THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Merve Bat-özmatara

THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS

Abstract

Plants are an important source of natural active products that differ depending on the chemical components they contain. Since extracts and phytochemicals isolated from plants show biological activity in vitro and in vivo, today plants are used as alternative treatment sources. Apium graveolens (celery) has powerful antioxidant properties to remove free radicals due to compounds such as coumarin, alkaloids, steroids, phenols, essential oils, sesquiterpene alcohols, caffeic acid, p-coumaric acid, ferulic acid, apigenin, luteolin, tannin, saponin and kaempferol. Celery with different compounds and different concentrations has various healing effects. The aim of this study was to review the antioxidant activity of celery.

Keywords

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Merve Bat-özmatara ^* This is me
0000-0002-6912-8825
Türkiye

Publication Date

April 1, 2020

Submission Date

December 27, 2019

Acceptance Date

January 19, 2020

Published in Issue

Year 2020 Volume: 6 Number: 1

IZ

https://izlik.org/JA27YY93HG

Cite

RIS / Bibtex

APA

Bat-özmatara, M. (2020). THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS. International Journal of Food Engineering Research, 6(1), 17-33. https://izlik.org/JA27YY93HG

AMA

1.Bat-özmatara M. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS. IJFER. 2020;6(1):17-33. https://izlik.org/JA27YY93HG

Chicago

Bat-özmatara, Merve. 2020. “THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS”. International Journal of Food Engineering Research 6 (1): 17-33. https://izlik.org/JA27YY93HG.

EndNote

Bat-özmatara M (April 1, 2020) THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS. International Journal of Food Engineering Research 6 1 17–33.

IEEE

[1]M. Bat-özmatara, “THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS”, IJFER, vol. 6, no. 1, pp. 17–33, Apr. 2020, [Online]. Available: https://izlik.org/JA27YY93HG

ISNAD

Bat-özmatara, Merve. “THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS”. International Journal of Food Engineering Research 6/1 (April 1, 2020): 17-33. https://izlik.org/JA27YY93HG.

JAMA

1.Bat-özmatara M. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS. IJFER. 2020;6:17–33.

MLA

Bat-özmatara, Merve. “THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS”. International Journal of Food Engineering Research, vol. 6, no. 1, Apr. 2020, pp. 17-33, https://izlik.org/JA27YY93HG.

Vancouver

1.Merve Bat-özmatara. THE ANTIOXIDANT ACTIVITY OF APIUM GRAVEOLENS. IJFER [Internet]. 2020 Apr. 1;6(1):17-33. Available from: https://izlik.org/JA27YY93HG