Kurumun Atıf Alan Makalesi
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A study on in vitro enzyme inhibitory properties of Asphodeline anatolica: New sources of natural inhibitors for public health problems
Scopus
Toplam 133 atıf DOI
Asphodeline species are traditionally used as food and medicines. The different extracts (acetone, methanol and water) from different parts (stem, root, seed and leaf) of Asphodeline anatolica were screened for inhibitory potentials on cholinesterase, tyrosinase, α-amylase and α-glucosidase. Enzyme inhibitory effects were investigated by using microplate reader. All studied extracts exhibited remarkable inhibitory effects on the tested enzymes. Generally, acetone and methanol extracts have higher potentials than water extracts. Also, the enzyme inhibitory activities of the extracts varied significantly according to the plant parts as well as the solvent used. R-Met (7.42. mgGALAEs/g extract) and St-Ac (10.74. mgGALAEs/g extract) had the highest acetylcholinesterase and butrylcholinesterase inhibitory activity, respectively. R-Met (22.48. mgKAEs/g extract) exhibited the strongest tyrosinase inhibitory effects, while Se-Ac had the most potent activity on both α-amylase (2.53. mmolACAEs/g extract) and α-glucosidase (6.70. mmolACAEs/g extract). The results suggested that the A. anatolica extract may be useful for food and medicinal applications.
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Atıf Yapan Yayın
Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity
Scopus
Havuzumuzda Open Access 37 atıf almış
The circular economy is gaining attention around the world as a sustainable approach to tackling environmental problems, promoting more responsible management of resources. The aim of this work is the valorization of grape pomace as a waste product of agrifood chain. We prepared decoction (DC), ultrasound-assisted and microwave-assisted extracts (UAE and MAE respectively) of grape pomace, determining their phytochemical profile (using HPLC-ESI-Q-TOF-MS), antioxidant activity and enzyme inhibitory effects. Then, the results were compared with those of raisins and several edible berries already present in the market. Grape pomace extracts presented the highest total phenolic content (62–68 mg gallic acid equivalents/g; mg GAE/g), whereas the concentrations in the other berries were 4–43 mg GAE/g. These results were in agreement with the higher antioxidant activity and tyrosinase inhibition observed in grape pomace compared with the other berries, except for the metal chelating activity. The main compounds in grape pomace extracts were flavonoids (particularly quercetin glycosides), followed by organic acids (citric, isocitric and gallic acids). These results open new perspectives in the development of food supplements and nutraceuticals based on grape pomace extracts.
Atıf Yapan Makale Bilgileri
Kurumlar (4)
Selçuk Üniversitesi
Selçuklu, Turkey
Universidad de Jaén
Jaen, Spain
Università Cattolica del Sacro Cuore, Campus di Roma
Rome, Italy
University of G. d'Annunzio Chieti and Pescara
Chieti, Italy