Investigating inhibitory effects of punica granatum fruit extracts on lipid peroxidation in the fenton reagent environment

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dc.authorscopusid27467645100
dc.authorscopusid24474887600
dc.authorscopusid57219233353
dc.authorscopusid36449035600
dc.authorscopusid36448976100
dc.authorscopusid36448895700
dc.contributor.authorOzsahin A.D.
dc.contributor.authorKirecci O.A.
dc.contributor.authorYilmaz O.
dc.contributor.authorErden Y.
dc.contributor.authorBircan B.
dc.contributor.authorKaraboga Z.
dc.date.accessioned2024-08-04T19:59:38Z
dc.date.available2024-08-04T19:59:38Z
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 a,a-diphenyl-b- 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 ?,?-diphenyl-?-picrylhydrazyl radical, it was determined that the pomegranate extracts were effective at their highest level at 250-500 ?L (p < 0.0001). It was concluded that Punica granatum effectively decreases the lipid peroxidation level, neutralizes the ?,?-diphenyl-?-picrylhydrazyl free radical and has a characteristic of conserving the fatty acid content.en_US
dc.identifier.endpage1014en_US
dc.identifier.issn0970-7077
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84861662313en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage1010en_US
dc.identifier.urihttps://hdl.handle.net/11616/90760
dc.identifier.volume24en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChemical Publishing Co.en_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.subjectAntioxidant capacityen_US
dc.subjectFatty aciden_US
dc.subjectLipid peroxidationen_US
dc.subjectPunica granatumen_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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