In Vitro Antimicrobial and Antioxidant Activity of Ethanol Extract of Three Hypericum and Three Achillea Species From Turkey

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dc.contributor.authorBaris, Deniz
dc.contributor.authorKizil, Murat
dc.contributor.authorAytekin, Cetin
dc.contributor.authorKizil, Goksel
dc.contributor.authorYavuz, Murat
dc.contributor.authorCeken, Bircan
dc.contributor.authorErtekin, A. Selcuk
dc.date.accessioned2024-04-24T16:24:59Z
dc.date.available2024-04-24T16:24:59Z
dc.date.issued2011
dc.departmentDicle Üniversitesien_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 -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.description.sponsorshipDicle University Research Council (DUAPK) [03-FF-63]en_US
dc.description.sponsorshipThis work was supported by research grants from the Dicle University Research Council (DUAPK, project number 03-FF-63).en_US
dc.identifier.doi10.1080/10942910903189256
dc.identifier.endpage355en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-78650164507
dc.identifier.scopusqualityQ2
dc.identifier.startpage339en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903189256
dc.identifier.urihttps://hdl.handle.net/11468/16918
dc.identifier.volume14en_US
dc.identifier.wosWOS:000287740300009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_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.titleIn Vitro Antimicrobial and Antioxidant Activity of Ethanol Extract of Three Hypericum and Three Achillea Species From Turkey
dc.typeArticleen_US

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