WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.14627/6
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Article Citation - WoS: 3Citation - Scopus: 4Comparison of Total Antioxidant Capacities and Phenolic Constituents of Grapes Cultivated in Turkey for Wine Production(Taylor and Francis Ltd., 2025) Karaman Ersoy, Ş.; Vural, T.; Sözgen Başkan, K.; Tütem, E.; Baskan, Kevser Sozgen; Ersoy, Seyda KaramanGrapes are renowned for their health-promoting properties due to polyphenols, particularly anthocyanins in red grapes and flavonols in white grapes. This study evaluated the total antioxidant capacities (TAC) of specific grape varieties (Sultaniye, Chardonnay, Shiraz, Carignan, Alicante Bouschet, and Merlot) using the CUPRAC (CUPric Reducing Antioxidant Capacity) and ABTS/HRP (2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)/horseradish peroxidase) methods. Additionally, total phenolic, flavonoid, and anthocyanin contents were determined via Folin Ciocalteu, AlCl3/NaNO2, and pH differential methods. Primary phenolic compounds were identified with High-Performance Liquid Chromatography-Photodiode Array (HPLC-PDA). TAC values of the grape juices (mmol Trolox L−1) ranked as Alicante > Shiraz > Sultaniye > Carignan > Merlot > Chardonnay by CUPRAC, and Shiraz > Alicante > Merlot > Carignan ≥ Sultaniye > Chardonnay by ABTS/HRP and for skin extracts (mmol Trolox g−1), Carignan > Alicante > Shiraz > Merlot > Chardonnay > Sultaniye by CUPRAC, and Carignan > Shiraz > Alicante > Merlot > Chardonnay > Sultaniye by ABTS/HRP. The study demonstrated a strong correlation between phenolic composition and TAC values in grape samples, with anthocyanins as the predominant family contributing significantly to TAC. Varietal and intra-fruit differences in specific phenolic compounds were found to account for variations in observed TAC levels. Specifically, grape skin samples showed a more robust correlation between antioxidant capacity and total phenolic content (r = 0.986) than grape juices (r = 0.777). These findings underscore the considerable variation in antioxidant potential among grape varieties and emphasize the critical role of phenolic composition in the health-related benefits of grape consumption. © 2024 Taylor & Francis Group, LLC.Article Citation - WoS: 5Citation - Scopus: 5Effects of <i>myrtus Communis</I> L. Extract and Apocynin on Lens Oxidative Damage and Boron Levels in Rats With a High Fat-Diet(Galenos Publ House, 2021) Yasar, Ruya Kuru; Kuru, Dilruba; Sen, Ali; Sener, Goksel; Ercan, Feriha; Yarat, Aysen; Kuru, RuyaObjectives: Nutritional obesity causes oxidant damage in the body and cataract formation in the lenses by increasing the formation of free radicals. Myrtus communis leaf extracts (Myr) have antioxidant properties, and apocynin (Apo) is an effective NADPH-oxidase inhibitor. The data on tissue boron levels are quite lacking. The aim of this novel study was to investigate the effects of Myr and Apo treatment on boron levels and oxidative lens damage in rats fed a high-fat diet (HFD). Materials and Methods: Wistar albino male rats were randomly divided into four groups: the control group, HFD group, HFD + Myr group, and HFD + Apo group. Body weight and blood lipids were determined before and after the experiment. After decapitating the rats, the lenses were removed and homogenized. Catalase (CAT) and superoxide dismutase (SOD) activities and boron, malondialdehyde (MDA), and reduced glutathione (GSH) levels in the lens homogenates were determined. Results: The HFD increased serum triglyceride (p<0.05), total cholesterol level (p<0.001), body weight (p<0.001), and lens MDA levels (p<0.01) and decreased lens GSH (p<0.05) and boron level (p<0.01), SOD (p<0.001), and CAT activity (p<0.001). However, Myr and Apo treatment reduced the rats' body weight (p<0.001), serum triglyceride (p<0.05), and total cholesterol level (p<0.001) and increased lens boron (p<0.01; p<0.001), GSH levels (p<0.05; p<0.01), and CAT activity (p<0.001). Conclusion: Both Myr and Apo may be able to reduce oxidative stress in the lenses of obese rats caused by HFD by increasing boron levels.