Münir Oktay

Bio: Münir Oktay is an academic researcher from Atatürk University. The author has contributed to research in topics: Antioxidant & Butylated hydroxytoluene. The author has an hindex of 15, co-authored 20 publications receiving 4019 citations.

Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts

Abstract: In this study, the antioxidant activity of water and ethanol extracts of fennel (Foeniculum vulgare) seed (FS) was evaluated by various antioxidant assay, including total antioxidant, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, metal chelating activities and reducing power. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol. The water and ethanol extracts of FS seeds showed strong antioxidant activity. 100 μg of water and ethanol extracts exhibited 99.1% and 77.5% inhibition of peroxidation in linoleic acid system, respectively, and greater than the same dose of α-tocopherol (36.1%). The both extracts of FS have effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. This antioxidant property depends on concentration and increasing with increased amount of sample. In addition, total phenolic compounds in the water and ethanol extracts of fennel seeds were determined as gallic acid equivalents. The results obtained in the present study indicated that the fennel (F. vulgare) seed is a potential source of natural antioxidant. Although, the tests presented here show the usefulness of FS extracts as in vitro antioxidants it still needs to be that this extracts show their activity in emulsions, biological systems, health implications or dry foods.

Antioxidant activity of food constituents: an overview

Abstract: Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS·+) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging, Fe3+–Fe2+ transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu2+) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical scavenging, superoxide anion radical (O 2 ·− ) scavenging, hydrogen peroxide (H2O2) scavenging, hydroxyl radical (OH·) scavenging, singlet oxygen (1O2) quenching assay and nitric oxide radical (NO·) scavenging assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods which are currently used for detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.

Problem-Based Learning: An Approach to Medical Education

Abstract: When there are many people who don't need to expect something more than the benefits to take, we will suggest you to have willing to reach all benefits. Be sure and surely do to take this problem based learning an approach to medical education that gives the best reasons to read. When you really need to get the reason why, this problem based learning an approach to medical education book will probably make you feel curious.

Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

Abstract: There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.