1. Laboratory of Natural Product and Organic Synthesis, Department of Chemistry, University Constantine 1, Constantine, Algeria;
2. Department of Biology Science and Arts, Faculty Pamukkale University Denizli, Denizli, Turkey;
3. Research Laboratory Center, Food Analysis Laboratory, Muğla Sıtkı Koçman University, Kotekli, Mugla, Turkey;
4. Valorization of Natural Resources, Bioactive Molecules and Biological Analysis Unit, Department of Chemistry, University of Mentouri Constantine1, Constantine, Algeria