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Investigation of Bioactive Components, Antioxidant and Antimicrobial Activities of Traditional Turkish Beverage Hardaliye

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dc.contributor.authorPOLAT SARI, SİLVA
dc.contributor.authorDİNÇ, HARİKA ÖYKÜ
dc.contributor.authorBÜYÜKKILIÇ ALTINBAŞAK, BETÜL
dc.contributor.authorYÜKSEL MAYDA, PELİN
dc.contributor.authorAKGÜL, ÖZER
dc.contributor.authorSAPMAZ, BURCU
dc.contributor.authorÖNER, YAŞAR ALİ
dc.contributor.authorÇALIŞKAN, REYHAN
dc.contributor.institutionauthorDİNÇ, HARİKA ÖYKÜ
dc.contributor.institutionauthorBÜYÜKKILIÇ ALTINBAŞAK, BETÜL
dc.date.accessioned2022-03-22T20:59:21Z
dc.date.available2022-03-22T20:59:21Z
dc.date.issued2022-01-01T00:00:00Z
dc.description.abstractObjective: In our study, it was aimed to make the chemical analysis of hardaliye products (H1 and H2), which are commercially available by different manufacturers, and to examine their antioxidant and antimicrobial activities. Methods: Antioxidant activity, organic acid and phenolic compounds, and antimicrobial activity in Hardaliye products (H1 and H2) were determined by using 1.1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, [liquid chromatographyhigh resolution mass spectrometry (LC-HR/MS)] and liquid microdilution methods, respectively. Results: Ascorbic acid and fumaric acid from organic acids were determined by chemical analysis of hardaliye samples by LC-HR/ MS method. While ascorbic acid concentrations were 21.295 mg/L and 26.84 mg/L in H1 and H2, respectively, fumaric acid concentrations were 59.55 mg/L in H1, and 224.562 mg/L in H2. While the phenolic component with the highest concentration in H1 was resveratrol (44.57 mg/L), it was observed that the phenolic component with the highest concentration in H2 was p-coumaric acid (31.87 mg/L). In terms of antioxidant activity, diphenyl-2- picrylhydrazylfree radical scavenging activity of hardaliye samples was determined as 2.07±0.004% and 2.49±0.004% in H1 and H2, respectively. It was determined that hardaliye samples showed inhibitory effect [H1 minimum inhibitor concentration (MIC): 15.625 µg/mL, H2 MIC: <3.9 µg/mL] against only S. Epidermidis ATCC 49461 strains among the tested microorganisms. Conclusion: In our study, it was determined that two different commercial Hardaliye products contained very low concentrations of phenolic compounds compared to the data in the literature, and therefore it was thought that tested Hardaliye products did not show antioxidant activity.
dc.identifier.citationPOLAT SARI S., DİNÇ H. Ö. , BÜYÜKKILIÇ ALTINBAŞAK B., YÜKSEL MAYDA P., AKGÜL Ö., SAPMAZ B., ÇALIŞKAN R., ÖNER Y. A. , -Investigation of Bioactive Components, Antioxidant and Antimicrobial Activities of Traditional Turkish Beverage Hardaliye-, Bezmiâlem Science, 2022
dc.identifier.trdizin1173733
dc.identifier.urihttp://hdl.handle.net/20.500.12645/30473
dc.identifier.wosWOS:000877834200006
dc.identifier.yoksis7612246
dc.subjectHardaliye
dc.subjectphenolic component
dc.subjectantioxidant
dc.subjectfenolik bileşen
dc.subjectantioksidan
dc.titleInvestigation of Bioactive Components, Antioxidant and Antimicrobial Activities of Traditional Turkish Beverage Hardaliye
dc.typeArticle
dspace.entity.typePublication
local.avesis.idd32cb06c-cc84-47e7-9ca1-4c01bec00276
local.publication.isinternational1
relation.isAuthorOfPublication6f44fd83-f5fa-4152-9576-c7c1d7ce6ad1
relation.isAuthorOfPublication728bec2c-3228-4f02-af9d-47cfaa65d3d1
relation.isAuthorOfPublication.latestForDiscovery6f44fd83-f5fa-4152-9576-c7c1d7ce6ad1
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