Authors:
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F.S. Mohammed
falah.sindy@uoz.edu.krd
https://orcid.org/0000-0001-9083-1876
F.S. Mohammed
Department of Biology, Faculty of Science, Zahko University, Duhok, Iraq
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M. Pehlivan
M. Pehlivan
Department of Medical and Aromatic Plants, Nurdağı Vocational School, Gaziantep University, Gaziantep, Turkey
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E. Sevindik
E. Sevindik
Department of Agricultural Biotechnology, Faculty of Agriculture, Adnan Menderes University, Aydın, 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 Food Processing, Bahce Vocational School, Osmaniye Korkut Ata University, Osmaniye, Turkey
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I. Bozgeyik
I. Bozgeyik
Department of Medical Biology, Faculty of Medicine, Adıyaman University, Adıyaman, Turkey
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O. Yumrutas
O. Yumrutas
Department of Medical Biology, Faculty of Medicine, Adıyaman University, Adıyaman, Turkey
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Abstract
In this study, antioxidant, oxidant, antimicrobial, and antiproliferative activities of Asparagus acutifolius L. and Asparagus officinalis L., known for their nutritional properties, were determined. In this context, methanol (MeOH) and dichloromethane (DCM) extracts of plants were obtained. Total antioxidant status (TAS), total oxidant status (TOS), and oxidative stress index (OSI) were determined using Rel Assay kits. Antimicrobial activities of plant extracts were determined against the test microorganisms using the agar dilution method. Antiproliferative activity was tested on the lung cancer cell line A549. As a result of the studies, it has been determined that the plant species have high antioxidant potential. In addition, it was observed that the antifungal potentials of plant extracts are high. Antiproliferative activity was determined to be at high level in both plant species. As a result, it has been determined that A. acutifolius and A. officinalis have medical potential and can be used as natural agents in pharmacological designs.
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Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2022 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
892 |
| Journal Impact Factor | 1.1 |
| Rank by Impact Factor |
Food Science and Technology (Q4) |
| Impact Factor without Journal Self Cites |
1.1 |
| 5 Year Impact Factor |
1 |
| Journal Citation Indicator | 0.22 |
| Rank by Journal Citation Indicator |
Food Science and Technology (Q4) |
| Scimago | |
| Scimago H-index |
32 |
| Scimago Journal Rank |
0.231 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1.7 |
| Scopus CIte Score Rank |
Food Science 225/359 (37th PCTL) |
| Scopus SNIP |
0.408 |
| 2021 | |
|---|---|
| Web of Science | |
| Total Cites WoS |
856 |
| Journal Impact Factor | 1,000 |
| Rank by Impact Factor | Food Science & Technology 130/143 Nutrition & Dietetics 81/90 |
| Impact Factor without Journal Self Cites |
0,941 |
| 5 Year Impact Factor |
1,039 |
| Journal Citation Indicator | 0,19 |
| Rank by Journal Citation Indicator | Food Science & Technology 143/164 Nutrition & Dietetics 92/109 |
| Scimago | |
| Scimago H-index |
30 |
| Scimago Journal Rank |
0,235 |
| Scimago Quartile Score |
Food Science (Q3) |
| Scopus | |
| Scopus Cite Score |
1,4 |
| Scopus CIte Score Rank |
Food Sciences 222/338 (Q3) |
| Scopus SNIP |
0,387 |
|
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 |
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| Subscription fee 2023 | Online subsscription: 776 EUR / 944 USD Print + online subscription: 896 EUR / 1090 USD |
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| 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 | |
|---|---|---|---|
| Jun 2023 | 46 | 0 | 0 |
| Jul 2023 | 39 | 0 | 0 |
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| Oct 2023 | 59 | 9 | 0 |
| Nov 2023 | 61 | 36 | 0 |
| Dec 2023 | 21 | 0 | 0 |
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