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In this study, we aimed to (i) synthesize new 2-methylindole analogs containing various amino structures, pyrrolidine, piperidine, morpholine, and substituted phenyl groups through structural and molecular modifications, (ii) evaluate the pharmaceutical potential of 2-methylindole analogs via assessing enzyme inhibitory activity against glutathione S-transferase (GST), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE), (iii) predict ADMET and pharmacokinetic properties of the synthesized 2-methylindole analogs, (iv) reveal the possible interactions between the synthesized 2-methylindole analogs with GST, AChE, and BChE enzymes using several molecular docking software. In vitro enzyme inhibition assays showed that the synthesized indole analogs exhibited moderate to good inhibitory activities against GST, AChE, and BChE enzymes. Briefly, the inhibitory activities of the analogs 4b and 4i against AChE, 4a and 4b against BChE, and analogs 1 and 4i against GST were detected to be higher or close to the standard inhibitor compounds. The analog 4b was detected to have the best inhibitory activity against both AChE and BChE enzymes with the lowest IC50 values as 0.648 µM for AChE and 0.745 µM for BChE. The analyses of enzyme inhibition relationship with the synthesized analogs could help to design new analogs for the inhibitors of cholinergic and glutathione pathways based on the indole derivatives. © 2021

Phenolic content and antioxidant activity of Nepeta nuda subsp. albiflora Boiss. were reported in this study. The ethanol and water extracts of Nepeta nuda subsp. albiflora were prepared and used for biochemical analyses. Antioxidant capacities of the extracts were evaluated by three different in vitro bioanalytical methods including a reducing antioxidant method and two radical scavenging antioxidant methods. The water and ethanol extracts of the plant sample were found to have effective antioxidant potentials. Phenolic content of Nepeta nuda subsp. albiflora was determined by high performance liquid chromatography (HPLC). Rosmarinic acid (182.0 +/- 4.5 mu g/g), apigenin (84.5 +/- 57.6 mu g/g), and quercetin (44.5 +/- 62.9 mu g/g) were identified as major compounds in the ethanol extract of the plant sample. This study has a potential scientific base for further studies about Nepeta nuda subsp. albiflora related to plant biochemistry and plant based pharmacological industry.

WOS: 000441085500021 Objectives: The leaves of oak trees have been boiled in water and the extracts have been evaporated to produce oak molasses. Colloidal precipitants have been widely used as dietary molasses since have very effective antiseptic functions as alternative medicine for ages in some parts of the world. Present study aimed to investigate the biological activities of oak products for elucidating the scientific basis of alternative medicine. Thus, antioxidant activities of ethanol and water extracts of acorn, leaves and molasses of oak trees (Quercus robur subsp. pedunculiflora) were evaluated. Results: We determined antioxidant activities of extracts by different in vitro methods including DPPH free radical scavenging, ABTS(center dot+) radical scavenging, total antioxidant activity determination by ferric thiocyanate method, reducing power by FRAP methods, separately. The results were compared with BHA, BHT and ascorbic acid as standard antioxidant compounds. The acorn seed extract, which presented the highest antioxidant potential, was the most effective scavenger against DPPH free radical. Also, phenolic compounds of the molasses were identified by UHPLC-ESI-MS/MS. The highest phenolic compound was quinic acid (4556 +/- 219 ppb). Conclusion: Acorns and leaves of oak trees {Quercus robur subsp. pedunculiflora), as well as traditional oak molasses" have high antioxidant potential for the food industry as a food ingredient to produce functional food products.

The identification and quantification of phenolic compounds of Stachys lavandulifolia Vahl. var. brachydon Boiss. by LC-MS/MS (Liquid Chromatography- tandem Mass Spectrometry) technique is the main purpose of the current study. The high concentrations of quinic acid (2534 +/- 12 ppb) and chlorogenic acid (1882 +/- 92 ppb) were detected by LC-MS/MS.. Another goal of the study is to evaluate the antioxidant activities of both ethanol and aqueous extracts of the plant material. The antioxidant potentials of extracts were determined by using five different in vitro methods including; ABTS (2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid), DPPH(1,1-diphenyl-2-picryl-hydrazyl), FRAP (Ferric ions Reducing Antioxidant Power), CUPRAC (Cupric ions Reducing Antioxidant Power), and ferric thiocyanate methods. The results revealed that the aqueous and ethanol extracts of S. lavandulifolia leaves have good antioxidant potential with high phenolic content.

The main objective of the current work is to search the antioxidant activities of Origanum acutidens leaves by using DPPH, FRAP and CUPRAC methods severally. Three well known antioxidant compounds (BHA, BHT and ascorbic acid) were used as standards for comparing the extracts. Also, phenolic compounds of Origanum acutidens leaves were identified by UHPLC-ESIMS/MS. The high concentrations of rosmarinic acid (11158.99 ppb) quinic acid (3200.84 ppb) and naringenin (1238.45 ppb) were detected quantitatively.

Nowadays, antioxidants are commonly being used on food industry as food additives for many prepared food. They are lengthened the time of using food. Antioxidants protect lipid peroxidation chain reactions that can produce free radicals and lipid peroxides. Free radicals can be deactivated and scavenged by antioxidant compounds. The purpose of this study was to determine the antioxidant and antiradical capabilities of water extracts of Asphodelus Aestivus, that used commonly in Turkish traditional cookery. The hot and cold water extracts of Asphodelus Aestivus were evaluated for their radical scavenging activity by means of the DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging assay. Also, reducing power activities of extracts were evaluated by means of FRAP (Ferric Reducing Antioxidant Power) assay, Günümüzde antioksidanların gıda endüstrisinde kullanımı oldukça yaygın olup tükettiğimiz hazır gıdaların çoğuna gıda katkı maddesi olarak eklenirler. Bunlar gıdaları bozulmaya karşı korumakta olup onların raf ömürlerini uzatmaktadır. Antioksidanlar lipid peroksidasyon zincir reaksiyonlarını engelleyerek serbest radikal ve lipit peroksidasyonunu önlerler. Serbest radikaller antioksidan moleküller tarafından giderilerek in aktif hale getirilirler. Bu çalışmanın amacı geleneksel Türk mutfağında yaygın olarak kullanılan çiriş otu (Asphodelus aestivus) bitkisinin antioksidan etkisi araştırılmıştır. Çiriş otu sıcak ve soğuk su ekstrelerinin radikal giderme aktivitesi DPPH· (1,1-difenil- 2-pikril-hidrazil) serbest radikal giderme aktivitesi metoduna göre gerçekleştirildi. Ayrıca ekstrelerin potasyum ferriksiyanit indirgeme (FRAP) metodu ile toplam indirgeme kuvveti çalışıldı.

Kivi meyvesinin (Actinidia deliciosa) antioksidan ve antiradikal aktivitelerini belirlemek için 2,2´-azino-bis(3-etilbenztiyoazolin-6-sülfonik asit) (ABTS) radikal giderme aktivitesi, 1,1-difenil-2-pikril-hidrazil (DPPH?) serbest radikal giderme aktivitesi, N,N-dimetil-p-fenilendiamin (DMPD?+) radikal giderme aktivitesi, süperoksit anyon radikali (O2?-) giderme aktivitesi, potasyum ferriksiyanit indirgeme metodu ile toplam indirgeme kuvveti, kuprak metodu ile kuprik iyonları (Cu2+) indirgeme kapasitesi, ferrozin ve 2,2´-bipiridin ile ferröz iyonları (Fe2+) şelatlama aktiviteleri çalışıldı. Ayrıca birer standart antioksidan olan BHA, BHT, ?-tokoferol ve troloks referans antioksidan bileşikler olarak kullanıldı. Bu çalışmada kivi meyvesinin (Actinidia deliciosa) liyofilize su ekstresi, etkili bir şekilde DPPH, ABTS, DMPD ve O2?- radikal giderme aktiviteleri, ferrik (Fe3+) ve kuprik (Cu2+) iyonlarını indirgeme kuvveti ve metal şelatlama aktivitesi gösterdiği tespit edildi.Ayrıca LC-MS/MS analiz metodu ile kivi (Actinidia deliciosa) meyvesinin liyofilize su ekstresinde kafeik asit, ferulik asit, sirinjik asit, elajik asit, kuersetin, ? -tokoferol, katekol, pirogalol, p-hidroksi benzoik asit, vanilin, p-kumarik asit, gallik asit ve askorbik asit gibi fenolik asit miktarları belirlendi.Bu çalışmada kivi (Actinidia deliciosa) meyvesinin karbonik anhidraz enzimi; amonyum sülfat çöktürmesi, diyaliz, CM Sephadex C-50 iyon değişim kromatografisi ve Sephadex G-25 saflaştırma basamakları ile %61,5 verimle ve 5,23 kat saflaştırıldı. Kivi meyvesinin (Actinidia deliciosa) karbonik anhidraz enzimi kinetik çalışmalarında optimum pH, optimum sıcaklık, optimum iyonik şiddet ve stabil pH değerleri belirlendi. Ayrıca p-nitrofenil asetat substratı ile Lineveawer-Burk grafiği çizilerek KM sabiti ve Vmax değeri hesaplandı. Poliakrilamid jel elektroforezi (PAGE) ile enzimin molekül kütlesi 66 kDa olarak bulundu. In order to determine the antioxidant and antiradical activities of kiwifruit (Actinidia deliciosa), different in vitro methods such as 2,2´-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picryl-hydrazyl (DPPH?) free radical scavenging activity, N,N-dimethyl-p-phenylenediamine (DMPD) radical scavenging activity, superoxide anion radical (O2?-) scavenging activity, total reducing power by potassium ferricyanide reduction method, cupric ion (Cu2+) reduction capacity by cuprac method, ferrous ions (Fe2+) chelating activities with ferrozine and 2,2´-bipyridine were performed separately. Also BHA, BHT, ?-tocopherol and trolox were used as the reference antioxidant compounds. The liyophilised water extract from kiwifruit (Actinidia deliciosa) effectively showed DPPH, ABTS, DMPD and O2?- radical scavenging activities, reducing power of ferric (Fe3+) and cupric (Cu2+) ions and metal chelating activities.Also, the amount of fenolic acid such as caffeic acid, ferulic acid, syringic acid, ellagic acid, quercetin, ? -tocopherol, catechol, pyrogallol, p-hydroxy benzoic acid, vanillin, p-coumaric acid, gallic acid and ascorbic acid were determined by LC-MS/MS analitical method.In the present study, carbonic anhydrase enzyme was purified with 61,25% efficiency and 5,23 fold from kiwifruit (Actinidia deliciosa) by ammonium sulphate precipitation, dialysis, CM Sephadex C-50 ion-exchange chromatography and Sephadex G?25 purification steps. Optimum pH, optimum temperature, optimum ionic strength and stabil pH were determined. Also KM and Vmax values were calculated from Lineveawer-Burk graph with p-nitrophenyl acetate substrate. Molecular weight of the enzyme was found to be 66 kDa by polyacrylamide gel electrphoresis (PAGE). 122