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• MakaleYalnız künye2026Scopus SJRQ2/r/munzur/1480
  Comparative phytochemical characterization and bioactivity evaluation of hemp (Cannabis sativa L.) root extracts using green extraction technologies

  Korkmaz, Nesrin; Yaman, Cennet; Güçlü, Ebru; Doğan, Üzeyir; İmamoğlu, Rızvan; Aslan korkmaz, Şengül

  This study investigates the largely untapped therapeutic potential of industrial hemp (Cannabis sativa L.) roots, which are usually discarded as agricultural byproducts. The phytochemical composition and biological activities of extracts obtained using Soxhlet, ultrasound-assisted extraction (UAE), and supercritical CO₂ (SC-CO₂) techniques were comparatively evaluated. Compounds were characterized using FTIR, GC–MS, LC–MS, and ICP-MS. SC-CO₂ extraction yielded the most chemically diverse profile, particularly enriched in fatty acids and triterpenoids. In vitro assays demonstrated that SC-CO₂ and Soxhlet extracts significantly promoted fibroblast migration and reduced inflammatory responses compared to UAE extracts. Gene and protein expression analyses further supported these bioactivities. In conclusion, this study highlights the phytopharmaceutical potential of hemp root extracts obtained using alternative extraction techniques, including supercritical CO₂ extraction. While SC-CO₂ extraction enabled the recovery of a chemically diverse extract, the present study focuses on comparative phytochemical and bioactivity outcomes rather than a quantitative assessment of environmental sustainability. The findings support further investigation of hemp roots, currently treated as an underutilized biomass, for potential applications in natural product research.

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• MakaleYalnız künye2026Scopus SJRQ2/r/munzur/866
  Synthesis of Aminothiophene derivative complexes and electrochemical sensor application for carbofuran pesticide

  Taş, Abdurrahim; İpek, Yeliz; Adiguzel, Ragip

  In this study, a ligand named 2-amino-6-ethyl-4,5,6,7-tetrahydrothieno[2,3-c]pyridine-3‑carbonitrile (ATL), which is an aminothiophene ligand, was synthesized. ATL was used to synthesize ATL-Co(II), ATL-Cu(II), and ATL-Zn(II) complexes. The chemical structures of the complexes were elucidated by spectroscopic methods such as FT-IR, UV–visible, and LC-MS analysis, as well as TG-DTA analysis, magnetic susceptibility measurements, and elemental analysis. Finally, the electrochemical characterization of ATL and the electrochemical sensor application of its complexes was performed. In electrochemical sensor studies, a carbofuran pesticide sensor application was investigated. ATL exhibited an irreversible oxidation peak around 1.0 V. It was observed that ATL-Co(II), ATL-Cu(II), and ATL-Zn(II) complexes behaved similarly to ATL and exhibited an irreversible oxidation peak at the same potential. Carbofuran pesticide was added to the sensor medium using the standard addition method. The changes in peak current with different carbofuran concentrations constituted the data of the amperometric sensor application, and the changes in the peak potential constituted the data of the voltammetric sensor application. Linear working ranges, LOD, and LOQ values were calculated for ATL, ATL-Co(II), ATL-Cu(II), and ATL-Zn(II) complexes, separately. The widest operating range as a voltammetric sensor was achieved with the ATL: 20 μmol L−1 to 350 μmol L−1. The lowest LOD and LOQ values were achieved with the ATL-Co(II) complex for voltammetric detection as 8.8 μmol L−1 and 29.2 μmol L−1, respectively. The lowest LOD and LOQ values were achieved with the ATL-Co(II) complex as 1.6 μmol L−1 and 5.2 μmol L−1 with the amperometric technique, respectively.

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• MakaleAçık Erişim2009Scopus SJRQ2/r/munzur/4266
  Acrylamide 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.

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