Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content, antibacterial activity and genotoxic effect

Can Origanum be a hope for cancer treatment? A review on the potential of Origanum species in preventing and treating cancers

In this study, the potential of aromatic Origanum species belonging to Lamiaceae family to prevent and treat cancer was investigated. Since aromatic plants contain phytochemicals such as essential oils, phenolic acids, terpenoids, flavonoids, alkaloids, vitamins, enzymes and minerals with beneficial biological activities, they have become more interesting and important in medicine, pharmacy and industry. Publications/research between 1950 and 2022 were screened to investigate the effects of Origanum species on cancer, and the effects of their extracts and essential oils in cancer prevention and treatment. Essential phytochemicals found in plants provide efficacy in the prevention and treatment of many diseases. Besides, the essential oils found in these plant extracts are another reason that makes them important. Therefore, it is preferred in traditional medicine in the fight against many diseases as well as cancer. Essential oils of Origanum species mainly contain monoterpenes such as p-cymene, carvacrol, thymol and γ-terpinene. Since these compounds exhibit anticancer properties, Origanum species are becoming the plants of choice in the fight against cancer. In this context, Origanum majorana L. Origanum vulgare and Origanum munzurense are promising species, considering the composition of their extracts and essential oil.

Natural sanitizer potential of Cuminum cyminum and applicable approach for calculation of Kováts retention index of its compounds

The demand for natural agents instead of chemicals in terms of food and health safety is increasing day by day. This study aimed to investigate the potential of the methanolic extract of Cuminum cyminum (C. cyminum) in the fight against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus)and Candida (C. albicans). The chemical composition of the methanolic extract of C. cyminum was analyzed using GS-MS. Also, Kováts retention indices were calculated for the detected compounds using an applicable formula. The most basic substance was cuminic aldehyde (27.86%) and p-(Dimethoxymethyl)-isopropylbenze (18.32%). The Minimum Inhibitory Concentration (MIC) of the extract was 0.1 g/mL for S. aureus and C. albicans while it was > 0.1 for E. coli. Although the methanol extract of C. cyminum acts against all three microorganisms, the most lasting effect was on S. aureus, indicating that it can be recommended as a strong antibacterial disinfectant for S. aureus.

Chemical composition, antifungal activity, antifungal mechanism and interaction manner of the fatty acid of Prunus mahaleb L. with fluconazole

The interaction manner of Prunus mahaleb L. (P. mahaleb) seed oil (MSO) and fluconazole (FLC: antimycotic) combinations (MSO*FLC) against C. albicans and C. parapsilosis were evaluated using the microdilution technique. The most representative compounds of mahaleb oil were found to be conjugated linolenic acid (34.39%), oleic acid (31.76%), and linoleic acid (25.54%) by GC-MS. In antimicrobial activity study, P. mahaleb had an inhibition zone (IZ) of C. albicans and C. parapsilosis with 6.89 mm and 11.39 mm and a minimum inhibitory concentration (MIC) with 35.3 µgmL^-1 and 23.9 µgmL^-1, respectively. The strongest indifferent effect was observed as 57.14% for C. albicans and 100% for C. parapsilosis in fluconazole-mahaleb oil combinations. An increase in DNA and protein leakage was observed when yeast was exposed to the FA. The destruction on the cell surface was visualized using Scanning Electron Microscopy (SEM) analysis.

Evaluation of Citrus reticulata essential oil: Chemical composition and antibacterial effectiveness incorporated gelatin on E. coli and S. aureus

In the present study, we evaluated the antibacterial activity of Citrus reticulata (C. reticulata) essential oil-incorporated gelatin film solution against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The minimum inhibitory concentration (MIC) of C. reticulata essential oil (CrEO) on E. coli and S. aureus were found to be 10.1 and 9.1 mg mL^-1, respectively, using spectrophotometric microdilution technique. The antimicrobial effect of CrEO alone and incorporated gelatin-based film solutions (CrEO-F) against these pathogens were determined by the disc diffusion method. While the inhibition zones of CrEO were 2.4 mm and 10.05 mm, CrEO-F was reported as 1.5 and 7.8 mm against E. coli and S. aureus, respectively. These findings demonstrated that the CrEO can compete with coating agents with antimicrobial additives and it can find a place in the application areas. Besides, the chemical composition of the CrEO was determined by GC-MS.

Phytochemical characterization of some sumac (Rhus coriaria L.) genotypes from southern part of turkey

The present research aimed to study the total phenolics, total anthocyanins, total antioxidants, aroma profile, organic acids, and carbohydrate contents of 15 sumac genotypes selected from Kahramanmaras province of Turkey. Total phenols and anthocyanins were spectrophotometrically assessed. The DPPH method was used to determine the antioxidant capacity of the genotypes. Volatile component profiles were identified by HS-SPME/GC-MS while organic acids and carbohydrates were assessed by HPLC techniques. Total phenolic content of the genotypes varied from 36.38 (46SMC02) to 58.66 mg/g dw (46SMC10). Total anthocyanin content ranged from 10.87 (46SMC12) to 119.74 mg/L (46SMC05). The total antioxidant capacity was in the range of 73.37 (46SMC07) and 77.00% (46SMC06). A total of 26 volatile compounds were distinctly detected from the genotypes: 11 volatile compounds were classified as alcohols, 7 as terpenes, 6 as aldehydes and 2 as ketones. l-ascorbic acid, oxalic acid, citric acid and malic acid volumes were detected in the genotypes and their quantity ranged from 2.13 to 40.3, 1.3 to 2.9, 49.8 to 95.1 and 1360 to 2800 respectively. Sucrose quantity was found to vary between 1.41 (46SMC14) and 5.85% (46SMC01), glucose between the detection limit (46SMC01, 46SMC13 and 46SMC15) and 0.73% (46SMC09), xylose between 8.53 (46SMC14) and 30.17% (46SMC09) and fructose between an undetected value (46SMC09, 46SMC10 and 46SMC11) and 1.93% (46SMC13). The results presented here indicate that sumac fruit is a good source of nutritious compounds that may be used directly as a food source or food additives.