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Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması

Yıl 2016, , 214 - 219, 19.08.2016
https://doi.org/10.17474/acuofd.60038

Öz








Besinlerde bulunan antioksidanlar sağlığımızı koruyucu faktör olarak önemli rol oynarlar. Bilimsel kanıtların
önerdiği gibi antioksidanlar kanser ve kalp hastalıklarını içeren kronik hastalıklar için riski azaltırlar. Doğal
yollarla oluşan antioksidanların başlıca kaynakları tohumlar, meyv
eler ve sebzelerdir. Antioksidan aktivite,
toplam antioksidan aktivite, hidrojen peroksit ve DPPH radikal giderme aktiviteleri, metal-
şelatlama aktivitesi,
toplam fenolik ve flavonoid içerikleri ve diğer metotlar kullanılarak incelenebilir. Bu çalışmada, üç ağaç
kabuğunun (kivi (
Actinidia chinensis Planch.) (AC), limon (Citrus limon (L.) Burm. f.) (CL) and taflan (Laurocerasus
officinalis
Roem.) (LO)) etanol-su sistemi ektraktlarının antioksidan aktiviteleri belirlendi. FTC metoduna göre,
AC, CL ve LO’ nun toplam antioksidan aktiviteleri (%) sırasıyla 73.35, 67.59 ve 61.62 olarak belirlendi. AC, CL, LO,
BHA, RUT ve TRO’ nun DPPH radikal giderme aktiviteleri SC
50 değerleri (μg/mL) cinsinden sırasıyla 50.52, 56.56,
98.18, 8.58, 17.01, 26.84 olarak bulundu. AC, CL ve LO’ nun toplam fenolik ve toplam flavonoid içerikleri sırasıyla
850.71 - 457.79 μg gallik asit ekivalent/g ve 58.77 - 22.91 μg of kateşin ekivalent/g aralığında değişmektedir.
Sonuç olarak, AC ekstraktı diğer örneklerden daha yüksek antioksidan aktivite göstermiştir. Bu nedenle eczacılık
ve tıp sektöründe daha etkili kullanmak için ileri araştırmalar gerekmektedir




Kaynakça

  • Akhila S, Bindu AR, Bindu K, Aleykutty NA (2009) Comparative Evaluation of Extracts of Citrus limon Burm Peel for Antioxidant Activity. J Young Pharm. 1(2):136–140.
  • Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200.
  • Boni ANR, Ahua KM, Kouassi K, Yapi H, Djaman AJ, Nguessan JD (2014) Comparison of In-Vitro Antioxidant Activities and Total Phenolic Contents in Water and Methanol Extracts of Stems Bark of Spondias mombin. Research Journal of Pharmaceutical, Biological and Chemical Sciences 5(3):1457–1468.
  • Campelo LML, de Almeida AA C, de Freitas RLM, Cerqueira GS, de Sousa GF, Saldanha GB, Feitosa CM, de Freitas RM (2011) Antioxidant and Antinociceptive Effects of Citrus limon Essential Oil in Mice. Journal of Biomedicine and Biotechnology Volume 2011, Article ID 678673, 8 pages.
  • Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E (2006) Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination 189:21–30.
  • Chat J, Jauregui B, Petit RJ, Nadot S (2004) Reticulate evolution in kiwifruit (Actinidia, Actinidiaceae) identified by comparing their maternal and paternal phylogenies. Am J Bot 91:736–747.
  • Chung YC, Chang CT, Chao WW, Lin CF, Chou ST (2002) Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J Agric Food Chem 50:2454–2458.
  • Dinis TCP, Madeira VMC, Almeida LM (1994) Action of phenolic derivatives (acetaminophen, salicylate and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161–169.
  • Duganath N, Reddy KN, Nagasowjanya J, Sridhar, Sushma, KN Jayaveera (2010) Evaluation of phytochemical and in-vitro antioxidant activity of Filicium decipiens. Annals of Biological Research 1(1):134–140.
  • Güder A, Korkmaz H (2012) Investigation of antioxidant activity and total anthocyanins from blackberry (Rubus hirtus Waldst. & Kit) and cherry laurel (Laurocerasus officinalis Roem). Asian J Chem 24:4525–4531.
  • Gülçin İ (2010) Antioxidant Properties of Resveratrol: A Structure–activity Insight. Innov Food Sci Emerg Tech 11:210–218.
  • Hall CA, Cuppett SL (1997) Structure-activities of natural antioxidants. In: Auroma OI and Cuppett SL (ed) Antioxidant Methodology: In-vivo and in-vitro Concepts. AOCS Press, pp 141–170.
  • Huang S, Ding J, Deng D, Tang W, Sun H, Liu D, Zhang L, Niu X, Zhang X, Meng M, Yu J, Liu J, Han Y, Shi W, Zhang D, Cao S, Wei Z, Cui Y, Xia Y, Zeng H, et al. (2013) Draft genome of the kiwifruit Actinidia chinensis. Nature Communications DOI: 10.1038/ncomms3640.
  • Inatani R, Nakatani N, Fuwa H (1983) Antioxidative Effect of the Constituents of Rosemary (Rosemarinus officinalis L.) and Their Derivatives. Agric Biol Chem 47:521–528.
  • Kaya A, Aydın O, Kolaylı S (2010) Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food and Bioproducts Processing 88:165–173.
  • Kawaii S, Yasuhiko T, Eriko K, Kazunori O, Masamichi Y, Meisaku K, Ito C, Hiroshi F (2000) Quantitative study of flavonoids in leaves of Citrus plants. J Agric Food Chem 48:3865–3871.
  • Kolaylı S, Küçük M, Duran C, Candan Ferda, Dinçer B (2003) Chemical and Antioxidant Properties of Laurocerasus officinalis Roem. (Cherry Laurel) Fruit Grown in the Black Sea Region. J Agric Food Chem 51:7489–7494.
  • Krishnappa P, Venkatarangaiah K, Venkatesh, Rajanna SKS, Gupta RKP (2014) Antioxidant and Prophylactic Effects of Delonix elata L., Stem Bark Extracts, and Flavonoid Isolated Quercetin against Carbon Tetrachloride-Induced Hepatotoxicity in Rats. BioMed Research International Article ID 507851, 14 pages.
  • Kumar PS, Sucheta S, Deepa VS, Selvamani P, Latha S (2008) Antioxidant activity in the some selected Indian medical plants. Afr J Biotechnol 7:1826–1828.
  • Li JQ, Li XW, Soejarto DD (2007) Actinidiaceae. In: Wu ZY, Raven PH, Hong DY (ed) Flora of China, Science Press, Brijing, Missouri Botanic Gardens, St Louis, USA, Vol 12, 334–360.
  • Mitsuda H, Yasumoto K, Iwami K (1996) Antioxidative action of indole compounds during the autoxidation of linoleic acid. Nippon Eiyo Shokuryo Gakkaishi. 19:210–214.
  • Nishiyama I, Yamashita Y, Yamanaka M, Shimonashi A, Fukuda T, Oota T (2004) Varietal Difference in Vitamin C Content in the Fruit of Kiwifruit and Other Actinidia Species. J Agric Food Chem 52:5472−5475.
  • Noorhajati H, Tanjung M, Aminah NS, Ami Suwandi JS (2012) Antioxidant Activities of Extracts of Trengguli Stem Bark (Cassia fistula L.). International Journal of Basic & Applied Sciences IJBAS-IJENS 12(4):85−89.
  • Ruch RJ, Cheng SJ, Klaunig JE (1989) Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis 10:1003–1008.
  • Selman JD (1983) The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward) 11(1):63–75.
  • Singletary K (2012) Kiwifruit Overview of Potential Health Benefits. Nutr Today 47(3):133–147
  • Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49–55.
  • Soares JR, Dinis TCP, Cunha AP, Almeida LM (1997) Antioxidant activities of some extracts of Thymus zygis. Free Rad Res 26:469–478.
  • Subramanian R, Subbramaniyan P, Raj V (2013) Antioxidant activity of the stem bark of Shorea roxburghii and its silver reducing power. SpringerPlus 2:28

Investigation of antioxidant activity of some fruit stem barks in the Eastern Black Sea Region

Yıl 2016, , 214 - 219, 19.08.2016
https://doi.org/10.17474/acuofd.60038

Öz

Antioxidant compounds in food play an important role as a health protecting factor.  Scientific evidence suggests that antioxidants reduce the risk for chronic diseases including cancer and heart disease.  Primary sources of naturally occurring antioxidants are whole grains, fruits and vegetables. Antioxidant activity can be investigated by using different methods such as total antioxidant activity, hydrogen peroxide and DPPH free radical scavenging activities, metal-chelating activity, total phenolic and flavonoid contents and others. In this study, antioxidant activity of the ethanol-water extracts of three stem barks, Kiwi (Actinidia chinensis Planch.) (AC), lemon (Citrus limon (L.) Burm. f.) (CL) and chery laurel (Laurocerasus officinalis Roem.) (LO) has been designated. According to FTC method, the total antioxidant activities (%) of AC, CL and LO have been determined as 73.35, 67.59 and 61.62, respectively.  The DPPH radical scavenging activities of AC, CL, LO, BHA, RUT and TRO in terms of SC50 values (µg/mL) were found as 50.52, 56.56, 98.18, 8.58, 17.01, 26.84, respectively. Total phenolic and total flavonoid contents in AC, CL and LO ranged from 850.71 to 457.79 µg gallic acid equivalent/g and 58.77 to 22.91 µg of catechin equivalents/g, respectively. In conclusion, the extracts of AC showed higher antioxidant activity than the other samples so needs further exploration for its effective use in pharmaceutical and medicine sectors.

Kaynakça

  • Akhila S, Bindu AR, Bindu K, Aleykutty NA (2009) Comparative Evaluation of Extracts of Citrus limon Burm Peel for Antioxidant Activity. J Young Pharm. 1(2):136–140.
  • Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199–1200.
  • Boni ANR, Ahua KM, Kouassi K, Yapi H, Djaman AJ, Nguessan JD (2014) Comparison of In-Vitro Antioxidant Activities and Total Phenolic Contents in Water and Methanol Extracts of Stems Bark of Spondias mombin. Research Journal of Pharmaceutical, Biological and Chemical Sciences 5(3):1457–1468.
  • Campelo LML, de Almeida AA C, de Freitas RLM, Cerqueira GS, de Sousa GF, Saldanha GB, Feitosa CM, de Freitas RM (2011) Antioxidant and Antinociceptive Effects of Citrus limon Essential Oil in Mice. Journal of Biomedicine and Biotechnology Volume 2011, Article ID 678673, 8 pages.
  • Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E (2006) Integrated membrane process for the production of highly nutritional kiwifruit juice. Desalination 189:21–30.
  • Chat J, Jauregui B, Petit RJ, Nadot S (2004) Reticulate evolution in kiwifruit (Actinidia, Actinidiaceae) identified by comparing their maternal and paternal phylogenies. Am J Bot 91:736–747.
  • Chung YC, Chang CT, Chao WW, Lin CF, Chou ST (2002) Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J Agric Food Chem 50:2454–2458.
  • Dinis TCP, Madeira VMC, Almeida LM (1994) Action of phenolic derivatives (acetaminophen, salicylate and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161–169.
  • Duganath N, Reddy KN, Nagasowjanya J, Sridhar, Sushma, KN Jayaveera (2010) Evaluation of phytochemical and in-vitro antioxidant activity of Filicium decipiens. Annals of Biological Research 1(1):134–140.
  • Güder A, Korkmaz H (2012) Investigation of antioxidant activity and total anthocyanins from blackberry (Rubus hirtus Waldst. & Kit) and cherry laurel (Laurocerasus officinalis Roem). Asian J Chem 24:4525–4531.
  • Gülçin İ (2010) Antioxidant Properties of Resveratrol: A Structure–activity Insight. Innov Food Sci Emerg Tech 11:210–218.
  • Hall CA, Cuppett SL (1997) Structure-activities of natural antioxidants. In: Auroma OI and Cuppett SL (ed) Antioxidant Methodology: In-vivo and in-vitro Concepts. AOCS Press, pp 141–170.
  • Huang S, Ding J, Deng D, Tang W, Sun H, Liu D, Zhang L, Niu X, Zhang X, Meng M, Yu J, Liu J, Han Y, Shi W, Zhang D, Cao S, Wei Z, Cui Y, Xia Y, Zeng H, et al. (2013) Draft genome of the kiwifruit Actinidia chinensis. Nature Communications DOI: 10.1038/ncomms3640.
  • Inatani R, Nakatani N, Fuwa H (1983) Antioxidative Effect of the Constituents of Rosemary (Rosemarinus officinalis L.) and Their Derivatives. Agric Biol Chem 47:521–528.
  • Kaya A, Aydın O, Kolaylı S (2010) Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food and Bioproducts Processing 88:165–173.
  • Kawaii S, Yasuhiko T, Eriko K, Kazunori O, Masamichi Y, Meisaku K, Ito C, Hiroshi F (2000) Quantitative study of flavonoids in leaves of Citrus plants. J Agric Food Chem 48:3865–3871.
  • Kolaylı S, Küçük M, Duran C, Candan Ferda, Dinçer B (2003) Chemical and Antioxidant Properties of Laurocerasus officinalis Roem. (Cherry Laurel) Fruit Grown in the Black Sea Region. J Agric Food Chem 51:7489–7494.
  • Krishnappa P, Venkatarangaiah K, Venkatesh, Rajanna SKS, Gupta RKP (2014) Antioxidant and Prophylactic Effects of Delonix elata L., Stem Bark Extracts, and Flavonoid Isolated Quercetin against Carbon Tetrachloride-Induced Hepatotoxicity in Rats. BioMed Research International Article ID 507851, 14 pages.
  • Kumar PS, Sucheta S, Deepa VS, Selvamani P, Latha S (2008) Antioxidant activity in the some selected Indian medical plants. Afr J Biotechnol 7:1826–1828.
  • Li JQ, Li XW, Soejarto DD (2007) Actinidiaceae. In: Wu ZY, Raven PH, Hong DY (ed) Flora of China, Science Press, Brijing, Missouri Botanic Gardens, St Louis, USA, Vol 12, 334–360.
  • Mitsuda H, Yasumoto K, Iwami K (1996) Antioxidative action of indole compounds during the autoxidation of linoleic acid. Nippon Eiyo Shokuryo Gakkaishi. 19:210–214.
  • Nishiyama I, Yamashita Y, Yamanaka M, Shimonashi A, Fukuda T, Oota T (2004) Varietal Difference in Vitamin C Content in the Fruit of Kiwifruit and Other Actinidia Species. J Agric Food Chem 52:5472−5475.
  • Noorhajati H, Tanjung M, Aminah NS, Ami Suwandi JS (2012) Antioxidant Activities of Extracts of Trengguli Stem Bark (Cassia fistula L.). International Journal of Basic & Applied Sciences IJBAS-IJENS 12(4):85−89.
  • Ruch RJ, Cheng SJ, Klaunig JE (1989) Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis 10:1003–1008.
  • Selman JD (1983) The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward) 11(1):63–75.
  • Singletary K (2012) Kiwifruit Overview of Potential Health Benefits. Nutr Today 47(3):133–147
  • Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49–55.
  • Soares JR, Dinis TCP, Cunha AP, Almeida LM (1997) Antioxidant activities of some extracts of Thymus zygis. Free Rad Res 26:469–478.
  • Subramanian R, Subbramaniyan P, Raj V (2013) Antioxidant activity of the stem bark of Shorea roxburghii and its silver reducing power. SpringerPlus 2:28
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Bölüm Araştırma Makalesi
Yazarlar

Aytaç Güder

Yayımlanma Tarihi 19 Ağustos 2016
Yayımlandığı Sayı Yıl 2016

Kaynak Göster

APA Güder, A. (2016). Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, 17(2), 214-219. https://doi.org/10.17474/acuofd.60038
AMA Güder A. Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması. AÇÜOFD. Kasım 2016;17(2):214-219. doi:10.17474/acuofd.60038
Chicago Güder, Aytaç. “Doğu Karadeniz Bölgesi’ Ndeki Bazı Meyve ağaçlarının Antioksidan Aktivitelerinin karşılaştırılması”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 17, sy. 2 (Kasım 2016): 214-19. https://doi.org/10.17474/acuofd.60038.
EndNote Güder A (01 Kasım 2016) Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 17 2 214–219.
IEEE A. Güder, “Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması”, AÇÜOFD, c. 17, sy. 2, ss. 214–219, 2016, doi: 10.17474/acuofd.60038.
ISNAD Güder, Aytaç. “Doğu Karadeniz Bölgesi’ Ndeki Bazı Meyve ağaçlarının Antioksidan Aktivitelerinin karşılaştırılması”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi 17/2 (Kasım 2016), 214-219. https://doi.org/10.17474/acuofd.60038.
JAMA Güder A. Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması. AÇÜOFD. 2016;17:214–219.
MLA Güder, Aytaç. “Doğu Karadeniz Bölgesi’ Ndeki Bazı Meyve ağaçlarının Antioksidan Aktivitelerinin karşılaştırılması”. Artvin Çoruh Üniversitesi Orman Fakültesi Dergisi, c. 17, sy. 2, 2016, ss. 214-9, doi:10.17474/acuofd.60038.
Vancouver Güder A. Doğu Karadeniz Bölgesi’ ndeki bazı meyve ağaçlarının antioksidan aktivitelerinin karşılaştırılması. AÇÜOFD. 2016;17(2):214-9.
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