| Makale Türü |
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| Dergi Adı | International Journal of Food Properties (Q2) | ||
| Dergi ISSN | 1094-2912 Dergi Bilgileri (2018) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2018 |
| Kabul Tarihi | 08-12-2017 | Yayınlanma Tarihi | 01-01-2018 |
| Cilt / Sayı / Sayfa | 21 / 1 / 374–384 | DOI | 10.1080/10942912.2017.1416399 |
| Makale Linki | https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1416399 | ||
| UAK Araştırma Alanları |
Organik Kimya
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| Özet |
| Origanum species are significant aromatic and medicinal plants used in food and pharmaceutical industries. Isolation of bioactive compounds was executed on n-butanol extract to yield the compounds responsible for the activities. Tricosan-1-ol (1), (8E,16E)-tetracosa-8,16-diene-1,24-diol (2), azepan-2-one (3), 3,4-dihydroxybenzoic acid (4), apigenin (5), eriodictyol (6), globoidnan-A (7), luteolin (8), rosmarinic acid (9), apigenin-7-O-glucuronide (10), and vicenin-2 (11) were isolated by chromatographic methods (column chromatography and semi-preparative High Performance Liquid Chromatography (HPLC) and structures were elucidated on the basis of spectroscopic techniques including 1D/2D nuclear magnetic resonance (NMR) and Liquid chromatography/Time-of-flight/Mass spectrometry (LC-TOF/MS). The isolated compounds and extracts were applied for antioxidant assays including 1,1-diphenyl-2 … |
| Anahtar Kelimeler |
| Antioxidant activity | Chromatography | Herbal tea | Origanum minutiflorum | Spectroscopy |
| Atıf Sayıları | |
| Yöksis | 35 |
| Web of Science | 82 |
| Scopus | 89 |
| Google Scholar | 135 |
| Dergi Adı | INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
| Kısa Adı | INT J FOOD PROP |
| Yayıncı | TAYLOR & FRANCIS INC |
| Açık Erişim | Evet |
| ISSN | 1094-2912 |
| E-ISSN | 1532-2386 |
| Wos Quartile | Q2 |
| Scopus Quartile | Q2 |
| Tarandığı Indeksler | SCIE , Scopus |
| WoS Kategoriler | FOOD SCIENCE & TECHNOLOGY |
| Scopus Kategoriler | FOOD SCIENCE |