Yesil-Celiktas O.2019-10-262019-10-2620091018-46191018-4619https://hdl.handle.net/11454/20449Renewable forestry and agricultural resources collected from various locations of Turkey were subjected to evaluation as potential phytochemicals. Antioxidant activities of 4 pine bark extracts (Pinus brutia, Pinus sylvestris, Pinus nigra and Pinus pinea), a commercial product (Pycnogenol®), and 3 industrial extracts of olive leaves (olive leaf extract, olive leaf juice and olive mill wastewater pulp) were determined using in vitro antioxidant activity, radical scavenging assays and ß-carotene bleaching method. P. brutia extract revealed the highest activity (936.6 mg GAE/g extract; EC 50: 8.1 µg/ml), whereas pine bark extracts showed higher activities than the industrial extracts of olive leaf. Additionally, extent of lipid peroxidation in cooked turkey meat was the lowest in P. brutia extract (0.92 to 3.78 mg MDA/kg) during 7 days of storage. Results presented here indicate that bark of Pinus species other than P. maritima and olive leaves offer the prospects of new bio-resources to be utilized in the industry.eninfo:eu-repo/semantics/closedAccessß-carotene bleaching2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalAntioxidant activityMeatOlive leaf extractOxidationPine bark extractPinusPycnogenol®Article18815071512N/A