Determination of Total Antioxidant Capacity, Radical Scavenging Activity and Fatty Acid Composition of Ultrasonic Assisted Ethanolic Extraction of Oat (Avena sativa L.) Grains

Abstract

In this study, it was aimed to determine the total antioxidant capacity and free radical scavenging activity of the extracts obtained by ultrasonic assisted extraction of oat grains, as well as to determine the fatty acid profile and total tocopherol content of oat oil extracts. For this purpose, we determined the total antioxidant capacity of oat oil extracts according to the copper ions (Cu2+) reducing antioxidant power test (CUPRAC) method. At the same time, the radical scavenging capacity of oat extracts was investigated according to the 1,1-diphenyl-2-picryl-hydrazil (DPPH•) method. Fatty acid composition of oat oil was determined according to GC-FID analysis. Total tocopherol content was determined spectrophotometrically. The total antioxidant capacity of the oat oil extract according to the CUPRAC method was calculated as 1.5 ± 0.03 mmol TR /100g-oat oil extract. The DPPH• radical scavenging activity of the oat oil extract was calculated as 2.02 ± 0.01 mmol TR /100 g – oat oil extract. Oat extracts exhibited potent antioxidant and radical scavenging ability. GC-FID results revealed that oat oil is rich in unsaturated fatty acids (Oleic acid, 43%; Linoleic acid, 34%). Total tocopherol content of oat oil extracts was 1376.3 ± 16 mg/kg-oat oil extract.

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“…Strategies that prevent escaping from apoptosis and direct the cells to apoptosis come to the fore in the treatment of cancer. [24] The cells were treated with IC 50 dose of 7k and cisplatin (56.1 and 11.8 µM, respectively) for 24 h. Subsequently, two different assays were performed to determine to induced by apoptotic cell death.…”

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