Akademik Dersler - Tanıtım

Course Title	Code	Compulsory/Elective	Laboratory + Practice	ECTS
Antioxidant Activity of Plant Phenolics	FKG612	II. SEMESTER	3+0	7.5

Language of Instruction	Türkçe
Course Type	Elective Courses
Course Instructor(s)	PROF. DR. GÜLMİRA ÖZEK
Mode of Delivery	Face to face
Prerequisites	There is no prerequisite or co-requisite for this course .
Courses Recomended	There is no recommended optional programme component for this course.
Recommended Reading List	Dimitrios, B. (2006). Sources of natural phenolic antioxidants. Trends in food science & technology, 17(9), 505-512.Balasundram, N., Sundram, K., & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food chemistry, 99(1), 191-203.Huang, D., Ou, B., & Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of agricultural and food chemistry, 53(6), 1841-1856.Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76.Szőllősi, R., & Varga, I. S. I. (2002). Total antioxidant power in some species of Labiatae: Adaptation of FRAP method. Acta Biologica Szegediensis, 46(3-4), 125-127.Çelik, S. E., Özyürek, M., Güçlü, K., & Apak, R. (2010). Determination of antioxidants by a novel on-line HPLC-cupric reducing antioxidant capacity (CUPRAC) assay with post-column detection. Analytica Chimica Acta, 674(1), 79-88.Apak, R., Güclü, K., Özyürek, M., & Celik, S. E. (2008). Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchimica Acta, 160(4), 413-419.Özyürek, M., Güçlü, K., Tütem, E., Başkan, K. S., Erçağ, E., Celik, S. E., ... & Apak, R. (2011). A comprehensive review of CUPRAC methodology. Analytical methods, 3(11), 2439-2453.
Assessment methods and criteria	Midterm Exam, Classical, 25%Homework project, Classical, 25%Final Exam, Classical, 50%.
Work Placement	Not applicable
Catalog Content	Oxidation. Reactive oxygen and nitrogen species: free radicals, non-radicals. Oxidative stress. Peroxidation of lipids. Classification of antioxidants, mechanisms of action, enzymatic antioxidants, non-enzymatic protection, endogenous antioxidants, and exogenous antioxidants, structure-action relationships. Phenol, polyphenol, phenolic acid, and flavonoids. Antioxidant in herbal product. Nutrition and phenolic antioxidants. Pathogenesis and antioxidant balance. Antioxidant effect assessment: tests based on hydrogen transfer, electron transfer based tests. Evaluation of the test result. Determination of metal chelate effect. On-line evaluation method for antioxidants.