Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: 'otlu Peynir
| dc.authorid | Ozyurek, Mustafa/0000-0001-5426-9775 | |
| dc.authorid | Ozgokce, Fevzi/0000-0002-3119-8561 | |
| dc.authorid | Bekdeser, Burcu/0000-0003-4555-2434 | |
| dc.authorid | Apak, Resat/0000-0003-1739-5814 | |
| dc.authorid | Altun, Mehmet/0000-0003-2541-0623 | |
| dc.authorid | Celik, Saliha Esin/0000-0003-3527-5349 | |
| dc.authorscopusid | 18233678600 | |
| dc.authorscopusid | 7801551787 | |
| dc.authorscopusid | 56013899300 | |
| dc.authorscopusid | 14051619500 | |
| dc.authorscopusid | 6602621513 | |
| dc.authorscopusid | 6507080807 | |
| dc.authorscopusid | 55989906300 | |
| dc.authorwosid | Apak, Reşat/D-4782-2019 | |
| dc.authorwosid | Bekdeşer, Burcu/D-3761-2019 | |
| dc.authorwosid | Celik, Saliha/C-7405-2019 | |
| dc.authorwosid | Ozyurek, Mustafa/C-9499-2019 | |
| dc.authorwosid | Ozgokce, Fevzi/V-2091-2019 | |
| dc.authorwosid | Altun, Mehmet/B-8978-2014 | |
| dc.contributor.author | Celik, S. Esin | |
| dc.contributor.author | Ozyurek, Mustafa | |
| dc.contributor.author | Altun, Mehmet | |
| dc.contributor.author | Bektasoglu, Burcu | |
| dc.contributor.author | Guclu, Kubilay | |
| dc.contributor.author | Berker, K. Isil | |
| dc.contributor.author | Apak, Resat | |
| dc.date.accessioned | 2025-05-10T17:27:00Z | |
| dc.date.available | 2025-05-10T17:27:00Z | |
| dc.date.issued | 2008 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Celik, S. Esin; Ozyurek, Mustafa; Altun, Mehmet; Bektasoglu, Burcu; Guclu, Kubilay; Berker, K. Isil; Apak, Resat] Istanbul Univ, Fac Engn, Dept Chem, TR-34320 Istanbul, Turkey; [Ozgokce, Fevzi] Yuzuncu Yil Univ, Fac Sci & Art, Dept Biol, Van, Turkey | en_US |
| dc.description | Ozyurek, Mustafa/0000-0001-5426-9775; Ozgokce, Fevzi/0000-0002-3119-8561; Bekdeser, Burcu/0000-0003-4555-2434; Apak, Resat/0000-0003-1739-5814; Altun, Mehmet/0000-0003-2541-0623; Celik, Saliha Esin/0000-0003-3527-5349 | en_US |
| dc.description.abstract | The traditional Van herby cheese incorporates herbs mainly consisting of Allium species as antimicrobial and flavouring aids. The total antioxidant capacities of 16 different herbs (8 species) collected from different locations were assayed for the first time by CUPRAC, ABTS/persulfate, FRAP, and Folin methods. The assay results correlated well among each other, because all were electron-transfer assays. The highest results were obtained with Folin having the highest redox potential. The second highest results were with CUPRAC, especially for the allium sp., because the sulfur containing antioxidants in allium could be best assayed with CUPRAC, whereas FRAP was nonresponsive to thiol-type compounds. The order of CUPRAC antioxidant capacities as trolox equivalents was thymus sp. chaerophyllum sp. allium sp. prangos sp. ferula sp. On the other hand, the order of Folin findings was thymus sp. allium sp. chaerophyllum sp. ferula sp. prangos sp. | en_US |
| dc.description.sponsorship | Istanbul University Research Fund; Bilimsel Arastirma Projeleri Yurutucu Sekreterligi [YOP-4/27052004, 2724]; State Planning Organization of Turkey for the Advanced Research Project of Istanbul University [2005K120430] | en_US |
| dc.description.sponsorship | The authors would like to express their gratitude to Istanbul University Research Fund, Bilimsel Arastirma Projeleri Yurutucu Sekreterligi, for the funding of Projects YOP-4/27052004 and 2724, and to State Planning Organization of Turkey for the Advanced Research Project of Istanbul University (2005K120430). The authors would like to extend their gratitude to TUBITAK (Turkish Scientific and Technical Research Council) for the Research Project 105T402, and to TUBITAK (Turkish Scientific and Technical Research Council) for the Research Project 106T514. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1080/10942910701594210 | |
| dc.identifier.endpage | 761 | en_US |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.issn | 1532-2386 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopus | 2-s2.0-57049118481 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 747 | en_US |
| dc.identifier.uri | https://doi.org/10.1080/10942910701594210 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/11856 | |
| dc.identifier.volume | 11 | en_US |
| dc.identifier.wos | WOS:000261020200004 | |
| dc.identifier.wosquality | Q3 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis inc | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Herby Cheese | en_US |
| dc.subject | 'Otlu Peynir' | en_US |
| dc.subject | Allium Sp | en_US |
| dc.subject | Antioxidant Capacity | en_US |
| dc.subject | Cuprac | en_US |
| dc.subject | Folin | en_US |
| dc.subject | Abts | en_US |
| dc.subject | Frap | en_US |
| dc.title | Antioxidant Capacities of Herbal Plants Used in the Manufacture of Van Herby Cheese: 'otlu Peynir | en_US |
| dc.type | Article | en_US |