Antimicrobial and Antioxidant Activities of Various Extracts of Verbascum antiochium Boiss. (Scrophulariaceae)

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dc.contributor.authorOzcan, Birgul
dc.contributor.authorYilmaz, Miray
dc.contributor.authorCaliskan, Mahmut
dc.date.accessioned2024-09-18T19:54:33Z
dc.date.available2024-09-18T19:54:33Z
dc.date.issued2010
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractVerbascum antiochium Boiss., a member of the Scrophulariaceae family, is endemic to Turkey. The extracts obtained from V. antiochium by increased polarity and direct methanol extraction were tested by the agar well diffusion method against various Gram-positive and Gram-negative bacteria and one fungus. The methanol/water extract exhibited a larger inhibition zone against both the Gram-negative and Gram-positive bacteria than the other extracts. Haemophilus influenzae was found to be the most sensitive bacterium among the bacteria tested. The antioxidant activities of the methanolic extract of V. antiochium were examined by two complementary test systems. The 50% inhibition activity of the methanolic extract of V. antiochium against the free radical 2,2-diphenyl-1-picrylhydrazyl was determined as 4.80 mg/mL. In the case of the linoleic acid system, oxidation of linoleic acid was inhibited by the methanolic extract of V. antiochium with 79.92% inhibition, which is close to the value of the synthetic antioxidant reagent, tert-butylated hydroxytoluene. The total phenolic components of V. antiochium were determined to be 92.71 mg of gallic acid equivalents/g. Iridoid glycosides, flavonoids, and saponins were detected as the major chemical constituents in the extract.en_US
dc.description.sponsorshipResearch Council of Mustafa Kemal Universityen_US
dc.description.sponsorshipThis research was supported partially by the Research Council of Mustafa Kemal University. The authors wish to thank Dr. Hikmet Yolcu for supplying plant materials.en_US
dc.identifier.doi10.1089/jmf.2009.0213
dc.identifier.endpage1152en_US
dc.identifier.issn1096-620X
dc.identifier.issn1557-7600
dc.identifier.issue5en_US
dc.identifier.pmid20626244en_US
dc.identifier.scopus2-s2.0-77956592929en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1147en_US
dc.identifier.urihttps://doi.org/10.1089/jmf.2009.0213
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7800
dc.identifier.volume13en_US
dc.identifier.wosWOS:000282365600017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMary Ann Liebert, Incen_US
dc.relation.ispartofJournal of Medicinal Fooden_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantimicrobialen_US
dc.subjectantioxidanten_US
dc.subjecttotal phenolsen_US
dc.subjectVerbascum antiochiumen_US
dc.titleAntimicrobial and Antioxidant Activities of Various Extracts of Verbascum antiochium Boiss. (Scrophulariaceae)en_US
dc.typeArticleen_US

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