Browsing by Author "Zengin G."

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    Composition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp. vulgare and subsp. hirtum) essential oils
    (Elsevier B.V., 2015) Sarikurkcu C.; Zengin G.; Oskay M.; Uysal S.; Ceylan R.; Aktumsek A.
    Essential oils (EOs) from Origanum vulgare subsp. vulgare (OVV) and O. vulgare subsp. hirtum (OVH) were evaluated for antioxidant activities (DPPH, ABTS, FRAP, CUPRAC, β-carotene/linoleic acid, phosphomolybdenum and metal chelating), antimicrobial and inhibitory properties against acetylcholinesterase, butrylcholinesterase, tyrosinase, α-amylase and α-glucosidase. Thymol and linalool were identified as major component in OVV and OVH essential oils, respectively. O. vulgare subsp. vulgare exhibited a strong free radical scavenging, reducing power, antimicrobial and acetylcholinesterase, butrylcholinesterase, α-amylase and α-glucosidase inhibitory activity. Interestingly, OVH possess a significant metal chelating and tyrosinase inhibitory activities. The EOs of both species exhibited moderate antibacterial and antifungal activities. The MIC values of the EOs ranged from 85.3 to 426.7. μg/mL. O. vulgare subsp. vulgare showed higher activity against Sarcina lutea with the lowest MIC (85.3. μg/mL), whereas OVH indicated strong activity for Candida albicans with MIC value of 85.3. μg/mL. The data suggest that the Origanum EOs could be used as valuable new natural agents with functional properties for food and pharmacology industries. © 2015 Elsevier B.V.
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    Phenolic content, antioxidant and enzyme inhibitory capacity of two: Trametes species
    (Royal Society of Chemistry, 2016) Zengin G.; Karanfil A.; Uren M.C.; Kocak M.S.; Sarikurkcu C.; Gungor H.; Nancy Picot C.M.; Mahomoodally M.F.
    The phenolic composition, antioxidant and enzyme inhibitory activities of methanolic and water extracts of Trametes gibbosa (TG) and Trametes hirsuta (TH) were characterised for the first time. Reversed-phase high-performance liquid chromatography (RP-HPLC) analysis revealed that TG and TH methanolic extracts contained (+)-catechin, chlorogenic acid and caffeic acid. Methanolic extracts of TG and TH showed significantly (p < 0.05) high inhibition rates on acetyl (1.87 and 1.60 mg galantamine equivalents (GALAEs) per g extract respectively) and butyryl cholinesterase (1.71 and 1.90 mg GALAEs per g extract respectively). Low and insignificant inhibition was observed against α-amylase. α-Glucosidase inhibitory activity of TG (0.93 mmol acarbose equivalents (ACEs) per g extract) and TH (1.18 mmol ACEs per g extract) methanolic extracts were significantly (p < 0.05) high. Methanolic extract of TG (16.85 ± 0.29 TEs per g extract) and TH (13.86 ± 0.03 mg TEs per g extract) showed the most effective cupric reducing power. This study tends to support the potential use of these mushrooms species for designing new functional food formulations. © 2016 The Royal Society of Chemistry.