Molecular docking analysis of flower extracts evaluated for protein target affinity based on different extraction methods.

This study evaluates the antioxidant activity and total phenolic, flavonoid, flavonol, and tannin contents of extracts obtained from the flower parts of using different extraction methods, such as maceration and rotavapor (RE). The results indicate that the maceration method yields extracts with higher antioxidant activity compared to the rotavapor method (DPPH IC: 260.70 ± 65.

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues.

Large amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study.

Enhancing nutritional and functional properties of rice starch by modification with Matcha extract.

The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.

Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity.

The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transform the pomace into the high value-added product and to enrich the shalgam juice with phenolic compounds. Black grape pomace and black carrot were used as the sources of polyphenols and five different formulations were obtained according to the amounts of black carrot and black grape pomace. During the fermentation, the samples were taken at different periods and analyzed for anthocyanins, phenolic compounds, antioxidant activity, and tannin content.

The effects of blueberry ( L.) and jujube fruit () on physicochemical, functional, and sensorial properties, and probiotic (DSM 20079) viability of probiotic ice cream.

The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic ( DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period.

Mineral composition, the profile of phenolic compounds, organic acids, sugar and antioxidant capacity, and antimicrobial activity of organic extracts of fruits.

fruit is widely used in traditional and complementary medicine in Turkey for the treatment of different diseases in various forms such as molasses and tar. This study was carried out to evaluate the phenolic compounds, organic acid, sugar, and macro- and micromineral distributions of methanol and water extracts of fruit, as well as their antioxidant and antimicrobial potential. For this purpose, total phenolic content by spectrophotometer, phenolics, organic acids, and sugars distributions by HPLC in extracts of fruits, and macro- and micromineral element content by ICP-AES in fruit were determined.

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.

This study was designed to investigate the effects of vinegar-based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9-year-old Holstein meat which had tough texture. To marinate the steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C).

Proposal to recognise the tribes Adinobotryeae and Glycyrrhizeae (Leguminosae subfamily Papilionoideae) based on chloroplast phylogenomic evidence.

Within the legume family, the taxonomic status of subtribe Glycyrrhizinae of tribe Galegeae and of the genus has been re-assessed. Based on genome skimming data, we conducted phylogenomic analyses of the inverted repeat-lacking clade within subfamily Papilionoideae. The results support the sister relationship between Glycyrrhizeae and .

Chemical characterization, cytotoxic, antioxidant, antimicrobial, and enzyme inhibitory effects of different extracts from one sage ( L.) from Turkey: open a new window on industrial purposes.

In the present study, the methanolic, hydro-methanolic, dichloromethane, hexane and aqueous extracts of L. (Family: Lamiaceae), a lemon-scented herb, were tested for total phenolic (TPC) and flavonoid content (TFC) and antioxidant activities were evaluated using a battery of assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity, total antioxidant capacity (TAC) (phosphomolybdenum) and metal chelating). Enzyme inhibitory effects were investigated using acetyl- (AChE), butyryl-cholinesterase (BChE), tyrosinase, α-amylase and α-glucosidase as target enzymes.

agg. (Lady's mantle) from central Balkan: antioxidant, anticancer and enzyme inhibition properties.

The current study was designed to evaluate the phytochemical profile and biological properties (antioxidant, enzyme inhibitory and cytotoxic activity) of methanolic, ethanolic, ethyl-acetate and water extracts of from Southeast Serbia (central Balkan) which was traditionally used to alleviate and treat many diseases. Bioactive compounds were characterized by LC-MS/MS technique and biological properties were evaluated using antioxidant, enzyme inhibitory and cytotoxic assays. Twenty-six phenolic compounds were quantified in methanolic, ethanolic, ethyl acetate and water extracts, whereas the highest yields were found in ethyl-acetate (EA) extract (gallic acid, caffeic acid, catchin, quercetin).