JOURNAL OF CHILEAN CHEMICAL SOCIETY

Vol 70 No 3 (2025): Journal of The Chilean Chemical Society
Original Research Papers

COMPARISON OF PROFILES, ANTIOXIDANT, ENZYME INHIBITORY AND CYTOTOXIC CAPACITIES OF PHENOLIC EXTRACTS OF FIVE Teucrium SPECIES FROM TURKIYE

Raziye Ozturk Urek
Prof. Dr.
Leman Tarhan
Prof.Dr.
Yildizay Ayyildiz
Asc.Dr.
Mahmure Nakiboglu
Dr.
Published November 10, 2025
Keywords
  • Antioxidant activity,
  • cytotoxicity,
  • enzyme inhibitory potential,
  • extraction,
  • phenolics,
  • Teucrium
  • ...More
    Less
How to Cite
Ozturk Urek, R., Tarhan, L., Ayyildiz, Y., & Nakiboglu, M. (2025). COMPARISON OF PROFILES, ANTIOXIDANT, ENZYME INHIBITORY AND CYTOTOXIC CAPACITIES OF PHENOLIC EXTRACTS OF FIVE Teucrium SPECIES FROM TURKIYE. Journal of the Chilean Chemical Society, 70(3), 6386-6398. Retrieved from https://www.jcchems.com/index.php/JCCHEMS/article/view/2813

Abstract

The study aims to investigate the phenolic compounds, antioxidant-enzyme inhibitory activities, and cytotoxic effects of the flavonoid subgroups and phenolic acid extracts of the Teucrium chamaedrys ssp chamaedrys (TCC), T. chamaedrys ssp lydium (TCL), T. polium (TP), endemic T. alyssifolium (TA), T. kotschyanum (TK) from Türkiye. Among the phenolics determined, phenolic acids were found to be in the highest concentration, particularly caffeic, p-coumaric, and t-cinnamic acids. In term of antioxidant activity, the best IC50 values of 1,1-diphenyl-2-picrylhydrazyl (23.21±0.78 µg/mL), hydroxyl (HO) (1.01±0.01 µg/mL), nitric oxide scavenging (12.28±0.91 µg/mL) and metal chelating (20.10±0.66 µg/mL) were determined in TP, TCL, TK, and TA, respectively. Additionally, TCL has a 5.05-times higher quenching capacity of HOcompared to butylated-hydroxytoluene. The best acetylcholinesterase and tyrosinase inhibitions were detected in TK and TCC, respectively. While the cytotoxic properties of these extracts against HepG2, OE-33, HeLa, ACC-201, and MCF-7 cancer cells were detected, more extensive effect was observed against HepG2 in TCC, TP, TA, and TCL. According to the results, the richness of Teucrium species in phenolic compounds, the importance of their antioxidant-enzyme inhibitory properties and their cytotoxic effects make their potential as natural component sources in food and medical come to the fore.

28131.jpg

References

  1. REFERENCES
  2. D.J. Newman, G.M. Cragg, J. Nat. Prod. 83, 770-803, (2020).
  3. S.M. Venkateshappa, K.P. Sreenath, Am. Int. J. Res. Formal Appl. Nat. Sci. 1, 82-87, (2013).
  4. O.R. Alara, N.H. Abdurahman, C.I. Ukaegbu, Curr. Res. Food Sci. 4, 200-214, (2021).
  5. M.A.A. Alwahsh, M. Khairuddean, W.K. Chong, Rec. Nat. Prod. 9, 159-163, (2015).
  6. R. Ozturk Urek, A. Oner, Biochem. Syst. Ecol. 116, 104876, (2024).
  7. L. Tarhan, M. Nakipoğlu, B. Kavakcioğlu, B. Tongul, A. Nalbantsoy, App.l Biochem. Biotechnol. 178, 1028-1041, (2016).
  8. R. Taqui, M. Debnath, S. Ahmed, A. Ghosh, Phytomed. Plus. 2, 100184, (2022).
  9. L. Panzella, A. Napolitano, Cosmetics. 6, 57, (2019).
  10. M. Stanković, Teucrium Species: Biology and Applications, Nature Switzerland AG, 2020.
  11. Z. Sadeghi, J.I. Yang, A. Venditti, M. Moridi Farimani, Nat. Prod. Res. 36, 5647-5664, (2022).
  12. R.G. Candela, S. Rosselli, M. Bruno, G. Fontana, Planta Med. 87, 432-479, (2020).
  13. S. Vladimir-Knežević, B. Blažeković, M. Kindl, J. Vladić, A.D. Lower-Nedza, A.H. Brantner, Molecules. 19, 767-782, (2014).
  14. Ö. Çeçen, T. Özcan, Turk. J. Bot. 45, 353-370, (2021).
  15. S. Bahramikia, R. Yazdanparast, Phytother. Res. 26, 1581-1593, (2012).
  16. M. Stanković, M. Topuzović, A. Marković, D. Pavlović, S. Solujić, N. Nićiforović, V. Mihailović, Biotechnol. Biotechnol. Equip. 24, 82-86, (2010).
  17. M.S. Stanković, N. Nićiforović, M. Topuzović, S. Solujić, Biotechnol. Biotechnol. Equip. 25, 2222-2227, (2011).
  18. R. Acquaviva, C. Genoveseb, A. Amodeo, B. Tomasello, G. Malfa, V. Sorrenti, G. Tempera, A. Paolo Addamo, S. Ragusa, T. Rosa, F. Menichini, C. Di Giacomo, Plant Biosyst. 152, 720-727, (2018).
  19. Z. Özer, T. Kiliç, S. Çarikçi, H. Yilmaz, Balıkesir Üniv. Fen Bilim. Enst. Derg. 20, 212-218, (2018).
  20. F. Sharififar, G. Dehghn-Nudeh, M. Mirtajaldini, Food Chem. 112, 885-888, (2009).
  21. S. Bakari, M. Ncir, S. Felhi, H. Hajlaoui, M. Saoudi, N. Gharsallah, A. Kadri, Food Sci. Biotechnol. 24, 1943-1949, (2015).
  22. Z. Boghrati, M. Naseri, M. Rezaie, N. Pham, R.J. Quinn, Z. Tayarani-Najaran, M. Iranshahi, Iran J. Basic Med. Sci. 19, 804-811, (2016).
  23. S.A. El-Naggar, M.O. Germoush, I.B. Abdel-Farid, H.A. Elgebaly, A.A. Alkhazendar, Egypt J. Cancer Biomed. Res. 2, 15-23, (2018).
  24. M. Stanković, T. Mitrović, I.Z. Matić, M. Topuzović, S. Stamenković, Not. Bot. Hortic. Agrobo. 43, 41-46, (2015).
  25. P.H. Davis, Flora of Turkey and the East Aegean Islands, vol. 7, Edinburg: University Press, 1982.
  26. M. Olszewska, J. Pharm. Biomed. Anal. 48, 629-635, (2008).
  27. A. De Villiers, F. Lynen, A. Crouch, P. Sandra, Chromatographia. 59, 403-409, (2004).
  28. E.A. Turumtay, F. İslamoğlu, D. Çavuş, H. Şahin, H. Turumtay, B. Vanholme, Ind. Crops Prod. 52, 687-694, (2014).
  29. F. Pellati, S. Benvenuti, M. Melegari, Phytochem. Anal. 15, 220-225, (2004).
  30. P. Valentão, P.B. Andrade, F. Areias, F. Ferreres, R.M. Seabra, J. Agric. Food Chem. 47, 4579-4582, (1999).
  31. K.H. Kim, R. Tsao, R. Yang, S.W. Cui, Food Chem. 95, 466-473, (2006).
  32. V.I. Singleton, R. Orthofer, R.M. Lamuela-Raventós, Methods Enzymol. 299, 152-178, (1999).
  33. L.E. Dowd, Anal. Chem. 31, 1184-1187, (1959).
  34. R.B. Broadhurst, W.T. Jones, J. Sci. Food Agric. 29, 788-794, (1978).
  35. X.Y. Guo, J. Wang, N.L. Wang, S. Kitanaka, X.S. Yao, J. Asian Nat. Prod. Res. 9, 165-174, (2007).
  36. B. Halliwell, J.M. Gutteridge, O.I. Aruoma, Anal. Biochem. 165, 215-219, (1987).
  37. Y.S. Jaiswal, P.A. Tatke, S.Y. Gabhe, V. Ashok, Res. J. Pharm. Biol. Chem. Sci. 1, 112-119, (2010).
  38. P. Carter, Anal. Biochem. 40, 450-458, (1971).
  39. M. Oyaizu, Japan. J. Nutr. Diet. 44, 307-315, (1986).
  40. I.F. Benzie, J.J. Strain, Anal. Biochem. 239, 70-76, (1996).
  41. K. Thaipong, U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, D.H. Byrne, J. Food Compos. Anal. 19, 669-675, (2006).
  42. D.M. Grochowski, S. Uysal, A. Aktumsek, S. Granica, G. Zengin, R. Ceylan, M. Locatelli, M. Tomczyk, Phytochem. Lett. 20, 365-372 (2017).
  43. S. Uysal, G. Zengin, M. Locatelli, M.B. Bahadori, A. Mocan, G. Bellagamba, E.D. Luca, A. Mollica, A. Aktumsek, Front. Pharmacol. 8, 290, (2017).
  44. T. Mosmann, J. Immunol. Methods. 65, 55, (1983).
  45. F. Shahidi, P. Ambigaipalan, J. Funct. Foods. 18, 820-897, (2015).
  46. B. Halliwell, J.M. Gutteridge, Free Radic. Biol. Med. 3, 617-783, (1999).
  47. L. Vlase, D. Benedec, D. Hanganu, G. Damian, I. Csillag, B. Sevastre, A.C. Mot, R. Silaghi-Dumitrescu, I. Tilea, Molecules. 19, 5490-5507, (2014).
  48. C. Proestos, N. Chorianopoulos, G.J. Nychas, M. Komaitis, J. Agric. Food Chem. 53, 1190-1195, (2005).
  49. T. Bilušić, I. Šola, V. Čikeš Čulić, Food Technol. Biotech. 62, 49-58, (2024).
  50. O.M. Djordjevic, M.R. Jakovljevic, A. Markovic, M. Stankovic, A. Ciric, D. Marinkovic, D. Grujicic, Turk. J. Bio. 42, 152-162, (2018).
  51. I.R. Mazhangara, E.M. Idamokoro, E. Chivandi, A.J. Afolayan, Heliyon. 6, e04395, (2020).
  52. S. Ghasemi, M. Evazalipour, N. Peyghanbari, E. Zamani, P. Bellstedt, M. Molaee, D.E. Koohi, F. Yousefbeyk, BMC Complement Med. Ther. 23, 1-13, (2023).
  53. G. Semiz, G. Çelik, E. Gönen, A. Semiz, Nat. Prod. Res. 30, 2225-2229, (2016).
  54. J.M. Canadanovic‐Brunet, S.M. Djilas, G.S. Ćetković, V.T. Tumbas, A.I. Mandić, V.M. Čanadanović, Int. J. Food Sci. Technol. 41, 667-673, (2006).
  55. B. Halliwell, J.M. Gutteridge, Free Radicals in Biology and Medicine, 5th ed., NY: Oxford University Press, 2015.
  56. J.E.N. Dolatabadi, S. Kashanian, Int. Food Res. J. 43, 1223-1230, (2010).
  57. F. Shahidi, J. Yeo, Int. J. Mol. Sci. 19, 1573 (2018).
  58. Y. El Atki, I. Aouam, A. Taroq, B. Lyoussi, M. Taleb, A. Abdellaoui, Mater. Today. 13, 777-783, (2019).
  59. M. Sharifi-Rad, P. Pohl, F. Epifano, G. Zengin, N. Jaradat, M. Messaoudi, Molecules. 27, 1561, (2022).
  60. E. Ersoy, G. Süvari, S. Ercan, E.E. Özkan, S. Karahan, E.A. Tuncay, E.E. Cantürk, E.M. Kara, G. Zengin, M. Boğa, J. Ethnopharmacol. 312, 116482, (2023).
  61. M.A. Ebrahimzadeh, S.F. Nabavi, S.M. Nabavi, F. Pourmorad, Afr. J. Biotech. 9, 5212-5217, (2010).
  62. D. Tewari, A.N. Sah, S. Bawari, S.F. Nabavi, A.R. Dehpour, S. Shirooie, N. Braidy, B.l. Fiebich, R.A. Vacca, S.M. Nabavi, Curr. Neuropharmacol. 19, 114-126, (2021).
  63. M.S. Brewer, Compr. Rev. Food Sci. Food Saf. 10, 221-247, (2011).
  64. F.S. Ait Chaouche, F. Mouhouche, M. Hazzit, Med. J. Nutrition Metab. 11, 135-144, (2018).
  65. J.O. Unuofin, G.A. Otunola, A.J. Afolayan, J. Evid. -Based Integr. Med. 23, 1-9, (2018).
  66. Y.J. Kim, H. Uyama, Cell. Mol. Life Sci. 62, 1707-1723, (2005).
  67. F. Golfakhrabadi, F. Yousefbeyk, T. Mirnezami, P. Laghaei, M. Hajimahmoodi, M. Khanavi, Pharmacogn. Res. 7, S15, (2015).
  68. N. Korkmaz, S.O. Sener, S. Akkaya, M. Badem, R. Aliyazicioglu, M. Abudayyak, E. Oztaş, U. Ozgen, Turk. J. Biochem. 44, 278-288, (2019).
  69. J. Boik, Natural Compounds in Cancer Therapy: Promising Nontoxic Antitumor Agents from Plants & Other Natural Sources, 1st ed., Princeton, MN, USA: Oregon Medical Press, 2004.
  70. T.T. Sahin, A. Slocum, B. Satilmis, E. Cicek, M. Harputluoglu, S. Yilmaz, Int. J. Surg. 100, 106297, (2022).
  71. S. Gaydardzhieva, D. Todorov, A. Hinkov, K. Shishkova, D. Pavlova, S. Shishkov, Int. Electron Sci. Pract. J. 4, 44-58, (2021).

Copyright @2019 | Designed by: Open Journal Systems Chile Logo Open Journal Systems Chile Support OJS, training, DOI, Indexing, Hosting OJS

Code under GNU license: OJS PKP