An investigation of the olive phenols activity as a natural medicine

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dc.contributor.authorGokalp, Faik
dc.date.accessioned2020-06-25T18:29:40Z
dc.date.available2020-06-25T18:29:40Z
dc.date.issued2018
dc.departmentKırıkkale Üniversitesi
dc.descriptiongokalp, faik/0000-0003-4363-3839
dc.description.abstractThe natural antioxidants of olive oil have phenolic structure and their activities are related to the formation of stable derivatives. In this study, the single components of the phenolic fraction of olive oil (1,4-hydroquinone, Semiquinone and 1,4-benzoquinone) have been studied as theoretical by using DFT (Density functional Theory). The behaviors of phenolic compounds of olive against to the alkyl peroxy radicals were investigated. Our data show that 1,4-benzoquinone is the best electron transfer agent in primary metabolic processes to human life. The frontier orbital gap, namely HOMO (highest occupied molecular orbital) eLUMO (lowest unoccupied molecular orbital) gap is the smallest for 1,4-benzoquinone. Hence, it is more stable than the others in blood. The natural phenolic compound's mechanism of many plants can be explained by using DFT method without consuming time and money. In this study, we have indicated the behaviors of natural antioxidants of olive oil's single components phenolic structure in blood phase. Copyright (c) 2017, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. This is an open access article under the CC BY-NC-ND license.en_US
dc.description.sponsorshipKirikkale UniversityKirikkale University [BAP-2017/019]; Gaussian programs of Kirikkale University [09W64]en_US
dc.description.sponsorshipThe calculations are carried out in the Computing Center and Gaussian 09W64 programs of Kirikkale University. This study is supported by the Scientific Research Projects of Kirikkale University (BAP-2017/019).en_US
dc.identifier.citationGökalp F. (2018). An investigation of the olive phenols activity as a natural medicine. Journal of food and drug analysis, 26(2), 657–661.en_US
dc.identifier.doi10.1016/j.jfda.2017.07.003
dc.identifier.endpage661en_US
dc.identifier.issn1021-9498
dc.identifier.issue2en_US
dc.identifier.pmid29567235
dc.identifier.scopus2-s2.0-85026220087
dc.identifier.scopusqualityQ1
dc.identifier.startpage657en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfda.2017.07.003
dc.identifier.urihttps://hdl.handle.net/20.500.12587/7416
dc.identifier.volume26en_US
dc.identifier.wosWOS:000430263700022
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFood & Drug Adminstrationen_US
dc.relation.ispartofJournal Of Food And Drug Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject1,4-Hydroquinoneen_US
dc.subjectSemiquinoneen_US
dc.subject1,4-Benzoquinoneen_US
dc.subjectBlooden_US
dc.subjectDFTen_US
dc.titleAn investigation of the olive phenols activity as a natural medicineen_US
dc.typeArticle

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