Spectroscopic studies on the antioxidant activity of p-coumaric acid

Basit Öğe Kaydı
dc.authoridKilic, ismail/0000-0002-3270-063X
dc.authorwosidKilic, ismail/I-5823-2019
dc.contributor.authorKilic, Ismail
dc.contributor.authorYesiloglu, Yesim
dc.date.accessioned2024-06-12T11:12:08Z
dc.date.available2024-06-12T11:12:08Z
dc.date.issued2013
dc.departmentTrakya Üniversitesien_US
dc.description.abstractp-coumaric acid (4-hydroxycinnamic acid), a phenolic acid, is a hydroxyl derivative of cinnamic acid. It decreases low density lipoprotein (LDL) peroxidation and reduces the risk of stomach cancer. In vitro radical scavenging and antioxidant capacity of p-coumaric acid were clarified using different analytical methodologies such as total antioxidant activity determination by ferric thiocyanate, hydrogen peroxide scavenging, 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) scavenging, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity and superoxide anion radical scavenging, ferrous ions (Fe2+) chelating activity and ferric ions (Fe3+) reducing ability. p-Coumaric acid inhibited 71.2% lipid peroxidation of a linoleic acid emulsion at 45 mu g/mL concentration. On the other hand, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), alpha-tocopherol and ascorbic acid displayed 66.8%, 69.8%, 64.5% and 59.7% inhibition on the peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, p-coumaric acid had an effective DPPH center dot scavenging, ABTS(center dot+) scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, ferric ions (Fe3+) reducing power and ferrous ions (Fe2+) chelating activities. Also, those various antioxidant activities were compared to BHA, BHT, alpha-tocopherol and ascorbic acid as references antioxidant compounds. These results suggested that p-coumaric acid can be used in the pharmacological and food industry because of these properties. (C) 2013 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.saa.2013.06.110
dc.identifier.endpage724en_US
dc.identifier.issn1386-1425
dc.identifier.pmid23892112en_US
dc.identifier.scopus2-s2.0-84885976306en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage719en_US
dc.identifier.urihttps://doi.org/10.1016/j.saa.2013.06.110
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23059
dc.identifier.volume115en_US
dc.identifier.wosWOS:000324152700090en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofSpectrochimica Acta Part A-Molecular And Biomolecular Spectroscopyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectP-Coumaric Aciden_US
dc.subjectMetal Chelatingen_US
dc.subjectAntioxidant Activityen_US
dc.subjectReducing Poweren_US
dc.subjectFree Radicalsen_US
dc.subjectIn-Vitro Antioxidanten_US
dc.subjectRadical Scavenging Activitiesen_US
dc.subjectCaffeic Aciden_US
dc.subjectDerivativesen_US
dc.subjectExtractsen_US
dc.subjectAssayen_US
dc.titleSpectroscopic studies on the antioxidant activity of p-coumaric aciden_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu