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    Evaluation of the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii essential oil from Algeria
    (Springer, 2022) Benguedouar, Karima; Betina, Soumeya Bencharif; Erenler, Ramazan; Genc, Nusret; Gok, Mesut; Sebti, Mohamed; Madi, Nassim
    The purpose of this study was to evaluate the antioxidant properties and total phenolic content of a dairy product (yogurt) supplemented with Thymus willdenowii (synonym: Thymus hirtus) essential oil. The evaluation of the antioxidant and antibacterial activities of the oil against food spoilage bacteria and lactic acid strains was also assessed. The chemical composition of the oil was obtained by GC/MS. The evaluation of the antioxidant activity of a fortified yogurt with this oil was assessed by Oxygen radical absorbance capacity test (ORAC). The main component of the oil was Linalool (89.55%). DPPH, and Ferric reducing power revealed a weak antioxidant activity (IC50 > 1600 mu g/mL, > 800 mu g/mL respectively) while a moderate activity was obtained with ABTS and CUPRAC tests (38.06 +/- 0.30, 56.15 +/- 1.07 mu g/mL respectively). A high concentration of the oil is needed to delay the inhibition of the beta-carotene (> 800 mu g/mL). Thus, a strong antibacterial activity was observed against the pathogenic strains with the high inhibition diameter for B.cereus ATCC10876 (31.75 +/- 1.50 mm) while a weak effect was observed against lactic acid bacteria. A significant decrease in the antioxidant potential of non-supplemented yogurt was observed from day 1 to 21 while there was no significant difference in ORAC of supplemented yogurt with the oil. The maximum of total phenolic content was observed in day 21 of cold storage (252.92 +/- 3.01 mu g GAE/mL of yogurt). The essential oil studied could be an effective natural additive to yogurt avoiding the use of synthetic preservatives.
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    Phytochemical profiling, molecular docking and ADMET prediction of essential oil of Ocimum basilicum
    (2025-02-20) Başar, Yunus; Gök, Mesut; Erenler, Ramazan; Demirtaş, İbrahim
    Essential oils are widely used in pharmacology, cosmetics, and food industries, and they also have biological activities such as antioxidant, anti-inflammatory, anti-rheumatic, and antimicrobial. Ocimum basilicum (basil) plant has a rich content of essential oils. Hence, the stem, leaf, and flower parts of the O. basilicum were analyzed freshly on the RSH/GC-MS device to determine the essential oil content. As a result of the analysis, α-elemene, linalool, and eucalyptol were detected as the main components. It was observed that the highest linalool content was in the flower part at 47.85%, and the eucalyptol content was in the leaf part at 44.00%. Additionally, it was determined that the α-elemene content was highest in the flower part with 12.49%. According to the analysis results, high amounts of linalool, eucalyptol, and α-elemene were detected. The inhibitory properties of these compounds against the DNA gyrase enzyme were investigated by molecular docking. MolDock score (-78.72, -47.50, -88.86) and binding energy (2.9, 4.6, 4.0 kcal/mol) of linalool, eucalyptol, and α-elemene compounds were determined respectively. According to the ADME/T properties of the molecules examined; The α-elemene did not show any toxic effects. As a result, the eucalyptol compound may be used as an inhibitor against the DNA gyrase enzyme. In addition, it can contribute to the economy by obtaining essential oils from the non-consumable flowers and stem parts of the basil plant and increasing its usability in industries such as cleaning, cosmetics, etc.