The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment

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dc.authoridYilmaz, Yilmaz, Okkes, Okkes/0000-0002-8276-4498
dc.authorwosidYILMAZ, OKKES/W-2478-2018
dc.contributor.authorOzsahin, Ayse Dilek
dc.contributor.authorGokce, Zehra
dc.contributor.authorYilmaz, Okkes
dc.contributor.authorKirecci, Oguz Ayhan
dc.date.accessioned2024-08-04T20:35:51Z
dc.date.available2024-08-04T20:35:51Z
dc.date.issued2012
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3109/09637486.2011.628646
dc.identifier.endpage357en_US
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.issue3en_US
dc.identifier.pmid22032616en_US
dc.identifier.scopus2-s2.0-84859796967en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage353en_US
dc.identifier.urihttps://doi.org/10.3109/09637486.2011.628646
dc.identifier.urihttps://hdl.handle.net/11616/95622
dc.identifier.volume63en_US
dc.identifier.wosWOS:000302808600016en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectStrawberryen_US
dc.subjectlipid peroxidationen_US
dc.subjectflavonoiden_US
dc.subjectDPPHen_US
dc.subjectfatty aciden_US
dc.titleThe fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environmenten_US
dc.typeArticleen_US

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