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- MakaleAçık Erişim2021Scopus SJRQ3Preliminary investigation on chemical composition and bioactivity of differently obtained extracts from Symphytum aintabicum Hub.- Mor. &Wickens
Zengin, Gokhan; Sinan, Kouadio Ibrahim; Ak, Gunes; Angeloni, Simone; Maggi, Filippo; Caprioli, Giovanni; Kaplan, Alevcan; Çakılcıoğlu, Uğur; Akan, Hasan; Jugreet, Sharmeen
Symphytum species, commonly known as comfrey, hold a long history of folk medicinal uses for healing wounds, bone fractures and other pain resulting from inflammation. However, many species belonging to this genus have not yet been scientifically investigated and hence investigation in this regard is warranted. In the present research, S. aintabicum extracts prepared by different extraction techniques (homogenizer assisted extraction, infusion and maceration) were assayed for their chemosystematic attributes (total phenolic, flavonoid) as well as bioactive compound contents, antioxidant and enzyme inhibition potentials. For instance, the extracts were found to possess phenolic and flavonoid levels ranging from 35.50 to 112.25 mg GAE/g and 2.54–25.12 mg RE/g, respectively. In general, the extracts displayed significant antioxidant activity. However, methanolic and infusion extracts were observed as the most potent radical scavengers and reducing agents, most likely related to their phenolic content. The extracts also showed metal chelating power and total antioxidant capacity in phosphomolybdenum assay. Moreover, while all extracts showed inhibition on amylase, only the methanolic extracts acted as inhibitors of cholinesterases and tyrosinase, most probably due to their relatively higher flavonoid content. The findings also indicated that the extraction method as well as the solvent type used to more or less affect the yield of the bioactive compounds and extracts’ bioactivity reported herein. Hence, as a first report highlighting the in vitro pharmacological properties of S. aintabicum, promising results were revealed from the quantitative chemosystematic analysis of bioactive components present and as sources of antioxidants and enzyme inhibitors against key human illnesses, thus providing scope for potential applications in phytomedicine development.
AtıfScopus15OpenAlex14
İncele - MakaleAçık Erişim2009Scopus SJRQ2Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry
Kaplan, Olcay; Kaya, Gokce; Ozcan, Cemile; Ince, Muharrem; Yaman, Mehmet
For over ten years, there has been a considerable interest in determination of acrylamide in foodstuffs. It was known that both protein-rich and carbohydrates-rich foods cooked at high-temperatures can cause acrylamide formation. However, carbohydrates-rich foods such as potato chips and biscuit samples have been the common studied foods compared with protein-rich foods such as meat samples. In this study, determination of acrylamide in these two group foods was examined using HPLC-MS. For this purpose, firstly, the parameters that are thought to affect the response in the HPLC-MS analysis were optimized. The optimized conditions were found to be 0.3 ml min(-1) for flow rate of mobile phase, 40 mu l for injection volume, 5 degrees C for column temperature and 70 V for fragmentor potential. The optimized method was applied for the determination of acrylamide levels in Turkish foodstuffs including grilled meat and chicken samples, potato chips, coffee and biscuit. The obtained concentrations for all studied foods were in the range of 20-250 mu g kg(-1). The results showed that acrylamide concentrations highly varied depending on the kind of food samples. (C) 2009 Elsevier B.V. All rights reserved.
AtıfWoS36OpenAlex45İncele