In vitro antimicrobial and antioxidant activity of ethanol extract of three hypericum and three achillea species from Turkey

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dc.authorid0000-0001-5860-2133en_US
dc.authorid0000-0002-0005-838Xen_US
dc.authorid0000-0001-9603-0631en_US
dc.authorid0000-0003-3452-8551en_US
dc.authorid0000-0002-9578-3786en_US
dc.contributor.authorBarış Cebe, Deniz
dc.contributor.authorKızıl, Murat
dc.contributor.authorAytekin, Mehmet Çetin
dc.contributor.authorKızıl, Göksel
dc.contributor.authorYavuz, Murat
dc.contributor.authorÇeken Toptancı, Bircan
dc.contributor.authorErtekin, Alaattin Selçuk
dc.date.accessioned2021-04-09T07:30:52Z
dc.date.available2021-04-09T07:30:52Z
dc.date.issued2011-02-25en_US
dc.departmentBatman Üniversitesi Fen - Edebiyat Fakültesi Kimya Bölümüen_US
dc.description.abstractThe present study was conducted to determine the antimicrobial, antifungal and antioxidant activity of the ethanol extract of Hypericum scabrum L (HSm), Hypericum lysimachioides var. lysimachioides (HL), and Hypericum retusum Aucher (HR) and ethanol extracts of Achillea aleppica D.C. subsp. aleppica (AA), Achillea aleppica D.C. subsp. zederbaueri (Hayek) Hub.-Mor (AZ), and Achillea biebersteinii Afan. (AB). The antioxidant properties of extracts were evaluated using different antioxidants tests, including reducing power, free radical scavenging, deoxyribose assay, metal chelating activities and determination of total phenolic compounds. The extracts obtained from Hypericum and Achillea species showed high antioxidant properties. The protective effects of plant extracts were compared with a well known antioxidant, Butilated Hydroxytoluen (BHT) and α-tocopherol. Total antioxidant activity of ethanol extracts of plants were also tested by using ferric thiocyanate (FTC) and thiobarbituric acid (TBA) methods. Antioxidative activities of plant extracts were found to be comparable with Vitamin E. The results showed that the ethanol extracts of all tested plant exhibited different activity against tested microorganisms. Since most of the studied extracts have good antimicrobial and antioxidant activity, it might be possible to use them as natural food additives that act both as antioxidants and as spices.en_US
dc.identifier.citationBarış Cebe, D., Kızıl, M., Aytekin, M. Ç., Kızıl, G., Yavuz, M., Çeken Toptancı, B., Ertekin, A. S.(2011). In vitro antimicrobial and antioxidant activity of ethanol extract of three hypericum and three achillea species from Turkey. International Journal of Food Properties, 14 (2), pp. 339-355. https://doi.org/10.1080/10942910903189256en_US
dc.identifier.endpage355en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage339en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903189256
dc.identifier.urihttps://www.tandfonline.com/doi/pdf/10.1080/10942910903189256?needAccess=true
dc.identifier.urihttps://hdl.handle.net/20.500.12402/2826
dc.identifier.volume14en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.isversionof10.1080/10942910903189256en_US
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectAntimicrobial Activityen_US
dc.subjectAntioxidant Activityen_US
dc.subjectAchilleaen_US
dc.subjectHypericumen_US
dc.titleIn vitro antimicrobial and antioxidant activity of ethanol extract of three hypericum and three achillea species from Turkeyen_US
dc.typeArticleen_US

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