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Öğe A detailed chemical and biological investigation of twelve allium species from Eastern Anatolia with chemometric studies(Wiley-Blackwell, 2020-11-14) İzol, Ebubekir; Temel, Hamdi; Yılmaz, Mustafa Abdullah; Yener, İsmail; Tokul Ölmez, Özge; Kaplaner, Erhan; Fırat, Mehmet; Haşimi, Nesrin; Öztürk, Mehmet; Ertaş, AbdulselamAllium species are widely consumed as food all over the world. The phenolic profile of ethanol extracts of aerial parts and roots of 12 Allium species, collected from five different Eastern Anatolia regions, were studied using LC-MS/MS. In vitro antioxidant, anticholinesterase, cytotoxic and antimicrobial activities were also tested. The multivariate analyses were performed using principal component and hierarchical cluster analyses. Seventeen of 27 standard compounds were detected in all Allium species. The major components were mainly identified as quinic acid, malic acid, vanillin, and p-coumaric acid. The aerial parts possessed better antioxidant activity than roots. Aerial parts of A. atroviolaceum, A. chrysantherum, A. kharputense, and A. shirnakiense exhibited high cytotoxic activity against DLD-1 colon cancer cell lines (IC50 12.5 μg/mL). A. shatakiense and A. vineale demonstrated good antimicrobial activity against S. aureus and E. coli (MIC 75 μg/mL). According to chemometric analysis, differences were detected between aerial parts and the roots. The aerial parts of A. atroviolaceum, A. chrysantherum, A. kharputense, and A. shirnakiense could be potent in the pharmaceutical industry while A. shatakiense and A. vineale in the food industry after further investigations.Öğe In vitro antimicrobial and antioxidant activity of ethanol extract of three hypericum and three achillea species from Turkey(Taylor & Francis, 2011-02-25) Barış Cebe, Deniz; Kızıl, Murat; Aytekin, Mehmet Çetin; Kızıl, Göksel; Yavuz, Murat; Çeken Toptancı, Bircan; Ertekin, Alaattin SelçukThe present study was conducted to determine the antimicrobial, antifungal and antioxidant activity of the ethanol extract of Hypericum scabrum L (HSm), Hypericum lysimachioides var. lysimachioides (HL), and Hypericum retusum Aucher (HR) and ethanol extracts of Achillea aleppica D.C. subsp. aleppica (AA), Achillea aleppica D.C. subsp. zederbaueri (Hayek) Hub.-Mor (AZ), and Achillea biebersteinii Afan. (AB). The antioxidant properties of extracts were evaluated using different antioxidants tests, including reducing power, free radical scavenging, deoxyribose assay, metal chelating activities and determination of total phenolic compounds. The extracts obtained from Hypericum and Achillea species showed high antioxidant properties. The protective effects of plant extracts were compared with a well known antioxidant, Butilated Hydroxytoluen (BHT) and α-tocopherol. Total antioxidant activity of ethanol extracts of plants were also tested by using ferric thiocyanate (FTC) and thiobarbituric acid (TBA) methods. Antioxidative activities of plant extracts were found to be comparable with Vitamin E. The results showed that the ethanol extracts of all tested plant exhibited different activity against tested microorganisms. Since most of the studied extracts have good antimicrobial and antioxidant activity, it might be possible to use them as natural food additives that act both as antioxidants and as spices.
