GÜZ YEMİŞİ (Elaeagnus umbellata Thunb.) MEYVE VE YAPRAK EKSTRAKTLARININ ANTİOKSİDANT VE ÜREAZ İNHİBİSYON AKTİVİTELERİNİN ARAŞTIRILMASI

Autumn olive (Elaeagnus umbellata Thunb.) is variety the angustifolia belonging to the Elaeagnus genus Elaeagnacea family. In thesis, the methanol, ethanol, water, ethyl acetate, acetone and hexane extracts of autumn olive fruit and leaves were determined spectrophotometrically component analysis, antioxidant and urease inhibition activites. The phenolics of autumn olive fruit methanol extract, the flavonoids of autumn olive fruit methanol extract, the anthocyanin of autumn olive leaf, β-carotene of autumn olive leaf hexane extract, the lycopene of autumn olive fruit hexane extracts and ascorbic acid of content autumn olive leaf were the highest found in the extracts prepared from the different solvents Butylated hydroxyanisole, butylated hydroxytoluene, trolox, tert-butylhydroquinone, vitamin E and ascorbic acid were used as a positive control in antioxidant activity assays. The extracts and the standards prepared different concentrations were increased antioxidant activity as concentration dependent and also the activities of extracts were exhibited higher than Standard antioxidants. The acetone extract of autumn olive fruit was found to be the most effective. The IC50 value of the autumn olive fruit acetone extract was 180 μg/mL in the urease inhibition test. The results of the activity and inhibition were evaluated the using ANOVA and DUNCAN tests in the SPSS (Statistical Packages for the Social Sciences; 20.0) software package and whether or not significant difference between results. In addition, the results were found to vary in direct proportion between the phenolic and flavonoid contents prepared different concentrations in the different solvent extracts and the results of different antioxidant activity tests.