Zuhal Sahin

Chalcone derivatives ( 1a–1j ) were synthesized via base catalysed Claisen Schmidt condensation of 4‐aminoacetophenone with various substituted benzaldehydes. The structures of all compounds were unambiguously confirmed by ¹ H NMR, ^{1 3} C NMR, FT‐IR, and HRMS spectroscopic techniques. Antioxidant activities were evaluated using DPPH and ABTS radical scavenging assays, revealing that hydroxyl‐ and halogen substituted derivatives exhibited enhanced radical scavenging capacity. Anti‐inflammatory activity was assessed through inhibition of protein denaturation, where several compounds demonstrated comparable or superior activity relative to reference drugs. Glutathione S‐transferase (GST) inhibition studies showed moderate inhibitory effects for selected derivatives, while others displayed negligible activity. Antibacterial screening against seven pathogenic bacterial strains indicated higher susceptibility of Gram‐positive bacteria, with compound 1d showing the lowest minimum inhibitory concentration values. Molecular docking studies supported the experimental findings by identifying key hydrogen‐bonding and hydrophobic interactions between active compounds and the GST enzyme. In addition, in silico ADMET analysis suggested favorable drug‐likeness and pharmacokinetic properties for the selected compounds. The collected data provide a systematic structure activity relationship evaluation of substituted chalcone derivatives.

Nanoparticles have attracted considerable attention due to their high surface area‐to‐volume ratio, tunable size, unique physicochemical properties, and, depending on their composition, favorable electrical, photocatalytic, and biocompatible characteristics. Silver nanoparticles (AgNPs) were prepared using a green synthesis approach employing the leaf extracts of Cydonia oblonga , Actinidia deliciosa , Prunus spinosa , and Prunus laurocerasus . The synthesized AgNPs were characterized using UV‐Vis spectroscopy, FTIR, and SEM‐EDX. Furthermore, the potential antioxidant, anti‐inflammatory, antibacterial, and GST inhibitory activities of these AgNPs were assessed. Among all prepared nanomaterials, AgNPs produced using C. oblonga leaf extract (AgNP‐1) displayed the highest antioxidant capacity (IC ₅₀ = 4.14 ± 0.04 μg/mL) and outstanding anti‐inflammatory effects (98.48%). Additionally, AgNP‐1 showed the strongest GST inhibition activity (IC50 = 1.306 ± 0.12 mg/mL). Conversely, AgNPs produced using P. laurocerasus leaf extract (AgNP‐4) exhibited the strongest antibacterial activity, displaying MIC values ranging from 39 to 78 μg/mL against different bacterial species, and the greatest GST inhibitory activity (IC ₅₀ = 0.965 ± 0.02 mg/mL). Moreover, molecular docking studies showed that the phenolic hydroxyl functional groups of the metabolites found in the plant extracts exhibited strong interaction with the GST active site through conventional hydrogen bond formation, electrostatic interactions, hydrophobic interactions, and metal acceptor interactions, whereas AgNPs interacted with GST primarily through metal acceptor interactions. Therefore, the current study revealed that plant‐mediated, biologically synthesized AgNPs exhibit promising biomedical properties and may serve as potential candidates for the development of antimicrobial agents, anti‐inflammatory agents, antioxidants, and enzyme inhibitors because of their significant antibacterial, anti‐inflammatory, antioxidant, and GST‐inhibitory effects.

Carthamin, a red pigment obtained from safflower (Carthamus tinctorius L.) pulp, is widely used in food colorants, dyes and medicines. This study was carried out to obtain red pigments in various forms by extraction and purification from industrial waste of safflower pulp. Green solvents, organic solvents and acidic/alkaline solvents were used for the extraction of carthamin from safflower pulp. pH adjustments during extraction were optimized using citric, lactic, and acetic acids, and the optimal concentration of 3% citric acid was determined for efficient extraction without deformation of the adsorbents. These extracts were adsorbed with various adsorbents and eluted according to the usage area. Among the adsorbents, cellulose has proven to be the most versatile and reusable. The structure of carthamin was elucidated with UV-Vis, FTIR and SEM. Carthamin was obtained in 5 different forms as powder, aqueous solution, green solvent solution, organic solution and adsorbed onto filler. After purification, carthamin in solution forms was detected using UV-Vis spectroscopy with a peak at 520 nm and the highest yield as 0.58% (5.78 mg carthamin /g dry plant) was obtained in the cellulose-adsorbed form. The fact that carthamin is obtained in different forms occupies an important place in the industry.

After food industrial utilisation of fruits and vegetables, by-products and/or wastes are formed; the aim is to recover these high-content by-products. In this study, the extraction of bioactive compounds from recycled waste food products (black carrot pulp, apple pulp, and pomegranate pulp) was investigated in terms of total phenolic content (TPC), ABTS and DPPH antioxidant activities, and polyphenol oxidase (PPO) inhibitory activity. The antimicrobial activity of these wastes against 9 different microorganisms (Staphylococcus aureus, Salmonella enteritidis, Salmonella typhimurium, Cronobacter sakazakii, Escherichia coli O157:H7, Escherichia coli Type 1, Listeria monocytogenes, Salmonella spp., Bacillus spp.) was established by applying the disc diffusion method and determining the minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). According to the results, the extract obtained from pomegranate pulp exhibited the most powerful DPPH (IC50 = 55.40 µg/mL and I% = 48.5) and ABTS (IC50 = 39.54 µg/mL and I% = 73.75) activities. Moreover, pomegranate pulp extract showed the highest inhibition against S. typhimurium (12.75 ±0.1mm in 20 µL). PPO was effectively inhibited by apple pulp extract (IC50 = 27.76 µg/mL). Based on all the results, most extracts from food industry by-products can be used as inhibitors to prevent enzymatic browning and as natural antimicrobials against many microorganisms.

Fruits and their peels are rich sources of bioactive compounds with significant health benefits. Vinegars produced from fruits and their peels are gaining increasing interest as a functional food due to their antioxidant, antimicrobial, and potential therapeutic properties. In this study, the four vinegars ( Cydonia oblonga pulp vinegar [COV], Cydonia oblonga peel vinegar [COPV], Diospyros kaki pulp vinegar [DKV], and Diospyros kaki peel vinegar [DKPV]) were produced via natural fermentation. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant properties (DPPH and ABTS activity), and glutathione S‐transferase (GST) inhibitory activity of these produced vinegars were evaluated. Additionally, in order to compare the properties of these products with natural home‐style/traditional, the same content and activities of Cydonia oblonga fruit vinegar (COFV) and Diospyros kaki fruit vinegar (DKFV) were examined. The results indicated that COPV exhibited the highest TPC (842.57 ± 56.79 mg GAE/L) and TFC (248.45 ± 55.08 mg catechin/L), while DKPV showed the highest GST inhibitory activity (81.25%). All samples demonstrated significant DPPH and ABTS radical scavenging potential. Vinegars derived from peels (COPV and DKPV) generally contain higher levels of bioactive compounds than the others. Additionally, docking results indicated that the carbonyl and hydroxyl groups and aromatic rings of main components in extracts interacted extensively with GST active cite via π ‐donor, carbon and/or conventional H‐bonds, π ‐anion, π ‐alkyl, π ‐ π T‐shaped, and amide‐ π stacked interactions. The findings suggest that peel vinegars are a promising source of natural antioxidants and potential GST inhibitors. These findings also highlight their potential value as functional food products.

Red cabbage (Brassica oleracea) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extract was obtained from red cabbage at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.93±0.20 to 7.59±1.22 mg GAE/g fw. The highest total phenolic contents (7.59±1.22 mg GAE/g fw) were obtained from red cabbage at 24 h and pH=6. On the other hand, the red cabbage extracts have high DPPH (IC50 values ranged from 0.21±0.06 to 0.94±0.03 mg/mL) and ABTS (IC50 values ranged from 0.29±0.01 to 0.46±0.05 mg/mL) activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH=7 exhibited the strongest DPPH activity with the IC50 values of 0.21±0.06 mg/mL, it showed the best ABTS activity with the IC50 values of 0.29±0.01 mg/mL at 1 h and pH=5 and 8.

Tarhana, which is very rich in nutritional value, has been the crown of our tables for centuries and is one of our common values wherever we live. It is obtained with black carrot extract to give this special food an even richer form. Black carrot extract was used to increase the anthocyanin content of the tarhana. In this study, physical and chemical analyzes, total phenolic content and total flavonoid content, antioxidant activities, colour measurement, sensory analysis of tarhana prepared with black carrot extract were determined. At the same time, the total amount of monomeric anthocyanin was determined. All these values were compared with classical tarhana and it was determined that tarhana containing black carrot extract had high DPPH activity (4.21±1.78 mg/mL) and high anthocyanin content (19.14±2.02 mg cyn3-glu/kg sample). According to the sensory analysis, the acceptability of tarhana with black carrot extract was determined to be high.

Red beet (Beta vulgaris L.) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extracts were obtained from red beet at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding antioxidant activities and total phenolic contents (TPC). The results showed that the total phenolic content of red beet extract in all extraction conditions ranged from 0.55±0.02 to 2.30±0.19 mg GAE/g FW. The highest total phenolic contents (2.30±0.19 mg GAE/g FW) were obtained from red beet at 24 h and pH=4. On the other hand, while the IC50 values for DPPH activity of red beet extracts at all pH values and times are between 0.84±0.04 and 5.44±0.75 mg/mL, the IC50 values for ABTS activity are between 1.46±0.42 and 3.65± 0.28 mg/mL. The extract obtained from red beet at 24 h and pH=4 exhibited the strongest DPPH activity with the IC50 values of 0.84±0.04 mg/mL, it showed the best ABTS activity with the IC50 values of 1.46±0.42 mg/mL at 24 h and pH=4.

Keywords: apoptosis; arbutus unedo L; formaldehyde; hippocampus; oxidative stress