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Evaluation of Antioxidant, Radical‐Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in S outhern T urkey
Author(s) -
Danış Özkan,
YuceDursun Basak,
Çimen Talin,
Demir Serap,
Salan Ümit,
Yalçın Güler,
Ogan Ayşe
Publication year - 2014
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12095
Subject(s) - rosmarinus , antioxidant , chemistry , trolox , food science , salvia officinalis , officinalis , ocimum , traditional medicine , acetylcholinesterase , botany , dpph , biology , biochemistry , essential oil , enzyme , medicine
The purpose of this study was to determine the antioxidant, radical‐scavenging, and acetylcholinesterase inhibitory capabilities of water and methanol extracts of R hus coriaria L ., O cimum basilicum L ., R osmarinus officinalis L ., S alvia officinalis L . and T hymbra spicata L ., which are grown in the H atay province of T urkey. Total antioxidant activities were evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (22–782.6 μg/mL EC 50 ),· OH scavenging (3.93–33.43 μg/mL EC 50 ), ferric (0.143–3.083 mmol trolox equivalent (TE)/g), and cupric‐reducing antioxidant power (0.143–3.083 mmol TE /g) assays. The phenolic composition of the methanolic extract of R . coriaria leaves was also investigated, and the active compound was identified as 4‐ O ‐methylgallic acid. The highest IC 50 value of acetylcholinesterase inhibitory activity (1.17 ± 0.04 mg/mL) was observed in R . coriaria leaves. Principal component analysis showed that R . coriaria leaves possessed greater antioxidant and anti‐acetylcholinesterase potential as compared with the other evaluated plants. Practical Applications Antioxidants are widely used in the food industry to prevent the formation of toxic oxidation products and prolong shelf life. Because of increasing concern among consumers about the use of synthetic antioxidants, there has been a great interest in the identification and use of natural antioxidants. The present study reveals that R hus coriaria leaves, which are not commonly used in M editerranean cuisine, are a promising source of natural antioxidants and could be considered as a potential source of anti‐acetylcholinesterase agents and food preservatives. Both the antioxidant and anti‐acetylcholinesterase effects of R . coriaria leaves may be beneficial in the treatment of A lzheimer's disease.