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Üvez Meyvesinin Antioksidan Aktivitesi

Yıl 2019, Sayı: 16, 933 - 939, 31.08.2019
https://doi.org/10.31590/ejosat.589736

Öz

Yüzyıllardan beri, bütün ülkelerde tıbbi açıdan
önemli olan çeşitli meyveler, halk sağlığında hastalıkların tedavisi amacıyla
kullanılmaktadır. Bu meyveler arasında üvez meyvesinin son zamanlarda
antioksidan aktivitesi dikkat çekmektedir. Türkiye‘de doğal olarak yetişen Kuş
üvezi (Sorbus aucuparia L)
‘nin insan sağlığı açısından önemli biyoaktif bileşenler içerdiği yapılan
çalışmalarla belirlenmiştir. Yaygın olarak reçel yapımında değerlendirilen bu
meyvenin sağlık ve gıda sektörlerinde kullanım potansiyelinin araştırılması
önem arz etmektedir.



Bu çalışmanın amacı farklı ekstraksiyon
koşullarında elde edilen üvez meyvesi ekstraktlarının, toplam fenolik ve
flavonoid madde miktarları ile antioksidan aktivitelerinin incelenmesidir.
Çalışmada Çal‘dan (Denizli) toplanan üvez meyveleri kurutulduktan sonra
öğütülmüş ve ultrason destekli ekstraksiyon yöntemi ile üç farklı çözücü
içerisinde ekstraktlar elde edilmiştir. Ekstraksiyon işlemi için etanol:su
(1:1), methanol:su (1:1), aseton:su
(1:1)
çözeltileri kullanılmış ve her solvent için ayrı ayrı
ultrasonik su banyosunda 50±5 oC
sıcaklıkta 40 dakika süreyle
ekstraksiyon işlemleri gerçekleştirilmiş ve biyoaktif değerleri incelenmiştir.
Çalışmada, ekstrakt verimi, toplam fenolik ve flavonoid madde ile antioksidan
aktivite (DPPH (
2,2-difenil-1-pikril hidrazil))   değerlerinin en iyi
çıktığı çalışma koşulları, herbir ekstrakt elde etme yöntemine göre açıklanmış
ve tablo ve şekillerle karşılaştırmalar yapılarak en iyi sonucun etanol:su
karışımına (1:1) ait olduğu görülmüştür.

Kaynakça

  • Balasundram, N., Sundram, K., & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.07.042.
  • Bondet, V., Brand-Williams, W., & Berset, C. (1997). Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method. LWT - Food Science and Technology, 30(6), 609–615. https://doi.org/10.1006/fstl.1997.0240.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. https://doi.org/10.1016/S0023-6438(95)80008-5.
  • Chen, Z., Bertin, R., & Froldi, G. (2013). EC50 estimation of antioxidant activity in DPPH* assay using several statistical programs. Food Chemistry. https://doi.org/10.1016/j.foodchem.2012.11.001.
  • Dai, J., & Mumper, R. J. (2010). Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules. doi.org/10.3390/molecules15107313.
  • Del Rio, D., Borges, G., & Crozier, A. (2010). Berry flavonoids and phenolics: Bioavailability and evidence of protective effects. British Journal of Nutrition. https://doi.org/10.1017/S0007114510003958.
  • Generalic, I., Skroza, D., Ljubenkov, I., Katalinic, A., Burcul, F., Katalinic, V. (2011). Influence of the phenophase on the phenolic profile and antioxidant proterties of Dalmatian sage. Food Chemistry, 127, 427- 433.
  • Gil-Izquierdo, A., & Mellenthin, A. (2001). Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L.) juice. European Food Research and Technology. https://doi.org/10.1007/s002170100328.
  • Isaikina, N. V., Kalinkina, G. I., Razina, T. G., Zueva, E. P., Rybalkina, O. Y., Ulirich, A. V., … Shilova, A. B. (2018). Sorbus aucuparia L. Fruit Is a Source of the Drug for Increasing the Efficiency of Tumor Chemotherapy. Russian Journal of Bioorganic Chemistry. https://doi.org/10.1134/s1068162018070038.
  • Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990146l.
  • Korkut; M. Budakci. (2010). The effects of high-temperature heat-treatment on physical properties and surface roughness of rowan (Sorbus aucuparial.) wood. Wood Research.
  • Korkut, S., Guller, B., Aytin, A., & Kok, M. S. (2009). Turkey’s Native Wood Species: Physical and Mechanical Characterization and Surface Roughness of Rowan (Sorbus Aucuparia L.). Wood Research.
  • Kumaran, A., & Joel Karunakaran, R. (2007). In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2005.09.011.
  • Lang, Q., & Wai, C. M. (2001). Supercritical fluid extraction in herbal and natural product studies - A practical review. Talanta. https://doi.org/10.1016/S0039-9140(00)00557-9.
  • Lehotay, S. J. (1997). Supercritical fluid extraction of pesticides in foods. Journal of Chromatography A. https://doi.org/10.1016/S0021-9673(97)00461-5.
  • Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.02.033.
  • Lüle, F., & Koyuncu, T. (2015). Convective and Microwave Drying Characteristics of Sorbus Fruits (Sorbus domestica L.). Procedia - Social and Behavioral Sciences. https://doi.org/10.1016/j.sbspro.2015.06.467.
  • Martins, N., Barros, L., Buelga, C., Henriques, M., Silva, S. Ve Ferreiara I. (2015). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L..Food Chemistry, 170: 378-385.
  • Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2012.02896.x.
  • Pérez-Jiménez, J. Ve Saura-Calixto, F. (2006). Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International, 39(7):791-800.
  • Razina, T. G., Zueva, E. P., Ulrich, A. V., Rybalkina, O. Y., Chaikovskii, A. V., Isaikina, N. V., … Zyuz’Kov, G. N. (2016). Antitumor effects of sorbus aucuparia L. Extract highly saturated with anthocyans and their mechanisms. Bulletin of Experimental Biology and Medicine. https://doi.org/10.1007/s10517-016-3554-4.
  • Roby, M. H. H., Sarhan, M. A., Selim, K. A., Khalel, K. I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827-831.
  • Salem, I. B., Fekih, S., Sghaier, H., Bousselmi, M., Saidi, M., Landoulsi, A., Fattouch, S. (2013). Effect of ionising radiation on polyphenolic content and antioxidant potential of parathon- treated sage (Salvia officinalis) leaves. Food Chemistry, 141, 1398-1405.
  • Sánchez-Moreno, C. (2002). Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems. Food Science and Technology International. https://doi.org/10.1106/108201302026770.
  • Šavikin, K. P., Zdunić, G. M., Krstić-Milošević, D. B., Šircelj, H. J., Stešević, D. D., & Pljevljakušić, D. S. (2017). Sorbus aucuparia and Sorbus aria as a Source of Antioxidant Phenolics, Tocopherols, and Pigments. Chemistry and Biodiversity. https://doi.org/10.1002/cbdv.20170032.9.
  • Singleton, V. L., & Rossi, J. A. J. (1965). Colorometry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. https://doi.org/10.12691/ijebb-2-1-5.
  • Stalikas, C. D. (2007). Extraction, separation, and detection methods for phenolic acids and flavonoids. Journal of Separation Science. https://doi.org/10.1002/jssc.200700261.Tian, Y., Puganen, A., Alakomi, H. L., Uusitupa, A., Saarela, M., & Yang, B. (2018). Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants. Food Research International. https://doi.org/10.1016/j.foodres.2017.12.071.
  • Velioglu, Y. S., & Mazza, G. (1991). Characterization of Flavonoids in Petals of Rosa damascena by HPLC and Spectral Analysis. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf00003a007.
  • Vernon, L. S., Rudolf, O., & Rosa, M. L.-R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology.
  • Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. https://doi.org/10.1016/S0308-8146(98)00102-2.

Antioxidant Activity of Uvez Fruit

Yıl 2019, Sayı: 16, 933 - 939, 31.08.2019
https://doi.org/10.31590/ejosat.589736

Öz

For centuries, a variety of medicinally important
fruits have been used in all countries to treat diseases in public health.
Among these fruits, the antioxidant activity of rowan fruit has recently
attracted attention. Rowan fruit (Sorbus
aucuparia
) of naturally grown plants in Turkey are determined by studies
that contain important bioactive components in terms of human health. It is
important to investigate the potential use of this fruit which is widely used
in jam making in health and food sectors. The aim of this study was to
investigate the total phenolic and flavonoid contents and antioxidant
activities of rowan fruit extracts obtained under different extraction
conditions.



In this study, rowan fruits collected from Çal region
(Denizli, Turkey) were grinded after drying and extracts were obtained in three
different solvents by ultrasound assisted extraction method. Ethanol:water
(1:1), methanol:water (1:1), acetone:water (1:1) solutions were used for
extraction and extraction was carried out for 40 minutes in an ultrasonic water
bath at 50 ± 5°C for each solvent separately and bioactive values were
examined. The extract yield, total phenolic and flavonoid substance and
antioxidant activity in DPPH method were determined according to the working
conditions of each extract. When comparisons are made with tables and figures,
the best result is the ethanol:water mixture.

Kaynakça

  • Balasundram, N., Sundram, K., & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.07.042.
  • Bondet, V., Brand-Williams, W., & Berset, C. (1997). Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method. LWT - Food Science and Technology, 30(6), 609–615. https://doi.org/10.1006/fstl.1997.0240.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. https://doi.org/10.1016/S0023-6438(95)80008-5.
  • Chen, Z., Bertin, R., & Froldi, G. (2013). EC50 estimation of antioxidant activity in DPPH* assay using several statistical programs. Food Chemistry. https://doi.org/10.1016/j.foodchem.2012.11.001.
  • Dai, J., & Mumper, R. J. (2010). Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules. doi.org/10.3390/molecules15107313.
  • Del Rio, D., Borges, G., & Crozier, A. (2010). Berry flavonoids and phenolics: Bioavailability and evidence of protective effects. British Journal of Nutrition. https://doi.org/10.1017/S0007114510003958.
  • Generalic, I., Skroza, D., Ljubenkov, I., Katalinic, A., Burcul, F., Katalinic, V. (2011). Influence of the phenophase on the phenolic profile and antioxidant proterties of Dalmatian sage. Food Chemistry, 127, 427- 433.
  • Gil-Izquierdo, A., & Mellenthin, A. (2001). Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L.) juice. European Food Research and Technology. https://doi.org/10.1007/s002170100328.
  • Isaikina, N. V., Kalinkina, G. I., Razina, T. G., Zueva, E. P., Rybalkina, O. Y., Ulirich, A. V., … Shilova, A. B. (2018). Sorbus aucuparia L. Fruit Is a Source of the Drug for Increasing the Efficiency of Tumor Chemotherapy. Russian Journal of Bioorganic Chemistry. https://doi.org/10.1134/s1068162018070038.
  • Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J. P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990146l.
  • Korkut; M. Budakci. (2010). The effects of high-temperature heat-treatment on physical properties and surface roughness of rowan (Sorbus aucuparial.) wood. Wood Research.
  • Korkut, S., Guller, B., Aytin, A., & Kok, M. S. (2009). Turkey’s Native Wood Species: Physical and Mechanical Characterization and Surface Roughness of Rowan (Sorbus Aucuparia L.). Wood Research.
  • Kumaran, A., & Joel Karunakaran, R. (2007). In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2005.09.011.
  • Lang, Q., & Wai, C. M. (2001). Supercritical fluid extraction in herbal and natural product studies - A practical review. Talanta. https://doi.org/10.1016/S0039-9140(00)00557-9.
  • Lehotay, S. J. (1997). Supercritical fluid extraction of pesticides in foods. Journal of Chromatography A. https://doi.org/10.1016/S0021-9673(97)00461-5.
  • Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.02.033.
  • Lüle, F., & Koyuncu, T. (2015). Convective and Microwave Drying Characteristics of Sorbus Fruits (Sorbus domestica L.). Procedia - Social and Behavioral Sciences. https://doi.org/10.1016/j.sbspro.2015.06.467.
  • Martins, N., Barros, L., Buelga, C., Henriques, M., Silva, S. Ve Ferreiara I. (2015). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L..Food Chemistry, 170: 378-385.
  • Mikulic-Petkovsek, M., Schmitzer, V., Slatnar, A., Stampar, F., & Veberic, R. (2012). Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2012.02896.x.
  • Pérez-Jiménez, J. Ve Saura-Calixto, F. (2006). Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International, 39(7):791-800.
  • Razina, T. G., Zueva, E. P., Ulrich, A. V., Rybalkina, O. Y., Chaikovskii, A. V., Isaikina, N. V., … Zyuz’Kov, G. N. (2016). Antitumor effects of sorbus aucuparia L. Extract highly saturated with anthocyans and their mechanisms. Bulletin of Experimental Biology and Medicine. https://doi.org/10.1007/s10517-016-3554-4.
  • Roby, M. H. H., Sarhan, M. A., Selim, K. A., Khalel, K. I. (2013). Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.) and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, 43, 827-831.
  • Salem, I. B., Fekih, S., Sghaier, H., Bousselmi, M., Saidi, M., Landoulsi, A., Fattouch, S. (2013). Effect of ionising radiation on polyphenolic content and antioxidant potential of parathon- treated sage (Salvia officinalis) leaves. Food Chemistry, 141, 1398-1405.
  • Sánchez-Moreno, C. (2002). Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems. Food Science and Technology International. https://doi.org/10.1106/108201302026770.
  • Šavikin, K. P., Zdunić, G. M., Krstić-Milošević, D. B., Šircelj, H. J., Stešević, D. D., & Pljevljakušić, D. S. (2017). Sorbus aucuparia and Sorbus aria as a Source of Antioxidant Phenolics, Tocopherols, and Pigments. Chemistry and Biodiversity. https://doi.org/10.1002/cbdv.20170032.9.
  • Singleton, V. L., & Rossi, J. A. J. (1965). Colorometry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture. https://doi.org/10.12691/ijebb-2-1-5.
  • Stalikas, C. D. (2007). Extraction, separation, and detection methods for phenolic acids and flavonoids. Journal of Separation Science. https://doi.org/10.1002/jssc.200700261.Tian, Y., Puganen, A., Alakomi, H. L., Uusitupa, A., Saarela, M., & Yang, B. (2018). Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants. Food Research International. https://doi.org/10.1016/j.foodres.2017.12.071.
  • Velioglu, Y. S., & Mazza, G. (1991). Characterization of Flavonoids in Petals of Rosa damascena by HPLC and Spectral Analysis. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf00003a007.
  • Vernon, L. S., Rudolf, O., & Rosa, M. L.-R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology.
  • Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. https://doi.org/10.1016/S0308-8146(98)00102-2.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Yüksel Bayram 0000-0002-1130-577X

Yasemin Torlak Bu kişi benim 0000-0001-5964-2532

Osman Sağdıç 0000-0002-2063-1462

Yayımlanma Tarihi 31 Ağustos 2019
Yayımlandığı Sayı Yıl 2019 Sayı: 16

Kaynak Göster

APA Bayram, Y., Torlak, Y., & Sağdıç, O. (2019). Üvez Meyvesinin Antioksidan Aktivitesi. Avrupa Bilim Ve Teknoloji Dergisi(16), 933-939. https://doi.org/10.31590/ejosat.589736