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    Antioxidant properties of various solvent extracts from purple basil
    (Pergamon-Elsevier Science Ltd, 2012) Yesiloglu, Yesim; Sit, Latifsah
    Water, ethanol and acetone extracts from leaves and flowers of purple basil, one of the most popular spices consumed in the Thrace region of Turkey, were tested in vitro for their ability to inhibit peroxidation of lipids, to scavenge DPPH, hydrogen peroxide, superoxide anion, to reduce Fe(III) to Fe(II) and to chelate Fe(II) ions. The results showed that purple basil contained naturally occurring antioxidant components and possessed antioxidant activity which may be attributed to its lipid peroxidation inhibitory, radical scavenging and metal chelating activities. It was concluded that purple basil might be a potential source of antioxidants. (C) 2012 Elsevier B.V. All rights reserved.
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    Biochemical Properties of Free and Immobilized Candida rugosa Lipase onto AL2O3: A Comparative Study
    (Informa Healthcare, 2011) Yesiloglu, Yesim; Sit, Latifsah
    Lipase from Candida rugosa (CRL) was immobilized by physical adsorption onto Al2O3. The immobilization yield was more than 95% during 30 min. The properties of free and immobilized enzyme were also searched and compared. The optimum pH was shifted from 7 to 8.5 by immobilization of the enzyme. The maximum activity of the free and the immobilized enzymes occured at 35 and 40 degrees C, respectively.
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    in vitro Antioxidant Activity and Total Phenolic Content of Various Extracts of Satureja hortensis L. Collected from Turkey
    (Asian Journal Of Chemistry, 2013) Yesiloglu, Yesim; Sit, Latifsah; Kilic, Ismail
    The antioxidant capacities of the acetone, ethanol and water extracts of leaves and flowers of S. hortensis were estimated using different antioxidant tests, including lipid peroxidation, reducing power, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging, iron chelation, superoxide anion radical scavenging and hydrogen peroxide scavenging. The contents of antioxidant components in these extracts were also determined. Results showed that the highest contents of these components including phenols and flavonoids were found in water extract. This study verified that the water extract has strong antioxidant activities which were correlated with its high level of phenolics and flavonoids. This extract can be used as a source of potential antioxidant or functional food material.