Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.59, sa.3, ss.175-180, 2008 (SCI-Expanded)
In the present study, antioxidant properties of the water extracts of different parts of Viburnum opulus and Viburnum lantana (Caprifoliaceae) were investigated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and superoxide anion scavenging methods. The extracts were prepared from the fruits, branches, and leaves of V. lantana and V. opulus species. The branch extracts of V. lantana and V. opulus inhibited superoxide anion in a concentration-dependent manner. Compared with -tocopherol, the fruit extract of V. lantana did not show any scavenging effect on superoxide anion formation. V. lantana leaf extracts, however, showed a moderate scavenging effect on superoxide anion formation, whereas V. lantana branch extracts showed a strong scavenging effect (IC(50)=3.1 mg/ml) on superoxide anion in higher concentration. On the other hand, all extracts exhibited a scavenging effect on the DPPH radical with various potencies. When compared with butylated hydroxytoluene, V. opulus branch and V. lantana leaf extracts, as well as V. lantana branch, V. opulus fruit and V. lantana fruit extracts, showed strong DPPH radical scavenging activity with IC(50) values of 0.014, 0.035, 0.052, 0.057 and 0.085 mg/ml, respectively.