Research Article
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Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi

Year 2021, Volume: 36 Issue: 2, 309 - 324, 31.12.2021

Birgül Burunkaya Serkan Selli Hasim Kelebek

https://doi.org/10.36846/CJAFS.2021.58

Abstract

Bu çalışmada sarı kantaron (Hypericum Perforatum L.) bitkisinin farklı çözgenler (etanol, metanol, ayçiçek yağı, zeytinyağı ve su) kullanılarak elde edilen ekstraktlarının fenolik bileşik, antioksidan ve antimikrobiyal etkileri araştırılmıştır. Fenolik bileşikler, yüksek performanslı sıvı kromatografisine bağlı elektrosprey iyonizasyon kütle spektrometresi (HPLC-DAD-ESI-MSn) kullanılarak belirlenmiştir. Ekstraktların antioksidan potansiyelleri DPPH ve ABTS metodları kullanılarak ayrıntılı olarak incelenmiştir. Bitkilerin antimikrobiyal etkisi ise agar kuyu difuzyon yöntemi ile araştırılmıştır. Yapılan analizler sonucunda 22 adet fenolik bileşik tanımlanmış ve miktarları belirlenmiştir. Çalışmamızda metanol ve etanol ekstraktlarında tanımlanan bileşik sayısının ve miktarının ayçiçek yağı, zeytinyağı ve su ekstraktlarına göre daha fazla olduğu görülmüştür. Antioksidan kapasite analiz sonuçlarında en yüksek içerik metanol ekstraktlarında ve en düşük içerik ise ayçiçek yağı ekstraktlarında saptanmıştır. Antimikrobiyal aktivite analiz sonuçları incelendiğinde ise sarı kantaron bitkisinin ayçicek yağı ve zeytinyağı ile hazırlanan ekstraktlarının Escherichia coli, Staphylococcus aeureus, Pseudomonas aeuroginasa mikroorganizmaları üzerinde inhibisyon etkisi gözlemlenmezken, metanol, etanol ve su ile hazırlanan ekstraktları antimikrobiyal etki göstermiştir. Test edilen mikroorganizmalara karşı en düşük antimikrobiyal aktivite, su ile hazırlanan bitki ekstraktında gözlemlenmiştir. Tüm sonuçlar genel olarak değerlendirildiğinde, etanol ve metanol ile hazırlanan ekstraktlarda tanımlanan fenolik bileşik sayısının ve miktarının daha fazla olduğu, antioksidan potansiyelin diğer ekstraktlara oranla daha yüksek olduğu saptanmıştır.

Keywords

Sarı kantaron Hypericum perfaratum L. fenolik bileşikler antioksidan kapasite agar kuyu difüzyon yöntemi LC-DAD-ESI-MS/MS

References

  • Agnol, R.D., Ferraz, A., Bernardi, A. P., Albring, D., Nör, Sarmento, C., L., Lamb, L., Hass, M., Poser, G. ve Schapoval, E. S. (2003). Antimicrobial activity of some Hypericum species. Phytomedicine, 10, 511–516.
  • Almeida, J. S., Benvegnú, D. M., Boufleur, N., Reckziegel, P., Barcelos, R. C. S., Coradini, K., … Beck, R. C. R. (2011). Hydrogels containing rutin intended for cutaneous administration: efficacy in wound healing in rats. Drug Development and Industrial Pharmacy, 38(7), 792–799.
  • Altan, A., Damlar,İ., Aras, M.H. ve Alpaslan, C. (2015). Effect of St. John’s Wort (Hypericum Perforatum) on Wound Healing. Archives Medical Review Journal, 24(4), 578-591.
  • Altun, M. L., Sever Y.B., Orhan, İ.E. ve Çitoglu, G.S. (2013). Assessment of cholinesterase and tyrosinase inhibitory and antioxidant effects of Hypericum perforatum L. (St. John’s wort). Industrial Crops and Products, 43, 87– 92.
  • Atalay, D. ve Erge, H.S. (2018). Gıda Takviyeleri ve Sağlık Üzerine Etkileri. Food and Health, 4(2), 98-111. Becker, L., Zaiter, A., Petit, J., Zimmer, D., Karam, M.C., Baudelaire, E., Scher, J. ve Dicko, A. (2016). Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving. Industrial Crops and Products, 87, 116-123.
  • Brand-Williams, W., Cuvelier, M.E. ve Berset, C. (1995). Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. LWT Food Science and Technology, 28, 25-30.
  • Chen, W.C., Liou, S.S., Tzeng, T.F., Lee, S.L. ve Liu, I.M. (2013). Effect of Topical Application of Chlorogenic Acid on Excision Wound Healing in Rats. Planta Medica, 79(08), 616–621.
  • Chimshirova, R., Karsheva, M., Diankov, S. ve Hinkov, I. (2019). Extractıon Of Valuable Compounds From Bulgarıan St. John’s Wort (Hyperıcum Perforatum L.). Antıoxıdant Capacıty And Total Polyphenolıc Content. Journal of Chemical Technology and Metallurgy, 54, 5, 952-961.
  • Conforti, F., Statti, G. A., Tundis, B., Bianchi, A., Agrimonti, C., Sacchetti, G., Andreotti, E., Menichini, F. ve Poli, F. (2005). Comparative chemical composition and variability of biological activity of methanolic extracts from Hypericum perforatum L. Natural Product Research, 19(3), 295,303.
  • Çırak, C., ve Kurt, D., (2014). Önemli Tıbbi Bitkiler Olarak Hypericum Türleri ve Kullanım Alanları, Anadolu, J. of AARI 24, 38 – 52.
  • Ernst, E., (2003) ed. Hypericum:The Genus Hypericum. CRC Press.
  • Gopalakrishnan, A., Ram, M., Kumawat, S., Tvean, S. ve Kumar, D. (2016). Quercetin accelerated cutaneous wound healing in rats by increasing levels of VEGF ve TGF-β1. Indian Journal of Experimental Biology, 54, 187–195.
  • Güner A, Özhatay N, Ekim T, ve Baser Khc, (2000). Flora of Turkey and the East Aegean Islands. Royal Botanic Garden Edinburgh, Edinburgh University Press, 92-94.
  • Güner, A., Aslan, S., Ekim, T., Vural, M., ve Babaç., M. T., (2012). Türkiye Bitkileri Listesi (Damarlı Bitkiler), Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını.
  • Hosni, K., Msaâda, K., Taârit, M. B., Hammami, M., ve Marzouk, B. (2010). Bioactive components of three Hypericum species from Tunisia: A comparative study. Industrial Crops and Products, 31(1), 158–163.
  • Jürgenliemk, G. ve Nahrstedt, A. (2002). Phenolic compounds from Hypericum perforatum, Planta Medica, 68(01), 88-91.
  • Kalogeropoulos, N., Yannakopoulou, K., Gioxari, A., Chiou, A., ve Makris, D. P. (2010). Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John’s wort) extract. LWT - Food Science and Technology, 43(6), 882–889.
  • Kang, J.W. ve Lee, S.M. (2014). Protective effects of chlorogenic acid against experimental reflux esophagitis in rats. Biomolecules ve Therapeutics, 22(5), 420–425.
  • Kasper, S., ve Dienel, A. (2002). Cluster Analysis Of Symptoms During Antidepressant Treatment With Hypericum Extractİn Mildly To Moderately Depressed Out-Patients. A MetaanalysisOf Data From Three Randomized, Placebocontrolled Trials. Psychopharmacology 164, 301-308.
  • Kelebek H, Selli S. ve Kola O. (2017). Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time. Food Measure 11, 226–235.
  • Kelebek, H., Selli, S., Canbaş, A. ve Cabaroglu, T. (2009). HPLC Determination Of Organic Acids, Sugars, Phenolic Compositions And Antioxidant Capacity Of Orange Juice And Orange Wine Made From A Turkish Cv. Kozan. Microchemical Journal, 91, 187-192.
  • Lebeau, J., Furman, C., Bernier, J.-L., Duriez, P., Teissier, E., ve Cotelle, N. (2000). Antioxidant properties of di-tert –butylhydroxylated flavonoids. Free Radical Biology and Medicine, 29(9), 900– 912.
  • Lecrubier, Y., Clerc, G., Didi, R., ve Kieser, M. (2002). Efficacy of St. John’s Wort Extract WS 5570 in Major Depression: A Double-Blind, Placebo-Controlled Trial. American Journal of Psychiatry, 159(8), 1361–1366.
  • Mazandarani, M., Yassaghi, S., Rezaei, M.B., Mansourian, A.R. ve Ghaemi, E.O. (2007). Ethnobotany and Antibacterial Activities of Two Endemic Species of Hypericum in North-East of Iran. Asian Journal of Plant Sciences, 6, 354-358.
  • Marrelli, M., Conforti, F., Toniolo, C., Nicoletti, M., Statti, G. ve Menichini, F. (2014). Hypericum perforatum: Habitatın kimyasal bileşim, foto-kaynaklı sitotoksisite ve antiradikal aktivite üzerindeki etkileri. Farmasötik Biyoloji, 52 (7), 909–918.
  • Orhan, E. I. ve Kartal, M. (2015). LC-DAD-MS-Assisted Quantification of Marker Compounds in Hypericum perforatum L. (St. John’s Wort) and its Antioxidant Activity. Turk J Pharm Sci 12(3), 279-286.
  • Öztürk, I., Çalişkan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., ve Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT - Food Science and Technology, 63, 144–151.
  • Parzhanova, A.B. Petkova, N.Tr., Ivanov, I. G. ve Ivanova, S. D., (2018). Evaluation of Biologically Active Substanceand Antioxidant Potential of Medicinal Plants Extracts for Food and Cosmetic Purposes. Journal of Pharmaceutical Sciences and Research, 10(7), 1804-1809.
  • Radulovic, N., Stankov-Jovanovic, V., Stojanovic, G. Melcerovic, A. S., Spiteller, M. ve Asakawa,Y. (2007). Screening of in vitro antimicrobial and antioxidant activity of nine Hypericum species from the Balkans. Food Chemistry 103, 15–21.
  • Raziq, N., Muhammad, N., , Chishti, K.A., Saeed, M., Rahman, S. ve Khan, H. (2011). Correlation of the antioxidant capacity with thephenolic contents of Hypericum monogynum andHypericum perforatum. African Journal of Pharmacy and Pharmacology, 5(16),1872-1876.
  • Saafi, E.B., Arem, A.E., Issaoui, M., Hammami, M. ve Achour, L. (2009). Phenolic Content and Antioxidant Activity of Four Date Palm (Phoenix dactylifera L.) Fruit Varieties Grown in Tunisia. International Journal of Food Science and Technology, 44, 2314–2319.
  • Saddiqe, Z, Naeem I, ve Maimoona A. ( 2010). A review of the antibacterial activity of Hypericum perforatum L. Journal of Ethnopharmacology, 131, 511-21.
  • Sagratini, G., Ricciutelli, M., Vittori, S., Ozturk, N., Ozturk, Y. ve Maggi, F.(2008). Phytochemical and antioxidant analysis of eight Hypericum taxa from Central Italy. Fitoterapia, 79, 210–213.
  • Sánchez-Muniz, F.J., Olivero-David, R., Triki, M., Salcedo, L., González-Muñoz, M. J., Cofrades, S., Ruiz-Capillas, C., Jiménez-Colmenero F. ve Benedi, J. (2012). Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Research International, 8,2, 909-915.
  • Sarıkürkçü C.,Locatelli, M., Tartaglia, A., Ferrone, V., Juszczak, A. M., Özer, M. S., Tepe B. ve Tomczyk, M. (2020). Enzymeand Biological Activities of the Water Extracts from the Plants Aesculushippocastanum, Oleaeuropaea and Hypericum perforatum That Are Used as Folk Remedies in Turkey. Molecules, 25(5), 1202.
  • Seyrekoğlu, F. ve Temiz, H. (2020). Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L. Turkish Journal of Agriculture – Food Scienceand Technology, 8(1), 226-229.
  • Silva, A. B., Ferreres, F., Malva, J. O. ve Dias, A. C. P. (2005). Phytochemical and antioxidant characterization of H. Perforatum alcoholic extracts. Food Chemistry, 90, 157–167.
  • Silva, B. A., Malva, J. O., ve Dias, A. C. P. (2008). St. John’s Wort (Hypericum perforatum) extracts and isolated phenolic compounds are effective antioxidants in several in vitro models of oxidative stress. Food Chemistry, 110(3), 611–619.
  • Skerget, M., Kotnik, P., Hadolin, M., Hras, A. R., Simonic, M., ve Knez, Z. (2005). Phenols, proanthocyanidins, flavonesand flavonols in someplant materials and their antioxidant activities. Food Chemistry, 89(2), 191–198.
  • Solomon, D., J. Adams, ve N. Graves. (2013). Economic evaluation of St. John’s wort (Hypericum perforatum) for the treatment of mild to moderate depression. Journal of Affective Disorders 148, 228-234.
  • Wölfle, U., Seelinger, G. ve Schempp, C. M. (2014). Topical Application of St. Johnʼs Wort (Hypericum perforatum). Planta Medica, 80, 109-120.
  • Zdunic, G., Godjevac, D., Savikin, K. ve Petrovic S. (2017). Comparative Analysis of Phenolic Compounds in Seven Hypericum Species and Their Antioxidant Properties. Natural Product Communications, 12,11,1805-1811.
  • Zou, Y., Lu, Y., ve Wei, D. (2004). Antioxidant Activity of a Flavonoid-Rich Extract of Hypericum perforatum L.in Vitro. Journal of Agricultural and Food Chemistry, 52(16), 5032–5039.

Year 2021, Volume: 36 Issue: 2, 309 - 324, 31.12.2021

Birgül Burunkaya Serkan Selli Hasim Kelebek

https://doi.org/10.36846/CJAFS.2021.58

Abstract

References

  • Agnol, R.D., Ferraz, A., Bernardi, A. P., Albring, D., Nör, Sarmento, C., L., Lamb, L., Hass, M., Poser, G. ve Schapoval, E. S. (2003). Antimicrobial activity of some Hypericum species. Phytomedicine, 10, 511–516.
  • Almeida, J. S., Benvegnú, D. M., Boufleur, N., Reckziegel, P., Barcelos, R. C. S., Coradini, K., … Beck, R. C. R. (2011). Hydrogels containing rutin intended for cutaneous administration: efficacy in wound healing in rats. Drug Development and Industrial Pharmacy, 38(7), 792–799.
  • Altan, A., Damlar,İ., Aras, M.H. ve Alpaslan, C. (2015). Effect of St. John’s Wort (Hypericum Perforatum) on Wound Healing. Archives Medical Review Journal, 24(4), 578-591.
  • Altun, M. L., Sever Y.B., Orhan, İ.E. ve Çitoglu, G.S. (2013). Assessment of cholinesterase and tyrosinase inhibitory and antioxidant effects of Hypericum perforatum L. (St. John’s wort). Industrial Crops and Products, 43, 87– 92.
  • Atalay, D. ve Erge, H.S. (2018). Gıda Takviyeleri ve Sağlık Üzerine Etkileri. Food and Health, 4(2), 98-111. Becker, L., Zaiter, A., Petit, J., Zimmer, D., Karam, M.C., Baudelaire, E., Scher, J. ve Dicko, A. (2016). Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving. Industrial Crops and Products, 87, 116-123.
  • Brand-Williams, W., Cuvelier, M.E. ve Berset, C. (1995). Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. LWT Food Science and Technology, 28, 25-30.
  • Chen, W.C., Liou, S.S., Tzeng, T.F., Lee, S.L. ve Liu, I.M. (2013). Effect of Topical Application of Chlorogenic Acid on Excision Wound Healing in Rats. Planta Medica, 79(08), 616–621.
  • Chimshirova, R., Karsheva, M., Diankov, S. ve Hinkov, I. (2019). Extractıon Of Valuable Compounds From Bulgarıan St. John’s Wort (Hyperıcum Perforatum L.). Antıoxıdant Capacıty And Total Polyphenolıc Content. Journal of Chemical Technology and Metallurgy, 54, 5, 952-961.
  • Conforti, F., Statti, G. A., Tundis, B., Bianchi, A., Agrimonti, C., Sacchetti, G., Andreotti, E., Menichini, F. ve Poli, F. (2005). Comparative chemical composition and variability of biological activity of methanolic extracts from Hypericum perforatum L. Natural Product Research, 19(3), 295,303.
  • Çırak, C., ve Kurt, D., (2014). Önemli Tıbbi Bitkiler Olarak Hypericum Türleri ve Kullanım Alanları, Anadolu, J. of AARI 24, 38 – 52.
  • Ernst, E., (2003) ed. Hypericum:The Genus Hypericum. CRC Press.
  • Gopalakrishnan, A., Ram, M., Kumawat, S., Tvean, S. ve Kumar, D. (2016). Quercetin accelerated cutaneous wound healing in rats by increasing levels of VEGF ve TGF-β1. Indian Journal of Experimental Biology, 54, 187–195.
  • Güner A, Özhatay N, Ekim T, ve Baser Khc, (2000). Flora of Turkey and the East Aegean Islands. Royal Botanic Garden Edinburgh, Edinburgh University Press, 92-94.
  • Güner, A., Aslan, S., Ekim, T., Vural, M., ve Babaç., M. T., (2012). Türkiye Bitkileri Listesi (Damarlı Bitkiler), Nezahat Gökyiğit Botanik Bahçesi ve Flora Araştırmaları Derneği Yayını.
  • Hosni, K., Msaâda, K., Taârit, M. B., Hammami, M., ve Marzouk, B. (2010). Bioactive components of three Hypericum species from Tunisia: A comparative study. Industrial Crops and Products, 31(1), 158–163.
  • Jürgenliemk, G. ve Nahrstedt, A. (2002). Phenolic compounds from Hypericum perforatum, Planta Medica, 68(01), 88-91.
  • Kalogeropoulos, N., Yannakopoulou, K., Gioxari, A., Chiou, A., ve Makris, D. P. (2010). Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John’s wort) extract. LWT - Food Science and Technology, 43(6), 882–889.
  • Kang, J.W. ve Lee, S.M. (2014). Protective effects of chlorogenic acid against experimental reflux esophagitis in rats. Biomolecules ve Therapeutics, 22(5), 420–425.
  • Kasper, S., ve Dienel, A. (2002). Cluster Analysis Of Symptoms During Antidepressant Treatment With Hypericum Extractİn Mildly To Moderately Depressed Out-Patients. A MetaanalysisOf Data From Three Randomized, Placebocontrolled Trials. Psychopharmacology 164, 301-308.
  • Kelebek H, Selli S. ve Kola O. (2017). Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time. Food Measure 11, 226–235.
  • Kelebek, H., Selli, S., Canbaş, A. ve Cabaroglu, T. (2009). HPLC Determination Of Organic Acids, Sugars, Phenolic Compositions And Antioxidant Capacity Of Orange Juice And Orange Wine Made From A Turkish Cv. Kozan. Microchemical Journal, 91, 187-192.
  • Lebeau, J., Furman, C., Bernier, J.-L., Duriez, P., Teissier, E., ve Cotelle, N. (2000). Antioxidant properties of di-tert –butylhydroxylated flavonoids. Free Radical Biology and Medicine, 29(9), 900– 912.
  • Lecrubier, Y., Clerc, G., Didi, R., ve Kieser, M. (2002). Efficacy of St. John’s Wort Extract WS 5570 in Major Depression: A Double-Blind, Placebo-Controlled Trial. American Journal of Psychiatry, 159(8), 1361–1366.
  • Mazandarani, M., Yassaghi, S., Rezaei, M.B., Mansourian, A.R. ve Ghaemi, E.O. (2007). Ethnobotany and Antibacterial Activities of Two Endemic Species of Hypericum in North-East of Iran. Asian Journal of Plant Sciences, 6, 354-358.
  • Marrelli, M., Conforti, F., Toniolo, C., Nicoletti, M., Statti, G. ve Menichini, F. (2014). Hypericum perforatum: Habitatın kimyasal bileşim, foto-kaynaklı sitotoksisite ve antiradikal aktivite üzerindeki etkileri. Farmasötik Biyoloji, 52 (7), 909–918.
  • Orhan, E. I. ve Kartal, M. (2015). LC-DAD-MS-Assisted Quantification of Marker Compounds in Hypericum perforatum L. (St. John’s Wort) and its Antioxidant Activity. Turk J Pharm Sci 12(3), 279-286.
  • Öztürk, I., Çalişkan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., ve Sagdic, O. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars. LWT - Food Science and Technology, 63, 144–151.
  • Parzhanova, A.B. Petkova, N.Tr., Ivanov, I. G. ve Ivanova, S. D., (2018). Evaluation of Biologically Active Substanceand Antioxidant Potential of Medicinal Plants Extracts for Food and Cosmetic Purposes. Journal of Pharmaceutical Sciences and Research, 10(7), 1804-1809.
  • Radulovic, N., Stankov-Jovanovic, V., Stojanovic, G. Melcerovic, A. S., Spiteller, M. ve Asakawa,Y. (2007). Screening of in vitro antimicrobial and antioxidant activity of nine Hypericum species from the Balkans. Food Chemistry 103, 15–21.
  • Raziq, N., Muhammad, N., , Chishti, K.A., Saeed, M., Rahman, S. ve Khan, H. (2011). Correlation of the antioxidant capacity with thephenolic contents of Hypericum monogynum andHypericum perforatum. African Journal of Pharmacy and Pharmacology, 5(16),1872-1876.
  • Saafi, E.B., Arem, A.E., Issaoui, M., Hammami, M. ve Achour, L. (2009). Phenolic Content and Antioxidant Activity of Four Date Palm (Phoenix dactylifera L.) Fruit Varieties Grown in Tunisia. International Journal of Food Science and Technology, 44, 2314–2319.
  • Saddiqe, Z, Naeem I, ve Maimoona A. ( 2010). A review of the antibacterial activity of Hypericum perforatum L. Journal of Ethnopharmacology, 131, 511-21.
  • Sagratini, G., Ricciutelli, M., Vittori, S., Ozturk, N., Ozturk, Y. ve Maggi, F.(2008). Phytochemical and antioxidant analysis of eight Hypericum taxa from Central Italy. Fitoterapia, 79, 210–213.
  • Sánchez-Muniz, F.J., Olivero-David, R., Triki, M., Salcedo, L., González-Muñoz, M. J., Cofrades, S., Ruiz-Capillas, C., Jiménez-Colmenero F. ve Benedi, J. (2012). Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Research International, 8,2, 909-915.
  • Sarıkürkçü C.,Locatelli, M., Tartaglia, A., Ferrone, V., Juszczak, A. M., Özer, M. S., Tepe B. ve Tomczyk, M. (2020). Enzymeand Biological Activities of the Water Extracts from the Plants Aesculushippocastanum, Oleaeuropaea and Hypericum perforatum That Are Used as Folk Remedies in Turkey. Molecules, 25(5), 1202.
  • Seyrekoğlu, F. ve Temiz, H. (2020). Effect of Extraction Conditions on the Phenolic Content and DPPH Radical Scavenging Activity of Hypericum perforatum L. Turkish Journal of Agriculture – Food Scienceand Technology, 8(1), 226-229.
  • Silva, A. B., Ferreres, F., Malva, J. O. ve Dias, A. C. P. (2005). Phytochemical and antioxidant characterization of H. Perforatum alcoholic extracts. Food Chemistry, 90, 157–167.
  • Silva, B. A., Malva, J. O., ve Dias, A. C. P. (2008). St. John’s Wort (Hypericum perforatum) extracts and isolated phenolic compounds are effective antioxidants in several in vitro models of oxidative stress. Food Chemistry, 110(3), 611–619.
  • Skerget, M., Kotnik, P., Hadolin, M., Hras, A. R., Simonic, M., ve Knez, Z. (2005). Phenols, proanthocyanidins, flavonesand flavonols in someplant materials and their antioxidant activities. Food Chemistry, 89(2), 191–198.
  • Solomon, D., J. Adams, ve N. Graves. (2013). Economic evaluation of St. John’s wort (Hypericum perforatum) for the treatment of mild to moderate depression. Journal of Affective Disorders 148, 228-234.
  • Wölfle, U., Seelinger, G. ve Schempp, C. M. (2014). Topical Application of St. Johnʼs Wort (Hypericum perforatum). Planta Medica, 80, 109-120.
  • Zdunic, G., Godjevac, D., Savikin, K. ve Petrovic S. (2017). Comparative Analysis of Phenolic Compounds in Seven Hypericum Species and Their Antioxidant Properties. Natural Product Communications, 12,11,1805-1811.
  • Zou, Y., Lu, Y., ve Wei, D. (2004). Antioxidant Activity of a Flavonoid-Rich Extract of Hypericum perforatum L.in Vitro. Journal of Agricultural and Food Chemistry, 52(16), 5032–5039.
There are 43 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Birgül Burunkaya

Serkan Selli 0000-0003-0450-2668

Hasim Kelebek 0000-0002-8419-3019

Publication Date December 31, 2021
Published in Issue Year 2021 Volume: 36 Issue: 2

Cite

APA Burunkaya, B., Selli, S., & Kelebek, H. (2021). Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 36(2), 309-324. https://doi.org/10.36846/CJAFS.2021.58
AMA Burunkaya B, Selli S, Kelebek H. Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. December 2021;36(2):309-324. doi:10.36846/CJAFS.2021.58
Chicago Burunkaya, Birgül, Serkan Selli, and Hasim Kelebek. “Sarı Kantaron (Hypericum Perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan Ve Antimikrobiyal Potansiyelinin Belirlenmesi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 36, no. 2 (December 2021): 309-24. https://doi.org/10.36846/CJAFS.2021.58.
EndNote Burunkaya B, Selli S, Kelebek H (December 1, 2021) Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi. Çukurova Tarım ve Gıda Bilimleri Dergisi 36 2 309–324.
IEEE B. Burunkaya, S. Selli, and H. Kelebek, “Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi”, Çukurova J. Agric. Food. Sciences, vol. 36, no. 2, pp. 309–324, 2021, doi: 10.36846/CJAFS.2021.58.
ISNAD Burunkaya, Birgül et al. “Sarı Kantaron (Hypericum Perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan Ve Antimikrobiyal Potansiyelinin Belirlenmesi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 36/2 (December 2021), 309-324. https://doi.org/10.36846/CJAFS.2021.58.
JAMA Burunkaya B, Selli S, Kelebek H. Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. 2021;36:309–324.
MLA Burunkaya, Birgül et al. “Sarı Kantaron (Hypericum Perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan Ve Antimikrobiyal Potansiyelinin Belirlenmesi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 36, no. 2, 2021, pp. 309-24, doi:10.36846/CJAFS.2021.58.
Vancouver Burunkaya B, Selli S, Kelebek H. Sarı Kantaron (Hypericum perforatum L.) Fenoliklerinin Karakterizasyonu, Antioksidan ve Antimikrobiyal Potansiyelinin Belirlenmesi. Çukurova J. Agric. Food. Sciences. 2021;36(2):309-24.
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From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.