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A.I. Korkmaz
A.I. Korkmaz
Department of Biology, Faculty of Science, Akdeniz University, Antalya. Turkey
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H. Akgul
H. Akgul
Department of Biology, Faculty of Science, Akdeniz University, Antalya. Turkey
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M. Sevindik
M. Sevindik
Department of Biology, Faculty of Science, Akdeniz University, Antalya. Turkey
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Z. Selamoglu
Z. Selamoglu
Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde. Turkey
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Lichens are symbiotic associations that are formed by fungi and algae or cyanobacteria. The number of lichen species investigated pharmaceutically is still very low at present. The present study aims to determine the antioxidant activities, antibacterial activities, DNA protective activities, and oxidative stress status of Bryoria fuscescens (Gyeln.) Brodo & D. Hawksw., Parmelina tiliacea (Hoffm.) Hale, and Umbilicaria decussata (Vill.) Zahlbr. Lichens were extracted with ethanol in the Soxhlet device. The DPPH method was used to determine antioxidant activities. DNA protective activity was determined using pBR322 supercoil DNA. Antibacterial activity was determined with dilution test on 5 different species of bacteria (Enterocossus faecalis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus). Total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) were defined with Rel Assay Diagnostics kits. It was observed that DPPH free radical scavenging activities in lichen ethanol extracts increased with increasing concentration. The highest antioxidant activity was observed in B. fuscescens and the lowest activity was determined in U. decussata. It was also determined that the ethanol extracts of all lichen samples had DNA-protective activity. The highest antibacterial activity was detected in B. fuscescens, while the lowest activity was detected in U. decussata. It was determined that B. fuscescens had the highest oxidative stress index and U. decussata had the lowest value. It appears that the ethanol extracts of the lichen samples utilized in the study could be used as an alternative and complementary resource in medical treatment.
Senior editors
Editor(s)-in-Chief: András SALGÓ
Co-ordinating Editor(s):
Marianna TÓTH-MARKUS
Co-editor(s):
Anna HALÁSZ
Editorial Board
- László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
- Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
- József BARANYI (Institute of Food Research, Norwich, UK)
- Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
- Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
- György BIRÓ (Budapest, Hungary)
- Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
- Francesco CAPOZZI (University of Bologna, Bologna, Italy)
- Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
- Zsuzsanna CSERHALMI (Budapest, Hungary)
- Marco DALLA ROSA (University of Bologna, Bologna, Italy)
- István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
- Mária DOBOZI KING (Texas A&M University, Texas, USA)
- Muying DU (Southwest University in Chongqing, Chongqing, China)
- Sedef Nehir EL (Ege University, Izmir, Turkey)
- Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
- Éva GELENCSÉR (Budapest, Hungary)
- Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
- Jovica HARDI (University of Osijek, Osijek, Croatia)
- Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
- Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
- Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
- Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
- Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
- Katia LIBURDI (Tuscia University, Viterbo, Italy
- Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
- Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
- Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
- Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
- Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
- Perry NG (Michigan State University, Michigan, USA)
- Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Laura NYSTRÖM (ETH Zürich, Switzerland)
- Lola PEREZ (University of Cordoba, Cordoba, Spain)
- Vieno PIIRONEN (University of Helsinki, Finland)
- Alessandra PINO (University of Catania, Catania, Italy)
- Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
- Katharina SCHERF (Technical University, Munich, Germany)
- Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
- Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
- András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
- Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
- Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
- László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
- Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
- Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)
Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2024 | |
|---|---|
| Scopus | |
| CiteScore | |
| CiteScore rank | |
| SNIP | |
| Scimago | |
| SJR index | 0.226 |
| SJR Q rank | Q3 |
| 2023 | |
|---|---|
| Web of Science | |
| Journal Impact Factor | 0,8 |
| Rank by Impact Factor | Q4 (Food Science & Technology) |
| Journal Citation Indicator | 0.19 |
| Scopus | |
| CiteScore | 1.8 |
| CiteScore rank | Q3 (Food Science) |
| SNIP | 0.323 |
| Scimago | |
| SJR index | 0.235 |
| SJR Q rank | Q3 |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
| Submission Fee | none |
| Article Processing Charge | 450 EUR/article (only for OA publications) |
| 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 2025 | Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 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 | |
|---|---|---|---|
| Dec 2024 | 17 | 0 | 0 |
| Jan 2025 | 45 | 0 | 0 |
| Feb 2025 | 40 | 0 | 0 |
| Mar 2025 | 38 | 1 | 1 |
| Apr 2025 | 34 | 0 | 0 |
| May 2025 | 6 | 0 | 0 |
| Jun 2025 | 0 | 0 | 0 |
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