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- MakaleAçık Erişim2023Scopus SJRQ3Chemical Composition of Pistacia terebinthus L. and its Phytochemical and Biological Properties
Fidan, Muhammed Said; Baltaci, Cemalettin; Öz, Mehmet; Akar, Zeynep
Vitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe fruits were 63.2 and 15.4 mg/100g, respectively. The main phenolic compounds of unripe and ripe fruits are rutin, syringic acid, and gallic acid. It was determined that the enzyme inhibitor activities in the ripe and unripe fruits were 0.136 mg/mL and 2.14 mg/mL. In all of the free radical scavenging (DPPH and ABTS) activity, ferric (III) ion reducing antioxidant power (FRAP) capacity, total phenolic substance amounts (TPC), total flavonoid substance amounts (TFC), and total antioxidant activity (TAC) antioxidant methods analyzed with plant parts, the methanol extracts obtained from the ripe fruits of the P. terebinthus showed higher antioxidant properties than the methanol extracts obtained from the unripe fruits. Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 showed antimicrobial activity against microorganisms, while methanol extracts obtained from unripe fruit samples did not show antimicrobial activity against the microorganisms used. The chemical grade with the most compounds in the essential oils of P. terebinthus were monoterpenoids, sesquiterpenes, and monoterpenes in unripe and ripe fruits, respectively. The main components were a-pinene with 22.8% and 27.3% ratios in unripe and ripe fruits, respectively.
AtıfWoS9OpenAlex11İncele - MakaleYayıncıda açık erişim2023Scopus SJRQ3Antimicrobial, Antioxidant, and Phytochemical Activities of Rhus coriaria L. and its Phenolic Compounds and Volatile Component Analyses
Öz, Mehmet; Baltaci, Cemalettin; Fidan, Muhammed Said; Karatas, Seyda Merve
Volatile oil analysis, phenolic constituents, antioxidant capacity, antimicrobial activity, vitamin C, and enzyme activities of the fruits of Rhus coriaria L. were studied. The chemical with the highest percentage was sesquiterpene hydrocarbons with 40.4%. The major compound was detected as caryophyllene (36.9%). The main phenolic constituents of fruit samples were gallic acid, syringic acid, protocatechuic acid, and 4hydroxybenzoic acid. The highest phenolic constituent of fruits was gallic acid. Ferric (Ill) ion reducing antioxidant power (FRAP) capacity (14.9 mg FeSO4 eq./g), free radical scavenging (ABTS) capacity (68.8 mg AA eq./g), ABTS % inhibition rate (98.0%), free radical scavenging (DPPH) (53.1 mg AA eq./g), and DPPH % inhibition (79.6%) amounts were determined in antioxidant capacities of the samples. The bioactive component contents of the samples were total antioxidant amounts (TAC) (32.8 mg GA/g), total flavonoid substance amounts (TFC) (73.8 mg QE eq./g), and total phenolic substance amounts (TPC) (41.4 mg GA eq./g). The results of the antimicrobial activity analysis of R. coriaria fruit samples showed antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes microorganisms. The amount of vitamin C and enzyme inhibitor activity in the fruits of R. coriaria were determined as 35.5 mg/100 g and 0.07 mg/mL, respectively.
AtıfWoS10OpenAlex5İncele