The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment
Küçük Resim Yok
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Strawberry, lipid peroxidation, flavonoid, DPPH, fatty acid
Kaynak
International Journal of Food Sciences and Nutrition
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
63
Sayı
3
