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dc.contributor.authorKabouche, Ahmed
dc.contributor.authorKabouche, Zahia
dc.contributor.authorÖztürk, Mehmet
dc.contributor.authorKolak, Ufuk
dc.contributor.authorTopçu, Gülaçtı
dc.date.accessioned2020-11-20T16:37:56Z
dc.date.available2020-11-20T16:37:56Z
dc.date.issued2007
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2006.07.021
dc.identifier.urihttps://hdl.handle.net/20.500.12809/5134
dc.description0000-0001-8932-4535en_US
dc.descriptionWOS: 000244940500037en_US
dc.description.abstractThe root extract of endemic Algerian Salvia species Salvia barrelieri Ettling and its diterpenoids were investigated for potential antioxidant activity. From its acetone extract, a new natural abietane diterpenoid 7-oxoroyleanone-12-methyl ether (1) and six known diterpenoids 7 alpha-acetoxyroyleanone-12-methyl ether (2), royleanone (3), horminone (4), 7-acetylhorminone (5), cryptojaponol (6) and inuroyleanol (7) were isolated, and their structures were elucidated by spectroscopic means. Among the diterpenoids, the new diterpenoid 7-oxoroyleanone-12-methyl ether (1) showed highest superoxide anion scavenging activity while inuroyleanol (7) showed both the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and inhibition of lipid peroxidation in beta-carotene-linoleic acid system. These findings indicate that S. barrelieri extract as well as isolated abietane diterpenes, particularly inuroyleanol are promising antioxidants which can be used as food additives. (c) 2006 Elsevier Ltd. All rights reserved.en_US
dc.item-language.isoengen_US
dc.publisherElsevier Sci Ltden_US
dc.item-rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantioxidant activityen_US
dc.subjectS. barrelierien_US
dc.subjectLamiaceaeen_US
dc.subjectabietane diterpenoidsen_US
dc.subject7-oxoroyleanone-12-methyl etheren_US
dc.titleAntioxidant abietane diterpenoids from Salvia barrelierien_US
dc.item-typearticleen_US
dc.contributor.departmentMÜ, Fen Fakültesi, Kimya Bölümüen_US
dc.contributor.institutionauthorÖztürk, Mehmet
dc.identifier.doi10.1016/j.foodchem.2006.07.021
dc.identifier.volume102en_US
dc.identifier.issue4en_US
dc.identifier.startpage1281en_US
dc.identifier.endpage1287en_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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