Evaluation of Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel) and Vaccinium arctostaphylos (blue berry) Fruits as a Natural Antioxidant Source
Loading...
Date
2021-12-31
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Anatolian Environmental and Animal Sciences
Abstract
Most living things need oxygen to survive. However, the consumption of oxygen by cells causes the formation of reactive oxygen species (ROS). In this case, oxygen can have a toxic and mutating effect. It is reported that ROS, which create an imbalance between the antioxidant system of the organism and cause oxidative stress, cause chronic and acute diseases such as cardiovascular diseases, cancer, diabetes, Alzheimer's and some immune problems and aging. Antioxidants are substances that can delay or prevent the damage caused by oxygen in living environments, although they exist in low concentrations. Epidemiological studies report that an antioxidant-rich diet is beneficial and can have a great impact on disease prevention. For this reason, a lot of research should be done on natural antioxidants. For this purpose, Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel), Vaccinium arctostaphylos (blue berry) fruits are dried at 60°C and then mixed with ethanol (40°C), hot water (75°C) and warm water (40°C). were subjected to the extraction process and extracts were obtained at the rates of 2.5% and 5%. The DPPH method was used to determine the antioxidant effect. According to the results obtained, the highest antioxidant activity was determined in the hot water extract of the blue berry fruit, and the lowest in the ethanol extract of the cherry laurel fruit. It was observed that increasing the extract concentration slightly increased the antioxidant activity.
Description
Keywords
Antioxidant, ROS, herbal extract, persimmon, cherry laurel, blue berry
Citation
Gürdal, A. A. (2021). Evaluation of Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel) and Vaccinium arctostaphylos (blue berry) Fruits as a Natural Antioxidant Source . Journal of Anatolian Environmental and Animal Sciences , 6 (4) , 592-598 . DOI: 10.35229/jaes.1016793