The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment


ÖZŞAHİN KİREÇCİ A. D. , Gokce Z., YILMAZ Ö., Kirecci O. A.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.63, ss.353-357, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 63 Konu: 3
  • Basım Tarihi: 2012
  • Doi Numarası: 10.3109/09637486.2011.628646
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Sayfa Sayıları: ss.353-357

Özet

In this study, we detected the flavonoid ingredients of three different varieties of strawberry (Fragaria ananassa Duch cultivar Camarosa, Selva and Dorit) grown in Elazig, and we researched on their effects on the radicals DPPH. and OH.. It was detected that in the manipulation of 50-100 mu l extract, it was efficient to turn the DPPH. radical over 85% to DPPH.OH. form. In in vitro environment in which hydrogen peroxide and Fenton reagent were used, it was also detected that the capacity of interception of lipid peroxidation is high. When the level of Malondialdehyde (MDA)-2-thiobarbituric acid was compared with that of the Fenton R group, the level was shown to be decreased in the groups in which a quite distinct level of the extract of strawberry fruit was given (p < 0.001). Depending on the decrease in LPO formation, the amounts of oleic acid and linoleic acid that were added to the reaction environment were preserved in in vitro environment in which the extract of strawberry fruit was added (p < 0.01, p < 0.05 and p < 0.01). Consequently, it has been confirmed that the strawberry fruit that has a scavenging effect against the radicals prevents that lipid peroxidation in in vitro environment.