View More View Less
  • 1 Department of Chemical Engineering, Faculty of Engineering and Architecture Anadolu University, 26470-Eskisehir. Turkey
  • | 2 Medicinal and Aromatic Plant and Drug Research Centre (TBAM) Anadolu University, 26470-Eskisehir. Turkey
  • | 3 Medicinal and Aromatic Plant and Drug Research Centre (TBAM) Anadolu University, 26470-Eskisehir. Turkey
  • | 4 Medicinal and Aromatic Plant and Drug Research Centre (TBAM) Anadolu University, 26470-Eskisehir. Turkey
  • | 5 Medicinal and Aromatic Plant and Drug Research Centre (TBAM) Anadolu University, 26470-Eskisehir. Turkey
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Antioxidant and free radical scavenging activities of the extracts of sumac (Rhus coriaria) fruits and cassia (Cinnamomum cassia) cortex were studied. Plant samples were extracted with methanol:water (80:20) and an aliquot of each extract was fractionated using n-hexane and ethyl acetate. Antioxidant activities of n-hexane, ethyl acetate and water fractions were measured using Fe+2 induced linoleic acid-TBA-peroxidation reaction and the Rancimat methods. Free radical scavenging activities of the fractions were determined on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). Results were compared with those for butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT). The ethyl acetate fraction of plant materials exhibited a marked antiradical activity on DPPH.

  • Branen, A. L. (1975): Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc., 52, 59-63.

    'Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. ' () 52 J. Am. Oil Chem. Soc. : 59 -63.

    • Search Google Scholar
  • Jacob, R. A. (1994): Nutrition, health and antioxidants. Inform, 5, 1271-1275.

    'Nutrition, health and antioxidants. ' () 5 Inform : 1271 -1275.

  • Chipault, J. R., Mizuna, G. R. & Lundberg, W. O. (1956): Antioxidant properties of spices in oil-in-water emulsions. Fd Technol., 10, 209-211.

    'Antioxidant properties of spices in oil-in-water emulsions. ' () 10 Fd Technol. : 209 -211.

    • Search Google Scholar
  • Dhuley, J. N. (1999): Antioxidant effects of cinnamon (Cinnamomum verum) bark and greater cardamom (Amomum subuletum) seeds in rats fed high fat diet. Ind.-J. Exp. Biol., 37(3), 238-242. Fisher, C. (1991): Phenolic compounds in spices. -in: Ho, C. T., Lee, C. & Huang, M. T. (Eds) Phenolic compounds in food and their effects on health. Vol. I, American Chemical Society, Washington, DC, pp. 118-129.

    'Antioxidant effects of cinnamon (Cinnamomum verum) bark and greater cardamom (Amomum subuletum) seeds in rats fed high fat diet. ' () 37 Ind.-J. Exp. Biol. : 238 -242.

    • Search Google Scholar
  • Halliwell, B. (1997): Antioxidants and human disease: A general introduction. Nutr. Rev., 55, 544-552.

    'Antioxidants and human disease: A general introduction. ' () 55 Nutr. Rev. : 544 -552.

  • Hoff, J. F. & Singleton, T. J. (1977): A method for determination of tannin in foods by means of immobilized enzymes. J. Fd Sci., 42, 1956-1958.

    'A method for determination of tannin in foods by means of immobilized enzymes. ' () 42 J. Fd Sci. : 1956 -1958.

    • Search Google Scholar
  • Madson, H. L., Bertelsen, G. & Skiboted, L. H. (1997): Antioxidative activity of spices and spice extracts. -in: Risch, S. J. & Ho, C. T. (Eds) Spices: Flavor chemistry and antioxidant properties. American Chemical Society, Washington, DC, pp. 176-187.

    Spices: Flavor chemistry and antioxidant properties , () 176 -187.

  • Nakatani, N. (1994): Antioxidative and antimicrobial constituents of herbs and spices. -in: Charalambous, G. (Ed.) Spices, herbs and edible fungi. Elsevier Science, The Netherlands, pp. 251-273.

    Spices, herbs and edible fungi , () 251 -273.

  • Ohkawa, Hb., Ohishi, N. & Yagi, K. (1976): Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal. Biochem., 95, 351-358.

    'Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. ' () 95 Anal. Biochem. : 351 -358.

    • Search Google Scholar
  • Özcan, M. & Akgül, A. (1995): Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. Acta Alimentaria, 24, 81-90.

    'Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. ' () 24 Acta Alimentaria : 81 -90.

    • Search Google Scholar
  • Pokorny, J. (1991): Natural antioxidants for food use. Trends FdSci. Technol., 2, 223-227.

    'Natural antioxidants for food use. ' () 2 Trends FdSci. Technol. : 223 -227.

  • Prat, D. E. (1992): Natural antioxidants from plant material. -in: Huang, M.T, Ho, C. T. & Lee, C. Y. (Eds) Phenolic compounds in food and their effects on health Vol. II, American Chemical Society, Washington, DC, pp. 55-71.

    Phenolic compounds in food and their effects on health , () 55 -71.

  • Saito, Y., Kimura, Y. & Sakamoto, T. (1976): Antioxidant effect of some spices. J. Jap. Soc. Fd Nutr., 29, 404-411.

    'Antioxidant effect of some spices. ' () 29 J. Jap. Soc. Fd Nutr. : 404 -411.

  • Sanchez-Moreno, C., Larrauri, J. A. & Saura-Calixto, A. (1998): Procedure to measure the antiradical efficiency of polyphenols. J. Sci. Fd Agric., 76, 270-276.

    'Procedure to measure the antiradical efficiency of polyphenols. ' () 76 J. Sci. Fd Agric. : 270 -276.

    • Search Google Scholar
  • Sanchez-Moreno, C., Larrauri, J. A. & Saura-Calixto, A. (1999): Free radical scavenging capacity and inhibition of lipid oxidation of wines, grapes juices and related phenolic constituents. Fd Res. int., 32, 407-412.

    'Free radical scavenging capacity and inhibition of lipid oxidation of wines, grapes juices and related phenolic constituents. ' () 32 Fd Res. int. : 407 -412.

    • Search Google Scholar
  • SAS Institute (1989): SAS/STAT User's guide. Version 6., Fourth Edition, Vol. 2, SAS Institute Inc., Cary, NC.

    SAS/STAT User's guide. Version 6 , ().

  • Takajashi, O. & Hiraga, K. (1978): Effects of low levels of BHT on the prothrombin index of male rats. Fd Cosmet. Toxicol., 16(5), 475-477.

    'Effects of low levels of BHT on the prothrombin index of male rats. ' () 16 Fd Cosmet. Toxicol. : 475 -477.

    • Search Google Scholar
  • Vernin, G., Vernin, C., Metzger, J., Pujol, L. & Parkanyi, C. (1994): GC/MS analysis of Cinnamon and Cassia essential oils: A comparative study. -in: Charalambous, G. (Ed.) Spices, herbs and edible fungi. Elsevier Science, The Netherlands, pp. 411-426.

    Spices, herbs and edible fungi , () 411 -426.

  • Wetherilt, H. & Pala, M. (1994): Herbs and spices indigenous to Turkey. -in: Charalambous, G. (Ed.) Spices, herbs and edible fungi. Elsevier Science, The Netherlands, pp. 285-307.

    Spices, herbs and edible fungi , () 285 -307.

  • Yagi, K. (1987): Lipid peroxides and human disease. Chem. Phys. Lipids, 45, 337-341.

    'Lipid peroxides and human disease. ' () 45 Chem. Phys. Lipids : 337 -341.

  • Yakozava, T., Chen, C. P. & Liu, Z. W. (1998): Effect of traditional Chinese prescriptions and their main crude drugs on 2, 2-diphenyl-1-picrylhydrazyl radical. Phytotherapy Res., 12, 94-97.

    'Effect of traditional Chinese prescriptions and their main crude drugs on 2, 2-diphenyl-1-picrylhydrazyl radical. ' () 12 Phytotherapy Res. : 94 -97.

    • Search Google Scholar
  • Larson, R. A. (Ed.) (1997): Naturally occurring antioxidants. Lewis Publisher, New York, p. 191.

    Naturally occurring antioxidants , () 191.

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
submission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Aug 2021 10 0 0
Sep 2021 15 0 0
Oct 2021 13 0 0
Nov 2021 6 2 0
Dec 2021 4 0 0
Jan 2022 4 0 0
Feb 2022 0 0 0