WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Design, Synthesis, and Biological Evaluation of Novel Water-Soluble Quinoline-Based Conjugates with Antioxidant, Antimicrobial, and DNA-Binding Activities(Society of Chemists and Technologists Madeconia, 2025) Gumus, Aysegul; Okumus, Veysi; Emrullahoglu, Mustafa; Gumus, SelcukConsidering the extremely valuable biological and pharmaceutical properties of quinolines, novel water-soluble quinoline-based conjugates were designed and synthesized. In vitro antioxidant activities, such as free radical scavenging, metal chelating, and reducing-power activities, of the newly synthesized compounds (WQ-1, WQ-2, WQ-3, WQ-4, and WQ-5) were determined. Although the highest scavenging activity (41.21 +/- 1.18%) and chelating activity (23.53 +/- 0.97%) at a concentration of 500.0 mu g/ml were observed in WQ-4, it was determined that WQ-5 had the highest reducing-power ability (0.417 +/- 0.0116). The synthesized compounds were also tested for their antimicrobial activities against two Grampositive and two Gram-negative bacteria, and it was determined that only WQ-3 showed low activity against Enterococcus hirae and Staphylococcus aureus. DNA-binding activities of the compounds were also studied using calf thymus DNA (CT-DNA). Additionally, the three-dimensional geometries and some electronic properties of the synthesized compounds were investigated with the density functional theory approach at B3LYP/6-31++G(d,p) level of theory.Article Citation - WoS: 11Citation - Scopus: 13Capsaicin Emulsions: Formulation and Characterization(Taylor and Francis Ltd., 2017) Akbaş, Elif; Söyler, Betül; Öztop, Mecit HalilOleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10 nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60 log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482 mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.