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Year 2021, Volume: 5 Issue: 1, 77 - 94, 26.06.2021

Abstract

References

  • Arnao, M. B., Cano, A., Acosta, M., (2001). The hydrophilic and lipophilic contribution to total antioxidant activity, Food Chemistry, 73 (2): 239-244. DOI: doi.org/10.1016/S0308-8146(00)00324-1
  • Bates, L.S., Waldren, R. P., Teare, I. D., (1973). Rapid determination of free proline for water-stress studies, Plant and Soil, 39: 205–207. DOI: doi.org/10.1007/BF00018060
  • Belguith-Hadriche, O., Bouaziz, M., Jamoussi, K., Simmonds, M., El Feki, A., Makni-Ayedi, F., (2013). Comparative study on hypocholesterolemic and antioxidant activities of various extracts of fenugreek seeds, Food Chemistry, 138: 1448-1453. DOI: doi.org/10.1016/j.foodchem.2012.11.003
  • Florkiewicz, A., Socha, R., Filipiak-Florkiewicz, A. ve Topolska, K., (2018). "Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables", Journal of the Science of Food and Agriculture. 99 (1): 173-182. DOI: doi.org/10.1002/jsfa.9158
  • Fogliano, V., Verde, V., Randazzo, G., Ritieni, A., (1999). Method for Measuring Antioxidant Activity and Its Application to Monitoring the Antioxidant Capacity of Wines, J. Agric., Food Chem. 47 (3): 1035–1040. DOI: doi.org/10.1021/jf980496s
  • Lushcha, V. I., (2014). Free radicals, reactive oxygen species, oxidative stress and its classification, Chem Biol Interact., 224: 164-75. DOI: doi.org/10.1016/j.cbi.2014.10.016
  • Gülçin, İ., (2012). Antioxidant Activity of Food Constituents: on Overview, Arch Toxicol, 86: 345-391. DOI: doi.org/10.1007/s00204-011-0774-2
  • Gülçin, İ. ve Köksal, E., (2008). "Antioxidant Activity of Cauliflower (Brassica oleracea L.)", Turkish Journal of Agriculture and Forestry, 32: 65-78. DOI: Not available.
  • Koca, N., Karadeniz, F., (2003). Serbest Radikal Oluşum Mekanizmaları ve Vücuttaki Antioksidan Savunma Sistemleri, Gıda Mühendisliği Dergisi, 16: 27-32. DOI: Not available.
  • Kocaçalışkan, İ., Kadıoğlu, A., (1990). Bitki fizyolojisi laboratuvar kılavuzu. Atatürk Üniversitesi Fen-Edebiyat Fakültesi Yayınları, 1: 119. DOI: Not available.
  • Lobo, V., Patil, A., Phatak, A., Chandra, N., (2010). Free radicals, antioxidants and functional foods: Impact on human health, Pharmacogn Rev, 4(8): 118–126. DOI: 10.4103/0973-7847.70902
  • Marcocci, L., Maguire, J.J., Droylefaix, M. T., Packer, L., (1994). The Nitric Oxide-Scavenging Properties of Ginkgo Biloba Extract EGb 761, Biochemical and Biophysical Research Communications, 201 (2): 748-755. DOI: doi.org/10.1006/bbrc.1994.1764
  • Min, D.B., Boff, J.M.., (1998). Food Lipids: Chemistry, Nutrition, and Biotechnology. CRC Press, New York, pp. 335-347.
  • Nawaz, H., Shad, M. A. ve Rauf, A., (2018). "Optimization of extraction yield and antioxidant properties of Brassica oleracea Convar Capitata Var L. leaf extracts.", Food Chemistry, 242: 182-187. DOI: doi.org/10.1016/j.foodchem.2017.09.041
  • Osawa, T., Namiki, M., (1980). A Novel Type of Antioxidant Isolated from Leaf Wax of Eucalyptus leaves, Journal Agricultural and Biological Chemistry, 45 (3): 735-739. DOI: doi.org/10.1080/00021369.1981.10864583
  • Oyaizu, M., (1986). Studies on products of browning reaction prepared from glucose amine, Japanese Journal of Nutrition, 44: 307–315. DOI: Not available.
  • Padilla, G., Cartea, M. E., Rodríguez, V. M. ve Ordás, A., (2005). "Genetic diversity in a germplasm collection of Brassica rapa subsp rapa L. from northwestern Spain", Euphytica, 145 (1-2): 171–180. DOI: doi.org/10.1007/s10681-005-0895-x
  • Padmavati, M., Sakthivel, N., Thara, K. V., Reddy, A. R., (1997). Differential sensitivity of rice pathogens to growth inhibition by flavonoids, Phytochemistry, 46 (3): Pages 499-502. DOI: doi.org/10.1016/S0031-9422(97)00325-7
  • Peksel A. , Imamoglu S., Kıymaz N. , Orhan N., (2013). Antioxidant and radical scavenging activities of Asphodelus aestivus Brot. extracts, Internatıonal Journal of Food Properties, 16 (6): 1339-1350. DOI: doi.org/10.1080/10942912.2011.587622
  • Podsędek, A., (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review, LWT - Food Science and Technology, 40: 1-11. DOI: doi.org/10.1016/j.lwt.2005.07.023
  • Singh, J., Upadhyay, A. K., Bahadur, A., Singh, B., Singh, K. P. ve Rai, M. , (2006). "Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata)", Scientia Horticulturae, 108 (3): 233-237. DOI: doi.org/10.1016/j.scienta.2006.01.017
  • Slinkard, K., Singleton, V. L., (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods, Am J Enol Vitic., 28: 49-55. DOI: Not available.
  • Soengas, P., Cartea, M. E., Velasco, P. ve Francisco, M., (2018). "Endogenous Circadian Rhythms in Polyphenolic Composition Induce Changes in Antioxidant Properties in Brassica Cultivars", Journal of Agricultural and Food Chemistry, 66 (24): 5984–5991. DOI: doi.org/10.1021/acs.jafc.8b01732
  • Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E. ve Wicklund, T., (2008). "Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)", Food Chemistry, 109(3): 595–605. DOI: doi.org/10.1016/j.foodchem.2008.01.010
  • Zhishen, J., Mengcheng T., Jianming W., (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chemistry, 64 (4): 555-559. DOI: doi.org/10.1016/S0308-8146(98)00102-2.

In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)

Year 2021, Volume: 5 Issue: 1, 77 - 94, 26.06.2021

Abstract

Turnip (Brassica rapa subsp. Rapa), which grows in many regions of Western Asia and Europe, is a seasonal and herbaceous plant belonging to the cruciferous family. As a result of the studies, it has been revealed that the turnip juice has antioxidant properties. However, no previous study has been carried out on the antioxidant activity of turnip root as a source. In this study, the activities of turnip, which were subjected to Soxhlet extraction with solvents with different polarities, were compared with standards known to have antioxidant properties and thus, antioxidant activity of the extracts was tried to be determined. The radical scavenging effects, total antioxidant activities, reducing power, metal chelating capacity, β-carotene bleaching power of water, ethanol and ethyl acetate extracts in different concentrations were studied. In addition, proline determination, total phenolic compound amount, total anthocyanin and total carotenoid amounts were measured in all extracts. As a result of the studies, it was found that the antioxidant activity of the turnip plant studied in the form of root was higher than the standard antioxidants in some parameters studied, and the activity values were interpreted by comparing with other plants in the same species.

References

  • Arnao, M. B., Cano, A., Acosta, M., (2001). The hydrophilic and lipophilic contribution to total antioxidant activity, Food Chemistry, 73 (2): 239-244. DOI: doi.org/10.1016/S0308-8146(00)00324-1
  • Bates, L.S., Waldren, R. P., Teare, I. D., (1973). Rapid determination of free proline for water-stress studies, Plant and Soil, 39: 205–207. DOI: doi.org/10.1007/BF00018060
  • Belguith-Hadriche, O., Bouaziz, M., Jamoussi, K., Simmonds, M., El Feki, A., Makni-Ayedi, F., (2013). Comparative study on hypocholesterolemic and antioxidant activities of various extracts of fenugreek seeds, Food Chemistry, 138: 1448-1453. DOI: doi.org/10.1016/j.foodchem.2012.11.003
  • Florkiewicz, A., Socha, R., Filipiak-Florkiewicz, A. ve Topolska, K., (2018). "Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables", Journal of the Science of Food and Agriculture. 99 (1): 173-182. DOI: doi.org/10.1002/jsfa.9158
  • Fogliano, V., Verde, V., Randazzo, G., Ritieni, A., (1999). Method for Measuring Antioxidant Activity and Its Application to Monitoring the Antioxidant Capacity of Wines, J. Agric., Food Chem. 47 (3): 1035–1040. DOI: doi.org/10.1021/jf980496s
  • Lushcha, V. I., (2014). Free radicals, reactive oxygen species, oxidative stress and its classification, Chem Biol Interact., 224: 164-75. DOI: doi.org/10.1016/j.cbi.2014.10.016
  • Gülçin, İ., (2012). Antioxidant Activity of Food Constituents: on Overview, Arch Toxicol, 86: 345-391. DOI: doi.org/10.1007/s00204-011-0774-2
  • Gülçin, İ. ve Köksal, E., (2008). "Antioxidant Activity of Cauliflower (Brassica oleracea L.)", Turkish Journal of Agriculture and Forestry, 32: 65-78. DOI: Not available.
  • Koca, N., Karadeniz, F., (2003). Serbest Radikal Oluşum Mekanizmaları ve Vücuttaki Antioksidan Savunma Sistemleri, Gıda Mühendisliği Dergisi, 16: 27-32. DOI: Not available.
  • Kocaçalışkan, İ., Kadıoğlu, A., (1990). Bitki fizyolojisi laboratuvar kılavuzu. Atatürk Üniversitesi Fen-Edebiyat Fakültesi Yayınları, 1: 119. DOI: Not available.
  • Lobo, V., Patil, A., Phatak, A., Chandra, N., (2010). Free radicals, antioxidants and functional foods: Impact on human health, Pharmacogn Rev, 4(8): 118–126. DOI: 10.4103/0973-7847.70902
  • Marcocci, L., Maguire, J.J., Droylefaix, M. T., Packer, L., (1994). The Nitric Oxide-Scavenging Properties of Ginkgo Biloba Extract EGb 761, Biochemical and Biophysical Research Communications, 201 (2): 748-755. DOI: doi.org/10.1006/bbrc.1994.1764
  • Min, D.B., Boff, J.M.., (1998). Food Lipids: Chemistry, Nutrition, and Biotechnology. CRC Press, New York, pp. 335-347.
  • Nawaz, H., Shad, M. A. ve Rauf, A., (2018). "Optimization of extraction yield and antioxidant properties of Brassica oleracea Convar Capitata Var L. leaf extracts.", Food Chemistry, 242: 182-187. DOI: doi.org/10.1016/j.foodchem.2017.09.041
  • Osawa, T., Namiki, M., (1980). A Novel Type of Antioxidant Isolated from Leaf Wax of Eucalyptus leaves, Journal Agricultural and Biological Chemistry, 45 (3): 735-739. DOI: doi.org/10.1080/00021369.1981.10864583
  • Oyaizu, M., (1986). Studies on products of browning reaction prepared from glucose amine, Japanese Journal of Nutrition, 44: 307–315. DOI: Not available.
  • Padilla, G., Cartea, M. E., Rodríguez, V. M. ve Ordás, A., (2005). "Genetic diversity in a germplasm collection of Brassica rapa subsp rapa L. from northwestern Spain", Euphytica, 145 (1-2): 171–180. DOI: doi.org/10.1007/s10681-005-0895-x
  • Padmavati, M., Sakthivel, N., Thara, K. V., Reddy, A. R., (1997). Differential sensitivity of rice pathogens to growth inhibition by flavonoids, Phytochemistry, 46 (3): Pages 499-502. DOI: doi.org/10.1016/S0031-9422(97)00325-7
  • Peksel A. , Imamoglu S., Kıymaz N. , Orhan N., (2013). Antioxidant and radical scavenging activities of Asphodelus aestivus Brot. extracts, Internatıonal Journal of Food Properties, 16 (6): 1339-1350. DOI: doi.org/10.1080/10942912.2011.587622
  • Podsędek, A., (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review, LWT - Food Science and Technology, 40: 1-11. DOI: doi.org/10.1016/j.lwt.2005.07.023
  • Singh, J., Upadhyay, A. K., Bahadur, A., Singh, B., Singh, K. P. ve Rai, M. , (2006). "Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata)", Scientia Horticulturae, 108 (3): 233-237. DOI: doi.org/10.1016/j.scienta.2006.01.017
  • Slinkard, K., Singleton, V. L., (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods, Am J Enol Vitic., 28: 49-55. DOI: Not available.
  • Soengas, P., Cartea, M. E., Velasco, P. ve Francisco, M., (2018). "Endogenous Circadian Rhythms in Polyphenolic Composition Induce Changes in Antioxidant Properties in Brassica Cultivars", Journal of Agricultural and Food Chemistry, 66 (24): 5984–5991. DOI: doi.org/10.1021/acs.jafc.8b01732
  • Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E. ve Wicklund, T., (2008). "Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)", Food Chemistry, 109(3): 595–605. DOI: doi.org/10.1016/j.foodchem.2008.01.010
  • Zhishen, J., Mengcheng T., Jianming W., (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals, Food Chemistry, 64 (4): 555-559. DOI: doi.org/10.1016/S0308-8146(98)00102-2.
There are 25 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Article
Authors

Alihan Kocabaş

Ayşegül Peksel

Publication Date June 26, 2021
Published in Issue Year 2021 Volume: 5 Issue: 1

Cite

APA Kocabaş, A., & Peksel, A. (2021). In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa). Eurasian Journal of Food Science and Technology, 5(1), 77-94.
AMA Kocabaş A, Peksel A. In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa). EJFST. June 2021;5(1):77-94.
Chicago Kocabaş, Alihan, and Ayşegül Peksel. “In Vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)”. Eurasian Journal of Food Science and Technology 5, no. 1 (June 2021): 77-94.
EndNote Kocabaş A, Peksel A (June 1, 2021) In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa). Eurasian Journal of Food Science and Technology 5 1 77–94.
IEEE A. Kocabaş and A. Peksel, “In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)”, EJFST, vol. 5, no. 1, pp. 77–94, 2021.
ISNAD Kocabaş, Alihan - Peksel, Ayşegül. “In Vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)”. Eurasian Journal of Food Science and Technology 5/1 (June 2021), 77-94.
JAMA Kocabaş A, Peksel A. In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa). EJFST. 2021;5:77–94.
MLA Kocabaş, Alihan and Ayşegül Peksel. “In Vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa)”. Eurasian Journal of Food Science and Technology, vol. 5, no. 1, 2021, pp. 77-94.
Vancouver Kocabaş A, Peksel A. In vitro Investigation of Antioxidant Properties of Turnip (Brassica Rapa Subsp. Rapa). EJFST. 2021;5(1):77-94.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com