Phenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activities

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dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorSağdıç, Osman
dc.contributor.authorEkici, Lütfiye
dc.contributor.authorÖztürk, İsmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:17:52Z
dc.date.available2020-03-26T17:17:52Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe flowers of Origanum sipyleum L., which is an endemic species in Turkey, are traditionally used as a beverage and medicinal tea. The extract was analyzed by reversed-phase high-performance liquid chromatography The main phenolic compounds of O. sipyleurn contained 6.81 +/- 1.95, 3.94 +/- 1.65, 6.78 +/- 1.53, 6.71 +/- 1.01, 4.95 +/- 3.30, 870.22 +/- 82.66, 19.47 +/- 1.77 and 1017.33 +/- 93.06 mg/100 g herb of apigenin, caffeic acid, carvacrol (phenolic monoterpene), hesperidin, naringenin, rosmarinic acid, rutin and vitexin, respectively. However acecetin, apigenin 7-glucoside, carnosic acid, eriodictyol, gallic acid, genistin, luteolin and naringin were not determined. In this study, the antioxidant and antimicrobial activities of O. sipyleurn extract were determined, and their phenolics identified. Total phenolics, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and the antioxidant capacity by the formation of phosphomolybdenum complex of the extract were determined. The phenolic content was 226.66 +/- 1.18 mg gallic acid equivalents/g in the dried extract. At 100-ppm concentration, the DPPH radical scavenging activity of extract was 73.98 +/- 2.66%. The antioxidant capacity of the extract was 335.33 +/- 2.87 mg/g. This extract was investigated for its antibacterial activity by using agar diffusion method against 15 species of bacteria. Statistical differences within the bacteria were significant at P < 0.05. The extract was effective against all the bacteria tested, except for Yersinia enterocolitica.en_US
dc.identifier.doi10.1111/j.1745-4522.2007.00077.xen_US
dc.identifier.endpage169en_US
dc.identifier.issn1065-7258en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage157en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4522.2007.00077.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21525
dc.identifier.volume14en_US
dc.identifier.wosWOS:000246964300004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF FOOD LIPIDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titlePhenolic compounds of Origanum sipyleum L. extract, and its antioxidant and antibacterial activitiesen_US
dc.typeArticleen_US

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