Fruits and their peels are rich sources of bioactive compounds with significant health benefits. Vinegars produced from fruits and their peels are gaining increasing interest as a functional food due to their antioxidant, antimicrobial, and potential therapeutic properties. In this study, the four vinegars ( Cydonia oblonga pulp vinegar [COV], Cydonia oblonga peel vinegar [COPV], Diospyros kaki pulp vinegar [DKV], and Diospyros kaki peel vinegar [DKPV]) were produced via natural fermentation. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant properties (DPPH and ABTS activity), and glutathione S‐transferase (GST) inhibitory activity of these produced vinegars were evaluated. Additionally, in order to compare the properties of these products with natural home‐style/traditional, the same content and activities of Cydonia oblonga fruit vinegar (COFV) and Diospyros kaki fruit vinegar (DKFV) were examined. The results indicated that COPV exhibited the highest TPC (842.57 ± 56.79 mg GAE/L) and TFC (248.45 ± 55.08 mg catechin/L), while DKPV showed the highest GST inhibitory activity (81.25%). All samples demonstrated significant DPPH and ABTS radical scavenging potential. Vinegars derived from peels (COPV and DKPV) generally contain higher levels of bioactive compounds than the others. Additionally, docking results indicated that the carbonyl and hydroxyl groups and aromatic rings of main components in extracts interacted extensively with GST active cite via π ‐donor, carbon and/or conventional H‐bonds, π ‐anion, π ‐alkyl, π ‐ π T‐shaped, and amide‐ π stacked interactions. The findings suggest that peel vinegars are a promising source of natural antioxidants and potential GST inhibitors. These findings also highlight their potential value as functional food products.

In this study, a series of thiophenyl-chalcones derivatives was synthesized and their DPPH and ABTS activities were evaluated. All thiophenyl-chalcones exhibited high antioxidant activity. Among them, 4e ((E)-5-(3-(4-(chlorosulfonyl)-3-hydroxyphenyl)-3-oxoprop-1-en-1-yl)thiophene-2-sulfonyl chloride) have higher ABTS activity (IC50 = 13.12 μM) than quercetin (IC50 = 15.49 μM), well-known as antioxidant agent and used as a standard. The structure-activity relationship results revealed that most of synthesized sulfonyl chloride derivatives (4a-e) have higher antioxidant activity than the sulphonamide derivatives (5a-c) and also 4d and 4e including hydroxyl group, exhibited the strongest antioxidant activity as expected. Additionally, the frontier molecular orbitals (FMOs) energies and molecular parameters of the synthesized molecules were calculated to support experimental results. The quantum chemical calculation results indicated that the strongest antioxidant compounds, in this study, had the lowest LUMO energies and the highest electronegativity, electron affinity and electrophilicity index.

Red cabbage (Brassica oleracea) is a rich source of phenolic content including colour pigments and have also high antioxidant capacities. The amounts of their phenolic substances and antioxidant activities change depending on the extraction conditions (pH, time, solvent, etc.). In this work, the coloured water extract was obtained from red cabbage at different pH values (pH 4-10) for both an hour and 24 hours. The extracts were evaluated regarding total phenolic contents and antioxidant activities. The results showed that the total phenolic content of red cabbage extracts in all extraction conditions ranged from 4.93±0.20 to 7.59±1.22 mg GAE/g fw. The highest total phenolic contents (7.59±1.22 mg GAE/g fw) were obtained from red cabbage at 24 h and pH=6. On the other hand, the red cabbage extracts have high DPPH (IC50 values ranged from 0.21±0.06 to 0.94±0.03 mg/mL) and ABTS (IC50 values ranged from 0.29±0.01 to 0.46±0.05 mg/mL) activities at all pH values and times. The extract obtained from red cabbage at 1 h and pH=7 exhibited the strongest DPPH activity with the IC50 values of 0.21±0.06 mg/mL, it showed the best ABTS activity with the IC50 values of 0.29±0.01 mg/mL at 1 h and pH=5 and 8.

Keywords: apoptosis; arbutus unedo L; formaldehyde; hippocampus; oxidative stress

Tarhana, which is very rich in nutritional value, has been the crown of our tables for centuries and is one of our common values wherever we live. It is obtained with black carrot extract to give this special food an even richer form. Black carrot extract was used to increase the anthocyanin content of the tarhana. In this study, physical and chemical analyzes, total phenolic content and total flavonoid content, antioxidant activities, colour measurement, sensory analysis of tarhana prepared with black carrot extract were determined. At the same time, the total amount of monomeric anthocyanin was determined. All these values were compared with classical tarhana and it was determined that tarhana containing black carrot extract had high DPPH activity (4.21±1.78 mg/mL) and high anthocyanin content (19.14±2.02 mg cyn3-glu/kg sample). According to the sensory analysis, the acceptability of tarhana with black carrot extract was determined to be high.