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Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey

dc.contributor.authorGümüş, Tuncay
dc.contributor.authorAlbayrak, Sevil
dc.contributor.authorSağdıç, Osman
dc.contributor.authorArıcı, Muhammet
dc.date.accessioned2022-05-11T14:44:51Z
dc.date.available2022-05-11T14:44:51Z
dc.date.issued2011
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.urihttps://doi.org/10.1080/10942910903453397
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9795
dc.description.abstractIn this study, the effect of gamma irradiation on the total phenolic content and antioxidant activity of Satureja hortensis, Thymus vulgaris, and Thymbra spicata was evaluated. Plants irradiated in a 60Co irradiator to 0, 1.2, 3.0, and 5.1 kGy at 25 degrees C. Control and irradiated samples were extracted with methanol. The antioxidant activity of methanol extracts was determined using phosphomolybdenum assay and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. The total phenolic content in three spices was found to decrease with irradiation except at 5.1 kGy for S. hortensis. The DPPH radical scavenging activity of the extracts decreased after irradiation.en_US
dc.language.isoengen_US
dc.publisherTaylor & Francis Incen_US
dc.identifier.doi10.1080/10942910903453397
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSatureja hortensisen_US
dc.subjectThymus vulgarisen_US
dc.subjectThymbra spicataen_US
dc.subjectAntioxidant activityen_US
dc.subjectGamma irradiationen_US
dc.subjectRadiation-Induced Enhancementen_US
dc.subjectAntibacterial Activityen_US
dc.subjectEssential Oilsen_US
dc.subjectExtractsen_US
dc.subjectCapacityen_US
dc.subjectYielden_US
dc.titleEffect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkeyen_US
dc.typearticleen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0002-2063-1462
dc.identifier.volume14en_US
dc.identifier.issue4en_US
dc.identifier.startpage830en_US
dc.identifier.endpage839en_US
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorArıcı, Muhammet
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid6602223026
dc.authorscopusid23007788500
dc.authorscopusid6701802186
dc.authorscopusid7004571996
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.identifier.wosWOS:000291863100013en_US
dc.identifier.scopus2-s2.0-79959271815en_US


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