Evaluation of some Turkish Salvia species by principal component analysis based on their vitamin B2, mineral composition, and antioxidant properties

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dc.contributor.authorGezek, Görkem
dc.contributor.authorHashemi, Parya
dc.contributor.authorKalaycıoğlu, Zeynep
dc.contributor.authorKaygusuz, Hakan
dc.contributor.authorSarıoğlu, Gözde
dc.contributor.authorDöker, Serhat
dc.contributor.authorErim, F. Bedia
dc.date.accessioned2021-05-15T12:41:16Z
dc.date.available2021-05-15T12:41:16Z
dc.date.issued2019
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.descriptionKalaycioglu, Zeynep/0000-0002-0967-0997; Erim, Fatma Bedia/0000-0001-9406-6681
dc.description.abstractIn this study, 14 Turkish Salvia species, 12 of which are endemic, were characterized based on their vitamin B2, mineral, total phenolic contents, and antioxidant activities. Determination of vitamin B2 in Salvia species was achieved by a fast and sensitive capillary electrophoresis technique using a laser induced fluorescence (LIF) detector. All samples contain vitamin B2 ranging from 0.165 to 1.19 mg/100 g. Fifteen elements (Ca, K, Na, Mg, Fe, Mn, Zn, Li, Cu, Co, Al, V, Sr, Sn, and Ni) were determined in each Salvia sample by inductively coupled plasma-mass spectrometry (ICP-MS). Total phenolic contents of the Salvia samples, ranging from 11.8 to 119 mg gallic acid equivalents (GAE)/g, were determined using the Folin-Ciocalteu's method. The antioxidant activities were evaluated by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power assay (FRAP). Analysis data were evaluated by principal component analysis (PCA) and differentiation among Salvia species was shown.en_US
dc.description.sponsorshipResearch Foundation of Istanbul Technical UniversityIstanbul Universityen_US
dc.description.sponsorshipWe thank the Research Foundation of Istanbul Technical University for financial support.en_US
dc.identifier.doi10.1016/j.lwt.2018.10.066
dc.identifier.endpage293en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85055738682
dc.identifier.scopusqualityQ1
dc.identifier.startpage287en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.10.066
dc.identifier.urihttps://hdl.handle.net/20.500.12939/776
dc.identifier.volume100en_US
dc.identifier.wosWOS:000452946300040
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKaygusuz, Hakan
dc.language.isoen
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectElementen_US
dc.subjectPrincipal Component Analysisen_US
dc.subjectSalviaen_US
dc.subjectVitamin B2en_US
dc.titleEvaluation of some Turkish Salvia species by principal component analysis based on their vitamin B2, mineral composition, and antioxidant properties
dc.typeArticle

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