Araştırma Makalesi
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Yıl 2022, Cilt: 6 Sayı: 2, 97 - 101, 31.12.2022
https://doi.org/10.32571/ijct.1146979

Öz

Destekleyen Kurum

Fırat Üniversitesi

Proje Numarası

F. F.16.44.

Kaynakça

  • Cowan, M. M.; Clin Microbiol Rev. 1999, 12(4), 564-582.
  • Başaran, A. A.; MİSED. 2012, (27-28), 22-26.
  • Baytop, T.; İstanbul Üniversitesi Yayınları, 1984, (3255).
  • Çakılcıoğlu, U.; Khatun, S.; Turkoglu, I.; Hayta, S.; J. Ethnopharmacol. 2011, 1;137(1):469-86.
  • Gülbağ, F.; Türkiye Tohumcular Birliği Dergisi. 2014, 12-15.137(1), 469-486.
  • Tuzlacı, E.; Doğan, A.; J.Res.Pharm. 2010, 14(1), 136-143.
  • Altundag. E.; Ozturk, M.; Procd Soc Behv. 2011, 19756-777.
  • AOAC.; 1990, ISBN: 0-995584-42-0, ISSN: 0066-961X.
  • Miller, K. W.; Lorr, N. A.; Yang, C. S.; Analytical Biochemistry. 1984, 138(2), 340-345.
  • Cerhata, D.; Bauerova, A.; Ginter, E.; Ceska Slov Farm. 1994, 43(4), 166-168.
  • Karatepe, M.; LC GC N Am. 2004, 22(4), 362-365.
  • Brand-Williams, W.; Cuvelier, M.; Berset, C.; LWT-Food SCI Technol. 1995, 28(1), 25-30.
  • Tavazzi, B.; Lazzarino, G.; Di-Pierro, D.; Giardina, B.; Free Radical Bio Med. 1992, 13(1):75-78.
  • Halliwell, B.; Gutteridge, J. M. C.; Free Radical Bio Med. 2000, p. 617–24).
  • Tarpey, M. M.; Wink, D. A.; Grisham, MB.; Am J Physiol. 2004, 286(3): R431–44.
  • Russo, A.; Acquaviva, R.; Campisi, A.; Sorrenti, V.; DiGiacomo, C.; Virgata, G.; Barcellona, ML.; Vanella, A.;
  • Cell. Biol. Toxicol. 2000, 16: sayfa 91-98.
  • Collins, C. H.; Patricia, M.; Lyne, J. M.; Grange, J. O.; Falkinham Collins and Lyne’s Microbiological Methods. 2004, 140-440.
  • Khan, H.; Jan, S. A.; Javed, M.; Shaheen, R.; Khan, Z.; Ahmad, A.; Safi, S. Z.; Imran, M.; J Food Biochem. 2016, 40(1), 61-70.
  • Campbell, B.; Han, D.; Triggs, C. M.; Fraser, A. G.; Ferguson, L. R.; FFHD. 2012, 2(11), 460-486.
  • Gebhardt, S.; Thomas, R.; Agricultural Research Service, Home and Garden Bulletin, 2002, (72).
  • Birişik, A.; Karataş, F.; Yılmaz, S.; Özdemir, F. A.; Fırat Unv. Journal of Science. 2013, 25(1), 1-5.
  • Salah, N. B.; Casabianca, H.; Jannet, H. B.; Chenavas, S.; Sanglar, C.; Fildier, A.; D. virgata & D. erucoides, Molecules. 2015, 20(10), 18128-18143.
  • Akan, S.; Veziroğlu, S.; Özgün, Ö.; Ellialtıoğlu, Ş.; Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2013, 23(3), 289-295.
  • Al-Gendy, A. A.; Nematallah, K. A.; Zaghloul, S. S.; Ayoub, N. A.; Pharm Biol. 2016, 54(12), 3257-3263. Blažević, I.; Radonić, A.; Mastelić, J.; Zekić, M.; Skočibušić, M.; Maravić, A.; Food Chem. 2010, 121(4), 1020-1028.
  • Atta, E.; Hashem, A.; Eman, R. S.; Chem Nat Compd. 2013, 49(3), 432-436.

Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss

Yıl 2022, Cilt: 6 Sayı: 2, 97 - 101, 31.12.2022
https://doi.org/10.32571/ijct.1146979

Öz

Tchihatchewia isatidea Boiss (Brassicaceae) is popularly known as “Paint and Bridal Flower”. Flower pieces and extracts can be used for painting, wound healing, and cough treatments. In this study, the nutritional and medicinal properties of T. isidea were determined. For this purpose, carbohydrate, crude oil, crude protein, crude cellulose, energy, crude ash, dry matter, moisture, element, vitamin, antioxidant capacity, DNA protective, and antimicrobial effects of T. isatidea were investigated. Crude ash, crude protein, crude fat, crude cellulose, carbohydrate, dry matter, energy, organic matter, K, Ca, Na, Fe, Cu, Zn, Pb, Mn, vitamin E and vitamin A paremeters of T. Isatidea were 14.37%, 20.60%, 1.82%, 29.02%, 63.21%, 91.57%, 351.62 kcal 72.20%, 42.5 mg/kg, 102.4 mg/kg, 260 mg/kg, 1.59 mg/kg, 0.121 mg/kg, 1.160 mg/kg, 2.16 mg/kg, 7.49 mg/kg, 22.95 mg/g and 2.82 mg/g, respectively. The DPPH (α, α-Diphenyl-1-picrylhydrazyl) radical scavenging activity of the plant extract was ’82.34% at 100 µL, 68.20% at 50 µL, 30.80% at 25 µL and 11.68% at 10 µL’. The total oxidant level was 69.96 μmol/L, the total antioxidant level of T. isatidea was 3.91 μmol/L and 133.56 nmol/g Malondialdehyde (MDA). In the existence of UV and H2O2, it was found that the T. isatidea plant extract protects scDNA. It has also been established that the flower extract of the plant hinders the growth of pathogenic microorganisms at varying rates. Because of its thorny structure, the plant which can not be used as a vegetable can be transformed into a dried powdered form of powder and can be consumed with water in the form of a decoction or infusion. The plant can be mixed with powdered petroleum jelly and used as an external wound healing agent.

Proje Numarası

F. F.16.44.

Kaynakça

  • Cowan, M. M.; Clin Microbiol Rev. 1999, 12(4), 564-582.
  • Başaran, A. A.; MİSED. 2012, (27-28), 22-26.
  • Baytop, T.; İstanbul Üniversitesi Yayınları, 1984, (3255).
  • Çakılcıoğlu, U.; Khatun, S.; Turkoglu, I.; Hayta, S.; J. Ethnopharmacol. 2011, 1;137(1):469-86.
  • Gülbağ, F.; Türkiye Tohumcular Birliği Dergisi. 2014, 12-15.137(1), 469-486.
  • Tuzlacı, E.; Doğan, A.; J.Res.Pharm. 2010, 14(1), 136-143.
  • Altundag. E.; Ozturk, M.; Procd Soc Behv. 2011, 19756-777.
  • AOAC.; 1990, ISBN: 0-995584-42-0, ISSN: 0066-961X.
  • Miller, K. W.; Lorr, N. A.; Yang, C. S.; Analytical Biochemistry. 1984, 138(2), 340-345.
  • Cerhata, D.; Bauerova, A.; Ginter, E.; Ceska Slov Farm. 1994, 43(4), 166-168.
  • Karatepe, M.; LC GC N Am. 2004, 22(4), 362-365.
  • Brand-Williams, W.; Cuvelier, M.; Berset, C.; LWT-Food SCI Technol. 1995, 28(1), 25-30.
  • Tavazzi, B.; Lazzarino, G.; Di-Pierro, D.; Giardina, B.; Free Radical Bio Med. 1992, 13(1):75-78.
  • Halliwell, B.; Gutteridge, J. M. C.; Free Radical Bio Med. 2000, p. 617–24).
  • Tarpey, M. M.; Wink, D. A.; Grisham, MB.; Am J Physiol. 2004, 286(3): R431–44.
  • Russo, A.; Acquaviva, R.; Campisi, A.; Sorrenti, V.; DiGiacomo, C.; Virgata, G.; Barcellona, ML.; Vanella, A.;
  • Cell. Biol. Toxicol. 2000, 16: sayfa 91-98.
  • Collins, C. H.; Patricia, M.; Lyne, J. M.; Grange, J. O.; Falkinham Collins and Lyne’s Microbiological Methods. 2004, 140-440.
  • Khan, H.; Jan, S. A.; Javed, M.; Shaheen, R.; Khan, Z.; Ahmad, A.; Safi, S. Z.; Imran, M.; J Food Biochem. 2016, 40(1), 61-70.
  • Campbell, B.; Han, D.; Triggs, C. M.; Fraser, A. G.; Ferguson, L. R.; FFHD. 2012, 2(11), 460-486.
  • Gebhardt, S.; Thomas, R.; Agricultural Research Service, Home and Garden Bulletin, 2002, (72).
  • Birişik, A.; Karataş, F.; Yılmaz, S.; Özdemir, F. A.; Fırat Unv. Journal of Science. 2013, 25(1), 1-5.
  • Salah, N. B.; Casabianca, H.; Jannet, H. B.; Chenavas, S.; Sanglar, C.; Fildier, A.; D. virgata & D. erucoides, Molecules. 2015, 20(10), 18128-18143.
  • Akan, S.; Veziroğlu, S.; Özgün, Ö.; Ellialtıoğlu, Ş.; Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2013, 23(3), 289-295.
  • Al-Gendy, A. A.; Nematallah, K. A.; Zaghloul, S. S.; Ayoub, N. A.; Pharm Biol. 2016, 54(12), 3257-3263. Blažević, I.; Radonić, A.; Mastelić, J.; Zekić, M.; Skočibušić, M.; Maravić, A.; Food Chem. 2010, 121(4), 1020-1028.
  • Atta, E.; Hashem, A.; Eman, R. S.; Chem Nat Compd. 2013, 49(3), 432-436.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm Makale
Yazarlar

Mürşide Gizem Bircan 0000-0002-3756-2272

Sevda Kırbağ 0000-0002-4337-8236

Burak Bircan 0000-0003-1141-069X

Proje Numarası F. F.16.44.
Yayımlanma Tarihi 31 Aralık 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 6 Sayı: 2

Kaynak Göster

APA Bircan, M. G., Kırbağ, S., & Bircan, B. (2022). Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss. International Journal of Chemistry and Technology, 6(2), 97-101. https://doi.org/10.32571/ijct.1146979
AMA Bircan MG, Kırbağ S, Bircan B. Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss. Int. J. Chem. Technol. Aralık 2022;6(2):97-101. doi:10.32571/ijct.1146979
Chicago Bircan, Mürşide Gizem, Sevda Kırbağ, ve Burak Bircan. “Nutritive Value, Antimicrobial and Antioxidant Activities of Tchihatchewia Isatidea Boiss”. International Journal of Chemistry and Technology 6, sy. 2 (Aralık 2022): 97-101. https://doi.org/10.32571/ijct.1146979.
EndNote Bircan MG, Kırbağ S, Bircan B (01 Aralık 2022) Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss. International Journal of Chemistry and Technology 6 2 97–101.
IEEE M. G. Bircan, S. Kırbağ, ve B. Bircan, “Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss”, Int. J. Chem. Technol., c. 6, sy. 2, ss. 97–101, 2022, doi: 10.32571/ijct.1146979.
ISNAD Bircan, Mürşide Gizem vd. “Nutritive Value, Antimicrobial and Antioxidant Activities of Tchihatchewia Isatidea Boiss”. International Journal of Chemistry and Technology 6/2 (Aralık 2022), 97-101. https://doi.org/10.32571/ijct.1146979.
JAMA Bircan MG, Kırbağ S, Bircan B. Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss. Int. J. Chem. Technol. 2022;6:97–101.
MLA Bircan, Mürşide Gizem vd. “Nutritive Value, Antimicrobial and Antioxidant Activities of Tchihatchewia Isatidea Boiss”. International Journal of Chemistry and Technology, c. 6, sy. 2, 2022, ss. 97-101, doi:10.32571/ijct.1146979.
Vancouver Bircan MG, Kırbağ S, Bircan B. Nutritive value, antimicrobial and antioxidant activities of tchihatchewia isatidea boiss. Int. J. Chem. Technol. 2022;6(2):97-101.