F. Sezer Senol

Phytochemical contents and enzyme inhibitory and antioxidant properties of Anethum graveolens L. (dill) samples cultivated under organic and conventional agricultural conditions.

Inhibitory effect of the n-hexane, dichloromethane, ethyl acetate, and ethanol extracts from Anethum graveolens L. (dill) cultivated under organic (AG-O) and conventional (AG-C) conditions was tested against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase at 200 μg mL⁻¹. Their antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), N,N-dimethyl-p-phenylendiamine (DMPD), and nitric oxide (NO) radical scavenging assays as well as ferric ion-chelation capacity, ferric-(FRAP), and phosphomolybdenum-reducing antioxidant power (PRAP). The phytochemical analyses have been performed on both of the plant samples. GC-MS analysis pointed out that α-phellandrene was the main component in both of the essential oils in varying amounts (47.75% for AG-O and 27.94% for AG-C), while oleic acid was the dominant in the fruit oils of two samples (36.39% for AG-O and 53.87% for AG-C). HPLC analysis showed that both of the extracts contained rosmarinic acid as the major phenolic acid. The extracts inhibited BChE at moderate level, while the ethanol extracts exerted remarkable NO scavenging effect. The results emphasize that cultivation conditions may have effect on bioactivity and phytochemical content on plant samples.

Prospective neurobiological effects of the aerial and root extracts and some pure compounds of randomly selected Scorzonera species

Abstract Context: Scorzonera L. species (Asteraceae) are edible and as medicinal plants are used for various purposed in folk medicine. Objective: The methanol extracts of the aerial parts and roots from 27 Scorzonera taxa were investigated for their possible neurobiological effects. Materials and methods: Inhibitory potential of the Scorzonera species was tested against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase (TYRO) at 100 µg mL−1 using ELISA microtiter assay. Antioxidant activity of the extracts was tested with radical scavenging activity, metal-chelation capacity, ferric- (FRAP), and phosphomolibdenum-reducing antioxidant power (PRAP) assays. Chlorogenic acid, hyperoside, rutin, and scorzotomentosin-4-O-β-glucoside were also screened in the same manner. Total phenol and flavonoid quantification in the extracts were determined spectrophotometrically. Results: The aerial parts of Scorzonera pisidica (40.25 ± 0.74%) and chlorogenic acid (46.97 ± 0.82%) displayed the highest TYRO inhibition, while the remaining samples showed only trivial inhibition against cholinesterases (2.08 ± 1.35%–25.32 ± 1.37%). The same extract of S. pisidica was revealed to be the most potent in scavenging of all three radicals and FRAP assay. Discussion and conclusion: Out of 27 taxa, S. pisidica, in particular, may deserve further investigation for its neuroprotective potential.

Antioxidant and anticholinesterase effects of frequently consumed cereal grains using in vitro test models

The ethyl acetate and ethanol extracts obtained from eight varieties (Faikbey, Y-1779, CI-8357, Cheokota, Seydişehir, Y-330, Sivas and YVD-18) of oat (Avena sativa L.), one variety (Larende) of barley (Hordeum vulgare L.), one variety (Tatlicak 97) of triticale (Triticale sp.) and one rye variety (Aslim 95) (Secale cereale L.) were investigated for their antioxidant effects in seven test systems. Anticholinesterase activity of the extracts was examined by enzyme-linked immunosorbent assay (ELISA) microplate reader. Total phenol and flavonoid contents were calculated using Folin Ciocalteau and AlCl3 reagents, respectively. All of the extracts were ineffective in cholinesterase inhibition assays and had weak-to-moderate activity in antioxidant assays. The extracts exerted better activity in iron-chelation capacity ranging between 43.17 ± 2.04 and 62.97 ± 1.29%. Triticale extracts showed higher activity in reducing power experiments. A notable difference in the results of the antioxidant activity assays was observed among the oat varieties.