Mahfuz Elmastas

Radical scavenging activity and antioxidant capacity of bay leaf extracts

Bay leaves (BL) (Laurus nobilis L., Family: Lauraceae) are traditionally used orally to treat the symptoms of gastrointestinal problems, such as epigastric bloating, impaired digestion, eructation, and flatulence. In this study, lyophilized extracts (both water and ethanol) of BL were studied for their antioxidant properties. The antioxidant activity, reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging and metal chelating activities were evaluated to determine the total antioxidant capacity of both BL extracts. Both extracts exhibited strong total antioxidant activity in linoleic acid emulsion. Concentrations of 20, 40, and 60 μg ml−1 showed 84.9, 95.7, 96.8, and 94.2, 97.7, and 98.6% inhibition of lipid peroxidation of linoleic acid emulsion, for water and ethanol extracts, respectively. On the other hand, 60 μg ml−1 of the standard antioxidants butylated hydroxyianisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol exhibited 96.6, 99.1, and 76.9% inhibition of lipid peroxidation in linoleic acid emulsion, respectively. In addition, the both BL extracts had effective reducing power, DPPH⋅ free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging and metal chelating activities at 20, 40, and 60 μg ml−1. The total amount of phenolic compounds in each BL extract was determined as gallic acid equivalents.

Determination of iron, copper, manganese, zinc, lead, and cadmium in mushroom samples from Tokat, Turkey

Abstract Contents of Fe, Cu, Mn, Zn, Pb, and Cd in 10 mushrooms species from Tokat, Turkey were determined by atomic absorption spectrometry. The results indicate that Fe, Cu, Mn, and Pb levels in the species Fomes fementarius were the highest with means of 3904±307 mg/kg, 54±4 mg/kg, 64±5 mg/kg, 2.7±2.0 mg/kg, respectively. The highest level of Zn was 122±11 mg/kg in the species Polyporus frondosus. Content of Cd in Boletus appendiculatus and Fomes fomentarius were the highest with a mean of 1.8±0.2 mg/kg.

A Study on the In Vitro Antioxidant Activity of Juniper (Juniperus communis L.) Fruit Extracts

Abstract This study aimed at evaluating the in vitro antioxidant activity of water and ethanol extracts of juniper (Juniperus communis L., Family Cupressaceae) fruit. The antioxidant properties of both Juniper extracts were studied using different antioxidant assays, including reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both the water and the ethanol extracts exhibited strong total antioxidant activity. The concentrations of 20, 40, and 60 µg/mL of water and ethanol extracts of juniper fruit showed 75%, 88%, 93%, 73%, 84%, and 92% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, 60 µg/mL of standard antioxidant such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α‐tocopherol exhibited 96, 96, and 61 inhibitions on peroxidation of linoleic acid emulsion, respectively. However, both extracts of juniper had effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities at these same concentrations (20, 40, and 60 µg/mL). Those various antioxidant activities were compared to BHA, BHT, and α‐tocopherol as standard antioxidants. In addition, total phenolic compounds in both aqueous and ethanolic juniper extracts were determined as gallic acid equivalents. Accordingly, these results indicate that juniper has in vitro antioxidant properties and these may be major reasons for the inhibition of lipid peroxidation properties.

Antioxidant Activity of Two Wild Edible Mushrooms (Morchella vulgaris and Morchella esculanta) from North Turkey

The ethanol extracts of Morchella vulgaris (EEMV) and Morchella esculanta (EEME) were analysed for their antioxidant activities in different systems including reducing power, free radical scavenging, superoxide anion radical scavenging, total antioxidant activity, and metal chelating activity. EEMV and EEME had similar reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activity at concentrations of 50, 100, and 150 microg/mL. These various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and alpha-tocopherol. The percent inhibition of different concentrations of EEMV on peroxidation in the linoleic acid system was 85 and 87 % respectively, which was greater than that of 100 and 250 microg/mL of alpha-tocopherol (50 and 77%, respectively) and similar to 250 microg/mL of BHA (85, 87%, respectively). The percent inhibition of different concentrations of EEME on peroxidation in the linoleic acid system was 80 and 87 % respectively, which was greater than that of 100 and 250 microg/mL of alpha-tocopherol (50, 77%) and similar to 250 microg/mL BHA (87%). On the other hand, the percent inhibition of 100 and 250 microg/mL of BHT was 97 and 99%, respectively. In addition, the total phenolic compounds in EEMV and EEME were determined as gallic acid equivalents.

Antioxidant, electrochemical, thermal, antimicrobial and alkane oxidation properties of tridentate Schiff base ligands and their metal complexes

In this study, two Schiff base ligands (HL(1) and HL(2)) and their Cu(II), Co(II), Ni(II), Pd(II) and Ru(III) metal complexes were synthesized and characterized by the analytical and spectroscopic methods. Alkane oxidation activities of the metal complexes were studied on cyclohexane as substrate. The ligands and their metal complexes were evaluated for their antimicrobial activity against Corynebacterium xerosis, Bacillus brevis, Bacillus megaterium, Bacillus cereus, Mycobacterium smegmatis, Staphylococcus aureus, Micrococcus luteus and Enterococcus faecalis (as gram-positive bacteria) and Pseudomonas aeruginosa, Klebsiella pneumoniae, Escherichia coli, Yersinia enterocolitica, Klebsiella fragilis, Saccharomyces cerevisiae, and Candida albicans (as gram-negative bacteria). The antioxidant properties of the Schiff base ligands were evaluated in a series of in vitro tests: 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging and reducing power activity of superoxide anion radical generated non-enzymatic systems. Electrochemical and thermal properties of the compounds were investigated.

Antioxidant activity of S-carvone isolated from spearmint (Mentha Spicata L. Fam Lamiaceae)

Abstract S‐Carvone was isolated from Mentha spicata (Fam. Lamiaceae) and purified using chromatographic methods, and also characterized with GS‐MS, FTIR, and NMR techniques. The antioxidant activity of S‐carvone obtained from Mentha spicata was evaluated as in vitro using a total antioxidant activity test. Results were compared with a standard antioxidant, α‐tocopherol. The results indicate that S‐carvone possess high antioxidant activity compared to α‐tocopherol.

Bioaccumulation of Heavy Metals in Some Wild‐Grown Edible Mushrooms

Abstract In this study some heavy metal uptake in mushroom species, their metal content in soil substrate and the relation in between metal concentration in mushroom and soil were investigated. Mushroom species and soil in which mushroom species were grown were collected from Tokat region of Turkey. Six different mushroom species and their underlying soil (0–10 cm layer) samples were analyzed for some heavy metals (Cu, Pb, Fe, Zn, Cd, Mn, Ni, Cr and Co). The analysis was performed with an atomic absorption spectrometer. The results indicate that in general, heavy metal contents in all mushroom species were lower than the underlying soil substrates except for some mushroom species. The results obtained from the analyses of mushroom and underlying soil samples were evaluated using linear correlation analysis and concentration factors to identify the metal accumulation of mushrooms.

Studies on the antioxidant potential of flavones of Allium vineale isolated from its water-soluble fraction

The aim of this work was to examine the chemical constituents and antioxidant potential of water-soluble fractions from the commonly consumed vegetable, Allium vineale. The water-soluble fraction, containing phenolic compounds, was extracted with ethyl acetate to obtain flavonoids which were separated and purified by repeated column chromatography over Sephadex LH-20, RP C18 and silica gel. The isolated compounds were identified according to their physicochemical properties and spectral data (UV, HPLC-TOF/MS, (1)H NMR, (13)C NMR and 2D NMR). Three flavonoids were isolated and identified as chrysoeriol-7-O-[2″-O-E-feruloyl]-β-d-glucoside (1), chrysoeriol (2), and isorhamnetin-3-β-d-glucoside (3). Antioxidant studies of the aqueous extract and three isolated compounds, 1, 2, 3, were undertaken and they were found to have significant antioxidant activity. Antioxidant activities were evaluated for total antioxidant activity by the ferric thiocyanate method, ferric ion (Fe(3+)) reducing antioxidant power assay (FRAP), ferrous ion (Fe(2+)) metal chelating activity, and DPPH free radical-scavenging activity. The water-soluble ethyl acetate and methanol extraction methods were also compared using HPLC-TOF/MS.

Determination of Antioxidant Activity of Marshmallow Flower (Althaea officinalis L.)

Abstract The antioxidant properties of marshmallow (Althaea officinalis L., Fam. Malvaceae) ethanolic extract was evaluated using different antioxidant tests, including reducing power, free radical scavenging, superoxide anion radical scavenging, and metal chelating activities. The extract of marshmallow (A. officinalis L.) exhibited strong total antioxidant activity. The concentration of 50, 100, and 250 µg/mL of ethanol extract of marshmallow (A. officinalis L.) showed 85.5%, 91.2%, and 96.4% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, 100 µg/mL of standard antioxidant such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α‐tocopherol exhibited 94.5%, 99.1%, and 80% inhibition on peroxidation of linoleic acid emulsion, respectively. The extract of marshmallow (A. officinalis L.) had effective reducing power, free radical scavenging, superoxide anion radical scavenging, and metal chelating activities at same concentration (50, 100, and 250 µg/mL). Those various antioxidant activities were compared with standard antioxidants such as BHA, BHT, and α‐tocopherol.

Isoeugenol-based novel potent antioxidants: synthesis and reactivity.

We are attempting to develop the novel phenolic synthetic antioxidants aimed at retarding the effects of free radicals and oxidants. The phenolic compounds (7-12) were synthesized by Friedel-Crafts alkylation of isoeugenol (1) and phenol derivatives (2-6) and their structures were determined by spectroscopic methods. All the synthesized phenolic compounds (7-12) except 12 are new. Antioxidant and radical scavenging activities of synthesized compounds (7-12) were determined by using various in vitro assays such as 1,1-diphenyl-2-picrylhydrazyl free radicals (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals (ABTS(+)), and superoxide anion radicals (O(2)(-)) scavenging, ferric reducing antioxidant power (FRAP) and total antioxidant activity by ferric thiocyanate. The antioxidant activities of compounds were compared with standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and trolox as positive controls. The results showed that the synthesized compounds, especially 10 and 11, had better properties than standard antioxidants (BHT, BHA and trolox).