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Natural Antioxidant Compounds in Foods (Turkish with English Abstract)

Yıl 2005, Cilt: 30 Sayı: 4, - , 01.08.2005

Öz

 The liberation or generation of reactive oxygen species (ROS) within the body cells may directly or indirectly contribute to degenerative illnesses, such as the different types of cancer, cardiovascular and neurological diseases (e.g. Alzheimer, Parkinson, Multiple sclerosis, Down syndrome), cataracts and tumor formation. Natural antioxidants may have a role in protecting cells from the potentially deleterious effects of ROS or free radicals.  Notable examples of dietary compounds referred to as antioxidants include carotenoids, phenolics, vitamin C and vitamin E. In this article, natural antioxidant compounds and the mechanisms of their action are reviewed.

Kaynakça

  • Abuja PM. Murkovic M and Werner P. 1998. Antioxidant and prooxidant activities ol' elderberry (Sambucus nigra) extract in low-density lipoprotein oxidation. J. Agric. Food Chem. 46(10): 4091-4096.
  • Anonymous 2001. Combining nutrients tor health benefits. Food Tech. 55(2): 42-47.
  • Aruoma Ol. 2003. Methodological considerations for characterizing potential antioxidant actions of bioactive components in plants. Mutation Research. 523-524: 9-20.
  • Bandoniene D, Gruzdine D and Venskutonis PR. 2001. Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays. Nahrung. 45(2): 105-108.
  • Basu HN, Del Vecchio AJ, Flider F and Orthoefer FT. 2001. Nutritional and potential disease prevention properties of caro- tenoids. J. Am. Oil Chem. Soc. 78(7): 665-675.
  • Bohm V, Putpitasari-Nienaber NL, Ferruzzi MG and Schwartz SJ. 2002. Trolox equivalent antioxidant capacity of different geometrical isomers of alfa—karoten. beta-karoten, lycopene and zeaxanthin. J. Agric. Food Chem. 50: 221 226.
  • Bureau J and Bushway RJ 1986. HPLC determination of carotenoids in fruits and vegetables in the United States. J. Food Sci. 51(1): 128-130.
  • Byers T and Perry G. 1992. Dietary carotenes. vitamin C and vitamin E as protective antioxidants in human cancers. Annu. Rev. Nutr. 12: 139-159. I
  • Chen H and Tappel AL. 1996. Protection of multiple antioxidants against heme protein oxidation and lipid peroxidation indu- ced by CBrCI3 in liver. lung. kidney, heart, and spleen. J. Agric. Food Chem. 44(3): 854-858.
  • Dauksas E, Venskutonis PR, Povlaityte V and Sivik B. 2001. Rapid screening of antioxidant activity of sage (Saivia officina- (is L.) extracts obtained by supercritical carbondioxide at different extraction conditions. Nahrung. 45(5):338-341.
  • Dietmar EB and Bamedi A. 2001. Carotenoid esters in vegetables and fruits : A screening with emphasis on b—cryptoxant— hin esters. J. Agric. Food Chem. 49(4): 2064-2067.
  • Diksnit SN. Udipi SAr Rao A and Manohar V. 1988. Separation of carotenoids and estimation of beta-carotene content of se- lected Indian food and food preparations by HPLC. J. Food Sci. Tech. 25(1): 39-41.
  • Di Mascio P, Murphy ME and Sies H. 1991. Antioxidant defense system: the role of carotenoids, tocopherols, and thiols. Am. J. Clin. Nutr. 53: 1948-2008.
  • Diplock A. 1998. Healty lifestyles nutrition and physical activity: Antioxidant nutrients. ILSI Europe concise monograph seri- es. 59 p.. Belgium
  • Duthie GG, Wahle KWJ and James WPT. 1989. Oxidants, antioxidants and cardiovascular disease. Nutr. Res. Rev. 2: 51-62.
  • Eberhart MV, Lee CY and Liu, FtH 2000. Antioxidant activity of trash apples. Nature. 405: 903-904.
  • Feldman EB. 2001. Fruits and vegetables and the risk of stroke. ILSI Nutrition Reviews. 59(1): 24-27.
  • Gregory JF. 1996. Vitamins. in “Food Chemistry". D.H. Fennema (Ed). Chapter 8. pp: 531 -61 6. University of Wisconson- Ma— dison. Marcel Dekker Inc., New York.
  • Guerra-Vargas M. Jaramilla-Flores ME, Dorantes-Alvarez L and Hernandez-Sanchez H. 2001. Carotenoid retention in can- ned pickled Jalapeno peppers and carrots as effected by sodium chlorid, acetic acid and pasteurization. J. Food Sci. 66(4): 620-626.
  • Heim KE. Tagliaferro AR and Bobilya DJ. 2002. Flavonoid antioxidants: Chemistry, metabolism and structure-activity relati- onship. J. Nutr. Biochem. 13: 572-584.
  • Heinonen IM, Meyer AS and Frankel EN. 1998. Antioxidant activity of berry phenolics on human low—density lipoprotein and liposome oxidation. J. Agric. Food Chem. 46(10): 4107-4112.
  • Hirano R, Sasamoto W, Matsumoto A. [takura H, Igarashi 0 and Kondo K. 2001. Antioxidant ability of various flavonoids against DPPH radicals and LDL oxidation. J. Nutr. Sci. Vitaminol. 47: 357-362.
  • Hollman PCH, Hertog MGL and Katan MB. 1996. Analysis and health eşects of flavonoids. Food Chem. 57(1): 43-46.
  • Hopia Al and Heinonen M. 1999. Comparision of antioxidant activity of flavonoid aglycons and their glycosides in methyl li- noleate. J. Am. Oil Chem. Soc. 76: 139—144.
  • Jayaprakasha GK, Singh RP and Sakariah. KK. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxi— dation models in vitro. Food Chem. 73: 285-290.
  • Jialai i and Grundy SM. 1993. Effect of combined supplementation with ct-tokoferol. ascorbate. and beta carotene on low- density lipoprotein oxidation. Circulation. 88(6): 2780—2786.
  • Kalt W, Forney CF. Martin A and Prior HL. 1999. Antioxidant capacity. vitamin C. phenolics and anthocyanins after fresh storage of small fruits. J: Agric. Food Chem. 47(11): 4638-4644.
  • Karadeniz F, Durst FIW and Wrolstad RE. 2000. Polyphenolic composition ol raisin. J. Agric. Food Chem. 48(11): 5343-5350.
  • Karadeniz F ve Ekşi A. 2002. Gidalardaki başlıca fenolik bileşikler. Dünya Gida. 1: 80-85.
  • Kaur C and Kapoor HC. 2001. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food. Sci. Tech. 36: 703-725.
  • Kaur C and Kapoor HC. 2002. Antioxidant activity and total phenolic content oi some Asian vegetables. Int. J. Food Sci. Tech. 37: 153-161.
  • ' GIDA YIL: 3t) SAYI : 4 TEMMUZ-AĞUSTOS zoos
  • Khachik F. Geli MB, Beecher GR, Holden J, Lusby WR, Tenorio MD and Barrera MR. 1992. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. J. Agric. Food Chem. 40(3): 390-398.
  • Koca N ve Karadeniz F. 2003. Serbest radikal oluşum mekanizmaları ve antioksidan savunma sistemleri. Gıda Mühendisliği Dergisi. 16: 32-37.
  • Kurilich AC , Tsau GJ , Brown A, Howard L , Klein BP , Jeffery EH, Kushad M. Wallig MA and Juvik JA. 1999. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica Oleracea. J. Agric. Food Chem. 47(4): 1576-1581.
  • Langley-Evans S. 2001. Tea as a protective agent in cardiovasular health. Nutr. Food Sci. 31(2):?5-78.
  • Liebert M, Licht U, Bohm V and Bitsch R. 1999. Antioxidant propenies and total phenolics content of green and black tea un- der different brewing conditions. Z. Lebens. Unters. Forsch. A. 208: 217-220.
  • Macheix JJ. Fleuriet A and Elliot J. 1990. Fruit phonetics. CRC. Press, 357 p, Boca Baton, Florida.
  • Meydani M. 2001. Antioxidants and cognitive function. ILSI Nutrition Reviews, 59(8): 875-382.
  • Nawar WW. 1996. Lipids. In Food Chemistry, OR Fennema (ed), Chapter 5. pp. 225—319. University of Wisconson—Madison. Marcel Dekker Inc., New York.
  • Paiva SAR and Russell RM. 1999. B-karoten and other carotenoids as antioxidants. Journal of the American College o| Nut— rition. 18(5): 426-433.
  • Palozza P and Krinsky NI. 1992. Antioxidant effects of carotenoids in vivo and in vitro: An overview. Methods Enzymol. 38: 403-420.
  • Piironen GW. Price KR, Rhodes MJC and Williamsons G. 1986. Tocopherols and tocotrienols in Finnish foods: Vegetables. fruits and berries. J. Agric. Food Chem. 34: 742-746.
  • Pokorny J. 1991. Natural antioxidants for food use. Trends Food Sci. Tech. 2: 223-227.
  • Fleaven PD, Khouw A, Beltz WF, Parthasarathy S and Witztum JL. 1993. Effect of dietary antioxidant combinations in humans. Protection of LDL by vitamin E but not by B—carotene. Arterioscler. Thromb. 13(4): 590—600.
  • Rice-Evans C and Miller NJ. 1995. Antioxidants-the case for fruit and vegetables in the diet. Brit. Food J. 97(9): 35—40.
  • Rice-Evans C, Miller xlJ and Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 4: 304-309.
  • Sanchez-Moreno C, Plaza L, Ancos 8 and Pilar Cano M. 2003. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric. 83: 430—439.
  • Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung. 44(3): 158-163.
  • Subba Flao MVSST and Muralikrishna G. 2002. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Hagi, Eieusı'ne coracana lndaf—15). J. Agric.Food Chem. 50(4): 889-892.
  • Sulaeman A, Keeler L, Giraud W, Taylor SL, Wehling HL and Driskell JA. 2001. Carotenoid content and physicochemical and sensory characteristics of carrot chips deep fried in different oils at several temperatures. Food Chem. Toxicol. sets): 1257-1264.
  • Tan B. 1988. Analytical and preparative chromatography of tomato paste carotenoids. J. Food. Sci. 53(3): 954-959.
  • Van Den Berg H, Faulks Ft, Fernando-Granade H, Hirschberg J, Olmedilla B, Sandmann G, Southan S and Stahl W. 2000. The potential for the improvement of carotenoid levels in foods and the likely systemic effects. J. Sci. Food Agric. 80(7): 880-912.
  • Von-Elbe JH and Schwartz SJ. 1996. Colorants. In "Food Chemistry", OR Fennema (ed). Chapter 10. pp. 651-722. Univer- sity of Wisconson-Madison. Marcel Dekker |no., New York.
  • Wang H, Cao GH and Prior RL. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44: 701-705.
  • Wang H, Cao G. and Prior RL. 1997. Oxygen radical absorbing capacity of antocyanins. J. Agric. Food Chem. 45(2): 304-309.
  • Wang SY and Stretch AW. 2001. Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. J. Ag- ric. Food Chem. 49(2): 969-974.
  • Zhishen J, Mengcheng T and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559.

Gıdalardaki Doğal Antioksidan Bileşikler

Yıl 2005, Cilt: 30 Sayı: 4, - , 01.08.2005

Öz

Vücut hücrelerinde reaktif oksijen türlerinin (ROS) oluşması veya artması çeşitli kanser türleri, kalp-damar hastalıkları, sinirsel hastalıklar (Alzheimer, Parkinson, Multiple sclerosis, Down sendromu vb.) katarakt ve tümör oluşumu gibi dejeneratif rahatsızlıklara direkt ya da indirekt olarak neden olabilmektedir. Doğal antioksidanlar, hücreleri ROS veya serbest radikallerin potansiyel zararlı etkilerinden koruyucu bir role sahiptir.  Antioksidan olarak bilinen diyet bileşenlerinin başlıca örnekleri karotenoidler, fenolik bileşikler, C vitamini ve E vitaminini içermektedir. Bu makalede, doğal antioksidan bileşikler ve etki mekanizmaları incelenmiştir.

Kaynakça

  • Abuja PM. Murkovic M and Werner P. 1998. Antioxidant and prooxidant activities ol' elderberry (Sambucus nigra) extract in low-density lipoprotein oxidation. J. Agric. Food Chem. 46(10): 4091-4096.
  • Anonymous 2001. Combining nutrients tor health benefits. Food Tech. 55(2): 42-47.
  • Aruoma Ol. 2003. Methodological considerations for characterizing potential antioxidant actions of bioactive components in plants. Mutation Research. 523-524: 9-20.
  • Bandoniene D, Gruzdine D and Venskutonis PR. 2001. Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays. Nahrung. 45(2): 105-108.
  • Basu HN, Del Vecchio AJ, Flider F and Orthoefer FT. 2001. Nutritional and potential disease prevention properties of caro- tenoids. J. Am. Oil Chem. Soc. 78(7): 665-675.
  • Bohm V, Putpitasari-Nienaber NL, Ferruzzi MG and Schwartz SJ. 2002. Trolox equivalent antioxidant capacity of different geometrical isomers of alfa—karoten. beta-karoten, lycopene and zeaxanthin. J. Agric. Food Chem. 50: 221 226.
  • Bureau J and Bushway RJ 1986. HPLC determination of carotenoids in fruits and vegetables in the United States. J. Food Sci. 51(1): 128-130.
  • Byers T and Perry G. 1992. Dietary carotenes. vitamin C and vitamin E as protective antioxidants in human cancers. Annu. Rev. Nutr. 12: 139-159. I
  • Chen H and Tappel AL. 1996. Protection of multiple antioxidants against heme protein oxidation and lipid peroxidation indu- ced by CBrCI3 in liver. lung. kidney, heart, and spleen. J. Agric. Food Chem. 44(3): 854-858.
  • Dauksas E, Venskutonis PR, Povlaityte V and Sivik B. 2001. Rapid screening of antioxidant activity of sage (Saivia officina- (is L.) extracts obtained by supercritical carbondioxide at different extraction conditions. Nahrung. 45(5):338-341.
  • Dietmar EB and Bamedi A. 2001. Carotenoid esters in vegetables and fruits : A screening with emphasis on b—cryptoxant— hin esters. J. Agric. Food Chem. 49(4): 2064-2067.
  • Diksnit SN. Udipi SAr Rao A and Manohar V. 1988. Separation of carotenoids and estimation of beta-carotene content of se- lected Indian food and food preparations by HPLC. J. Food Sci. Tech. 25(1): 39-41.
  • Di Mascio P, Murphy ME and Sies H. 1991. Antioxidant defense system: the role of carotenoids, tocopherols, and thiols. Am. J. Clin. Nutr. 53: 1948-2008.
  • Diplock A. 1998. Healty lifestyles nutrition and physical activity: Antioxidant nutrients. ILSI Europe concise monograph seri- es. 59 p.. Belgium
  • Duthie GG, Wahle KWJ and James WPT. 1989. Oxidants, antioxidants and cardiovascular disease. Nutr. Res. Rev. 2: 51-62.
  • Eberhart MV, Lee CY and Liu, FtH 2000. Antioxidant activity of trash apples. Nature. 405: 903-904.
  • Feldman EB. 2001. Fruits and vegetables and the risk of stroke. ILSI Nutrition Reviews. 59(1): 24-27.
  • Gregory JF. 1996. Vitamins. in “Food Chemistry". D.H. Fennema (Ed). Chapter 8. pp: 531 -61 6. University of Wisconson- Ma— dison. Marcel Dekker Inc., New York.
  • Guerra-Vargas M. Jaramilla-Flores ME, Dorantes-Alvarez L and Hernandez-Sanchez H. 2001. Carotenoid retention in can- ned pickled Jalapeno peppers and carrots as effected by sodium chlorid, acetic acid and pasteurization. J. Food Sci. 66(4): 620-626.
  • Heim KE. Tagliaferro AR and Bobilya DJ. 2002. Flavonoid antioxidants: Chemistry, metabolism and structure-activity relati- onship. J. Nutr. Biochem. 13: 572-584.
  • Heinonen IM, Meyer AS and Frankel EN. 1998. Antioxidant activity of berry phenolics on human low—density lipoprotein and liposome oxidation. J. Agric. Food Chem. 46(10): 4107-4112.
  • Hirano R, Sasamoto W, Matsumoto A. [takura H, Igarashi 0 and Kondo K. 2001. Antioxidant ability of various flavonoids against DPPH radicals and LDL oxidation. J. Nutr. Sci. Vitaminol. 47: 357-362.
  • Hollman PCH, Hertog MGL and Katan MB. 1996. Analysis and health eşects of flavonoids. Food Chem. 57(1): 43-46.
  • Hopia Al and Heinonen M. 1999. Comparision of antioxidant activity of flavonoid aglycons and their glycosides in methyl li- noleate. J. Am. Oil Chem. Soc. 76: 139—144.
  • Jayaprakasha GK, Singh RP and Sakariah. KK. 2001. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxi— dation models in vitro. Food Chem. 73: 285-290.
  • Jialai i and Grundy SM. 1993. Effect of combined supplementation with ct-tokoferol. ascorbate. and beta carotene on low- density lipoprotein oxidation. Circulation. 88(6): 2780—2786.
  • Kalt W, Forney CF. Martin A and Prior HL. 1999. Antioxidant capacity. vitamin C. phenolics and anthocyanins after fresh storage of small fruits. J: Agric. Food Chem. 47(11): 4638-4644.
  • Karadeniz F, Durst FIW and Wrolstad RE. 2000. Polyphenolic composition ol raisin. J. Agric. Food Chem. 48(11): 5343-5350.
  • Karadeniz F ve Ekşi A. 2002. Gidalardaki başlıca fenolik bileşikler. Dünya Gida. 1: 80-85.
  • Kaur C and Kapoor HC. 2001. Antioxidants in fruits and vegetables-the millennium's health. Int. J. Food. Sci. Tech. 36: 703-725.
  • Kaur C and Kapoor HC. 2002. Antioxidant activity and total phenolic content oi some Asian vegetables. Int. J. Food Sci. Tech. 37: 153-161.
  • ' GIDA YIL: 3t) SAYI : 4 TEMMUZ-AĞUSTOS zoos
  • Khachik F. Geli MB, Beecher GR, Holden J, Lusby WR, Tenorio MD and Barrera MR. 1992. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. J. Agric. Food Chem. 40(3): 390-398.
  • Koca N ve Karadeniz F. 2003. Serbest radikal oluşum mekanizmaları ve antioksidan savunma sistemleri. Gıda Mühendisliği Dergisi. 16: 32-37.
  • Kurilich AC , Tsau GJ , Brown A, Howard L , Klein BP , Jeffery EH, Kushad M. Wallig MA and Juvik JA. 1999. Carotene, tocopherol, and ascorbate contents in subspecies of Brassica Oleracea. J. Agric. Food Chem. 47(4): 1576-1581.
  • Langley-Evans S. 2001. Tea as a protective agent in cardiovasular health. Nutr. Food Sci. 31(2):?5-78.
  • Liebert M, Licht U, Bohm V and Bitsch R. 1999. Antioxidant propenies and total phenolics content of green and black tea un- der different brewing conditions. Z. Lebens. Unters. Forsch. A. 208: 217-220.
  • Macheix JJ. Fleuriet A and Elliot J. 1990. Fruit phonetics. CRC. Press, 357 p, Boca Baton, Florida.
  • Meydani M. 2001. Antioxidants and cognitive function. ILSI Nutrition Reviews, 59(8): 875-382.
  • Nawar WW. 1996. Lipids. In Food Chemistry, OR Fennema (ed), Chapter 5. pp. 225—319. University of Wisconson—Madison. Marcel Dekker Inc., New York.
  • Paiva SAR and Russell RM. 1999. B-karoten and other carotenoids as antioxidants. Journal of the American College o| Nut— rition. 18(5): 426-433.
  • Palozza P and Krinsky NI. 1992. Antioxidant effects of carotenoids in vivo and in vitro: An overview. Methods Enzymol. 38: 403-420.
  • Piironen GW. Price KR, Rhodes MJC and Williamsons G. 1986. Tocopherols and tocotrienols in Finnish foods: Vegetables. fruits and berries. J. Agric. Food Chem. 34: 742-746.
  • Pokorny J. 1991. Natural antioxidants for food use. Trends Food Sci. Tech. 2: 223-227.
  • Fleaven PD, Khouw A, Beltz WF, Parthasarathy S and Witztum JL. 1993. Effect of dietary antioxidant combinations in humans. Protection of LDL by vitamin E but not by B—carotene. Arterioscler. Thromb. 13(4): 590—600.
  • Rice-Evans C and Miller NJ. 1995. Antioxidants-the case for fruit and vegetables in the diet. Brit. Food J. 97(9): 35—40.
  • Rice-Evans C, Miller xlJ and Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plant Sci. 4: 304-309.
  • Sanchez-Moreno C, Plaza L, Ancos 8 and Pilar Cano M. 2003. Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric. 83: 430—439.
  • Shahidi F. 2000. Antioxidants in food and food antioxidants. Nahrung. 44(3): 158-163.
  • Subba Flao MVSST and Muralikrishna G. 2002. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Hagi, Eieusı'ne coracana lndaf—15). J. Agric.Food Chem. 50(4): 889-892.
  • Sulaeman A, Keeler L, Giraud W, Taylor SL, Wehling HL and Driskell JA. 2001. Carotenoid content and physicochemical and sensory characteristics of carrot chips deep fried in different oils at several temperatures. Food Chem. Toxicol. sets): 1257-1264.
  • Tan B. 1988. Analytical and preparative chromatography of tomato paste carotenoids. J. Food. Sci. 53(3): 954-959.
  • Van Den Berg H, Faulks Ft, Fernando-Granade H, Hirschberg J, Olmedilla B, Sandmann G, Southan S and Stahl W. 2000. The potential for the improvement of carotenoid levels in foods and the likely systemic effects. J. Sci. Food Agric. 80(7): 880-912.
  • Von-Elbe JH and Schwartz SJ. 1996. Colorants. In "Food Chemistry", OR Fennema (ed). Chapter 10. pp. 651-722. Univer- sity of Wisconson-Madison. Marcel Dekker |no., New York.
  • Wang H, Cao GH and Prior RL. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44: 701-705.
  • Wang H, Cao G. and Prior RL. 1997. Oxygen radical absorbing capacity of antocyanins. J. Agric. Food Chem. 45(2): 304-309.
  • Wang SY and Stretch AW. 2001. Antioxidant capacity in cranberry is influenced by cultivar and storage temperature. J. Ag- ric. Food Chem. 49(2): 969-974.
  • Zhishen J, Mengcheng T and Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559.
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Nuray Koca Bu kişi benim

  Feryal Karadeniz Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2005
Yayımlandığı Sayı Yıl 2005 Cilt: 30 Sayı: 4

Kaynak Göster

APA Koca, N. ., & Karadeniz, .F. (2005). Gıdalardaki Doğal Antioksidan Bileşikler. Gıda, 30(4).
AMA Koca N, Karadeniz F. Gıdalardaki Doğal Antioksidan Bileşikler. GIDA. Ağustos 2005;30(4).
Chicago Koca, Nuray, ve  FeryalKaradeniz. “Gıdalardaki Doğal Antioksidan Bileşikler”. Gıda 30, sy. 4 (Ağustos 2005).
EndNote Koca N, Karadeniz F (01 Ağustos 2005) Gıdalardaki Doğal Antioksidan Bileşikler. Gıda 30 4
IEEE N. . Koca ve  . F. . Karadeniz, “Gıdalardaki Doğal Antioksidan Bileşikler”, GIDA, c. 30, sy. 4, 2005.
ISNAD Koca, Nuray - Karadeniz, Feryal. “Gıdalardaki Doğal Antioksidan Bileşikler”. Gıda 30/4 (Ağustos 2005).
JAMA Koca N, Karadeniz F. Gıdalardaki Doğal Antioksidan Bileşikler. GIDA. 2005;30.
MLA Koca, Nuray ve  FeryalKaradeniz. “Gıdalardaki Doğal Antioksidan Bileşikler”. Gıda, c. 30, sy. 4, 2005.
Vancouver Koca N, Karadeniz F. Gıdalardaki Doğal Antioksidan Bileşikler. GIDA. 2005;30(4).

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