Tevfik Ozen

Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage

BACKGROUND A detailed phytochemical analysis of Origanum vulgare L. ssp. viride (Boiss.) Hayek was carried out and the antioxidant activities of five different crude extracts were determined. The antiproliferative activities of the extracts were determined using the xCELLigence system (Real Time Cell Analyzer). RESULTS Differences between the essential oil and volatile organic compound profiles of the plant were shown. The main component of the essential oil was caryophyllene oxide, while the main volatile organic compounds were sabinene and eucalyptol as determined by HS-GC/MS. Phenolic contents of the extracts were determined qualitatively and quantitatively by HPLC/TOF-MS. Ten phenolic compounds were found in the extracts from O. vulgare and Origanum acutidens: rosmarinic acid (in highest abundance), chicoric acid, caffeic acid, p-coumaric acid, gallic acid, quercetin, apigenin-7-glucoside, kaempferol, naringenin and 4-hydroxybenzaldehyde. CONCLUSION This study provides first results on the antiproliferative and antioxidant properties and detailed phytochemical screening of O. vulgare ssp. viride (Boiss.) Hayek.

Antioxidant Properties of Urtica pilulifera Root, Seed, Flower, and Leaf Extract

This study was conducted to evaluate the antioxidative properties of hydroalcoholic (80%) extracts from different parts of Urtica pilulifera L. (Family Urticaceae), including leaf (UPL), flower (UPF), seed (UPS), and root (UPR). Antioxidative activity of the extracts was measured using the ferric thiocyanate method, thiobarbituric acid method, reductive potential, metal chelating, free radical, superoxide anion radical, and hydrogen peroxide scavenging activity. In addition, the results were compared with antioxidants such as tert-butylated hydroxyanisole (BHA), tert-butylated hydroxytoluene (BHT), and α-tocopherol. Total antioxidant activities of UPS, UPF, UPL, UPR, BHA, BHT, and α-tocopherol were 88.79%, 85.13%, 86.72%, 78.46%, 81.31%, 76.12%, and 46.28%, respectively. Like the antioxidant activity, the reducing power and the superoxide anion radical and free radical scavenging activities of UPL, UPF, UPS, and UPR are concentration dependent. A correlation between higher antioxidant activity and the amount of total phenolics was found in the extracts.

Protective activity of Hertia cheirifolia extracts against DNA damage, lipid peroxidation and protein oxidation

Abstract Context: Hertia cheirifolia L. (Asteraceae), a perennial shrub widely distributed in Northern Africa, is traditionally used to treat inflammatory disorders. Objective: The protective effect of methanol (Met E) and aqueous (Aq E) extracts of Hertia cheirifolia against DNA, lipid and protein oxidation was investigated. Materials and methods: Different concentrations (50–1000 μg/mL) of Hertia cheirifolia aerial part extracts were examined against DNA, lipid and protein oxidation induced by H2O2 + UV, FeSO4, and Fe3+/H2O2-ascorbic acid, respectively. The DPPH•, metal ion chelating, reducing power and β-carotene bleaching tests were conducted. Results: Both extracts were rich in polyphenols, flavonoids and tannins, and were able to scavenge DPPH• with IC50 values of 138 and 197 μg/mL, respectively. At 300 μg/mL, Aq E exerted stronger chelating effect (99%) than Met E (69%). However, Met E reducing power (IC50 = 61 μg/mL) was more than that of Aq E (IC50 = 193 μg/mL). Both extracts protected from β-carotene bleaching by 74% and 94%, respectively, and inhibited linoleic acid peroxidation. The inhibitory activity of Aq E extract (64%) was twice more than that of Met E (32%). Interestingly, both extracts protected DNA against the cleavage by about 96–98%. At 1 mg/mL, Met E and Aq E restored protein band intensity by 94–99%. Conclusions: Hertia cheirifolia exhibits potent antioxidant activity and protects biomolecules against oxidative damage; hence, it may serve as potential source of natural antioxidant for pharmaceutical applications and food preservation. This is the first report on the protective activity of this plant against biomolecule oxidation.

Antioxidative Properties of Thymus pseudopulegioides: Comparison of Different Extracts and Essential Oils

Abstract The ethanol (EE), acetone (AE), methanol (ME), hexane (HE), and water extracts (WE) of Thymus pseudopulegioides Klokov & Des.Shost (TPK) were assessed for their antioxidant activities. Antioxidant activities were evaluated by reduction of Mo(VI) to Mo(V), reducing power, linoleic acid peroxidation, superoxide scavenging activity, free radical-scavenging activity, metal chelating activity, hydrogen peroxide scavenging activity and peroxide scavenging activity and compared with α-tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and trolox. Essential oils of TPK were characterized in total to be 27 components. TPK essential oil was found to contain thymol (20.62 %), germacrene D (9.84 %) and γ-terpinene (8.36 %) as the major components. The WE was more potent antioxidant as a scavenger of peroxyl and super oxide radical than the other extracts. The AE (linoleic acid peroxidation, H O scavenging activity) and ME (reducing power, free 2 2 radical scavenging activity, metal scavenging activity) exhibited significant activities. Apparently, a relationship was found between the antioxidant potency and the phenolics (phenolic compounds, flavonoids and anthocyanins) in each extract. The ethanol extract has the highest total phenolics (4.164 mg gallic acid (GAE)/ g DW) and flavonoids (0.610 mg quercetin/g DW). Total anthocyanin of dried plant was also determined (0.661 mg/g DW).

Extraction, isolation of heat-resistance phenolic compounds, antioxidant properties, characterization and purification of 5-hydroxymaltol from Turkish apple pulps

Apple pulps (AP) were obtained as a side product in fruit juice factories and contains valuable phenolic compounds. The dried AP was subjected to extraction with water, ethyl acetate (APEA) and n-butanol (APBU), respectively. 5-Hydroxymaltol (5-HM) was isolated and confirmed by NMR techniques. The HPLC-TOF/MS analysis revealed the presence of 16 components including major components of morine, gentisic, 4-hydroxybenzoic, vanillic and fumaric acid. The antioxidant activities were evaluated with total antioxidant activity, reducing power, inhibition of lipid peroxidation, metal chelating, free radical and H2O2 scavenging activities. 5-HM, APEA and APBU exhibited the in vitro antioxidant activities in a concentration-dependent and moderate manner. The IC50 values were effective for free radical scavenging activity of 5-HM (8.22 μg mL-1), H2O2 scavenging activity for APEA (8.12 μg mL-1) and inhibition of lipid peroxidation for APEA (0.93 μg mL-1). The 5-HM and APEA have antioxidant capacities and also feasible to apply variety in vivo tests.

Effects of bay leaf (Laurus nobilis) and green tea (Camellia sinensis) extracts on the physicochemical properties of the marinated anchovies with vacuum packaging

ABSTRACT Green tea and bay leaf extracts are natural preservatives for increasing the shelf life of food products. Effects of green tea and bay leaf extract on anchovy marinades were determined by measuring microbiological, sensory, and physical properties. Marinated anchovies were prepared with 4.2% wine vinegar, 9% salt solution and ripened for 24 h at 10°C in a fish processing factory. Green tea extract (1%, 2% w/v), bay leaf extract (0.1%, 0.2 w/v) were added to the marination solution. Following the draining procedure, marinated anchovies were vacuum packaged and stored at 4°C for 240 days. The addition of green tea and bay leaf extract reduced microbial load, TVB-N (total volatile basic nitrogen) level, and TBARS (thiobarbituric acid reactive substances) value. Green tea extract was most effective on lipid peroxidation and yielded a darker color, which is not preferred by customers. Biogenic amines amount in all of the samples were very low due to low acidity level and good manufacturing practices. Plant extracts had no significant effect on biogenic amine accumulation in marinated anchovies.