20:59:40Z
dc.date.available2024-08-04T20:59:40Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipTUBITAK's (The Scientific and Technological Research Council of Turkey) [2209]en_US
dc.description.sponsorshipThis study is supported by TUBITAK's (The Scientific and Technological Research Council of Turkey) 2209-Domestic/ International Research Projects Support Program for University Students.en_US
dc.identifier.endpage1014en_US
dc.identifier.issn0970-7077
dc.identifier.issue3en_US
dc.identifier.startpage1010en_US
dc.identifier.urihttps://hdl.handle.net/11616/103434
dc.identifier.volume24en_US
dc.identifier.wosWOS:000300464100014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAsian Journal Of Chemistryen_US
dc.relation.ispartofAsian Journal of Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLipid peroxidationen_US
dc.subjectPunica granatumen_US
dc.subjectFatty aciden_US
dc.subjectAntioxidant capacityen_US
dc.titleInvestigating Inhibitory Effects of Punica granatum Fruit Extracts on Lipid Peroxidation in the Fenton Reagent Environmenten_US
dc.typeArticleen_US

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