In vitro anti-urease, antioxidant activities and phytochemical composition of Geranium purpureum
The aim of this study was to evaluate for the first time phenolic compounds amount, antioxidant and anti-urease effects of ethanol extract from Geranium purpureum aerial parts. Also the phenolic compounds in the ethanol extract were analysed by HPLC-DAD and confirmed by liquid chromatography with qu...
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| Veröffentlicht in: | Journal of food measurement & characterization 2017-12, Vol.11 (4), p.2102-2109 |
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| creator | Taşkın, Turgut Taşkın, Duygu |
| description | The aim of this study was to evaluate for the first time phenolic compounds amount, antioxidant and anti-urease effects of ethanol extract from
Geranium purpureum
aerial parts. Also the phenolic compounds in the ethanol extract were analysed by HPLC-DAD and confirmed by liquid chromatography with quadrupole time-of-flight mass spectrometry using targeted MS/MS techniques with accurate mass measurement. The phenolic compounds were identified as caffeic acid derivative, quinic acid, galloyl-hexoside, malic acid, gallic acid, methyl gallate hexoside, chlorogenic acid, caffeic acid, rutin, dicaffeoyl quinic acid and quercetin. In the present study, the results of all three antioxidant assays showed that the ethanol extract had higher DPPH and ABTS radical scavenging activity than ascorbic acid and BHT. In addition, according to the results obtained, ethanol extract showed moderate metal chelating and anti-urease activity. Therefore, ethanol extract can be used in both medicine and food industry as a natural antioxidant and anti-urease agents in the future. |
| doi_str_mv | 10.1007/s11694-017-9594-2 |
| format | Article |
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Geranium purpureum
aerial parts. Also the phenolic compounds in the ethanol extract were analysed by HPLC-DAD and confirmed by liquid chromatography with quadrupole time-of-flight mass spectrometry using targeted MS/MS techniques with accurate mass measurement. The phenolic compounds were identified as caffeic acid derivative, quinic acid, galloyl-hexoside, malic acid, gallic acid, methyl gallate hexoside, chlorogenic acid, caffeic acid, rutin, dicaffeoyl quinic acid and quercetin. In the present study, the results of all three antioxidant assays showed that the ethanol extract had higher DPPH and ABTS radical scavenging activity than ascorbic acid and BHT. In addition, according to the results obtained, ethanol extract showed moderate metal chelating and anti-urease activity. Therefore, ethanol extract can be used in both medicine and food industry as a natural antioxidant and anti-urease agents in the future.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-017-9594-2</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acids ; Antioxidants ; Ascorbic acid ; Caffeic acid ; Chelation ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chlorogenic acid ; Engineering ; Ethanol ; Food industry ; Food Science ; Gallic acid ; Geranium ; High performance liquid chromatography ; Liquid chromatography ; Malic acid ; Mass spectrometry ; Mass spectroscopy ; Original Paper ; Phenols ; Quadrupoles ; Quercetin ; Quinic acid ; Reagents ; Rutin ; Scavenging ; Urease</subject><ispartof>Journal of food measurement & characterization, 2017-12, Vol.11 (4), p.2102-2109</ispartof><rights>Springer Science+Business Media, LLC 2017</rights><rights>Springer Science+Business Media, LLC 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-8ea4592694a2c137ed9f4b2a7105af897981ab7ec14101ffd971e067fc9221603</citedby><cites>FETCH-LOGICAL-c316t-8ea4592694a2c137ed9f4b2a7105af897981ab7ec14101ffd971e067fc9221603</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-017-9594-2$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-017-9594-2$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Taşkın, Turgut</creatorcontrib><creatorcontrib>Taşkın, Duygu</creatorcontrib><title>In vitro anti-urease, antioxidant activities and phytochemical composition of Geranium purpureum</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The aim of this study was to evaluate for the first time phenolic compounds amount, antioxidant and anti-urease effects of ethanol extract from
Geranium purpureum
aerial parts. Also the phenolic compounds in the ethanol extract were analysed by HPLC-DAD and confirmed by liquid chromatography with quadrupole time-of-flight mass spectrometry using targeted MS/MS techniques with accurate mass measurement. The phenolic compounds were identified as caffeic acid derivative, quinic acid, galloyl-hexoside, malic acid, gallic acid, methyl gallate hexoside, chlorogenic acid, caffeic acid, rutin, dicaffeoyl quinic acid and quercetin. In the present study, the results of all three antioxidant assays showed that the ethanol extract had higher DPPH and ABTS radical scavenging activity than ascorbic acid and BHT. In addition, according to the results obtained, ethanol extract showed moderate metal chelating and anti-urease activity. Therefore, ethanol extract can be used in both medicine and food industry as a natural antioxidant and anti-urease agents in the future.</description><subject>Acids</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Caffeic acid</subject><subject>Chelation</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chlorogenic acid</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Gallic acid</subject><subject>Geranium</subject><subject>High performance liquid chromatography</subject><subject>Liquid chromatography</subject><subject>Malic acid</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Original Paper</subject><subject>Phenols</subject><subject>Quadrupoles</subject><subject>Quercetin</subject><subject>Quinic acid</subject><subject>Reagents</subject><subject>Rutin</subject><subject>Scavenging</subject><subject>Urease</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1UE1LAzEQDaJgqf0B3gJejWay2c3mKEVroeBFzzHNJjalu1mTXbH_3tSKnoRhPt-bYR5Cl0BvgFJxmwAqyQkFQWSZE3aCJgxkQTgU_PQ3Z9U5mqW0pZQCCM6rYoJelx3-8EMMWHeDJ2O0Otnr7yJ8-iZHrM3gM8TblNsN7jf7IZiNbb3RO2xC24eUp6HDweGFjbrzY4v7MWazY3uBzpzeJTv7iVP08nD_PH8kq6fFcn63IqaAaiC11byULL-hmYFC2EY6vmZaAC21q6WQNei1sAY4UHCukQIsrYQzkjGoaDFFV8e9fQzvo02D2oYxdvmkKqioqzL7MqPgiDIxpBStU330rY57BVQdtFRHLVXWUh20VCxz2JGTMrZ7s_Fv8_-kLzBtd30</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Taşkın, Turgut</creator><creator>Taşkın, Duygu</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20171201</creationdate><title>In vitro anti-urease, antioxidant activities and phytochemical composition of Geranium purpureum</title><author>Taşkın, Turgut ; Taşkın, Duygu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-8ea4592694a2c137ed9f4b2a7105af897981ab7ec14101ffd971e067fc9221603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acids</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Caffeic acid</topic><topic>Chelation</topic><topic>Chemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chlorogenic acid</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Gallic acid</topic><topic>Geranium</topic><topic>High performance liquid chromatography</topic><topic>Liquid chromatography</topic><topic>Malic acid</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Original Paper</topic><topic>Phenols</topic><topic>Quadrupoles</topic><topic>Quercetin</topic><topic>Quinic acid</topic><topic>Reagents</topic><topic>Rutin</topic><topic>Scavenging</topic><topic>Urease</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Taşkın, Turgut</creatorcontrib><creatorcontrib>Taşkın, Duygu</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Taşkın, Turgut</au><au>Taşkın, Duygu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro anti-urease, antioxidant activities and phytochemical composition of Geranium purpureum</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2017-12-01</date><risdate>2017</risdate><volume>11</volume><issue>4</issue><spage>2102</spage><epage>2109</epage><pages>2102-2109</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>The aim of this study was to evaluate for the first time phenolic compounds amount, antioxidant and anti-urease effects of ethanol extract from
Geranium purpureum
aerial parts. Also the phenolic compounds in the ethanol extract were analysed by HPLC-DAD and confirmed by liquid chromatography with quadrupole time-of-flight mass spectrometry using targeted MS/MS techniques with accurate mass measurement. The phenolic compounds were identified as caffeic acid derivative, quinic acid, galloyl-hexoside, malic acid, gallic acid, methyl gallate hexoside, chlorogenic acid, caffeic acid, rutin, dicaffeoyl quinic acid and quercetin. In the present study, the results of all three antioxidant assays showed that the ethanol extract had higher DPPH and ABTS radical scavenging activity than ascorbic acid and BHT. In addition, according to the results obtained, ethanol extract showed moderate metal chelating and anti-urease activity. Therefore, ethanol extract can be used in both medicine and food industry as a natural antioxidant and anti-urease agents in the future.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-017-9594-2</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Acids Antioxidants Ascorbic acid Caffeic acid Chelation Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Chlorogenic acid Engineering Ethanol Food industry Food Science Gallic acid Geranium High performance liquid chromatography Liquid chromatography Malic acid Mass spectrometry Mass spectroscopy Original Paper Phenols Quadrupoles Quercetin Quinic acid Reagents Rutin Scavenging Urease |
| title | In vitro anti-urease, antioxidant activities and phytochemical composition of Geranium purpureum |
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