Assessment of the antioxidant activity of silybum marianum seed extract and its protective effect against DNA oxidation, protein damage and lipid peroxidation

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dc.contributor.authorSerçe, Aynur
dc.contributor.authorToptancı, Bircan Çeken
dc.contributor.authorTanrıkut, Sevil Emen
dc.contributor.authorAltaş, Sevcan
dc.contributor.authorKızıl, Göksel
dc.contributor.authorKızıl, Süleyman
dc.contributor.authorKızıl, Murat
dc.date.accessioned2024-04-24T17:56:48Z
dc.date.available2024-04-24T17:56:48Z
dc.date.issued2016
dc.departmentDicle Üniversitesi, Fen Fakültesi, Kimya Bölümüen_US
dc.description.abstractAntioxidant properties of ethanol extract of Silybum marianum (milk thistle) seeds was investigated. We have also investigated the protein damage activated by oxidative Fenton reaction and its prevention by Silybum marianum seed extract. Antioxidant potential of Silybum marianum seed ethanol extract was measured using diff erent in vitro methods, such as lipid peroxidation, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing power assays. The extract significantly decreased DNA damage caused by hydroxyl radicals. Protein damage induced by hydroxyl radicals was also efficiently inhibited, which was confirmed by the presence of protein damage markers, such as protein carbonyl formation and by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The present study shows that milk thistle seeds have good DPPH free radical scavenging activity and can prevent lipid peroxidation. Therefore, Silybum marianum can be used as potentially rich source of antioxidants and food preservatives. The results suggest that the seeds may have potential beneficial health eff ects providing opportunities to develop value-added products.en_US
dc.identifier.citationSerçe, A., Toptancı, B. C., Tanrıkut, S. E., Altaş, S., Kızıl, G., Kızıl, S. ve diğerleri. (2016). Assessment of the antioxidant activity of silybum marianum seed extract and its protective effect against DNA oxidation, protein damage and lipid peroxidation. Food Technology and Biotechnology, 54(4), 455-461.
dc.identifier.doi10.17113/ft b.54.04.16.4323
dc.identifier.endpage461en_US
dc.identifier.issn1330-9862
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85022224779
dc.identifier.scopusqualityQ2
dc.identifier.startpage455en_US
dc.identifier.urihttps://doi.org/10.17113/ft b.54.04.16.4323
dc.identifier.urihttps://hdl.handle.net/11468/23670
dc.identifier.volume54en_US
dc.identifier.wosWoSIDEksik
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherUniversity of Zagreben_US
dc.relation.ispartofFood Technology and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectCarbonyl formationen_US
dc.subjectLipid peroxidationen_US
dc.subjectOxidative Dna damageen_US
dc.subjectProtein oxidationen_US
dc.subjectRadical Scavenging Activityen_US
dc.subjectSds-Pageen_US
dc.subjectSilybum Marianum (Milk Thistle) Seedsen_US
dc.titleAssessment of the antioxidant activity of silybum marianum seed extract and its protective effect against DNA oxidation, protein damage and lipid peroxidationen_US
dc.titleAssessment of the antioxidant activity of silybum marianum seed extract and its protective effect against DNA oxidation, protein damage and lipid peroxidation
dc.typeArticleen_US

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