Antioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extracts

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dc.contributor.authorIsbilir, Sebnem Selen
dc.contributor.authorSagiroglu, Ayten
dc.date.accessioned2024-06-12T10:51:40Z
dc.date.available2024-06-12T10:51:40Z
dc.date.issued2011
dc.departmentTrakya Üniversitesien_US
dc.description.abstractDill (Anethum graveolens L.) have been extensively used in salads, soups, and pickles for its aromatic odor and flavor. Recently, interest in plant-derived food additives has grown. In this study, the possible antioxidant properties of water, ethanol, and acetone extracts of dill leaves were investigated. In order to evaluate antioxidant activities of all extracts, different antioxidant tests were used, such as total antioxidant activity by ferric thiocyanate method, reducing power, DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging, hydrogen peroxide scavenging, and ferrous ions chelating activities. The content of phenolic compounds was also determined to be the gallic acid equivalent. Among the three extracts, the water extract of dill leaf showed the most potent antioxidative capacity in each assay, showing 79.66% (at 1 mg/mL) in the DPPH center dot radical scavenging activity, 63% (at 800 g/mL) in the metal chelating effect, 60% (at 400 g/mL) in the H2O2 scavenging activity, and 0.61 absorbance (at 1 mg/mL) in the reducing power.en_US
dc.description.sponsorshipTrakya University [TUBAP-660]en_US
dc.description.sponsorshipThe authors are grateful to Necmettin Guler for the taxonomic identity of the plant and F. Nesrin Turan for statistical analysis. This work was supported by the Research Fund of Trakya University, Project number: TUBAP-660.en_US
dc.identifier.doi10.1080/10942910903474401
dc.identifier.endpage902en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79959274460en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage894en_US
dc.identifier.urihttps://doi.org/10.1080/10942910903474401
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18450
dc.identifier.volume14en_US
dc.identifier.wosWOS:000291863100018en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAnethum Graveolens Len_US
dc.subjectDill Leafen_US
dc.subjectAntioxidant Activityen_US
dc.subjectRadical Scavengingen_US
dc.subjectPhenolic Compounden_US
dc.subjectFree-Radicalsen_US
dc.subjectPhenolic Contenten_US
dc.subjectPlant-Extractsen_US
dc.subjectCapacityen_US
dc.titleAntioxidant Potential of Different Dill (Anethum Graveolens L.) Leaf Extractsen_US
dc.typeArticleen_US

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