dc.contributor.author | Ayaz, Faik Ahmet | |
dc.contributor.author | Hayırlıoğlu-Ayaz, Sema | |
dc.contributor.author | Karaoğlu, Şengül Alpay | |
dc.contributor.author | Grúz, Jiři | |
dc.contributor.author | Valentová, Kateřina | |
dc.contributor.author | Ulrichová, Jitka | |
dc.contributor.author | Strnad, Miroslav | |
dc.date.accessioned | 2020-12-19T20:12:49Z | |
dc.date.available | 2020-12-19T20:12:49Z | |
dc.date.issued | 2008 | |
dc.identifier.citation | Ayaz, F.A., Hayırlıoğlu Ayaz, S., Karaoğlu, Ş.A., Gruz, J., Valentova, K., Ulrichová, J. & Strnad, M. (2008). Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry, 107(1), 19-25. https://doi.org/10.1016/j.foodchem.2007.07.003 | en_US |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2007.07.003 | |
dc.identifier.uri | https://hdl.handle.net/11436/3937 | |
dc.description.abstract | Nine phenolic acids were identified and quantified by HPLC-MS in leaves and 10 in seeds of kale (black cabbage). The free, ester (methanol-soluble), glycoside and ester-bound (methanol-insoluble) phenolic acid contents of the leaves were 487, 532, 4989 and 6402 ng/g fresh weight, respectively. Ferulic and caffeic acids (total contents; 4269 and 4887 ng/g, respectively) were the most abundant. The seed contents of these fractions were 1993, 1477, 1231 and 4909 ng/g dry weight (DW), respectively, and sinapic acid was the most abundant (5037 ng/g DW). The fractions' total phenolic contents, determined colorimetrically, were highly correlated with their DPPH scavenging capacity, and in antimicrobial activity assays, with nine test organisms representing a wide array of taxa, all of the fractions were effective against Staphylococcus aureus, Enterococcus faecalis, Bacillus subtilis and (most strongly) Moraxella catarrhalis. Antimicrobial and antioxidant activities of kale phenolics in free and conjugated forms are discussed. © 2007 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | MSM 6198959216 Karadeniz Teknik Üniversitesi: TBAG 2341, 103T152, 2004.111.004.6 | en_US |
dc.description.sponsorship | This work was supported by the Czech Ministry of Education (MSM 6198959216). Some of the chemicals and reagents used in the present study were purchased using funds awarded by the Research Fund of Karadeniz Technical University (Project No.: 2004.111.004.6) and Tübitak (Project No.: TBAG 2341 (103T152). We wish to thank Sees-editing Ltd. for language editing. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Black cabbage | en_US |
dc.subject | Brassica oleraceae var. acephala | en_US |
dc.subject | Kale | en_US |
dc.subject | Leaf | en_US |
dc.subject | Phenolic acid | en_US |
dc.subject | Seed | en_US |
dc.title | Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Fen - Edebiyat Fakültesi, Biyoloji Bölümü | en_US |
dc.contributor.institutionauthor | Karaoğlu, Şengül Alpay | |
dc.identifier.doi | 10.1016/j.foodchem.2007.07.003 | |
dc.identifier.volume | 107 | en_US |
dc.identifier.issue | 1 | en_US |
dc.identifier.startpage | 19 | en_US |
dc.identifier.endpage | 25 | en_US |
dc.relation.journal | Food Chemistry | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |