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Comparison of Total Antioxidant Activity, Total Phenolic Compound and Total Flavonoid Contents of Ala Plum Grown in Kastamonu and Üryani Plum Obtained from Ala Plum

Year 2022, Volume: 25 Issue: 5, 1146 - 1153, 31.10.2022

Deren Tahmas Kahyaoğlu

https://doi.org/10.18016/ksutarimdoga.vi.886998

Abstract

In this study, Ala plums were obtained from 6 different regions of Daday district of Kastamonu province, and Uryani plums were obtained by peeling and drying these Ala plums. Moisture, dry matter, pH and titratable acidity values were determined in plum samples and total antioxidant activity, total phenolic compound and total flavonoid content were compared. Average values of moisture, dry matter, pH and titratable acidity of Ala plums were determined as 80.24±1,19%; 19.76±1,20%; 3.80±0,09; 0.61±0,08%, respectively. The mean values of total antioxidant capacity, total phenolic compound and total flavonoid contents of Ala plum were determined as 3.26±0.63 mg ascorbic acid equivalent (AE) g-1; 0.67±0.19 mg gallic acid equivalent (GAE) g-1; 0.80±0.15 mg quercetin equivalent (QE) g-1, respectively. The mean values of total antioxidant capacity, total phenolic compound and total flavonoid content in dry matter of the Ala plums were determined as 16.26±2.30 mg AE g-1; 3.32±0.79 mg GAE g-1; 4.00±0.55 mg QE g-1, respectively. The mean values of total antioxidant capacity, total phenolic compound and total flavonoid content of Uryani plums were determined as 14.67±2.28 mg AE g-1; 2.49±0.79 mg GAE g-1; 2.71±0.55 mg QE g-1, respectively. According to the results, it was determined that the heat treatment applied during the drying process caused a decrease in the total antioxidant capacity, total phenolic compound and total flavonoid substance values of plum samples.

Keywords

Ascorbic acid Gallic acid Quercetin Bioactive compounds

References

  • Abacı ZT, Sevindik E, Selvi S 2014. Determining Total Phenolics, Anthocyanin Content and Ascorbic Acid Content in Some Plum (Prunus x domestica L.) Genotypes Grown in Ardahan. Journal of Tekirdag Agricultural Faculty 11(3): 27-32.
  • Anonim 2017. Üryani Erik - Kastamonu İl Tarım ve Orman Müdürlüğü. https://kastamonu.Tarim orman.gov.tr/ Belgeler/%C3%9CRYAN% C4%B0% 20L%C4%B0FLET.pptx. (Alınma Tarihi: 25.02.2021)
  • AOAC 2000. Association of Official Analytical Chemistry-AOAC. Official methods of analysis of the Association of Official Analytical Chemistry. 17. ed., Washington, USA.
  • Arvouet-Grand A, Vennat B, Pourrat A, Legret P 1994. Standardisation d’un extrait de propolis et identification des principaux constituants. Journal de pharmacie de Belgique 49(6): 462-468.
  • Botterweck AAM, Verhagen H, Goldbohm RA, Kleinjans J, Van Den Brandt PA 2000. Intake of Butylated Hydroxyanisole and Butylated Hydroxytoluene and Stomach Cancer Risk: Results from Analyses in The Netherlands Cohort Study. Food and Chemical Toxicology 38(7): 599-605.
  • Civil C, Hacıseferoğulları H 2010. Determination of Mechanic Harvesting Parameters of Some Cultuvated Plum Varieties in Region Eğirdir. Selçuk Tarım ve Gıda Bilimleri Dergisi 24(3): 21-29.
  • Çelik F, Kuba G 2018. Agro Morphological Properties of Plums (Prunus domestica L.) Genotypes Grown in Van Region. Yuzuncu Yıl University Journal of Agricultural Sciences 28(4): 403-411.
  • Çöçen E, Canbay A, Yavuz Ç, Sarıtepe Y, Özelçi M, Altun OT 2019. The Performance of Some European Group (Prunus domestica) Plum Cultivars in Malatya Ecology. Turkish Journal of Agricultural and Natural Sciences 6(4): 678-684.
  • Del Caro A, Piga A, Pinna I, Fenu PM, Agabbio M 2004. Effect of Drying Conditions and Storage Period on Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes. Journal of Agricultural and Food Chemistry 52(15): 4780-4784.
  • Di Matteo M, Cinquanta L, Galiero G, Crescitelli S 2002. Physical Pre-treatment of Plums (Prunus domestica). Part 1. Modelling The Kinetics of Drying. Food Chemistry 79(2): 227-232.
  • Dolatabadi JEN, Kashanian S 2010. A Review on DNA Interaction with Synthetic Phenolic Food Additives. Food Research International 43(5): 1223-1230.
  • Donovan JL, Meyer AS, Waterhouse AL 1998. Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46(4): 1247-1252.
  • Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB 2011. Antioxidant Capacities and Total Phenolic Contents of 62 Fruits. Food Chemistry 129(2): 345-350.
  • Gil MI, Tomás-Barberán FA, Hess-Pierce B, Kader AA 2002. Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California. Journal of Agricultural and Food Chemistry 50(17): 4976-4982.
  • İçli N 2019. Occurrence of Patulin and 5-Hydroxymethylfurfural in Apple Sour, Which is A Traditional Product of Kastamonu, Turkey. Food Additives & Contaminants: Part A 36(6): 952-963.
  • Ionica ME, Nour V, Trandafir I, Cosmulescu S, Botu M 2013. Physical and Chemical Properties of Some European Plum Cultivars (Prunus domestica L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41(2): 499-503.
  • Karakaya S, El SN, Taş AA 2001. Antioxidant Activity of Some Foods Containing Phenolic Compounds. International Journal of Food Sciences and Nutrition 52(6): 501-508.
  • Kim D, Chun OK, Kim YJ, Moon H, Lee CY 2003a. Quantification of Polyphenolics and Their Antioxidant Capacity in Fresh Plums. Journal of Agricultural and Food Chemistry 51(22): 6509-6515.
  • Kim D, Jeong SW, Lee CY 2003b. Antioxidant Capacity of Phenolic Phytochemicals from Various Cultivars of Plums. Food Chemistry 81(3): 321-326.
  • MatÉs JM, Pérez-Gómez C, De Castro IN 1999. Antioxidant Enzymes and Human Diseases. Clinical Biochemistry 32(8): 595-603.
  • Meng J, Fang Y, Zhang A, Chen S, Xu T, Ren Z, Han G, Liu J, Li H, Zhang Z, Wang H 2011. Phenolic Content and Antioxidant Capacity of Chinese Raisins Produced in Xinjiang Province. Food Research International 44(9): 2830-2836.
  • Meyer A, Donovan JL, Pearson DA, Waterhouse AL, Frankel EN 1998. Fruit Hydroxycinnamic Acids Inhibit Human Low-Density Lipoprotein Oxidation in Vitro. Journal of Agricultural and Food Chemistry 46(5): 1783-1787.
  • Middleton E, Kandaswami C 1992. Effects of Flavonoids on Immune and Inflammatory Cell Functions. Biochemical Pharmacology 43(6): 1167-1179.
  • Milošević N, Mratinić E, Glišić IS, Milošević T 2012. Precocity, Yield and Postharvest Physical and Chemical Properties of Plums Resistant to Sharka Grown in Serbian Conditions. Acta Scientiarum Polonorum Hortorum Cultus 11(6): 23-33.
  • Moldovan L, Moldovan NI 2004. Oxygen Free Radicals and Redox Biology of Organelles. Histochemistry and Cell Biology 122(4): 395-412.
  • Prieto P, Pineda M, Aguilar M 1999. Spectrophotometric Quantitation of Antioxidant Capacity Through The Formation of A Phosphor Molybdenum Complex: Specific Application to The Determination of Vitamin E. Analytical Biochemistry 269(2): 337-341.
  • Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA 2002. The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects Their Phenolic and Vitamin C Composition. Free Radical Research 36(2): 217-233.
  • Sacilik A, Elicin AK, Unal G 2006. Drying Kinetics of Üryani Plum in A Convective Hot-Air Dryer. Journal of Food Engineering 76(3): 362-368.
  • Slinkard K, Singleton VL 1977. Total Phenol Analyses: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture 28: 49-55.
  • Tunde-Akintunde TY, Afolabi TJ, Akintunde BO 2005. Influence of Drying Methods on Drying of Bell-Pepper (Capsicum annuum). Journal of Food Engineering 68(4): 439-442.
  • Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M 2006. Free Radicals, Metals and Antioxidants in Oxidative Stress-Induced Cancer. Chemico-Biological Interactions 160(1): 1-40.
  • Van der Woude H, Gliszcynska-Swiglo A, Struijs K, Smeets A, Alink GM, Reitjens IMCM 2003. Biphasic Modulation of Cell Proliferation by Kuersetin at Concentrations Physiologically Relevant in Humans. Cancer Letters 200(1): 41-47.
  • Vangdal E, Picchi V, Fibiani M, Lo Scalzo R 2017. Effects of The Drying Technique on The Retention of Phytochemicals in Conventional and Organic Plums (Prunus domestica L.). LWT-Food Science and Technology 85(B): 506-509.
  • Vasantha Rupasinghe HP, Jayasankar S, Lay W 2006. Variation in Total Phenolics and Antioxidant Capacity Among European Plum Genotypes. Scientia Horticulturae 108(3): 243-246.
  • Voća S, Galić A, Šindrak Z, Dobričević N, Pliestić S, Družić J 2009. Chemical Composition and Antioxidant Capacity of Three Plum Cultivars. Agriculturae Conspectus Scientificus 74(3): 273-276.
  • Wilford LG, Sabarez H, Price WE 1997. Kinetics of Carbohydrate Change During Dehydration of D'agen Prunes. Food Chemistry 59(1): 149-155.
  • Yıldız G, Aktürk C, Özerkan M, Yılmaz Ö 2019. Linum arboreum L. (Linaceae) Türünün Antioksidan İçeriği ve Serbest Radikal Süpürücü Aktivitesi. KSU Tarım ve Doğa Dergisi 22 (Ek Sayı 1): 16-23.
  • Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F 2010. Oxidative Stability of Sunflower Oil Supplemented with Carnosic Acid Comparedwith Synthetic Antioxidants During Accelerated Storage. Food Chemistry 118(3): 656-662.

Kastamonu’da Yetiştirilen Ala Erik ile Ala Erikten Elde Edilen Üryani Eriğinin Toplam Antioksidan Aktivite, Toplam Fenolik Bileşik ve Toplam Flavonoid Madde İçeriklerinin Karşılaştırılması

Year 2022, Volume: 25 Issue: 5, 1146 - 1153, 31.10.2022

Deren Tahmas Kahyaoğlu

https://doi.org/10.18016/ksutarimdoga.vi.886998

Abstract

Bu çalışmada Kastamonu ilinin Daday ilçesinin 6 farklı bölgesinden Ala erikler temin edilmiş, bu Ala eriklerin kabuklarının soyularak kurutulmasıyla da Üryani erikler elde edilmiştir. Erik örneklerinde nem, kurumadde, pH ve titrasyon asitliği değerleri belirlenmiş ve toplam antioksidan aktivite, toplam fenolik bileşik ve toplam flavonoid madde içerikleri karşılaştırılmıştır. Ala eriklerin nem, kurumadde, pH ve titrasyon asitliği ortalama değerleri sırasıyla %80.24±1,19; %19.76±1,20; 3.80±0,09; %0.61±0,08 olarak tespit edilmiştir. Ala eriklerin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 3.26±0.63 mg askorbik asit eşdeğeri(AE) g-1; 0.67±0.19 mg gallik asit eşdeğeri (GAE) g-1; 0.80±0.15 mg quercetin eşdeğeri (QE) g-1 olarak belirlenmiştir. Ala eriklerin kurumaddedeki toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 16.26±2.30 mg AE g-1; 3.32±0.79 mg GAE g-1; 4.00±0.55 mg QE g-1 olarak tespit edilmiştir. Üryani eriklerinin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarı ortalama değerleri sırasıyla 14.67±2.28 mg AE g-1; 2.49±0.79 mg GAE g-1; 2.71±0.55 mg QE g-1 olarak belirlenmiştir. Elde edilen sonuçlara göre kurutma işlemi esnasında uygulanan ısıl işlemin erik örneklerinin toplam antioksidan kapasite, toplam fenolik bileşik ve toplam flavonoid madde miktarlarında azalmaya sebep olduğu tespit edilmiştir.

Keywords

Askorbik asit Gallik asit Quercetin Biyoaktif bileşikler

References

  • Abacı ZT, Sevindik E, Selvi S 2014. Determining Total Phenolics, Anthocyanin Content and Ascorbic Acid Content in Some Plum (Prunus x domestica L.) Genotypes Grown in Ardahan. Journal of Tekirdag Agricultural Faculty 11(3): 27-32.
  • Anonim 2017. Üryani Erik - Kastamonu İl Tarım ve Orman Müdürlüğü. https://kastamonu.Tarim orman.gov.tr/ Belgeler/%C3%9CRYAN% C4%B0% 20L%C4%B0FLET.pptx. (Alınma Tarihi: 25.02.2021)
  • AOAC 2000. Association of Official Analytical Chemistry-AOAC. Official methods of analysis of the Association of Official Analytical Chemistry. 17. ed., Washington, USA.
  • Arvouet-Grand A, Vennat B, Pourrat A, Legret P 1994. Standardisation d’un extrait de propolis et identification des principaux constituants. Journal de pharmacie de Belgique 49(6): 462-468.
  • Botterweck AAM, Verhagen H, Goldbohm RA, Kleinjans J, Van Den Brandt PA 2000. Intake of Butylated Hydroxyanisole and Butylated Hydroxytoluene and Stomach Cancer Risk: Results from Analyses in The Netherlands Cohort Study. Food and Chemical Toxicology 38(7): 599-605.
  • Civil C, Hacıseferoğulları H 2010. Determination of Mechanic Harvesting Parameters of Some Cultuvated Plum Varieties in Region Eğirdir. Selçuk Tarım ve Gıda Bilimleri Dergisi 24(3): 21-29.
  • Çelik F, Kuba G 2018. Agro Morphological Properties of Plums (Prunus domestica L.) Genotypes Grown in Van Region. Yuzuncu Yıl University Journal of Agricultural Sciences 28(4): 403-411.
  • Çöçen E, Canbay A, Yavuz Ç, Sarıtepe Y, Özelçi M, Altun OT 2019. The Performance of Some European Group (Prunus domestica) Plum Cultivars in Malatya Ecology. Turkish Journal of Agricultural and Natural Sciences 6(4): 678-684.
  • Del Caro A, Piga A, Pinna I, Fenu PM, Agabbio M 2004. Effect of Drying Conditions and Storage Period on Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes. Journal of Agricultural and Food Chemistry 52(15): 4780-4784.
  • Di Matteo M, Cinquanta L, Galiero G, Crescitelli S 2002. Physical Pre-treatment of Plums (Prunus domestica). Part 1. Modelling The Kinetics of Drying. Food Chemistry 79(2): 227-232.
  • Dolatabadi JEN, Kashanian S 2010. A Review on DNA Interaction with Synthetic Phenolic Food Additives. Food Research International 43(5): 1223-1230.
  • Donovan JL, Meyer AS, Waterhouse AL 1998. Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46(4): 1247-1252.
  • Fu L, Xu BT, Xu XR, Gan RY, Zhang Y, Xia EQ, Li HB 2011. Antioxidant Capacities and Total Phenolic Contents of 62 Fruits. Food Chemistry 129(2): 345-350.
  • Gil MI, Tomás-Barberán FA, Hess-Pierce B, Kader AA 2002. Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California. Journal of Agricultural and Food Chemistry 50(17): 4976-4982.
  • İçli N 2019. Occurrence of Patulin and 5-Hydroxymethylfurfural in Apple Sour, Which is A Traditional Product of Kastamonu, Turkey. Food Additives & Contaminants: Part A 36(6): 952-963.
  • Ionica ME, Nour V, Trandafir I, Cosmulescu S, Botu M 2013. Physical and Chemical Properties of Some European Plum Cultivars (Prunus domestica L.). Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41(2): 499-503.
  • Karakaya S, El SN, Taş AA 2001. Antioxidant Activity of Some Foods Containing Phenolic Compounds. International Journal of Food Sciences and Nutrition 52(6): 501-508.
  • Kim D, Chun OK, Kim YJ, Moon H, Lee CY 2003a. Quantification of Polyphenolics and Their Antioxidant Capacity in Fresh Plums. Journal of Agricultural and Food Chemistry 51(22): 6509-6515.
  • Kim D, Jeong SW, Lee CY 2003b. Antioxidant Capacity of Phenolic Phytochemicals from Various Cultivars of Plums. Food Chemistry 81(3): 321-326.
  • MatÉs JM, Pérez-Gómez C, De Castro IN 1999. Antioxidant Enzymes and Human Diseases. Clinical Biochemistry 32(8): 595-603.
  • Meng J, Fang Y, Zhang A, Chen S, Xu T, Ren Z, Han G, Liu J, Li H, Zhang Z, Wang H 2011. Phenolic Content and Antioxidant Capacity of Chinese Raisins Produced in Xinjiang Province. Food Research International 44(9): 2830-2836.
  • Meyer A, Donovan JL, Pearson DA, Waterhouse AL, Frankel EN 1998. Fruit Hydroxycinnamic Acids Inhibit Human Low-Density Lipoprotein Oxidation in Vitro. Journal of Agricultural and Food Chemistry 46(5): 1783-1787.
  • Middleton E, Kandaswami C 1992. Effects of Flavonoids on Immune and Inflammatory Cell Functions. Biochemical Pharmacology 43(6): 1167-1179.
  • Milošević N, Mratinić E, Glišić IS, Milošević T 2012. Precocity, Yield and Postharvest Physical and Chemical Properties of Plums Resistant to Sharka Grown in Serbian Conditions. Acta Scientiarum Polonorum Hortorum Cultus 11(6): 23-33.
  • Moldovan L, Moldovan NI 2004. Oxygen Free Radicals and Redox Biology of Organelles. Histochemistry and Cell Biology 122(4): 395-412.
  • Prieto P, Pineda M, Aguilar M 1999. Spectrophotometric Quantitation of Antioxidant Capacity Through The Formation of A Phosphor Molybdenum Complex: Specific Application to The Determination of Vitamin E. Analytical Biochemistry 269(2): 337-341.
  • Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA 2002. The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects Their Phenolic and Vitamin C Composition. Free Radical Research 36(2): 217-233.
  • Sacilik A, Elicin AK, Unal G 2006. Drying Kinetics of Üryani Plum in A Convective Hot-Air Dryer. Journal of Food Engineering 76(3): 362-368.
  • Slinkard K, Singleton VL 1977. Total Phenol Analyses: Automation and Comparison with Manual Methods. American Journal of Enology and Viticulture 28: 49-55.
  • Tunde-Akintunde TY, Afolabi TJ, Akintunde BO 2005. Influence of Drying Methods on Drying of Bell-Pepper (Capsicum annuum). Journal of Food Engineering 68(4): 439-442.
  • Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M 2006. Free Radicals, Metals and Antioxidants in Oxidative Stress-Induced Cancer. Chemico-Biological Interactions 160(1): 1-40.
  • Van der Woude H, Gliszcynska-Swiglo A, Struijs K, Smeets A, Alink GM, Reitjens IMCM 2003. Biphasic Modulation of Cell Proliferation by Kuersetin at Concentrations Physiologically Relevant in Humans. Cancer Letters 200(1): 41-47.
  • Vangdal E, Picchi V, Fibiani M, Lo Scalzo R 2017. Effects of The Drying Technique on The Retention of Phytochemicals in Conventional and Organic Plums (Prunus domestica L.). LWT-Food Science and Technology 85(B): 506-509.
  • Vasantha Rupasinghe HP, Jayasankar S, Lay W 2006. Variation in Total Phenolics and Antioxidant Capacity Among European Plum Genotypes. Scientia Horticulturae 108(3): 243-246.
  • Voća S, Galić A, Šindrak Z, Dobričević N, Pliestić S, Družić J 2009. Chemical Composition and Antioxidant Capacity of Three Plum Cultivars. Agriculturae Conspectus Scientificus 74(3): 273-276.
  • Wilford LG, Sabarez H, Price WE 1997. Kinetics of Carbohydrate Change During Dehydration of D'agen Prunes. Food Chemistry 59(1): 149-155.
  • Yıldız G, Aktürk C, Özerkan M, Yılmaz Ö 2019. Linum arboreum L. (Linaceae) Türünün Antioksidan İçeriği ve Serbest Radikal Süpürücü Aktivitesi. KSU Tarım ve Doğa Dergisi 22 (Ek Sayı 1): 16-23.
  • Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F 2010. Oxidative Stability of Sunflower Oil Supplemented with Carnosic Acid Comparedwith Synthetic Antioxidants During Accelerated Storage. Food Chemistry 118(3): 656-662.
There are 38 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Deren Tahmas Kahyaoğlu 0000-0001-5863-1452

Publication Date October 31, 2022
Submission Date February 26, 2021
Acceptance Date May 6, 2021
Published in Issue Year 2022 Volume: 25 Issue: 5

Cite

APA Tahmas Kahyaoğlu, D. (2022). Kastamonu’da Yetiştirilen Ala Erik ile Ala Erikten Elde Edilen Üryani Eriğinin Toplam Antioksidan Aktivite, Toplam Fenolik Bileşik ve Toplam Flavonoid Madde İçeriklerinin Karşılaştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(5), 1146-1153. https://doi.org/10.18016/ksutarimdoga.vi.886998
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