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Week - 1
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Introduction into Flavonids. |
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Week - 2
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Classification of Flavonoids. |
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Week - 3
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Flavanols: herbal sources, physical and chemical properties, extraction, qualitative and quantitative analysis. Biological activity. |
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Week - 4
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Flavonols: herbal sources, physical and chemical properties, extraction, solation, qualitative and quantitative analysis. Biological activity. |
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Week - 5
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Chalkones: herbal sources, physical and chemical properties, extraction, isolation, qualitative and quantitative analysis. Biological activity. |
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Week - 6
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Aurones; herbal sources, physical and chemical properties, extraction, isolation, qualitative and quantitative analysis. Biological activity. |
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Week - 7
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Flavolignanes: herbal sources, physical and chemical properties, extraction, isolation, qualitative and quantitative analysis. Biological activity. |
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Week - 8
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İsoflavones, herbal sources, physical and chemical properties, extraction, isolation, qualitative and quantitative analysis. Biological activity. |
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Week - 9
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Conventional analysis and extraction- isolation techniques for flavonoids. Column chromatography, thin-layer chromatography, solid-phase extraction application for flavonoids. |
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Week - 10
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Antifungal and antimicrobial activities of flavonoids. |
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Week - 11
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Antiinflammatory, anticancer activities of flavonoids. |
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Week - 12
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Antidiabetic, diuretic and cardiovasculer activities of flavonoids. |
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Week - 13
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Modern analysis and extraction-isolation techniques for flavonoids. Microwave-assisted extraction of flavonoids, accelerated solvent extraction, supercritical fluids extraction of flavonoids. |
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Week - 14
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Current analysis technique for flavonoids: separation by ultra-performance convergence chromatography (UPC2). |
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