Eczacılık Meslek Bilimleri Bölümü Bildiri / Sunu / Poster Koleksiyonu
https://hdl.handle.net/20.500.12418/434
2024-03-29T06:47:34ZPhenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market
https://hdl.handle.net/20.500.12418/14725
Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market
Sönmez Gürer, Eda; Rayess, Youssef El; Nehme, Lea; Ghanem, Chantal; Beyrouthy, Marc El; Sadaka, Carmen; Azzi-Achkouty, Samar; Nehme, Nancy; Sharifi-Rad, Javad
AbstractLebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.
Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes
https://hdl.handle.net/20.500.12418/14724
Comparative analysis of pre-fermentation treatments on phenolic compounds and bioactivity in Vitis Vinifera var. Syrah and var. Cabernet Sauvignon grapes
Sönmez Gürer, Eda; Ghanem Chantel; Bouajila Jalloul; Rizk Ziad; Beyrouthy Marc El; Sadaka Carmen; Souchard Jean Pierre; Taillandier Patricia; Sharifi-Rad Javad; Nehme Nancy; Rayess Youssef El
This study investigated the effect of pre-fermentation treatments on the phenolic compounds and biological activities of red grapes of Vitis vinifera var. Syrah and var. Cabernet Sauvignon Syrah and Cabernet sauvignon musts from two different regions and consecutive vintages. Specifically, cold soak at 10 °C and heat maceration at 60, 70, and 80 °C were compared to classical winemaking (maceration and fermentation at 25 °C). High-performance liquid chromatography/diode array detector (HPLC/DAD) was used to characterize the main classes of polyphenolic substances, and biological activities were determined through assays for antioxidant, anti-inflammatory, anti-hyperuricemic, anti-Alzheimer, anti-diabetic, and antiproliferative activities. The findings showed that temperature played a significant role in anthocyanin and tannin extraction. The data also revealed moderate positive correlations between dimers procyanidin B1, B2, and caffeic acid with antioxidant activities (ABTS and DPPH), a strong positive correlation between gallic acid and anti-inflammatory activity, another strong positive correlation between gallic acid and anti-diabetic activity, and a moderate correlation between anticancer activity in human breast cancer cells (MCF7) with resveratrol. In conclusion, this study provides valuable insights into the effects of different pre-fermentation treatments on the phenolic composition and biological activities of Syrah and Cabernet sauvignon musts, which may have implications for the development of new winemaking techniques.
Comparison of Chemical Profiles of Aronia melanocarpa Fruit Extracts
https://hdl.handle.net/20.500.12418/14723
Comparison of Chemical Profiles of Aronia melanocarpa Fruit Extracts
Karadağ, Ayşe Esra; Altıntaş, Ayhan; Sönmez Gürer, Eda
The chokeberry plant, which is native to North America and the south of Canada, is a deciduous, shrub-shaped, berry-like plant belonging to the Rosaceae family, which survives for many years. It is seen as a plant that adapts easily to almost every climatic condition and soil and has many beneficial properties for health. Within the scope of this study, methanol, 70% ethanol, ethanol, ethyl acetate, hexane and water extracts were prepared from the fruits collected from the Aronia melanocarpa (Michx.) Elliott plant, which is cultivated in the Kırklareli region. The chemical contents of the obtained extracts were clarified by high performance liquid chromatography. It was determined that phenolic compounds such as ferulic acid, caffeic acid, quercetin, quercetin-3-galactoside, p-coumaric acid were found in the extracts, and ethyl acetate extract was found to have the richest phenolic substance profile. Malvin anthocyanin compound was detected only in methanol extract.
Novel ultra-stretchable and self-healing crosslinked poly (ethylene oxide)-cationic guar gum hydrogel
https://hdl.handle.net/20.500.12418/14722
Novel ultra-stretchable and self-healing crosslinked poly (ethylene oxide)-cationic guar gum hydrogel
Sönmez Gürer, Eda; Alberto Bernal‑Chávez, Sergio; Alcalá‑Alcalá Sergio; M. Almarhoon, Zainab; Turgumbayeva, Aknur; De Los Dolores, Campos‑Echeverria Ma; Cortes, Hernan; Romero‑Montero, Alejandra; Del Prado‑Audelo9, Maria Luise; Sharifi-Rad Javad; Leyva‑Gómez Gerardo
AbstractHydrogels are three-dimensional structures with specific features that render them useful for biomedical applications, such as tissue engineering scaffolds, drug delivery systems, and wound dressings. In recent years, there has been a significant increase in the search for improved mechanical properties of hydrogels derived from natural products to extend their applications in various fields, and there are different methods to obtain strengthened hydrogels. Cationic guar gum has physicochemical properties that allow it to interact with other polymers and generate hydrogels. This study aimed to develop an ultra-stretchable and self-healing hydrogel, evaluating the influence of adding PolyOX [poly(ethylene oxide)] on the mechanical properties and the interaction with cationic guar gum for potential tissue engineering applications. We found that variations in PolyOX concentrations and pH changes influenced the mechanical properties of cationic guar gum hydrogels. After optimization experiments, we obtained a novel hydrogel, which was semi-crystalline, highly stretchable, and with an extensibility area of approximately 400 cm2, representing a 33-fold increase compared to the hydrogel before being extended. Moreover, the hydrogel presented a recovery of 96.8% after the self-healing process and a viscosity of 153,347 ± 4,662 cP. Therefore, this novel hydrogel exhibited optimal mechanical and chemical properties and could be suitable for a broad range of applications in different fields, such as tissue engineering, drug delivery, or food storage.