Malatya locale?s some grape and apricot varieties is searched effects of antioxidant associated in phytochimical contents

In this study, antioxidant effects of fruit extracts of apricots, grown in Malatya (Hacıhaliloglu, Kabaasi) and grape (Sam, Tahanebi, Kureys, Banazi, Kohnu), which are under in vitro and in vivo conditions and include Saccharomyces cerevisiae, have been investigated in anaerobic culture media. In the study, lipid preoxidation (LPO), level of fatty acid, lipophilic vitamin values, phytosterol and cholesterol levels have been measured based on the environmental conditions and the amount of protein and glutathione. Control groups which include fenton reagent (FR) and fruit extracts and their combinations have been used to check this precisely.According to the results of the experiment, both in ?in vitro? and ?in vivo? environments, LPO levels in FR group have been observed to increase in larger quantities than the control group (p<0.0001); LPO levels of groups, which include fruit extract and FR, have been observed to decrease in specific ratios. It has been identified that the effect of fruit extracts in lowering the level of LPO arises from phytochemicals like flavonoid which is found in its content. In the studies on S. cerevisiae and rats, it has been identified that protein, glutathione and fatty acid levels are affected by extracts and also FR addition. In composition of S. cerevisiae?s fatty acid, through the effect of FR and fruit extracts, it has been determined that besides palmitic, palmitoleic, stearic, oleic and linoleic acids, fatty acids referred to composition of rats? fatty acids; the increment in the measures of the arachidonic and docosahexaenoic acids, is in different proportions compared to the control group (p<0.0001, p<0.001). It has also been determined that addition of fruit extract in S. cerevisiae causes a significant amount of increase in phytosterol, but in tissues, it significantly increases cholesterol biosynthesis.According to the results, it has been determined that apricots and grape fruits, which we consume commonly in daily life, in in vitro conditions, S. cerevisiae in anaerobic culture media and also in vivo conditions, prevent the LPO formation and it has also been determined that organisms have different effects on biochemical parameters.