Hurma (Diospyros kaki), Karayemiş (Prunus lauroceraus) ve Mavi Yemiş (Vaccinium arctostaphylos) Meyvelerinin Doğal Antioksidan Kaynağı Olarak Değerlendirilmesi
Abstract
Canlıların çoğu hayatlarını devam ettirebilmek için oksijene ihtiyaç duysa hücreler tarafından oksijenin tüketilmesi reaktif oksijen türlerinin (ROT) oluşumuna sebep olarak zehirleyici ve mutasyona sebep olan bir etki gösterebilmektedir. Organizmanın antioksidan sistemi ile arasında bir dengesizlik oluşturan ROT’ların oksidatif strese yol açarak kardiyovasküler hastalıklar, kanser, diyabet, alzaymır ve bazı bağışıklık sorunları ve yaşlanma gibi kronik ve akut hastalıklara sebep olduğu bildirilmektedir. Canlı ortamlarda oksijenin sebep olduğu zararı düşük konsantrasyonda var olduğunda bile geciktirebilen ya da önleyen maddelere antioksidanlar denir. Epidemiyolojik çalışmalar antioksidanca zengin beslenmenin yararlı olduğunu ve hastalıkların önlenmesinde büyük bir etkisi olabileceğini bildirmektedir. Bu sebeple doğal antioksidanlar üzerine birçok araştırma yapılmalıdır.
Bu çalışma Rize ve çevresinde yetişen hurma, karayemiş ve mavi yemiş meyvelerinin farklı yöntemler ile elde edilen ekstraktların antioksidan kapasitesini belirlemek amacıyla yapılmıştır. Bu amaçla Diospyros kaki (hurma), Prunus lauroceraus (karayemiş), Vaccinium arctostaphylos (mavi yemiş) meyveleri 60°C’de kurutulduktan sonra ethanol (40°C), sıcak su (75°C) ve ılık su (40°C) ile ekstraktsiyon işlemine tabi tutulup %2,5 ve %5 oranlarında ekstraktlar elde edilmiştir. Antioksidan etkisinin belirlenmesinde DPPH yöntemi kullanılmıştır. Elde edilen sonuçlara göre antioksidan aktivitesi en fazla mavi yemiş meyvesinin sıcak su ekstraktında, en düşük karayemiş meyvesinin ethanol ile yapılan ekstraktında belirlenmiştir. Ekstrakt konsantrasyonunun arttırılmasının az bir miktarda antioksidan aktiviteyi arttırdığı belirlenmiştir.
Keywords
Antioksidan ROS bitkisel ekstrakt hurma karayemiş mavi yemiş
References
- Akter, M. S., Ahmed, M., and Eun, J. B. (2010). Solvent effects on antioxidant properties of persimmon (Diospyros kaki L. cv. Daebong) seeds. International journal of food science and technology, 45(11), 2258-2264. https://doi.org/10.1111/j.1365-2621.2010.02400.x
- Anşin, R., Okatan, A., and Özkan, Z. (1994). Woody and herbaceous plants of the Eastern Black Sea Region that are important by-products. TUBİTAK, Project number: TOAG-903, Final Report (s 173).
- Bilgin, S., Alım, E., and Çeliktaş, Ö. Y. (2011). Some Fruit and Seed Characteristics of Shepherd's Grape (Vaccinium myrtillus L.) Growing in Kaz Mountains. International Symposium on Kazdağları (Mount Ida) and Edremit, Turkey, pp.109-118
- Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Carpes, S. T., Begnini, R., Alencar, S. M. d. and Masson, M. L. (2007). Study of preparations of bee pollen extracts, antioxidant and antibacterial activity. Ciência e agrotecnologia, 31(6), 1818-1825. https://doi.org/10.1590/S1413-70542007000600032
- Celep, E., Aydın, A. and Yesilada, E. (2012). A comparative study on the in vitro antioxidant potentials of three edible fruits: cornelian cherry, Japanese persimmon and cherry laurel. Food and Chemical Toxicology, 50(9), 3329-3335. https://doi.org/10.1016/j.fct.2012.06.010
- Celik, O. F., Demirkol, M., Durmus, Y. and Tarakci, Z. (2020). Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.). Journal of Food Measurement and Characterization, 14(1), 48-54.
- Ceylan, Ş., Saral, Ö., Özcan, M. and Harşıt, B. (2017). Determination of antioxidant and antimicrobial activities of likapa (Vaccinium myrtillus L.) in different solvent extracts. Artvin Çoruh University Journal of Forestry Faculty, 18(1), 21-27.
- Chen, X., Fan, J., Yue, X., Wu, X. and Li, L. (2008). Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). Journal of food science, 73(1), C24-C28. https://doi.org/10.1111/j.1750-3841.2007.00587.x
- Chen, Z., Zhang, Z., Kwan, K., Zhu, M., Ho, W. and Huang, Y. (1998). Endothelium-dependent relaxation induced by hawthorn extract in rat mesenteric artery. Life Sciences, 63(22), 1983-1991. https://doi.org/10.1016/S0024-3205(98)00476-7
- Cook, N. C. and Samman, S. (1996). Flavonoids—chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of nutritional biochemistry, 7(2), 66-76. https://doi.org/10.1016/S0955-2863(95)00168-9
- Gu, H.-F., Li, C.-M., Xu, Y.-j., Hu, W.-f., Chen, M.-h. and Wan, Q.-h. (2008). Structural features and antioxidant activity of tannin from persimmon pulp. Food Research International, 41(2), 208-217. https://doi.org/10.1016/j.foodres.2007.11.011
- Jang, I.-C., Jo, E.-K., Bae, M.-S., Lee, H.-J., Jeon, G.-I., Park, E. and Lee, S.-C. (2010). Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. Journal of Medicinal Plants Research, 4(2), 155-160. https://doi.org/10.5897/JMPR.9000204
- Karabulut, H. and Gülay, M. Ş. (2016a). Antioxidants. Journal of Mehmet Akif Ersoy University Faculty of Veterinary Medicine, 1(1), 65-76.
- Karabulut, H. and Gülay, M. Ş. (2016b). Free radicals. Mehmet Akif Ersoy University Journal of Health Sciences Institute, 4(1): 50-59.
- Karslı, B. (2020). Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration. Food and Health, 7(1), 21-30. https://doi.org/10.3153/FH21003
- Kaya, C., Yücel, E. E., Bayram, M., Meşe, C., Aybakan, E., Gökgöz, G. and Sözer, T. T. (2017). A study on the production of traditional mixed fruit marmalade based on Persimmon (Diospyros kaki L.). Atatürk University Journal of the Faculty of Agriculture, 47(2), 107-112.
- Kobya, O., Çağlak, E. and Kara, B. Comparison of Antioxidant and Antimicrobial Effects of Extracts Obtained by Drying Olive Leaves (Olea europaea L.) Collected from Balıkesir-Ayvalık and Trabzon-Çarşıbaşı by Different Methods. Journal of Anatolian Environmental and Animal Sciences, 4(2), 257-262.
- Meral, R., Doğan, İ. S. and Kanberoğlu, G. S. (2012). Antioxidants as a functional food ingredient. Iğdır University Journal of the Institute of Science, 2(2), 45-50.
- Okan, O. T., Varlıbaş, H., Öz, M. and Deniz, İ. (2013). Antioxidant Analysis Methods and Some Non-Wood Herbal Products That Can Be Used as Antioxidant Sources in the Eastern Black Sea Region. Journal of Forestry Faculty of Kastamonu University, 13(1).
- Orhan, I. E. and Akkol, E. K. (2011). Estimation of neuroprotective effects of Laurocerasus officinalis Roem.(cherry laurel) by in vitro methods. Food Research International, 44(3), 818-822. https://doi.org/10.1016/j.foodres.2011.01.037
- Sakanaka, S., Tachibana, Y., and Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food chemistry, 89(4), 569-575. https://doi.org/10.1016/j.foodchem.2004.03.013
- Scheerens, J. C. (2001). Phytochemicals and the consumer: factors affecting fruit and vegetable consumption and the potential for increasing small fruit in the diet. HortTechnology, 11(4), 547-556. https://doi.org/10.21273/HORTTECH.11.4.547
- Wright, K. P., and Kader, A. A. (1997). Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biology and Technology, 10(1), 89-97. https://doi.org/10.1016/S0925-5214(96)00062-2
Evaluation of Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel) and Vaccinium arctostaphylos (blue berry) Fruits as a Natural Antioxidant Source
Abstract
Most living things need oxygen to survive. However, the consumption of oxygen by cells causes the formation of reactive oxygen species (ROS). In this case, oxygen can have a toxic and mutating effect. It is reported that ROS, which create an imbalance between the antioxidant system of the organism and cause oxidative stress, cause chronic and acute diseases such as cardiovascular diseases, cancer, diabetes, Alzheimer's and some immune problems and aging. Antioxidants are substances that can delay or prevent the damage caused by oxygen in living environments, although they exist in low concentrations. Epidemiological studies report that an antioxidant-rich diet is beneficial and can have a great impact on disease prevention. For this reason, a lot of research should be done on natural antioxidants.
For this purpose, Diospyros kaki (persimmon), Prunus lauroceraus (cherry laurel), Vaccinium arctostaphylos (blue berry) fruits are dried at 60°C and then mixed with ethanol (40°C), hot water (75°C) and warm water (40°C). were subjected to the extraction process and extracts were obtained at the rates of 2.5% and 5%. The DPPH method was used to determine the antioxidant effect. According to the results obtained, the highest antioxidant activity was determined in the hot water extract of the blue berry fruit, and the lowest in the ethanol extract of the cherry laurel fruit. It was observed that increasing the extract concentration slightly increased the antioxidant activity.
References
- Akter, M. S., Ahmed, M., and Eun, J. B. (2010). Solvent effects on antioxidant properties of persimmon (Diospyros kaki L. cv. Daebong) seeds. International journal of food science and technology, 45(11), 2258-2264. https://doi.org/10.1111/j.1365-2621.2010.02400.x
- Anşin, R., Okatan, A., and Özkan, Z. (1994). Woody and herbaceous plants of the Eastern Black Sea Region that are important by-products. TUBİTAK, Project number: TOAG-903, Final Report (s 173).
- Bilgin, S., Alım, E., and Çeliktaş, Ö. Y. (2011). Some Fruit and Seed Characteristics of Shepherd's Grape (Vaccinium myrtillus L.) Growing in Kaz Mountains. International Symposium on Kazdağları (Mount Ida) and Edremit, Turkey, pp.109-118
- Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
- Carpes, S. T., Begnini, R., Alencar, S. M. d. and Masson, M. L. (2007). Study of preparations of bee pollen extracts, antioxidant and antibacterial activity. Ciência e agrotecnologia, 31(6), 1818-1825. https://doi.org/10.1590/S1413-70542007000600032
- Celep, E., Aydın, A. and Yesilada, E. (2012). A comparative study on the in vitro antioxidant potentials of three edible fruits: cornelian cherry, Japanese persimmon and cherry laurel. Food and Chemical Toxicology, 50(9), 3329-3335. https://doi.org/10.1016/j.fct.2012.06.010
- Celik, O. F., Demirkol, M., Durmus, Y. and Tarakci, Z. (2020). Effects of drying method on the phenolics content and antioxidant activities of cherry laurel (Prunus laurocerasus L.). Journal of Food Measurement and Characterization, 14(1), 48-54.
- Ceylan, Ş., Saral, Ö., Özcan, M. and Harşıt, B. (2017). Determination of antioxidant and antimicrobial activities of likapa (Vaccinium myrtillus L.) in different solvent extracts. Artvin Çoruh University Journal of Forestry Faculty, 18(1), 21-27.
- Chen, X., Fan, J., Yue, X., Wu, X. and Li, L. (2008). Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan). Journal of food science, 73(1), C24-C28. https://doi.org/10.1111/j.1750-3841.2007.00587.x
- Chen, Z., Zhang, Z., Kwan, K., Zhu, M., Ho, W. and Huang, Y. (1998). Endothelium-dependent relaxation induced by hawthorn extract in rat mesenteric artery. Life Sciences, 63(22), 1983-1991. https://doi.org/10.1016/S0024-3205(98)00476-7
- Cook, N. C. and Samman, S. (1996). Flavonoids—chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of nutritional biochemistry, 7(2), 66-76. https://doi.org/10.1016/S0955-2863(95)00168-9
- Gu, H.-F., Li, C.-M., Xu, Y.-j., Hu, W.-f., Chen, M.-h. and Wan, Q.-h. (2008). Structural features and antioxidant activity of tannin from persimmon pulp. Food Research International, 41(2), 208-217. https://doi.org/10.1016/j.foodres.2007.11.011
- Jang, I.-C., Jo, E.-K., Bae, M.-S., Lee, H.-J., Jeon, G.-I., Park, E. and Lee, S.-C. (2010). Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit. Journal of Medicinal Plants Research, 4(2), 155-160. https://doi.org/10.5897/JMPR.9000204
- Karabulut, H. and Gülay, M. Ş. (2016a). Antioxidants. Journal of Mehmet Akif Ersoy University Faculty of Veterinary Medicine, 1(1), 65-76.
- Karabulut, H. and Gülay, M. Ş. (2016b). Free radicals. Mehmet Akif Ersoy University Journal of Health Sciences Institute, 4(1): 50-59.
- Karslı, B. (2020). Antibacterial and antioxidant activity of pulp, peel and leaves of Feijoa sellowiana: Effect of extraction techniques, solvents and concentration. Food and Health, 7(1), 21-30. https://doi.org/10.3153/FH21003
- Kaya, C., Yücel, E. E., Bayram, M., Meşe, C., Aybakan, E., Gökgöz, G. and Sözer, T. T. (2017). A study on the production of traditional mixed fruit marmalade based on Persimmon (Diospyros kaki L.). Atatürk University Journal of the Faculty of Agriculture, 47(2), 107-112.
- Kobya, O., Çağlak, E. and Kara, B. Comparison of Antioxidant and Antimicrobial Effects of Extracts Obtained by Drying Olive Leaves (Olea europaea L.) Collected from Balıkesir-Ayvalık and Trabzon-Çarşıbaşı by Different Methods. Journal of Anatolian Environmental and Animal Sciences, 4(2), 257-262.
- Meral, R., Doğan, İ. S. and Kanberoğlu, G. S. (2012). Antioxidants as a functional food ingredient. Iğdır University Journal of the Institute of Science, 2(2), 45-50.
- Okan, O. T., Varlıbaş, H., Öz, M. and Deniz, İ. (2013). Antioxidant Analysis Methods and Some Non-Wood Herbal Products That Can Be Used as Antioxidant Sources in the Eastern Black Sea Region. Journal of Forestry Faculty of Kastamonu University, 13(1).
- Orhan, I. E. and Akkol, E. K. (2011). Estimation of neuroprotective effects of Laurocerasus officinalis Roem.(cherry laurel) by in vitro methods. Food Research International, 44(3), 818-822. https://doi.org/10.1016/j.foodres.2011.01.037
- Sakanaka, S., Tachibana, Y., and Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food chemistry, 89(4), 569-575. https://doi.org/10.1016/j.foodchem.2004.03.013
- Scheerens, J. C. (2001). Phytochemicals and the consumer: factors affecting fruit and vegetable consumption and the potential for increasing small fruit in the diet. HortTechnology, 11(4), 547-556. https://doi.org/10.21273/HORTTECH.11.4.547
- Wright, K. P., and Kader, A. A. (1997). Effect of controlled-atmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biology and Technology, 10(1), 89-97. https://doi.org/10.1016/S0925-5214(96)00062-2
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Early Pub Date | December 30, 2021 |
| Publication Date | December 31, 2021 |
| Submission Date | October 31, 2021 |
| Acceptance Date | December 3, 2021 |
| Published in Issue | Year 2021 Volume: 6 Issue: 4 |
